鱼露中Gly-Pro和Val-Hyp呈味特性研究

本文采用感官评价和电子舌技术相结合的方式,对鱼露中分离鉴定后进行固相合成的两种肽Gly-Pro和Val-Hyp的单体呈味和二肽与谷氨酸钠、氯化钠相互作用的呈味特性进行研究。结果表明,在单体呈味分析中,Gly-Pro具有鲜味和浓厚感,Val-Hyp具有鲜味且鲜味较持久和轻微浓厚感;在相互作用分析中,Gly-Pro降低了谷氨酸钠的鲜味,Val-Hyp对谷氨酸钠呈味无明显影响。Val-Hyp与氯化钠有显著协同作用,且溶液整体有厚味,而Gly-Pro与氯化钠没有协同作用,反而抑制咸味,但口感丰富。由此可得,鱼露中Gly-Pro和Val-Hyp的呈鲜特性的研究结果表明了其对鱼露鲜美味感具有一定贡献。

Study on the Taste Characteristics of Gly-Pro and Val-Hyp in Fish Sauce

The taste characteristics of Gly-Pro and Val-Hyp monomer which were synthesized by solid phase peptide after separation and identification of fish sauce and the interaction between dipeptide and sodium glutamate or sodium chloride were studied by sensory evaluation and electronic tongue technique. The results showed that Gly-Pro had a umami taste and a thick feeling in the monomer taste analysis. Val-Hyp had a long-lasting umami taste and slightly rich. In the interaction analysis,Gly-Pro reduced the umami taste of sodium glutamate,and Val-Hyp had no significant effect on the taste of sodium glutamate. Val-Hyp had a significant synergistic effect with sodium chloride and the whole solution had a thick taste,while Gly-Pro did not coordinate with sodium chloride and inhibits salty taste,but was rich in mouthfeel.It can be concluded that the research results of the fresh characteristics of Gly-Pro and Val-Hyp in fish sauce show that it has a certain contribution to the delicious taste of fish sauce.