ArticleFood science & nutrition2020
Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC-QTOF-MS/MS.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 12 citations in OpenAlex.
- Isolation, Purification, Identification, and In Vitro ACE Inhibitory Activity of Tyrosine-Arginine Dipeptide From Red Millet Huangjiu.Food science & nutrition · 2026Article
- Analysis of novel umami peptides in Dengchuan beef and their taste mechanism: Integrated peptidomics, machine learning and molecular simulation studies.Current research in food science · 2026Article
- BitterMasS: Predicting Bitterness from Mass Spectra.Journal of agricultural and food chemistry · 2024Article
- Insights into flavor and key influencing factors of Maillard reaction products: A recent update.Frontiers in nutrition · 2022Review
- Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Molecules (Basel, Switzerland) · 2021Article
- Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC-QTOF-MS/MS.Food science & nutrition · 2020Article
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Authors and funding
6 authors at 1 institution in 1 country.
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Abstract
To investigate the flavor peptides of beef broth obtained under optimized stewing conditions, separation procedures such as ultrafiltration, Sephadex G-15 column chromatography, and reversed-phase high-performance liquid chromatography were employed to isolate the umami taste peptides. Sensory evaluation was combined with liquid chromatography-mass spectrometry to detect the flavor peptides. The optimization of the stewing process conditions was studied using the orthogonal method, which indicated that time had the most significant effect on the taste efficiency of sensory evaluation, followed by the mixed spices, sucrose, and salt. The optimized cooking conditions included 3.5 hr of cooking time, 1.800 g of sucrose, 2.125 g of salt, and 1.500 g of mixed spices. The results showed that six peptides, including SDEEVEH, AEVPEVH, GVDNPGHP, GSDGSVGPVGP, SDGSVGPVGP, and DEAGPSIVH, were detected in sample X1M1; and seven peptides, including VAPEEHPT, VVSNPVDIL, VGGNVDYK, PFGNTHN, EAGPSIVHR, VDFDDIQK, and DEAGPSIVH, were detected in sample X2M2. This study compared the flavor peptides in stewed beef before and after the optimization, and thus provided a basis for the improvement of beef processing technology.
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