Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

被引：141
|
作者：
Zhuang, Mingzhu [1 ]
Lin, Lianzhu [1 ,2 ]
Zhao, Mouming [1 ,2 ]
Dong, Yi [1 ]
Sun-Waterhouse, Dongxiao [1 ,2 ]
Chen, Huiping [1 ]
Qiu, Chaoying [3 ]
Su, Guowan [1 ,2 ]
机构：
[1] S China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China
[2] Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510650, Guangdong, Peoples R China
[3] Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
来源：
FOOD CHEMISTRY | 2016年 / 206卷
关键词：
Amino acid sequence; Peptide; Separation; Soy sauce; Umami taste; Umami-enhancement; CONSECUTIVE CHROMATOGRAPHY; IDENTIFICATION; HYDROLYSATE; PURIFICATION; ANTIOXIDANT; SWEET;
D O I：
10.1016/j.foodchem.2016.03.058
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin AIbB2-445, glycinin AIbB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76 mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41 mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：174 / 181
页数：8
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