Isolation, Identification and Taste Characteristics of Umami Peptides from Wuding Chicken Meat

doi:10.7506/spkx1002-6630-20220121-213

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (22): 232-238.doi: 10.7506/spkx1002-6630-20220121-213

• Component Analysis • Previous Articles

Isolation, Identification and Taste Characteristics of Umami Peptides from Wuding Chicken Meat

HE Ying, LÜ Donglin, LIAO Guozhou, JIA Rong, GE Changrong, HUANG Ming, WANG Guiying

(1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2. Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; 3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Published:2022-12-12

Abstract

Abstract: Umami peptides from an aqueous extract of Wuding chicken meat were separated and purified by sequential ultrafiltration, gel filtration chromatography (GPC) and reversed-phase high performance liquid chromatography (RP-HPLC). Sensory evaluation was performed to find the fractions with the strongest umami taste, and then the umami peptides were identified by nano-high performance liquid chromatography-tandem gas chromatography (Nano-HPLC-MS/MS) and synthesized by and solid phase synthesis. Moreover, the sequence and taste characteristics of the umami peptides were further analyzed. The results showed that eight peptides with molecular masses ranging from 365.20 to 1 735.92 Da were isolated and identified. Among them, LDF, FVT and DLAGRDLTDYLMKIL exhibited significant umami intensity, with thresholds ranging from 0.062 to 0.250 mg/mL, indicating that they are the key umami components of Wuding chicken meat.

Key words: Wuding chicken; umami peptide; isolation and identification; taste characteristics

CLC Number:

TS251.55

HE Ying, LÜ Donglin, LIAO Guozhou, JIA Rong, GE Changrong, HUANG Ming, WANG Guiying. Isolation, Identification and Taste Characteristics of Umami Peptides from Wuding Chicken Meat[J]. FOOD SCIENCE, 2022, 43(22): 232-238.

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Isolation, Identification and Taste Characteristics of Umami Peptides from Wuding Chicken Meat

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