51
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Chen Q, Kong B, Han Q, Liu Q, Xu L. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages. Meat Sci 2016; 121:196-206. [DOI: 10.1016/j.meatsci.2016.06.012] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 03/12/2016] [Accepted: 06/13/2016] [Indexed: 02/01/2023]
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52
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Wang L, Xu B, Li L, Zhang M, Feng T, Wang J, Jin Z. Enhancement of umami taste of hydrolyzed protein from wheat gluten by β-cyclodextrin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4499-504. [PMID: 26865354 DOI: 10.1002/jsfa.7665] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Revised: 01/18/2016] [Accepted: 02/01/2016] [Indexed: 05/06/2023]
Abstract
BACKGROUND Wheat gluten was hydrolyzed by Flavourzyme and Neutrase at pH 7.0 and 50 °C for 8 h with β-cyclodextrin (β-CD) employed in the reaction. The hydrolysates were enzyme deactivated, cooled and centrifuged at 1500 × g for 15 min. RESULTS Sensory and chemical characterization of wheat gluten hydrolysates WGH-1 (reaction conducted without β-CD), WGH-2 (reaction conducted with β-CD) and WGH-3 (β-CD added to WGH-1) was performed. WGH-2 revealed enhanced umami taste and higher hydrolyzing degree, total free amino acid amount, protein yield and umami taste amino acid (Glu + Asp) amount. High-performance liquid chromatography showed that the proportion of molecular weight 180-500 Da in WGH-2 was 11.5% higher than that in WGH-1. Further research indicated that β-CD had multiple effects on the hydrolysis. It could not only increase the solubility of wheat gluten but also form inclusion complexes with resultants. This can both promote the hydrolysis and protect oligopeptides from degradation. CONCLUSION β-CD was found to have the ability to increase the umami taste of enzyme-hydrolyzed vegetable protein from wheat gluten. The reasons analyzed were that β-CD could take part in the hydrolysis process by improving the solubility of wheat gluten and form inclusion complexes with resultants. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Lihua Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Baocai Xu
- Yurun National Key Laboratory for Meat Products Processing and Quality Control, Yurun Group Co. Ltd, Nanjing, Jiangsu 210000, China
| | - Linlin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mengke Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tao Feng
- Flavors Institute of Technology and Engineering, Shanghai Institute of Technology, Shanghai 200000, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
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Kamal GM, Wang X, Bin Yuan, Wang J, Sun P, Zhang X, Liu M. Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis. Talanta 2016; 158:89-99. [DOI: 10.1016/j.talanta.2016.05.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 05/08/2016] [Accepted: 05/13/2016] [Indexed: 01/19/2023]
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54
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Hong PK, Ndagijimana M, Betti M. Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Food Chem 2016; 197 Pt B:1143-52. [DOI: 10.1016/j.foodchem.2015.11.096] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Revised: 11/06/2015] [Accepted: 11/18/2015] [Indexed: 11/26/2022]
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55
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56
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Huynh HL, Danhi R, Yan SW. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties. J Food Sci 2015; 81:S150-5. [DOI: 10.1111/1750-3841.13171] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2014] [Accepted: 10/27/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Hue Linh Huynh
- the School of Hospitality and Tourism; Taylor's Univ. Lakeside Campus; No.1, Jalan Taylor's 47500 Subang Jaya Selangor Darul Ehsan Malaysia
| | - Robert Danhi
- the School of Hospitality and Tourism; Taylor's Univ. Lakeside Campus; No.1, Jalan Taylor's 47500 Subang Jaya Selangor Darul Ehsan Malaysia
| | - See Wan Yan
- the School of Biosciences; Taylor's Univ. Lakeside Campus; No.1, Jalan Taylor's 47500 Subang Jaya Selangor Darul Ehsan Malaysia
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57
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Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Sci 2015; 100:110-7. [DOI: 10.1016/j.meatsci.2014.10.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2013] [Revised: 07/06/2014] [Accepted: 10/05/2014] [Indexed: 11/18/2022]
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58
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Shiga K, Yamamoto S, Nakajima A, Kodama Y, Imamura M, Sato T, Uchida R, Obata A, Bamba T, Fukusaki E. Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7317-22. [PMID: 24954189 DOI: 10.1021/jf501173r] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
A metabolic profiling approach was employed to explore the compounds that affect the intensity of umami taste in soy sauce. Twenty-five kinds of soy sauces were analyzed using GC-MS and LC-MS, wherein measurement data for 427 compounds were obtained. The umami taste intensity of each soy sauce sample was also quantitated by sensory evaluation and a projection to latent structure (PLS) regression analysis was conducted using the compounds' measurements and umami taste intensity data. Variable importance for the projection (VIP) value obtained via PLS was used for the estimation of the relevance for umami taste intensity. N-(1-Deoxyfructos-1-yl)glutamic acid (Fru-Glu) had the highest VIP value, and addition of Fru-Glu to soy sauce increased umami taste intensity better than glutamic acid at the same concentration as confirmed by sensory evaluation. This study showed that the combination of metabolic profiling approach and sensory evaluation can be used effectively to determine compounds related to taste.
