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Reaction Mixtures Rich in [gamma-Glu]((n >= 1))-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers

文献类型： 外文期刊

作者： Wu, Jing 1 ; Sun, Yuanyuan 1 ; Huan, Xiang 2 ; Cui, Chun 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Technol, Guangzhou, Peoples R China

2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou, Peoples R China

关键词： gamma-glutamyl peptides containing arginine; synthesis; salt enhancer; umami enhancer; MSG

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.895； 五年影响因子：6.048 ）

ISSN： 0021-8561

年卷期：

页码：

收录情况： SCI

摘要： Some arginyl dipeptides and gamma-glutamyl peptides have been identified as salt and umami enhancers. These compounds provide an operable approach for reducing sodium uptake without losing the palatability of foods. gamma-Glu-Arg was hinted to have a taste-enhancing effect in the past, but few research studies have focused on it. In the present study, a series of gamma-glutamyl peptides containing Arg such as gamma-Glu-Arg, [gamma-Glu]((n=2))-Arg, [gamma-Glu]((n=3))-Arg, [gamma-Glu]((n=4))-Arg, [gamma-Glu]((n=5))-Arg, [gamma-Glu]((n=6))-Arg, [gamma-Glu]((n=7))-Arg, and [gamma-Glu]((n=8))-Arg were synthesized using glutaminase from Bacillus amyloliquefaciens in the presence of Gln and Arg. A high solid concentration of 30% was found to increase the production of [gamma-Glu]((1 <= n <= 4))-Arg. Sensory evaluation revealed that individual [gamma-Glu]((n=1,2,3,4))-Arg has a slightly bitter and astringent taste. [gamma-Glu]((n=1,2))-Arg (1.0 mg/mL) significantly increased the umaminess in the mixture of salt and sodium glutamate but showed no significant effect on saltiness in the salt solution, whereas [gamma-Glu]((n=3,4))-Arg and postenzymatic reaction mixtures (1.0 mg/mL) significantly increased both saltiness and umaminess. [gamma-Glu]((n=3,4))-Arg and postenzymatic mixtures in the system with 30% solid concentrations showed a high and similar taste-enhancing effect. Moreover, umaminess and saltiness increased 1.9 and 2.4 times in the simulated broth, respectively, while saltiness increased 1.5 times in the salt solution by the addition of postenzymatic reaction mixtures in the system with 30% solid concentrations at 20.0 mg/mL. These results indicated that [gamma-Glu]((n=1,2,3,4))-Arg and postenzymatic reaction mixtures rich in [gamma-Glu]((n >= 1)-)Arg were potential salt or umami enhancers.

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