| Title: | Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds |
| Author(s): | Huang M; Huo J; Wu J; Zhao M; Sun J; Zheng F; Sun X; Li H; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China. Electronic address: wujihong12@126.com. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China" |
| DOI: | 10.1016/j.foodres.2018.10.055 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The small molecules in Chinese Baijiu have been widely reported, but there is little information on peptides since their low concentrations. A tetrapeptide, Asp-Arg-Ala-Arg (DRAR), was newly identified from Jingzhi Sesame flavor-type Baijiu (SFTB) by high-performance liquid chromatography and quadrupole-time-of-flight-mass spectrometry (HPLC-Q-TOF-MS) with a concentration of 13.159?ª++/-?ª+0.202?ª+mug/L (P?ª+>?ª+0.05). Interactions between DRAR and volatile compounds were characterized using headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the results indicated that DRAR could suppress the volatility of aroma compounds by 0.09-39.02?ª+%, especially with respect to esters and alcohols. The involved binding modes of DRAR with esters or alcohols in 46% ethanol/water solutions (v/v) were respectively determined by ultraviolet (UV) absorption spectroscopy. According to the Van't Hoff equation, the thermodynamic parameters (for DRAR - esters complex, DeltaH?ª+=?ª+-34.7 KJ mol(-1), DeltaS?ª+=?ª+-66.4?ª+J?ª+mol(-1)?ª+K(-1) and for DRAR - alcohols complex, DeltaH?ª+=?ª+-40.8 KJ mol(-1), DeltaS?ª+=?ª+-91.8?ª+J?ª+mol(-1)?ª+K(-1)) indicated that hydrogen bonds and van der Waals forces played major roles in stabilizing the DRAR-esters and DRAR-alcohols complexes. This study will help us to further understand the interaction mechanisms between aroma compounds and peptides, and the important role of peptides on the quality of Chinese Baijiu" |
| Keywords: | Esters/analysis Ethanol Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry Hydrogen Bonding Mass Spectrometry Odorants/*analysis Peptides/*analysis Plant Extracts/*analysis Sesamum/*chemistry Solid Phase Microextraction Volatile Organic Compo; |
| Notes: | "MedlineHuang, Mingquan Huo, Jiaying Wu, Jihong Zhao, Mouming Sun, Jinyun Zheng, Fuping Sun, Xiaotao Li, Hehe eng Research Support, Non-U.S. Gov't Canada 2019/03/20 Food Res Int. 2019 May; 119:733-740. doi: 10.1016/j.foodres.2018.10.055. Epub 2018 Oct 22" |
