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首页> 外文期刊>International Journal of Food Properties >Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS
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Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

机译：正交优化牛肉炒制过程，然后通过连续色谱和LC-Q-TOF / MS分离并鉴定鲜味肽

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摘要

Beef is popular meat, rich in protein and delicious taste. Good stir-fried conditions could make the beef more nutritious and delicious. In this work, the optimization of stir-fried condition was studied through orthogonal method. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. The range analysis of orthogonal methods indicated that the stir-fried time was the main factor in the taste efficiency of sensory evaluation, followed by sucrose, oil, and finally was the salt. Combined with sensory evaluation and LC-Q-TOF/MS, the amino acid sequences of five oligopeptides were identified in optimized stir-fried beef, included VAPEEHPT, LAPSTM, PECGLVVG, FADNVFAL, FAGDDAPR. There were 4 eight-peptide and 1 six-peptide. The 15 amino acids were identified in these five peptides. In the five peptides, the Pro appeared 5 times, Val and Ala appeared 4 times, Glu, Leu, Gly, Phe, and Asp appeared 3 times. The amino acid residues of Glu-Glu (EE)-continuous and Asp-Asp (DD)-continuous in the polypeptide of stir-fried beef were identified. Double umami amino acid-continuous could be important for the umami taste of peptide.
机译：牛肉是受欢迎的肉，富含蛋白质，味道鲜美。良好的油炸条件可以使牛肉更具营养和美味。在这项工作中，通过正交方法研究了油炸条件的优化。采用超滤，Sephadex G-15和反相高效液相色谱法进行分离，以分离鲜味肽。正交试验的范围分析表明，炒制时间是影响感官评价味觉效率的主要因素，其次是蔗糖，油，最后是盐。结合感官评估和LC-Q-TOF / MS，在优化的炒牛肉中鉴定了5个寡肽的氨基酸序列，包括VAPEEHPT，LAPSTM，PECGLVVG，FADNVFAL，FAGDDAPR。有4个八肽和1个六肽。在这五个肽中鉴定出15个氨基酸。在这5种肽中，Pro出现5次，Val和Ala出现4次，Glu，Leu，Gly，Phe和Asp出现3次。鉴定了炒牛肉多肽中Glu-Glu（EE）连续和Asp-Asp（DD）连续的氨基酸残基。双鲜味氨基酸连续可能对肽的鲜味很重要。

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