Bitter-tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

被引:39
|
作者
Zhu, Xiping [1 ]
Sun-Waterhouse, Dongxiao [1 ]
Chen, Jiahui [1 ]
Cui, Chun [1 ]
Wang, Wei [1 ,2 ]
机构
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
[2] Guangdong Weiwei Biotechnol Co Ltd, Guangzhou 510640, Guangdong, Peoples R China
来源
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2020年 / 55卷 / 01期
基金
中国国家自然科学基金; 国家重点研发计划;
关键词
Bitter-tasting peptide; ethanol concentration; hydrophobic peptides; soy sauce; taste-modifying peptides; SENSORY CHARACTERISTICS; CASEIN HYDROLYZATE; UMAMI PEPTIDES; AMINO-ACIDS; KOKUMI; GLUTAMINASE; WATER;
D O I
10.1111/ijfs.14271
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this study, bitter-tasting hydrophobic peptides were prepared and purified from soy sauce using aqueous ethanol solutions and ion exchange resin, and analysed using RP-HPLC and UPLC-Q-TOF-MS/MS. Most of bitter fraction from soy sauce was obtained by treatments involving 80% ethanol and subsequent chromatographic separation. This fraction contained sixteen small peptides (molecular weight < 1000 Da; rich in hydrophobic amino acids with Lys-Pro (KP), Glu-Phe (EF), Glu-Val (EV), Asp-Leu (DL), Leu-Trp (LW) and Asp-Pro (DP)) capable of enhancing significantly (P < 0.05) umaminess and/or imparting kokumi effect in taste reconstitution experiments. Thus, the bitter peptides affected bitterness as well as other taste sensations like umaminess, kokuminess and saltiness. This was the first study to report the impacts of the bitter-tasting hydrophobic peptides on soy sauce and solutions of salt, monosodium l-glutamate.
引用
收藏
页码:146 / 156
页数:11
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