Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce.
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce.
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DOI：
10.1016/j.foodchem.2016.03.058
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发表时间：
2016-09
期刊：
影响因子：
8.8
通讯作者：
Mingzhu Zhuang;Lianzhu Lin;Mouming Zhao;Yi Dong;D. Sun-Waterhouse;Huiping Chen;Chaoying Qiu;G. Su
中科院分区：
文献类型：
--
作者：
Mingzhu Zhuang;Lianzhu Lin;Mouming Zhao;Yi Dong;D. Sun-Waterhouse;Huiping Chen;Chaoying Qiu;G. Su
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 A1bB2-445, glycinin A1bB2-445, 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.
