TY  - JOUR
AU  - HE, Ying
AU  - LÜ, Donglin
AU  - LIAO, Guozhou
AU  - JIA, Rong
AU  - GE, Changrong
AU  - HUANG, Ming
AU  - WANG, Guiying
PY  - 2022
TI  - Isolation, Identification and Taste Characteristics of Umami Peptides from Wuding Chicken Meat
JO  - Food Science
SN  - 1002-6630
SP  - 232
EP  - 238
VL  - 43
IS  - 22
AB  - Umami peptides from an aqueous extract of Wuding chicken meat were separated and purified by sequential ultrafiltration, gel filtration chromatography (GPC) and reversed-phase high performance liquid chromatography (RP-HPLC). Sensory evaluation was performed to find the fractions with the strongest umami taste, and then the umami peptides were identified by nano-high performance liquid chromatography-tandem gas chromatography (Nano-HPLC-MS/MS) and synthesized by and solid phase synthesis. Moreover, the sequence and taste characteristics of the umami peptides were further analyzed. The results showed that eight peptides with molecular masses ranging from 365.20 to 1735.92 Da were isolated and identified. Among them, LDF, FVT and DLAGRDLTDYLMKIL exhibited significant umami intensity, with thresholds ranging from 0.062 to 0.250 mg/mL, indicating that they are the key umami components of Wuding chicken meat.
UR  - https://doi.org/10.7506/spkx1002-6630-20220121-213
DO  - 10.7506/spkx1002-6630-20220121-213