Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS. Issue 1 (1st January 2019)

• Record Type: Journal Article
• Authors: Huang, Yan; Duan, Wen; Wang, Linhan; Xiao, Junfei; Zhang, Yuyu
• Is Part Of: International journal of food properties. Volume 22:Issue 1(2019)
• Page Start: 1773
• Page End: 1785
• Publication Date: 2019-01-01
• Subjects: Stir-fried beef -- umami peptide -- sensory evaluation -- LC-MS -- orthogonal optimization; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2019.1677705
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Beef is popular meat, rich in protein and delicious taste. Good stir-fried conditions could make the beef more nutritious and delicious. In this work, the optimization of stir-fried condition was studied through orthogonal method. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. The range analysis of orthogonal methods indicated that the stir-fried time was the main factor in the taste efficiency of sensory evaluation, followed by sucrose, oil, and finally was the salt. Combined with sensory evaluation and LC-Q-TOF/MS, the amino acid sequences of five oligopeptides were identified in optimized stir-fried beef, included VAPEEHPT, LAPSTM, PECGLVVG, FADNVFAL, FAGDDAPR. There were 4 eight-peptide and 1 six-peptide. The 15 amino acids were identified in these five peptides. In the five peptides, the Pro appeared 5 times, Val and Ala appeared 4 times, Glu, Leu, Gly, Phe, and Asp appeared 3 times. The amino acid residues of Glu-Glu (EE)-continuous and Asp-Asp (DD)-continuous in the polypeptide of stir-fried beef were identified. Double umami amino acid-continuous could be important for the umami taste of peptide. Abbreviations : G Gly, Glycine; A Ala, Alanine; V Val, Valine; L Leu, Leucine; I Ile, Isoleucine; F Phe, Phenylalanine; W Trp, Tryptophan; Y Tyr, Tyrosine; D Asp, Aspartic acid; H His, Histidine; N Asn, Asparagine; E Glu, Glutamic acid; K Lys, Lysine; Q Gln, Glutamine; M Met, Methionine; R Arg, Arginine; S Ser, Serine; T Thr, Threonine; C Cys, Cysteine; P Pro Proline