摘要
以猪肉酶解物为原料,设计“酶解物”(空白)、“木糖-酶解物”、“氧化猪脂-酶解物”、“木糖-氧化猪脂-酶解物”4个热反应体系,通过分析反应液在420 nm处的紫外吸收、色度、pH,发现反应体系中添加木糖对褐变反应的影响远大于添加氧化猪脂,而木糖或氧化猪脂的添加均可使反应产物的鲜味、肉味、醇厚感、持续性增强。相比之下,前者更多地贡献于鲜味、肉味的增强,而后者更多地贡献于持续性、醇厚感的增强。除“酶解物”体系外,其它三体系反应液分别经超滤分离,收集<1 ku呈味组分。对收集的<1 ku呈味组分分别用G-15葡聚糖凝胶色谱柱分离,共收集到12个呈味组分。从中选取3个主要呈味组分分别用反相高效液相色谱分离制备,收集到9个主要呈味组分。从中选取2个较纯的呈味组分采用基质辅助激光解析电离一级及二级质谱分析,最终鉴定出3个呈味肽的结构。
Using the hydrolyzed animal protein(HAP)of pork as materials,four thermal reaction products(TRPs)including only HAP,HAP with xylose(HAP-Xyl),HAP with oxidized lard(HAP-OL),and HAP with both oxidized lard and xylose(HAP-xyl-OL),were prepared.According to UV-Vis absorbance values at 420 nm,browning degrees,and pH decrease of the final reaction solutions,it was found Xyl contributed rather more on browning than OL in the reaction with the HAP.On the other hand,though both Xyl and OL increased taste properties of umami,meat broth,kukumi,continuity and mouthfulness of the reaction solutions,Xyl preferred to increase umami taste and meat broth taste,while OL preferred to increase the kukumi and continuity and mouthfulness taste properties.Except for the TRP of only HAP,all the other three TRPs were all ultrafiltered with taste-active fractions(MW<1 ku)collected.The collected MW<1 ku fractions were separated by G-15 Sephadex column chromatography with 12 taste-active sub-fractions collected.Three strong taste-active sub-fractions were separated by reversed phase high-performance liquid chromatography(RP-HPLC)while 9 taste-active sub-sub-fractions collected.Finally,two sub-sub-fractions,which showed more pure than the others,were analyzed by MALDI-TOF-MS/MS.As a result,three peptides were identified from the two sub-sub-fractions.
作者
王天泽
杜文斌
谭佳
赵健
谢建春
Wang Tianze;Du Wenbin;Tan Jia;Zhao Jian;Xie Jianchun(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Laboratory for Food Quality and Safety,Beijing Technology&Business University(BTBU),Beijing 100048)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第12期113-121,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2017YFD0400106)
国家自然科学基金面上项目(31671895)
北京市自然科学基金面上项目(6172004)
