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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

Yan HuangBeijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, ChinaView further author information
,
Wen DuanBeijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, ChinaView further author information
,
Linhan WangBeijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, ChinaView further author information
,
Junfei XiaoBeijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, ChinaView further author information
&
Yuyu ZhangBeijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3095-3083View further author information
ORCID Icon
Pages 1773-1785 | Received 31 May 2019, Accepted 27 Sep 2019, Published online: 22 Oct 2019

Citations (19)

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Xiaochun Xu, Lina Ma, Shanshan Fan, Wenping Ma & Xiu Zhang. (2020) Effects of fermented Caragana korshinskii feed on meat quality characteristics in different muscles of Tan sheep. Italian Journal of Animal Science 19:1, pages 1036-1045.
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Articles from other publishers (18)

Rong Jia, Yuan Yang, Guozhou Liao, Dahai Gu, Yuehong Pu, Ming Huang & Guiying Wang. (2024) Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken. Food Chemistry 430, pages 137051.
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Chunsheng Li, Daqiao Yang, Laihao Li, Yueqi Wang, Shengjun Chen, Yongqiang Zhao & Wanling Lin. (2023) Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish ( Chouguiyu ) based on molecular docking and electronic tongue technology . Food & Function 14:21, pages 9671-9680.
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Abdullah A. A. Abdo, Sam Al-Dalali, Yakun Hou, Hamzah Aleryani, Qayyum Shehzad, Omer Asawmahi, Ammar AL-Farga, Belal Mohammed, Xiaohan Liu & Yaxin Sang. (2023) Modification of Marine Bioactive Peptides: Strategy to Improve the Biological Activity, Stability, and Taste Properties. Food and Bioprocess Technology.
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Qing Liu, Xinchang Gao, Daodong Pan, Zhu Liu, Chaogeng Xiao, Lihui Du, Zhendong Cai, Wenjing Lu, Yali Dang & Ying Zou. (2022) Rapid screening based on machine learning and molecular docking of umami peptides from porcine bone. Journal of the Science of Food and Agriculture 103:8, pages 3915-3925.
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Yuanyuan Wang, Junjia Luan, Xuhua Tang, Wenhui Zhu, Yongxia Xu, Ying Bu, Jianrong Li, Fangchao Cui & Xuepeng Li. (2023) Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod ( Gadus morhua ) . Food & Function 14:3, pages 1510-1519.
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Ting Zhang, Ying Hua, Changyu Zhou, Yongzhao Xiong, Daodong Pan, Zhu Liu & Yali Dang. (2022) Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams. Food Chemistry 394, pages 133504.
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Hassan Ali Yusuf, Halidai Rehemujiang, Tao Ma, Minyu Piao, Ruiying Huo & Yan Tu. (2022) Fermented Total Mixed Ration with Cottonseed Meal or Rapeseed Meal Improved Growth Performance and Meat Quality of Hu Lamb Compared to Total Mixed Ration with Soybean Meal. Fermentation 8:11, pages 576.
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Xiaorui Sun, Jiayi Zheng, Boye Liu, Zehua Huang & Fusheng Chen. (2022) Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates. Frontiers in Nutrition 9.
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Daqiao Yang, Chunsheng Li, Laihao Li, Shengjun Chen, Xiao Hu & Huan Xiang. (2022) Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3. Food Chemistry 389, pages 133019.
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Li Liang, Chenchen Zhou, Jingcheng Zhang, Yan Huang, Jing Zhao, Baoguo Sun & Yuyu Zhang. (2022) Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3. Food Chemistry 387, pages 132870.
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Daqiao Yang, Chunsheng Li, Laihao Li, Yueqi Wang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Ya Wei & Di Wang. (2022) Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish. Food Research International 157, pages 111211.
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Li Liang, Wen Duan, Chao Zhao, Yuyu Zhang & Baoguo Sun. (2022) Recent Development of Two-Dimensional Liquid Chromatography in Food Analysis. Food Analytical Methods 15:5, pages 1214-1225.
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Lulu Qi, Xinchang Gao, Daodong Pan, Yangying Sun, Zhendong Cai, Yongzhao Xiong & Yali Dang. (2022) Research progress in the screening and evaluation of umami peptides. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1462-1490.
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Wen Duan, Li Liang, Yan Huang, Yuyu Zhang, Baoguo Sun & Lina Li. (2021) Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup. Foods 10:7, pages 1456.
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Zeynep Elbir & Fatih Oz. (2020) The assessment of commercial beef and chicken bouillons in terms of heterocyclic aromatic amines and some of their precursors. International Journal of Food Science & Technology 56:1, pages 504-513.
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Ziyuan Liu, Yiwen Zhu, Wenli Wang, Xirui Zhou, Gaole Chen & Yuan Liu. (2020) Seven novel umami peptides from Takifugu rubripes and their taste characteristics. Food Chemistry 330, pages 127204.
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Linhan Wang, Kaina Qiao, Yan Huang, Yuyu Zhang, Junfei Xiao & Wen Duan. (2020) Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC‐QTOF‐MS/MS. Food Science & Nutrition 8:8, pages 4463-4471.
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Wenli Wang, Xirui Zhou & Yuan Liu. (2020) Characterization and evaluation of umami taste: A review. TrAC Trends in Analytical Chemistry 127, pages 115876.
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