Bitter-tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation
被引:39
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作者:
Zhu, Xiping
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South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R ChinaSouth China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
Zhu, Xiping
[1
]
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机构:
Sun-Waterhouse, Dongxiao
[1
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Chen, Jiahui
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机构:
South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R ChinaSouth China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
Chen, Jiahui
[1
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Cui, Chun
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South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R ChinaSouth China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
Cui, Chun
[1
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Wang, Wei
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South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
Guangdong Weiwei Biotechnol Co Ltd, Guangzhou 510640, Guangdong, Peoples R ChinaSouth China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
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
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2020年
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55卷
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01期
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.