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.

[1]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[2]	LIU Rui, ZHU Na, HAO Yuntao, LIU Xinran, KANG Jiawei, MAO Ruixue, HU Jiani, YU Xiaochen, LI Zhen, LI Yong. Protective Effect of Walnut Oligopeptides against Gastric Mucosal Injury of Rats [J]. FOOD SCIENCE, 2021, 42(7): 191-197.
[3]	SHI Pujie, XU Shiqi, WANG Zhenyu, WU Chao, LU Weihong, DU Ming. Advances in Biological Activity and Functional Mechanism of Peptides from Lactoferrin [J]. FOOD SCIENCE, 2021, 42(7): 267-274.
[4]	LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi. Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor [J]. FOOD SCIENCE, 2021, 42(6): 31-38.
[5]	LUO Xianliang, LIU Tao, QIAN Zhongying, FENG Fengqin. Recent Progress in Research on Hyperuricemia and Uric Acid-Lowering Peptides [J]. FOOD SCIENCE, 2021, 42(5): 340-348.
[6]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[7]	GAO Zhaojian, WANG Qiufen, DING Feihong, XU Xiang, ZHAO Yifeng, JIAO Wei, CHEN Teng. Screening and Mutagenesis of Broad-Spectrum Antagonistic Bacillus licheniformis and Purification and Identification of Antimicrobial Substances Produced by Its Mutant [J]. FOOD SCIENCE, 2021, 42(2): 143-150.
[8]	WANG Zhuo, CHEN Churui, XU Liqiang, ZHUANG Peirui, ZHOU Wensi, CUI Chun. Effects of pH on the Types and Taste Characteristics of Flavor Peptides in Soy Sauce Produced under Low Temperature Stress [J]. FOOD SCIENCE, 2021, 42(2): 60-65.
[9]	LI Sining, TANG Shanhu, REN Ran. Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk [J]. FOOD SCIENCE, 2021, 42(18): 127-134.
[10]	JIA Lei, XIANG Jiqian, YIN Hongqing, HE Hui, HOU Tao. Progress in Bioactive Selenium-Containing Peptides [J]. FOOD SCIENCE, 2021, 42(15): 346-355.
[11]	CHEN Xuanhong, JI Wei, DONG Leichao, NAN Xijun, WANG Meng, SUN Wanting, WANG Sai, ZHOU Quancheng. Regulatory Effects of Pea Oligopeptides on ACE Activity and Intestinal Flora in Diet-Induced Hypertensive Rats [J]. FOOD SCIENCE, 2021, 42(13): 143-150.
[12]	LIU Jingbo, WANG Ziqin, YU Yiding, ZHANG Ting, LIU Boqun. Identification and Mechanism Analysis of Angiotensin-I Converting Enzyme Inhibitory Peptides from Soybean Meal [J]. FOOD SCIENCE, 2021, 42(12): 123-129.
[13]	LI Ping, YANG Ting, ZHOU Hui, NIE Wen, XU Baocai, WANG Zhaoming, CHEN Shuntong. Functional Characteristics of Bioactive Peptides in Dry-Cured Ham: A Review [J]. FOOD SCIENCE, 2021, 42(11): 278-283.
[14]	HAO Xiaoli, Jirimutu, HE Jing. Recent Progress of Nanocarriers for the Oral Delivery of Bioactive Peptides [J]. FOOD SCIENCE, 2021, 42(11): 341-348.
[15]	WEI Guangqiang, SHI Yanan, WAN Changjiang, HUANG Aixiang. Characterization of Peptides from Simulated Gastrointestinal Digestion of Ethnic Dairy Products in Yunnan, China [J]. FOOD SCIENCE, 2021, 42(1): 208-214.

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