College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Food Res Int. 2018 Jun;108:144-150. doi: 10.1016/j.foodres.2018.02.047. Epub 2018 Feb 20.
Four umami peptides were separated and purified by ultrafiltration, gel filtration chromatography and identified by ultra-performance liquid chromatography tandem mass-spectrometry (UPLC-MS/MS), the amino acid sequences of four peptides are Val-Pro-Tyr (VPY), Thr-Ala-Tyr (TAY), Ala-Ala-Pro-Tyr (AAPY) and Gly-Phe-Pro (GFP). The result illustrates that the umami amino acids are not the content of umami peptides, but bitter amino acids are included. The threshold of VPY, TAY, AAPY and GFP were 1.65 mmol/L, 1.76 mmol/L, 2.97 mmol/L and 6.26 mmol/L, respectively. The peptide TAY, VPY and AAPY had an umami-enhancement effect on the monosodium glutamate (MSG) + sodium chloride (NaCl) solution, their concentrations were 2.5 g/L, 5 g/L and 5 g/L, respectively, while GFP has no significant umami-enhancement effect in solution. In addition, the peptides have better taste than its composing amino acids, which indicates that the taste of peptide does not depend on its composing amino acids.
四种鲜味肽通过超滤、凝胶过滤色谱法分离和纯化，并通过超高效液相色谱串联质谱（UPLC-MS/MS）进行鉴定，这四种肽的氨基酸序列分别为 Val-Pro-Tyr（VPY）、Thr-Ala-Tyr（TAY）、Ala-Ala-Pro-Tyr（AAPY）和 Gly-Phe-Pro（GFP）。结果表明，鲜味氨基酸不是鲜味肽的含量，而是包含苦味氨基酸。VPY、TAY、AAPY 和 GFP 的阈值分别为 1.65mmol/L、1.76mmol/L、2.97mmol/L 和 6.26mmol/L。肽 TAY、VPY 和 AAPY 对谷氨酸单钠（MSG）+氯化钠（NaCl）溶液具有鲜味增强作用，其浓度分别为 2.5g/L、5g/L 和 5g/L，而 GFP 对溶液中的鲜味没有明显的增强作用。此外，这些肽的味道比其组成氨基酸更好，这表明肽的味道不依赖于其组成氨基酸。