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Affiliation(s)
- Kazuki Shiga
- Department of Biotechnology, Graduate School of Engineering, Osaka University , 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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59
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Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling. J Biosci Bioeng 2014; 118:56-63. [DOI: 10.1016/j.jbiosc.2013.12.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2013] [Revised: 12/18/2013] [Accepted: 12/22/2013] [Indexed: 11/21/2022]
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60
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Bagnasco L, Cosulich ME, Speranza G, Medini L, Oliveri P, Lanteri S. Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment. Food Chem 2014; 157:421-8. [PMID: 24679800 DOI: 10.1016/j.foodchem.2014.02.044] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 07/26/2013] [Accepted: 02/12/2014] [Indexed: 11/20/2022]
Abstract
The relationships between sensory attribute and analytical measurements, performed by electronic tongue (ET) and near-infrared spectroscopy (NIRS), were investigated in order to develop a rapid method for the assessment of umami taste. Commercially available umami products and some aminoacids were submitted to sensory analysis. Results were analysed in comparison with the outcomes of analytical measurements. Multivariate exploratory analysis was performed by principal component analysis (PCA). Calibration models for prediction of the umami taste on the basis of ET and NIR signals were obtained using partial least squares (PLS) regression. Different approaches for merging data from the two different analytical instruments were considered. Both of the techniques demonstrated to provide information related with umami taste. In particular, ET signals showed the higher correlation with umami attribute. Data fusion was found to be slightly beneficial - not so significantly as to justify the coupled use of the two analytical techniques.
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Affiliation(s)
- Lucia Bagnasco
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, I-16146 Genoa, Italy; Department of Pharmacy, University of Genoa, Via Brigata Salerno 13, I-16147 Genoa, Italy.
| | - M Elisabetta Cosulich
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, I-16146 Genoa, Italy; Department of Biology and Biotechnology "L. Spallanzani", University of Pavia, Via Ferrata 9, I-27100 Pavia, Italy
| | - Giovanna Speranza
- Department of Chemistry, University of Milan, Via Golgi 19, I-20133 Milan, Italy; Italian Biocatalysis Center, Viale Taramelli 12, I-27100 Pavia, Italy
| | - Luca Medini
- Special Company for Professional Training and Technological and Commercial Promotion of the Chamber of Commerce of Savona, Regione Rollo, 98, I-17031 Albenga, SV, Italy
| | - Paolo Oliveri
- Department of Pharmacy, University of Genoa, Via Brigata Salerno 13, I-16147 Genoa, Italy
| | - Silvia Lanteri
- Department of Pharmacy, University of Genoa, Via Brigata Salerno 13, I-16147 Genoa, Italy
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61
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Frerot E, Chen T. Identification and Quantitation of New Glutamic Acid Derivatives in Soy Sauce by UPLC/MS/MS. Chem Biodivers 2013; 10:1842-50. [DOI: 10.1002/cbdv.201300150] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2013] [Indexed: 11/06/2022]
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62
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Dermiki M, Mounayar R, Suwankanit C, Scott J, Kennedy OB, Mottram DS, Gosney MA, Blumenthal H, Methven L. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3312-3321. [PMID: 23585029 DOI: 10.1002/jsfa.6177] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 04/02/2013] [Accepted: 04/12/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5'-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soybean paste) or monosodium glutamate (MSG) were prepared and compared with a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected. RESULTS Four of the seven cooked meat products developed had a significantly higher content of umami-contributing compounds compared with the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and/or salty taste compared with the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ = 0.76). CONCLUSION The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds.
