摘要
该文研究了鲣鱼酶解产物的各组分的多肽组成,并采用LC-MS/MS肽组学技术鉴定了肽段长度。结果表明:三个组分共鉴定出2395条肽段,其中3~7肽与8~25肽中分别鉴定出来266条、1342条肽段,鉴定出来的肽段大部分集中在8~18肽。3~7肽的离子得分在-0.207~207分,多数集中在20.7~124分;8~25肽中多肽离子得分在29~517分,多数集中在29~224分,各组分相互的相关性均大于0.8,表明相关性较强。谷氨酸为鲣鱼酶解液中多肽含量最高的氨基酸。贡献肽段数量最多的蛋白质是肌球蛋白重链。蛋白质丰度相对较高的蛋白是肌球蛋白重链、α-肌动蛋白。对多肽离子得分较高的部分肽段进行呈味肽预测,鲜味氨基酸片段出现最高的是LVEEELD,出现频率是1.4286,其中包含D、E、EE、EEE、EL、EEL、VE多个活性片段,滋味丰度也较高;部分苦味氨基酸是鲜味肽的组成成分,酸味氨基酸、甜味氨基酸对鲜味也有帮助;最后,将鲣鱼酶解液添加到其他调味产品中发现其对呈味有一定的作用。以上研究可为鲣鱼相关调味品的开发提供理论依据。
The polypeptide compositions of three enzymatic hydrolysis products of skipjack tuna were studied,and the peptide segment length was identified using liquid chromatograph-tandem mass spectrometry peptidomics.The results revealed 2395 peptide segments identified from three components,among which 266 and 1342 peptides were identified from peptides consisting of 3~7 and 8~25 amino acids,respectively.Most identified peptides contained 8~18 amino acids.The ion scores of peptides with 3~7 amino acids were-0.207~207,whereas the most scores were in the range of 20.7~124.The ion scores of peptides with 8~25 amino acids ranged from 29 to 517,with the majority between 29 and 224.The correlation between each component was greater than 0.8,indicating a strong correlation.Glutamate acid showed the highest polypeptide content in the enzymatic hydrolysate of skipjack tuna.Myosin heavy chain contributed the largest number of peptide segments.Myosin heavy chain andα-actin exhibited a relatively high protein abundance.Flavor prediction was performed for some peptide segments with high ion scores.LVEEELD was the most frequently detected umami amino acid fragment,with a frequency of 1.4286.This fragment contained multiple active segments,such as D,E,EE,EEE,EL,EEL,and VE,and had high taste richness.Some bitter amino acids were constituents of umami peptides,whereas sour and sweet amino acids also contributed to the umami taste.Finally,adding the enzymatic hydrolysate of skipjack tuna to other seasoning products influenced the flavor.These results provide a theoretical basis for the development of seasonings related to skipjack tuna.
作者
管晶晶
冯勇强
易佳雯
罗东辉
周春霞
陈金
蒋桂丽
GUAN Jingjing;FENG Yongqiang;YI Jiawen;LUO Donghui;ZHOU Chunxia;CHEN Jin;JIANG Guili(College of Food Science and Engineering,Guangdong Ocean University,Yangjiang 529500,China;College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory(Hanjiang Laboratory),Chaozhou 521000,China)
出处
《现代食品科技》
北大核心
2024年第12期377-385,共9页
Modern Food Science and Technology
基金
广东省科技创新专项资金(“大专项+任务清单”)项目(SDZX2022038,SDZX2023029)。
关键词
鲣鱼
酶解
多肽
呈味
skipjack tuna
enzymatic hydrolysis
polypeptides
flavor
