Study On Preparation,Separation And Flavor Characteristics Of Ya-Fish Umami Peptide

In this study,umami peptides are prepared from Ya-Fish muscle protein through controlled enzymatic technology.Ultrafiltration,gel filtration chromatography and reversed-phase high-performance liquid chromatography were used for separation and purification.Sensory evaluation and electronic tongue analysis were used to obtaining the Ya-Fish muscle protein umami taste peptide,and the taste characteristics of the umami taste peptide extract are analyzed.In this paper,neutral protease,alkaline protease,complex protease and flavor protease were used to enzymatic hydrolysis of Ya-Fish muscle protein.Through single factor test and orthogonal test analysis,the optimal enzymatic hydrolysis process of masala muscle protein to prepare umami peptide were optimized,and the optimal enzymatic hydrolysis process was obtained: the enzyme concentration was 6400 U/g,the enzymatic hydrolysis time was 4 h,the ratio of material to liquid was 1:2,the temperature was 55?,and the hydrolysis degree of masala muscle proteinolysis solution was measured to be 72.8 %.Through ultrafiltration membranes with molecular weights of 30 kDa,10 kDa,5 kDa and 3 kDa,the enzymolysis solution was subjected to ultrafiltration separation,and five components were obtained: P-?(> 30 kDa),P-?(10-30 kDa),P-?(5 ? 10 kDa),P-?(3 ?5 kDa)and P-?(<3 kDa),of which P-?(<3 kDa)has the largest umami value and umami increase value,respectively 8.33 and 7.45,significantly improved compared with the original enzymatic hydrolysis solution.Sephadex-15 gel column chromatography was used to separating the P-? components.The optimal separation conditions were: elution with ultrapure water,sample volume 8.0m L,elution flow rate 0.6 m L/min,and five peaks were obtained at this time: F1,F2,F3,F4 and F5,the umami value scores from high to low was: F4> F3> F2> F5> F1,of which the umami value and umami enhancement value of the F4 component are the highest,reaching 8.52 and 8.35 respectively.At the same time,the electronic tongue analysis showed that the F4 component was the closest to the umami and sweet taste.The F4 component was further separated by reversed-phase high-performance liquid chromatography,and five peaks were obtained,indicating that this umami peptide was a mixture.The relevant taste characteristics of the F4 component were analyzed,and the changes in taste characteristics under heating conditions(100 ?,30 min),different pH conditions(4.0,6.0,9.0),adding NaCl,MSG,and NaCl + MSG were studied.The results show that heating can increase the Umami of F4 to a certain extent and has good thermal stability.In the range of pH 4.0 and pH 9.0,changing the pH value of F4 reduces the umami taste.F4 has a good synergistic effect with MSG and NaCl,and MSG + NaCl has the best effect on F4 flavor.