杨超辉,梁双敏,葛长荣,肖智超

• 1:云南农业大学食品科学技术学院
• 2:云南农业大学云南省畜产品加工工程技术研究中心
• 3:云南农业大学

摘要(Abstract)：

利用超滤和凝胶过滤色谱法对盐津乌骨鸡肉中的鲜味肽进行分离纯化，结合感官评价得到鲜味最佳的组分F1,进一步采用液相色谱-串联质谱联用技术从F1组分中鉴定出鲜味肽，对鉴定出的鲜味肽进行条件筛选、氨基酸组成和活性片段预测分析。结果表明，从盐津乌骨鸡肉中鉴定出921条多肽，筛选后得到551条多肽，通过鲜味活性预测得到鲜味片段出现频率大于1的10条多肽，其中DTEEVEHGEE、EVHEEEVH、HEAEEVHEE、HEKLSEESEE、KVED、TPIPDLP 6条多肽可能具有较强的鲜味。

关键词(KeyWords)： 盐津乌骨鸡;鲜味肽;分离鉴定;条件筛选;活性预测

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32260638)

作者(Author): 杨超辉,梁双敏,葛长荣,肖智超

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