The purification and structure of taste-active peptide in water-soluble extraction of Parma ham

机译：帕尔马火腿水溶性提取中味觉活性肽的纯化和结构

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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.

机译：通过凝胶过滤色谱法，半制备型RPHPLC色谱法和分析型RP-HPLC色谱法从帕尔马火腿的水溶性提取物（WSE）中获得味觉活性肽（G-25-P4-r1）的级分。使用MS / MS分析获得了肽的氨基酸序列Ala-His-Ser-Val-Arg-Phe-Tyr。它也是人工合成的，并且通过电子舌头和感官评估以与WSE相似的口感验证了口感活性。

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《2011 International Conference on New Technology of Agricultural Engineering》|2011年|p.1152-1156|共5页
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Dang Yali; Fu Xiangjin;
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中图分类农业工程;
关键词
Parma ham's WSE; Purification; Structure; Taste-active peptide;

机译：帕尔马火腿的WSE;纯化;结构;味觉活性肽;

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The purification and structure of taste-active peptide in water-soluble extraction of Parma ham

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