摘要
豆酱(Soybean),是一种传统的腌制豆制品,主要由黄豆、食盐、面粉和水经过发酵制成。此次研究通过温水法提取豆酱中水溶性呈味物质,利用LC-MS/MS分离和鉴定提取液中的蛋白质和多肽,以及检测氨基酸含量。结果表明:从豆酱水溶提取液中检测到77种蛋白质,和457条肽段;检测到20种游离氨基酸,其中含量最多的是谷氨酸,有1 049.221 mg/L。此次研究通过探究豆酱中的多肽类物质及游离氨基酸,为深入探讨豆酱中的风味物质及多肽的呈味特性奠定基础。
Soybean paste,or soybean paste,is a traditional fermented soybean product made from soybean,salt,flour,and water.In this paper,the water-soluble flavorful substances in Puning bean paste were extracted by warm water method.The proteins and peptides in the extract were separated and identified by LC-MS/MS,and the contents of amino acids were detected.The results showed that 77 proteins and 457 peptides were detected in the aqueous extract of soybean paste.A total of 20 kinds of free amino acids were detected,of which glutamic acid was the most abundant(1049.221 mg/L).By exploring the polypeptides and free amino acids in soybean paste,it lays a foundation for further exploring the flavor substances and flavor characteristics of polypeptides in soybean paste.
作者
彭瑾
陈佳纯
林琪欣
PENG Jin;CHEN Jiachun;LIN Qixin(Department of Cooking and Nutrition,Chaocai College,Hanshan Normal University,Chaozhou 521041)
出处
《食品工业》
2025年第7期319-322,共4页
The Food Industry
关键词
豆酱
呈味物质
分离纯化
soybean
flavoring substance
separation and purification
作者简介
通信作者:林琪欣。
