Low molecular weight compounds responsible for savory taste of Indonesian soy sauce
Low molecular weight compounds responsible for savory taste of Indonesian soy sauce
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DOI：
10.1021/jf049230d
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发表时间：
2004-09-22
影响因子：
6.1
通讯作者：
Yasuda, M
中科院分区：
文献类型：
--
作者：
Lioe, HN;Apriyantono, A;Yasuda, M
印尼酱油是用大豆作为氮源制成的。以黄豆为原料，以大豆曲霉为发酵剂，对黄豆发酵所产生的桑色素进行了研究。通过分级超滤得到相对分子质量小于500Da的组分，然后用凝胶过滤层析和反相高效液相色谱等多种层析方法对其进行分级。进行了几次化学分析、毛细管电泳谱和味觉分析，以获得最强烈的鲜味部分。用400 MHz的蛋白质测序、ESI-MS和H-1核磁共振对其主要成分进行了纯化和鉴定。除了游离的L-谷氨酸和天冬氨酸外，游离的芳香氨基酸如L-苯丙氨酸和L-酪氨酸也可能在亚阈值浓度下以及在盐和游离酸性氨基酸存在的情况下对印尼酱油的风味或鲜味起到重要作用。据报道，这是一种新的所谓苦味氨基酸现象。
Indonesian soy sauce is made using only soybeans as the nitrogenous source. Moromi obtained from fermentation of yellow soybeans using Aspergillus sojae as the starter was investigated. The fraction with molecular weights of less than 500 Da obtained by stepwise ultrafiltration was then fractionated by several chromatographic procedures, including gel filtration chromatography and RP-HPLC. Several chemical analyses, CE profiles, and taste profiles were performed to obtain the most intense umami fraction. The main components eliciting or enhancing the umami taste present in the fraction were purified and identified by protein sequencing, ESI-MS, and H-1 NMR at 400 MHz. Besides free L-glutamic acid and aspartic acid, free aromatic amino acids such as L-phenylalanine and L-tyrosine may also play an important role in impressing savory or umami taste of Indonesian soy sauce at their subthreshold concentrations and in the presence of salt and free acidic amino acids. This is reported as a new phenomenon of the so-called bitter amino acids.