食品与发酵工业 >

2020 , Vol. 46 >Issue 3: 235 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022575

分析与检测

单-双酶法提取的苏麻多肽的呈味及氨基酸分析

  • 徐世涛 ,
  • 朱秋劲 ,
  • 熊延敏 ,
  • 胡颖 ,
  • 周国君 ,
  • 朱建荣
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  • 1 (贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
    2 (贵州大学,贵州省农畜产品加工与贮藏重点实验室,贵州 贵阳,550025)
    3 (遵义医科大学 公共卫生学院,贵州 遵义,563000)
    4 (贵阳三联乳业有限公司,贵州 贵阳,550025)
硕士研究生(朱秋劲教授为通讯作者,E-mail:ls.qjzhu@gzu.edu.cn)。

收稿日期: 2019-10-17

  网络出版日期: 2020-03-13

基金资助

贵州省科技计划项目(黔科合支撑[2016]2046);贵州省高层次人才培养计划项目(黔科合平台人才[2016]5662);贵州省科技计划项目(黔科合成果[2018]4304)

收起

Analysis of taste components and amino acid of Suma polypeptides extracted by single-dual enzymatic hydrolysis

  • XU Shitao ,
  • ZHU Qiujin ,
  • XIONG Yanmin ,
  • HU Ying ,
  • ZHOU Guojun ,
  • ZHU Jianrong
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  • 1 (School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2 (Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang 550025, China)
    3 (School of Public Health, Zunyi Medical University, Zunyi 563000, China)
    4 (Guiyang Sanlian Dairy Co., Ltd., Guiyang 550025, China)

Received date: 2019-10-17

  Online published: 2020-03-13

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摘要

为表征单-双酶酶解法制备的苏麻饼粕多肽样品的呈味,分析其中氨基酸组成、含量及与滋味和功能的关系,利用SA402B型味觉分析系统及氨基酸自动分析仪对3种肽样进行测定。研究显示:苏麻饼粕多肽呈现令人愉悦的清香鲜甜滋味,其中鲜甜滋味氨基酸占60%,味道强度最大为谷氨酸;采用聚类和主成分三维分析发现,胰蛋白酶提多肽滋味特征与鸡精和味精更相似。肽样中氨基酸组成全面协调,含量丰富,必需氨基酸占(32.86±0.75)%;其氨基酸评分接近FAO/WHO理想蛋白模式,接近人体氨基酸比例,而第一限制性氨基酸为赖氨酸。苏麻饼粕多肽滋味鲜甜柔和,且含有丰富的营养、功能性和药效性氨基酸,是一种优质高值的活性天然蛋白肽。实验数据及结论为研发和应用苏麻饼粕多肽提供有力支撑,为进一步扩大苏麻饼粕及其肽在食品或医药保健品等领域的应用提供依据。

关键词： 苏麻饼粕多肽; 酶解; 味觉分析系统; 氨基酸; 天然产物

本文引用格式

徐世涛 , 朱秋劲 , 熊延敏 , 胡颖 , 周国君 , 朱建荣 . 单-双酶法提取的苏麻多肽的呈味及氨基酸分析[J]. 食品与发酵工业, 2020 , 46(3) : 235 -241 . DOI: 10.13995/j.cnki.11-1802/ts.022575

Abstract

In order to characterize the taste components of the Suma cake polypeptides extracted by single-double enzymatic hydrolysis, the amino acid composition, content and the relationship between taste and function were analyzed. Three kinds of polypeptide samples were determined by SA402B type taste analysis system and amino acid automatic analyzer. The results showed that the Suma cake polypeptides presented a pleasant scent, and the tastes were umami and sweet. Among them, the umami and sweet amino acids contribute to 60%, and the amino acid with the strongest taste intensity was glutamic acid. Clustering analysis and three-dimensional analysis of principal components showed that the taste characteristics of trypsin-extracted Suma cake polypeptide was more similar to those of chicken essence and monosodium glutamate. The composition of the amino acid in Suma cake polypeptide was comprehensive and coordinated. The essential amino acids accounted for (32.86±0.75)%. Its amino acid score was close to the FAO/WHO ideal protein pattern and lysine was the first limiting amino acid. Above data indicated that Suma cake polypeptide is a kind of high-quality and high-value active natural peptide. The experimental result provided robust support for the development and application of Suma cake polypeptide in the field of food, medicine and health care products.

Key words： Suma cake polypeptide; enzymatic hydrolysis; taste analysis system; amino acid; natural product

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