Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 479-485

  Su, Guowan ^a   Cui, Chun ^a   Zheng, Lin ^a   Yang, Bao ^b   Ren, Jiaoyan ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

Author keywords

MALDI TOF TOF MS; Peanut hydrolysate; Ultrafiltration; Umami; Umami enhancing effect

Indexed keywords

ACTIVE PEPTIDES; ASPERGILLUS ORYZAE; CRUDE PROTEASE; GEL-FILTRATION CHROMATOGRAPHY; ISOLATION AND IDENTIFICATION; LOW MOLECULAR WEIGHT COMPOUNDS; MALDI-TOF/TOF MS; PEANUT HYDROLYSATE; REVERSE PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; RP-HPLC; SENSORY EVALUATION; UMAMI; UMAMI TASTE; UMAMI-ENHANCING EFFECT;

AMINO ACIDS; ASPERGILLUS; CHROMATOGRAPHY; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEPTIDES; ULTRAFILTRATION;

OILSEEDS;

PEANUT HYDROLYSATE; PHOSPHOPROTEIN; UNCLASSIFIED DRUG;

AMINO ACID SEQUENCE; ARTICLE; ASPERGILLUS ORYZAE; CHEMICAL COMPOSITION; ISOLATION PROCEDURE; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MOLECULAR WEIGHT; ORGANOLEPTIC PROPERTY; PEANUT; PH MEASUREMENT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SEPARATION TECHNIQUE; TASTE; ULTRAFILTRATION; UMAMI;

AMINO ACID SEQUENCE; ARACHIS HYPOGAEA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVORING AGENTS; MOLECULAR SEQUENCE DATA; PEPTIDE MAPPING; PEPTIDES; PLANT EXTRACTS; PROTEIN HYDROLYSATES; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; TANDEM MASS SPECTROMETRY;

ARACHIS HYPOGAEA; ASPERGILLUS ORYZAE;

EID: 84863921240     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.130     Document Type: Article

References (32)

