酵母エキスに含まれる呈味寄与物質の解析 : 厚味付与ペプチドの単離精製と構造解析

概要

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Yeast extracts are popular sources of flavor for a wide range of food products, such as soups, snacks and many other processed foods. Their taste-active compounds were identified, such as amino acids, organic acids, nucleic acids, sugars and minerals. But the extract reconstructed by those components does not taste thick as the original one. Although it is said that yeast extracts contain peptides, little is known about the contribution of peptides to the taste of yeast extracts. In this study, we tried to identify thickness enhancer peptides by several column chromatography methods, LC-MS and Edman degradation. As a result, following ten unique peptides containing mainly tryptophan (Trp) residue were obtained. Their amino acid sequences are Asp-Trp-Arg-Gly-Gly-Arg, Asp-Trp-Arg-Gly-Gly-Arg-Thr, Phe-Lys-Tyr, Val-Leu-Gly-Tyr, Leu-Gly-Gln-Trp, Ala-Ile-Gly-Glu-Trp, Ile-Thr-Trp-Glu, Val-Trp-Glu-Tyr, Phe-Asp-Trp and Phe-Glu-Trp. Adding to a dried bonito extract and a vegetable extract, synthetic peptides mixture of those showed the enhancing effect of thickness,
日本味と匂学会の論文