Extraction and processing of Nucleotides & Glutamates (NAGS) from a non yeast subtrate for salt reduction and umami/kokumi taste enhancement

英国消费者普遍担心盐的摄入量。降低盐（NaCl）含量通常是通过添加钾盐（KCl）来实现的，但钾盐本身就很苦，不能大量添加，而且有自己的健康风险。Quorn的生产过程会产生一种水基流出物（浓缩物），其中含有5'核苷酸和谷氨酸（nag）和一些稀有糖。这些已被评估为天然调味系统的组成部分，并被发现在咸味素食、薯片和汤中作为盐的替代品和味道增强剂是有效的。由于没有足够大（公斤）数量的nag，其他应用尚未进行测试。拟议的项目旨在评估一种成本效益高的方法，即浓缩废水，并使用酶来最大化thenag，以提供一种高效的调味系统。nag可以用作调味系统的一部分，或者减少许多食物中的添加盐。该项目的创新之处在于，如果成功，它将成为英国第一个非酵母nag的主要来源。

There is widespread concern about levels of salt consumption amongst UK consumers. Reducing salt (NaCl)content is often achieved by adding potassium salt (KCl), but this is inherently bitter, cannot be added in largequantities and has it's own health risks. The Quorn manufacturing process generates a water based effluent(Centrate) containing compounds called 5' Nucleotides & Glutamates (NAGs) and some rare sugars. These havebeen evaluated for use as a component of natural flavouring systems and have been found to be effective as asalt replacer and taste enhancer in savoury vegetarian foods, potato crisps and soups. Other applications havenot yet been tested due to unavailability of NAGs in sufficiently large (kg) quantities. The proposed project isdesigned to evaluate a cost effective way of concentrating the effluent and using enzymes to maximise theNAGs to deliver a highly potent flavouring system. The NAGs can then be used as part of a flavouring system orto reduce added salt in a number of foods. This project is innovative in that, if successful, it will be the UK's firstmajor source of NAGs that are not from a yeast based origin.