1. M. Behrens, W. Meyerhof, C. Hellfritsch, and T. Hofmann Sweet and umami taste: Natural products, their chemosensory targets, and beyond Angewandte Chemie International Edition 50 10 2011 2220 2242
2. H. Byun, and S. Kim Purification and characterization of angiotensin I converting enzyme (ACE) inhibitory peptides from Alaska pollack (Theragra chalcogramma) skin Process Biochemistry 36 2001 1155 1162
3. E. Beksan, P. Schieberle, F. Robert, I. Blank, L.B. Fay, and H. Schlichtherle-Cerny Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates Journal of Agricultural and Food Chemistry 51 18 2003 5428 5436
4. F.F.V. Chevance, and L.J. Farmer Release of volatile odour compounds from full-fat and reduced-fat frankfurters Journal of Agricultural and Food Chemistry 47 1999 5161 5168
5. N. Chaudhari, E. Pereira, and S.D. Roper Taste receptors for umami: The case for multiple receptors The American Journal of Clinical Nutrition 90 3 2009 738 742
6. Drake, S.; Carunchia Whetstine, M.; Drake, M.; Courtney, P.; Fligner, K.; Jenkins, J.; et al. (2007). Sources of umami taste in Cheddar and Swiss cheeses. Journal of Food Science, 72(6), 360-366.
7. R. Gardner Lipid solubility and the sourness of acids: Implications for models of the acid taste receptor Chemical Senses 5 3 1980 185 194
8. J. Hau, D. Cazes, and L.B. Fay Comprehensive study of the "beefy meaty peptide" Journal of Agricultural and Food Chemistry 45 4 1997 1351 1355
9. K. Ikeda New seasonings Chemical Senses 27 9 2002 847 849
10. K. Ishii, T. Nishimura, T. Ono, K. Hatae, and J. Shimada Taste of peptides in wheat gluten hydrolyzate by protease Nippon Kasei Gakkaishi 45 1994 615 620
11. A. Jang, and M. Lee Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates Meat Science 69 2005 653 661
12. M.W. Kang, S.J. Chung, H.S. Lee, Y. Kim, and K.O. Kim The sensory interactions of organic acids and various flavors in ramen soup systems Journal of Food Science 72 9 2007 639 647
13. J. Kirimura, A. Shimizu, A. Kimizuka, T. Ninomiya, and N. Katsuya Contribution of peptides and amino acids to the taste of foods Journal of Agricultural and Food Chemistry 17 4 1969 689 695
14. H.N. Lioe, A. Apriyantono, K. Takara, K. Wada, and M. Yasuda Umami taste enhancement of MSG/NaCl mixtures by subthreshold l-α-aromatic amino acids Journal of Food Science 70 7 2005 401 405
15. H.N. Lioe, K. Takara, and M. Yasuda Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces Journal of Food Science 71 3 2006 277 283
16. K. Maehashi, M. Matsuzaki, Y. Yamamoto, and S. Udaka Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties Bioscience, Biotechnology and Biochemistry 63 3 1999 555 559
17. T. Nishimura, and H. Kato Taste of free amino acids and peptides Food Reviews International 4 2 1988 175 194
18. T. Nishimura Mechanism involved in the improvement of meat taste during postmortem aging Food Science and Technology International, Tokyo 4 4 1998 241 249
19. S. Ohyama, N. Ishibashi, M. Tamura, H. Nishizaki, and H. Okai Synthesis of bitter peptides composed of aspartic acid and glutamic acid Agricultural and Biological Chemistry 52 3 1988 871 872
20. J.N. Park, Y. Fukumoto, E. Fujita, T. Tanaka, T. Washio, and S. Otsuka Chemical composition of fish sauces produced in Southeast and East Asian countries Journal of Food Composition and Analysis 14 2 2001 113 125
21. H. Schlichtherle-Cerny, and R. Amadò Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten Journal of Agricultural and Food Chemistry 50 6 2002 1515 1522
22. K. Shima, N. Yamada, E. Suzuki, and T. Harada Novel brothy taste modifier isolated from beef broth Journal of Agricultural and Food Chemistry 46 4 1998 1465 1468
23. G. Su, J. Ren, B. Yang, C. Cui, and M. Zhao Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases Food Chemistry 126 3 2010 1306 1311
24. A.K.M.A. Shah, M. Ogasawara, M. Egi, H. Kurihara, and K. Takahashi Indentification and sensory evalution of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet Food Chemistry 122 2010 249 253
25. K.J. Strong, T.M. Osicka, and W.D. Comper Urinary-peptide excretion by patients with and volunteers without diabetes Journal of Laboratory and Clinical Medicine 145 5 2005 239 246
26. M. Tamura, T. Nakatsuka, M. Tada, Y. Kawasaki, and E. Kikuchi The relationship between taste and primary structure of "delicious peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from beef soup Agricultural and Biological Chemistry 53 2 1989 319 325
27. J. Velíšek, J. Davidek, V. Kubelka, T.T.B. Thu, and J. Hajšlová Succinic acid in yeast autolysates and its sensory properties Food/Nahrung 22 8 1978 735 743
28. T. Warendorf, H.D. Belitz, U. Gasser, and W. Grosch The flavour of bouillon. 2. Sensory analysis of non-volatiles and imitation of a bouillon Zeitschrift fuer Lebensmittel-Untersuchung und-Forschung 195 1992 215 223
29. R. Warmke, H.D. Belitz, and W. Grosch Evaluation of taste compounds of Swiss cheese (Emmentaler) Zeitschrift für Lebensmitteluntersuchung und-Forschung A 203 3 1996 230 235
30. Yamaguchi, S.; & Ninomiya, K. (1999). Umami and food palatability. Flavor chemistry: Thirty years of progress (pp. 423).
31. Y. Yamasaki, and K. Maekawa Synthesis of a peptide with delicious taste Agricultural and Biological Chemistry 44 1 1980 93 97
32. L. You, M. Zhao, C. Cui, H. Zhao, and B. Yang Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates Innovative Food Science and Emerging Technologies 10 2 2009 235 240