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Preparation and Taste Characteristics of KokumiN-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

文献类型： 外文期刊

作者： Wu, Jing 1 ; Gao, Jingrong 1 ; Lin, Junjie 1 ; Cui, Chun 1 ; Li, Laihao 2 ; He, Shan 4 ; Brennan, Charles 3 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China

2.Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China

3.RMIT Univ, Sch Sci, STEM Coll, Melbourne, Vic 3000, Australia

4.Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Peoples R China

5.Flinders Univ S Australia, Flinders Inst Nanoscale Sci & Technol, Coll Sci & Engn, Bedford Pk, SA 5042, Australia

关键词： kokumi; N-L-lactoyl-phenylalanine; enzymatic preparation; chemical preparation; fermented foods

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 2021影响因子：5.895； 五年影响因子：6.048 ）

ISSN： 0021-8561

年卷期： 2022 年 70 卷 17 期

页码：

收录情况： SCI

摘要： N-L-Lactoyl phenylalanine (N-L-lactoyl-Phe) has been identified as a taste-active contributor in many fermentedfoods. However, its preparation, taste property, and content in foodstuffs are little known to date. In the current study, twopreparation technologies ofN-L-lactoyl-Phe including heating and enzymatic methods were investigated. Other investigationsinclude its taste property and quantification in several fermented foods. The results indicated that the heating preparation andenzymatic preparation only producedN-L-lactoyl-Phe instead ofN-D-lactoyl-Phe in the presence ofL-lactate/D-lactate andL-phenylalanine (Phe). A high yield (58.0%+/- 0.7%) ofN-L-lactoyl-Phe was achieved under the following conditions: Phe, lactate,CaO, and water at molar ratios of 1:8:0.3:9 kept at 100 degrees C for 3 h. With nine enzymes, a maximum yield of 21.2%+/- 0.3% wasachieved in the aqueous solution under mild operating conditions: 0.18 M Phe, 0.90 M lactate, 5 g/L Debitrase HYW 20, pH 8, and55 degrees C for 24 h. The sensory evaluation revealed thatN-L-lactoyl-Phe in water enhanced the salty and umami intensity. It alsoenhanced the thickness, mouthfulness, and continuity of salt solution, model broth, and chicken broth, revealing thatN-L-lactoyl-Phewas a kokumi-active compound. The kokumi thresholds ofN-L-lactoyl-Phe in these solutions were 50, 50, and 25 mg/L, respectively.N-L-Lactoyl-Phe was quantified in traditional Chinese fermented foods as 30.12 +/- 0.28 mg/kg in preserved pickles, 14.11 +/- 0.14mg/kg in soybean paste, 4.87 +/- 0.16 mg/kg in fermented bean, 0.71 +/- 0.11 mg/kg in rice vinegar, and 20.34 +/- 0.18 mg/kg in soysauce. These results revealed the potential ofN-L-lactoyl-Phe as a taste enhancer, presenting a new opportunity for the food industry

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