Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography

摘要

Bovine bone extract exhibiting umami taste is a natural source and alternative toreplace monosodium glutamate in food. To identify non-volatileumami compounds,hydrolyzed bovine bone extract (BBE), Maillard reaction products (MRPs) of BBE andits hydrolysate were prepared. Umami taste peptides were separated by consecutivechromatography and LC-Q-TOF-MS/MS. Total of seven peptides including Gly-Pro,Pro-Glu-His,Ser-Thr,Ala-His,Pro-Gln,Gly-Val-Argand Val-Asp-Gly-Argwere identifiedin MRPs of BBE. Similarly, eight peptides, Pro-Thr-His,Glu-Leu,Leu-Cys-Phe,Val-Cys,Pro-Val-Glu-Gly,Gly-His,Ile-Pheand Glu-Serwere found in enzymatic hydrolysateof BBE. In addition, a total of twelve peptides such as Leu-Val,Ala-Pro,Glu-Ala,Ala-Gly-Tyr,Gly-Pro-Ser,Pro-Glu,Gly-Cys,Glu-Val,Gly-Gln,Leu-Val-Gly,Pro-Leuand Ala-Glnwere identified in MRPs of BBE hydrolysate. Therefore, a totalof eight inimitable peptides were synthesized and subjected to sensory analysis.Sensory analysis showed that Val-Cyshaving highest taste threshold (1.5 mmol/L)while Leu-Cys-Phehaving lowest (0.4 mmol/L) in blank beef broth.