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Affiliation(s)
- Maria Dermiki
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
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63
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Choi NS, Chung SJ, Choi JY, Kim HW, Cho JJ. Physico-Chemical and Sensory Properties of Commercial Korean Traditional Soy Sauce of Mass-Produced vs. Small Scale Farm Produced in the Gyeonggi Area. ACTA ACUST UNITED AC 2013. [DOI: 10.9799/ksfan.2013.26.3.553] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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64
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Cui C, Zhao M, Li D, Zhao H, Sun W. Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.810673] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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65
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Bagnasco L, Pappalardo VM, Meregaglia A, Kaewmanee T, Ubiali D, Speranza G, Cosulich ME. Use of food-grade proteases to recover umami protein–peptide mixtures from rice middlings. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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66
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Liao L, Wang Q, Zhao MM. Investigation of the susceptibility of acid-deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1865-1873. [PMID: 22488419 DOI: 10.1002/jsfa.5553] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2011] [Revised: 11/11/2011] [Accepted: 11/14/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The number and surface nature of amino acids (AAs) in substrate proteins available to hydrolytic enzymes are critical. Among them, the micro-environmental properties of specific AAs in substrates before hydrolysis would probably dominate the susceptibility of substrates to enzymatic hydrolysis. Fundamental knowledge concerning this regard is lacking. The objective of this work was to investigate the relationship between the exposure level of AAs in acid-deamidated wheat gluten and their susceptibilities to in vitro enzymatic hydrolysis by pancreatin through both high-performance liquid chromatography and Raman spectra. Wheat gluten deamidated with HCl (HDWG), citric acid (CDWG), succinic acid (SDWG) and acetic acid (ADWG) at the same degree of deamidation under the same heat treatment were chosen as the substrates. Substrate characterisations including degree of hydrolysis, surface hydrophobicity and structural characteristics before hydrolysis, together with analysis of free AAs of the corresponding hydrolysates during hydrolysis, were investigated. RESULTS Hydrolysates from SDWG had the highest value for the degree of hydrolysis. The susceptibility of CDWG to pancreatin hydrolysis was the lowest, lower than native wheat gluten (CK) after the initial 36 h. Compared with free AAs, the mole increase profiles of CK, Arg production levelled off in HDWG after 12 h whereas it was inhibited in ADWG. For SDWG, Arg release was dramatically inhibited after 12 h and was replaced by Trp. Investigations using Raman spectra of the micro-environment of Cys, Trp, Tyr and His and the mole increase trend of them indicated that the exposure level of these amino acids in substrates was positively related to their susceptibilities to pancreatin hydrolysis especially after 24 h of hydrolysis. CONCLUSION Deamidation by four acids has a distinct influence on the structural characteristics of wheat gluten substrates. Although the substrates were selected at the same level of deamidation by the same heat treatment, their resultant conformational differences significantly influenced the exposure level of amino acids for binding to enzymes and the susceptibility of substrates to in vitro enzymatic hydrolysis. Therefore, it had an influence on changing enzyme cutting sites of pancreatin. This information will provide a better understanding of specific behaviour of AAs in wheat gluten during enzymatic hydrolysis from a new perspective.
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Affiliation(s)
- Lan Liao
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, Fujian, P.R. China
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67
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Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS. Food Chem 2012; 135:1463-70. [PMID: 22953881 DOI: 10.1016/j.foodchem.2012.06.026] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 05/13/2012] [Accepted: 06/18/2012] [Indexed: 11/24/2022]
Abstract
To clarify the key flavour peptides that account for the cooked taste of puffer fish, this study was performed to examine flavour peptides extracted from the flesh of puffer fish (Takifugu obscurus). Peptides fractions (P1, P2, P3, P4 and P5) were purified from an aqueous extract of T. obscurus muscle by ultrafiltration and Sephadex G-15 gel filtration chromatography (GFC). P2 was further fractionated into P2a, P2b, and P2c by reverse phase high performance liquid chromatography (RP-HPLC). Fraction P2b elicited umami and sweet taste. The amino acid sequence of P2b subfraction was identified as Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val (836.4Da) by matrix-assisted laser desorption/ionisation time of flight mass spectrometry (MALDI-TOF/TOF MS/MS). Hydrophilic amino acids residues Tyr, Gly, Gly, Thr, and Phe are likely to contribute to the umami and sweet taste of this octapeptide. The results of this study suggest this peptide is one of important components of the 'mellowness' and 'tenderness' taste of the T. obscurus.
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68
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Han FL, Xu Y. Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00467.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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69
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Su G, Cui C, Zheng L, Yang B, Ren J, Zhao M. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chem 2012; 135:479-85. [PMID: 22868117 DOI: 10.1016/j.foodchem.2012.04.130] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2012] [Revised: 03/29/2012] [Accepted: 04/24/2012] [Indexed: 11/30/2022]
Abstract
Peanut hydrolysate produced by crude protease extract from Aspergillus oryzae HN 3.042 was found to elicit intense umami and umami-enhancing effect. Taste profiles, amino acid and organic acid composition of peanut hydrolysate and its separation fractions by ultrafiltration were evaluated. The results revealed that peanut hydrolysate was mainly low molecular weight compounds. Fractions of 1-3 kDa and below 1 kDa prominently contributed to the umami taste and umami-enhancing effect of the peanut hydrolysate. The two fractions were further purified, using gel filtration chromatography and reverse-phase high-performance liquid chromatography (RP-HPLC), in combination with sensory evaluation, to obtain a umami peptide and umami-enhancing peptide. The active peptides were identified as Ser-Ser-Arg-Asn-Glu-Gln-Ser-Arg (SSRNEQSR, 963.9 Da) and Glu-Gly-Ser-Glu-Ala-Pro-Asp-Gly-Ser-Ser-Arg (EGSEAPDGSSR, 1091.1 Da), by MALDI-TOF/TOF MS, respectively.
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Affiliation(s)
- Guowan Su
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
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70
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Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity. Journal of Food Science and Technology 2011; 51:535-42. [PMID: 24587529 DOI: 10.1007/s13197-011-0515-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2011] [Accepted: 08/22/2011] [Indexed: 10/17/2022]
Abstract
Wheat gluten was subjected to enzymatic hydrolysis with various proteases (Alcalase, Flavourzyme, Protamex) and the taste-enhancing properties and antioxidant activities of the resulting wheat gluten hydrolysates (WGHs) were characterized. The contents of the hydrophobic amino acid of the WGHs were highly correlated with the degree of hydrolysis by Flavourzyme and Protamex, except Alcalase. The taste profiles of the Alcalase-treated WGHs showed decreased bitterness while umami and overall acceptability increased. On the other hand, the WGHs produced by Flavourzyme and Protamex showed increased bitterness with increasing hydrolysis duration. However, taste profiles, such as umami, kokumi, and overall acceptability of the WGHs by Flavourzyme and Protamex were unaffected by the degree of hydrolysis. The WGH treated by Alcalase for 24 h (A24h) exhibited taste-enhancing property and its antioxidant effects were concentration-dependent. As a result, the A24h may be used as a multi-functional seasoning ingredient having potential antioxidant activity.
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71
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Isolation and identification of the umami enhancing compounds in Japanese soy sauce. Biosci Biotechnol Biochem 2011; 75:1275-82. [PMID: 21737939 DOI: 10.1271/bbb.110041] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
To clarify the key compounds that account for the umami taste of soy sauce, a typical Japanese soy sauce, Koikuchi Shoyu, was separated by preparative chromatography, and the umami enhancing fractions were screened on the basis of an umami intensity of a 6.0 mM monosodium L-glutamate (MSG) solution. Liquid chromatography-time of flight mass spectrometry (LC-TOFMS), 1D/2D nuclear magnetic resonance spectroscopy (NMR) studies of the umami enhancing fractions led to the identification of N-(1-deoxy-D-fructos-1-yl)pyroglutamic acid (Fru-pGlu), N-(1-deoxy-D-fructos-1-yl)valine (Fru-Val), N-(1-deoxy-D-fructos-1-yl)methionine (Fru-Met), pyroglutamylglutamine (pGlu-Gln), and pyroglutamylglycine (pGlu-Gly). Although all the compounds identified were at sub-threshold concentrations in the soy sauce, a taste reconstitution experiment revealed that they contributed part of the umami taste of the soy sauce.
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72
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Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.07.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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73
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Lioe HN, Selamat J, Yasuda M. Soy sauce and its umami taste: a link from the past to current situation. J Food Sci 2010; 75:R71-6. [PMID: 20492309 DOI: 10.1111/j.1750-3841.2010.01529.x] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste. The recent investigation on Japanese and Indonesian soy sauces revealed that this taste is primarily due to umami components which have molecular weights lower than 500 Da. Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Small peptides are also present, but have very low, almost undetected umami taste intensities investigated in their fractions.
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Affiliation(s)
- Hanifah Nuryani Lioe
- Centre of Excellence for Food Safety Research, Faculty of Food Science and Technology, Univ. Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.
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74
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YANG LAN, ZHAO MOUMING, ZHAO HAIFENG, SU GUOWAN, GAO XIANLI. APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND α-AMINO ACID NITROGEN. J FOOD PROCESS ENG 2010. [DOI: 10.1111/j.1745-4530.2010.00588.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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75
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Gómez-Ruiz JA, Taborda G, Amigo L, Ramos M, Molina E. Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese. J Dairy Sci 2008; 90:4966-73. [PMID: 17954735 DOI: 10.3168/jds.2007-0350] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A total of 107 different peptides, all derived from alphaS1-, alphaS2-, and beta-casein, were identified in different fractions of artisan or industrial Manchego cheese at 4 and 8 mo of ripening, and their sequences were examined. Most of these peptides are described for the first time in Manchego cheese. Taste characteristics (umami and bitter) were assigned based on their AA sequence and the position of these AA within the sequence. The umami taste was predominant in all fractions analyzed by the panelists, and the peptides EQEEL, QEEL, and EINEL, containing a high number of glutamic residues, were found within the fractions. However, in several fractions described as having umami characteristics, no peptides responsible for this taste were detected. Therefore, compounds other than peptides seem to be involved in the umami properties of water-soluble extracts lower than 1,000 Da of Manchego cheese.
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Affiliation(s)
- J A Gómez-Ruiz
- Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, C/Juan de la Cierva, 3, 28006 Madrid, Spain
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