Research on Changes of Peptides and Free -amino Acids During Processing of Nanjing Cured-dry Duck

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (3): 100-103.

Previous Articles Next Articles

Research on Changes of Peptides and Free -amino Acids During Processing of Nanjing Cured-dry Duck

Shi-Shuai, LU Ying-Lin, XU Xing-Lian

Key Laboratory of Agricultural and Animal Products Processing and Quality Control,Nanjing Agricultural University, Nanjing 210095, China

Online:2006-03-15 Published:2011-09-06

Abstract

Abstract: During processing of Nanjing cured-dry duck, the changes of peptides and free-amino acid(FAA) have an importanteffects on its unique flavour. Cured-dry duck samples of different processing phases were used to study the changes of peptidesand free-amino acids by HPLC in this paper. The results showed that the level and amount of proteolysis increased with theprocessing time by traditional technology, while the amount of peptides was positively correlated with FAA contents(R2=0.86).

Key words: cured-dry duck, free-amino acids, proteolysis, peptides

Shi-Shuai, LU Ying-Lin, XU Xing-Lian. Research on Changes of Peptides and Free -amino Acids During Processing of Nanjing Cured-dry Duck[J]. FOOD SCIENCE, 2006, 27(3): 100-103 https://doi.org/

[1]	ZHOU Hao, ZHAO Hailin, QI Yanxia. Application of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry in the Study of Endogenous Peptides in Dairy Products [J]. FOOD SCIENCE, 2026, 47(6): 404-414.
[2]	TU Ran, LI Yan. Research Progress in Taste Mechanism and Debittering Technologies of Bitter Peptides [J]. FOOD SCIENCE, 2026, 47(5): 393-403.
[3]	BU Tingting, ZHOU Yexi, KONG Xiao, HUANG Zhenyu, CAO Xuelan, XIANG Wen, YANG Kai, CAI Ming, YANG Huimin, SUN Peilong. Purification, Identification, and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots [J]. FOOD SCIENCE, 2026, 47(4): 49-57.
[4]	HU Longkun, PAN Guoyang, AN Feiyu, GUO Jia, TAO Dongbing, WU Junrui, WU Rina. Molecular Simulation Analysis of the Binding Mechanism between Salty Peptides and the TMC4 Receptor [J]. FOOD SCIENCE, 2026, 47(3): 25-41.
[5]	DONG Xiaobing, LIU Xiaolan, LI Guanlong, ZHENG Chengxin, JI Guangxi, ZHENG Xiqun. Isolation, Identification, and Structure-Activity Relationship of Antioxidant Peptides from Rice Bran Protein [J]. FOOD SCIENCE, 2026, 47(3): 120-130.
[6]	YANG Chengjun, CHEN Liang, WANG Hualei, WANG Xinze, ZHANG Su, GU Ruizeng, MENG Ganlu, LIU Wenying. Characterization of Wheat Peptides and Their Ameliorative Effects and Mechanism on Alcohol-Induced Damage in Hepatocytes [J]. FOOD SCIENCE, 2026, 47(3): 198-209.
[7]	DING Haohan, LIANG Zhiran, SONG Xiaodong, CUI Xiaohui, DONG Guanjun, WU Rina. A Review of Studies on Food-Derived Bioactive Peptides Driven by Artificial Intelligence and Progress in Their Application in Personalized Nutrition Intervention [J]. FOOD SCIENCE, 2026, 47(3): 345-355.
[8]	YANG Shuhong, LI Minqian, BIAN Yaqin, GAO Chong, SONG Li. Screening of Antioxidant Peptides from Yak Milk Casein and Their Protective Effects against Oxidative Stress Injury in Hepatocytes [J]. FOOD SCIENCE, 2026, 47(2): 104-112.
[9]	LIN Xiaohua, MA Xin, SHI Donghong, SUN Jian. Preparation, Activity Evaluation and Molecular Mechanism of Antioxidant Soybean Peptides by Ultrasound-Assisted Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2026, 47(2): 250-258.
[10]	SONG Sijia, LIN Yingying, ZHANG Yuning, GUO Huiyuan. In Vitro Digestion Characteristics of Partially Dephosphorylated Bovine β-Casein [J]. FOOD SCIENCE, 2026, 47(2): 40-47.
[11]	HUANG Lei, HAN Lihua, WANG Kai, LIU Yang, PANG Bo, MA Wenlong, YIN Boxing, CHEN Xia, HUANG Yujun, GU Ruixia. Recent Advances in Food-Derived Antioxidant Peptides and Their Role in Improving Cardiovascular Health [J]. FOOD SCIENCE, 2026, 47(1): 377-391.
[12]	LI Xiaotong, HU Guanhua, WANG Shiqi, LIU Peiqing, WANG Shengfu, WANG Furong, WULAN Hua, SUN Lina, JIN Ye, ZHAO Lihua. Uric Acid-Lowering Activity in Vitro and in Vivo and Mechanism of Sheep Bone Bioactive Peptides [J]. FOOD SCIENCE, 2025, 46(8): 143-150.
[13]	WANG Zixi, SHEN Qun, WANG Chao, ZHAO Qingyu. Research Progress in Function and Processing of Wheat Oligopeptides [J]. FOOD SCIENCE, 2025, 46(7): 337-345.
[14]	XU Fuchun, WANG Yi, TU Qiurong, ZHANG Juan, WANG Linlin, WANG Hongchao, YU Xihua. Alleviating Effects of Bifidobacterium bifidum CCFM1167 and Its Combinations with Other Probiotics on Loperamide-Induced Constipation [J]. FOOD SCIENCE, 2025, 46(7): 172-182.
[15]	LIU Yingying, PANG Xiaoyu, GUO Congcong, TAN Jianxin, TIAN Yiling. Analysis of Peptides in Fermented Walnut Meal Contributing to Maintain Healthy Blood Glucose Levels and Underlying hypoglycemic Mechanism [J]. FOOD SCIENCE, 2025, 46(6): 38-46.

Research on Changes of Peptides and Free -amino Acids During Processing of Nanjing Cured-dry Duck

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments