The Purification and Structure of Taste-Active Peptide in Water-Soluble Extraction of Parma Ham

摘要：

Fractions of the taste-active peptide (G-2S-P4-rl) were obtained by gel filtration chromatography, semipreparative RP-HPLC chromatography and analytical RPHPLC chromatography from the water-soluble extract (WSE) of Parma ham. The peptides amino acid sequence, Ala-His-Ser-Val-Arg-Phe-Tyr, was gained using MS/MS analysis. It was also synthetic produced and the taste activity was verified with the similar taste to the WSE by electronic tongue and sensory evaluation.

关键词： Parma hams WSE Purification Taste-active peptide Structure

作者: Dang Yali Fu Xiangjin

作者单位: Zhejiang academy of medical sciences Hangzhou, China, 310013 Hunan Key laboratory of cereal and oil quality control Central south University of Forestry and Tech

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 1152-1156

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）