Extraction and Identification of Umami Peptides from Yunnan Yanjin Black-Bone Chicken
The umami peptides from Yanjin black-bone chicken are separated and purified by ultrafiltration and gel filtration chromatography,and the component F1 with the best umami is obtained by sensory evaluation.The umami peptides are further identified from F1 component by liquid chromatography-tandem mass spectrometry,and condition screening,amino acid composition and active fragment prediction analysis are conducted on the identified umami peptides.The results show that 921 polypeptides are identified from Yanjin black-bone chicken,and 551 polypeptides are obtained after screening.Ten polypeptides with frequency greater than 1 are obtained by the prediction of umami activity,among which,DTEEVEHGEE,EVHEEEVH,HEAEEVHEE,HEKLSEESEE,KVED and TPIPDLP may have strong umami.
Yanjin black-bone chickenumami peptidesseparation and identificationcondition screeningactivity prediction
NETL
NSTL
万方数据
维普
