期刊论文

Preliminary Isolation and Purification of Chili Residue Umami Peptide

中文

农产品加工

1671-9646

2017

9

8-10

10.16693/j.cnki.1671-9646(X).2017.09.028

湖南省科技重大专项子项目“蔬菜贮藏保鲜和加工新技术以及功能成分高效综合利用研究与示范”（2015NK1003）；

本校为第一机构

以辣椒渣为原料,将辣椒渣中蛋白提取出来,采用风味酶和复合蛋白酶进行酶解得到蛋白酶解液,然后将辣椒渣酶解液进行初步分离纯化和感官评价,获得辣椒渣目标鲜味肽的相对分子质量范围为307.32~1 422.69 Da,鲜味评分为8.0分,综合风味评分为4.1分。

With chili residue as raw material, chili residue protein is extracted and later is hydrolyzed by protamex and fla-vorzyme. Then chili residue hydrolysates are isolated and purified and then sensory evaluated. The relative molecular mass of obtained chili residue umami peptide is range from 307.32~1422.69 Da, with umami score...