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食品研究与开发:2024,45(6):105-113
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鹅骨鲜味肽的发酵工艺优化及多肽组学分析
(1.合肥工业大学 食品与生物工程学院,安徽 合肥 230031;2.安徽鹅门在鲜食品科技有限公司,安徽 合肥 231131)
Optimization of Fermentation Process and Peptidomics Analysis of Umami Peptide from Goose Bones
(1.School of Food and Biological Engineering,Hefei University of Technology,Hefei 230031,Anhui,China;2.Anhui Goose Food Technology Co.,Ltd.,Hefei 231131,Anhui,China)
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投稿时间:2023-10-17    
中文摘要: 以鹅骨为原料,采用可溶性肽含量和鲜味强度双指标,通过响应面试验设计优化发酵法制备鹅骨鲜味肽的工艺条件,并通过纳米液相色谱-串联质谱(nano liquid chromatography-tandem mass spectrometry,nanoLC-MS/MS)分析鹅骨鲜味肽的性质和组成。结果表明,采用植物乳杆菌LP-12 发酵,接种量3%、底物添加量8.5%、发酵温度36 ℃、发酵24 h 效果最佳,该条件下发酵得到的可溶性肽含量为45.86 mg/g,鲜味强度为14.03。通过蛋白质数据库的比对,检索出胶原蛋白等多种蛋白。
中文关键词: 鹅骨  鲜味肽  发酵  工艺优化  多肽组学
Abstract:The goose bones were used as raw materials to optimize the fermentation process for preparing umami peptides from goose bones through a response surface experimental design using the dual criteria of soluble peptide content and umami intensity,and the properties and composition of the umami peptides from goose bones were analyzed using nano-liquid chromatography-tandem mass spectrometry(nanoLC-MS/MS).The results showed that using Lactobacillus plantarum LP-12 for fermentation,with an inoculation amount of 3%,a substrate addition amount of 8%,a fermentation temperature of 36 ℃,and fermentation for 24 h,had the best effect.Under these conditions,the soluble peptide content obtained by fermentation was 45.86 mg/g,and the umami intensity was 14.03.By comparing with protein databases,various proteins such as collagen were retrieved.
文章编号:202406015     中图分类号:    文献标志码:
基金项目:“十四五”国家重点研发计划课题(2021YFD21002、2021YFD2100205)
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