Title :
The purification and structure of taste-active peptide in water-soluble extraction of Parma ham
Author :
Yali, Dang ; Xiangjin, Fu
Author_Institution :
Zhejiang Aacademy of Med. Sci., Hangzhou, China
Abstract :
Fractions of the taste-active peptide (G-25-P4-r1) were obtained by gel filtration chromatography, semi-preparative RPHPLC chromatography and analytical RP-HPLC chromatography from the water-soluble extract (WSE) of Parma ham. The peptide´s 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.
Keywords :
chromatography; food processing industry; food products; purification; Parma ham extraction; amino acid sequence; analytical RPHPLC chromatography; electronic tongue; gel filtration chromatography; reversed phase high-performance liquid chromatography; semipreparative RPHPLC chromatography; sensory evaluation; taste-active peptide purification; water-soluble extraction; Amino acids; Electrodes; Filtration; Peptides; Purification; Tongue; Parma ham´s WSE; Purification; Structure; Taste-active peptide;
Conference_Titel :
New Technology of Agricultural Engineering (ICAE), 2011 International Conference on
Conference_Location :
Zibo
Print_ISBN :
978-1-4244-9574-0
DOI :
10.1109/ICAE.2011.5943993
