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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

Figures & data

Figure 1. Sensory evaluation results of stir-fried beef by different single-factor test. (a: stir-fried time; b: the amount of oil; c: the amount of salt; d: the amount of sucrose)

Figure 1. Sensory evaluation results of stir-fried beef by different single-factor test. (a: stir-fried time; b: the amount of oil; c: the amount of salt; d: the amount of sucrose)

Table 1. The stir-fried condition and sensory evaluation results of stir-fried beef

Figure 2. Sensory evaluation scores (a) and fraction content (b) of ultrafiltration fraction in stir-fried beef

Figure 2. Sensory evaluation scores (a) and fraction content (b) of ultrafiltration fraction in stir-fried beef

Figure 3. Purification of the crude peptide with <1 kDa in stir-fried beef by Sephadex G-15 and RP-HPLC. (a: Sephadex G-15 gel filtration chromatogram of ultrafiltration fraction with molecular weight (MW) <1 kDa obtained from stir-fried beef blank experiment; b: Sephadex G-15 gel filtration chromatogram of ultrafiltration fraction with molecular weight (MW) <1 kDa obtained from stir-fried beef orthogonal optimal experiment; c: RP-HPLC chromatogram of gel filtration fraction with the highest umami score obtained from stir-fried beef blank experiment; d: RP-HPLC chromatogram of gel filtration fraction with the highest umami score obtained from stir-fried beef orthogonal optimal experiment.)

Figure 3. Purification of the crude peptide with <1 kDa in stir-fried beef by Sephadex G-15 and RP-HPLC. (a: Sephadex G-15 gel filtration chromatogram of ultrafiltration fraction with molecular weight (MW) <1 kDa obtained from stir-fried beef blank experiment; b: Sephadex G-15 gel filtration chromatogram of ultrafiltration fraction with molecular weight (MW) <1 kDa obtained from stir-fried beef orthogonal optimal experiment; c: RP-HPLC chromatogram of gel filtration fraction with the highest umami score obtained from stir-fried beef blank experiment; d: RP-HPLC chromatogram of gel filtration fraction with the highest umami score obtained from stir-fried beef orthogonal optimal experiment.)

Figure 4. Sensory evaluation scores of Sephadex G-15 fraction in stir-fried beef. (a): S1, (b): S2

Figure 4. Sensory evaluation scores of Sephadex G-15 fraction in stir-fried beef. (a): S1, (b): S2

Table 2. The sequence of the peptide

Supplemental material

Supplemental Material

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Related Research Data

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

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