Journal
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 1463-1470Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.06.026
Keywords
Flavour peptides; Takifugu obscurus; Taste properties; MALDI-TOF/TOF MS/MS; Electronic tongue
Funding
- Shanghai Science and Technology Commission [083905139000, 10DZ0503000]
- European Union [222889]
- National Center of Meat Quality and Safety Control [M2012K01]
- Shanghai Engineering Research Center of Aquatic-Product Processing Preservation [11DZ2280300]
- Leading Academic Discipline Project of Shanghai Municipal Education Commission [J50704]
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To clarify the key flavour peptides that account for the cooked taste of puffer fish, this study was performed to examine flavour peptides extracted from the flesh of puffer fish (Takifugu obscurus). Peptides fractions (P1, P2, P3, P4 and P5) were purified from an aqueous extract of T. obscurus muscle by ultrafiltration and Sephadex G-15 gel filtration chromatography (GFC). P2 was further fractionated into P2a, P2b, and P2c by reverse phase high performance liquid chromatography (RP-HPLC). Fraction P2b elicited umami and sweet taste. The amino acid sequence of P2b subfraction was identified as Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val (836.4 Da) by matrix-assisted laser desorption/ionisation time of flight mass spectrometry (MALDI-TOF/TOF MS/MS). Hydrophilic amino acids residues Tyr, Gly, Gly, Thr, and Phe are likely to contribute to the umami and sweet taste of this octapeptide. The results of this study suggest this peptide is one of important components of the 'mellowness' and 'tenderness' taste of the T. obscurus. (C) 2012 Elsevier Ltd. All rights reserved.
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