Isolation of Peptides from an Enzymatic Hydrolysate of Food Proteins and Characterization of Their Taste Properties
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概要
- 論文の詳細を見る
Soybean protein, casein, bonito protein and chicken protein, each as foodstuff protein, were hydrolyzed with four proteinases ; namely, pepsin, trypsin, α-chymotrypsin and bromelain. Since the chicken protein hydrolysate with bromelain possessed the most favorable umami taste, eleven peptides were isolated from the chicken protein hydrolysate by successive chromatography on ODS, Amberlite IR-120B, Amberlite IRA-410 and AG-50W ; their structures were Asp-Ala, Asp-Val, Glu-Glu, Glu-Val, Ala-Asp-Glu, Ala-Glu-Asp, Asp-Glu-Glu, Asp-Glu-Ser, Glu-Glu-Asn, Ser-Pro-Glu, and Glu-Pro-Ala-Asp. Many of them did not show any umami taste by themselves, but Glu-Glu, Glu-Val, Ala-Asp-Glu, Ala-Glu-Asp, Asp-Glu-Glu, and Ser-Pro-Glu were recognized to enhance the umami taste of 0.02% 5'-inosine monophosphate (IMP). A combination of these peptides, especially 0.5% each of Glu-Glu, Glu-Val, Asp-Glu-Glu and Glu-Glu-Asn, with 0.02% IMP produced a delicious "full" umami taste.
- 社団法人日本農芸化学会の論文
- 1999-03-23
著者
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YAMAMOTO Yasushi
Department of Industrial Chemistry, Faculty of Engineering, Science University of Tokyo
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Matsuzaki Masato
Department Of Fermentation Science Tokyo University Of Agriculture
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Udaka Shigezo
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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MAEHASHI Kenji
Department of Fermentation Science, Tokyo University of Agriculture
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Maehashi Kenji
Department Of Fermentation Science Tokyo University Of Agriculture
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Yamamoto Yasushi
Department Of Fermentation Science Tokyo University Of Agriculture
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Yamamoto Yasushi
Department Of Agricultural Chemistry Kyoto University
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Maehashi Kenji
Department of Brewing and Fermentation, Tokyo University of Agriculture
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