2,180
Views
7
CrossRef citations to date
0
Altmetric
Research Article

Sensory and structural characterization of umami peptides derived from sunflower seed

Caracterización sensorial y estructural de los péptidos umami derivados de la semilla de girasol

, , , &
Pages 485-492 | Received 23 Jan 2020, Accepted 30 May 2020, Published online: 09 Jul 2020

References

  • Bagnasco, L., Pappalardo, V. M., Meregaglia, A., Kaewmanee, T., & Ubiali, D. (2013). Use of food-grade proteases to recover umami protein–peptide mixtures from rice middlings. Food Research International, 50(1), 420–427. https://doi.org/10.1016/j.foodres.2012.11.007
  • Cai, W. C., Tang, F. X., Zhao, X. X., Guo, Z., Zhang, Z. D., Dong, Y., & Shan, C. H. (2019). Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice. Journal of Food Processing and Preservation, 43(9), 1–14. https://doi.org/10.1111/jfpp.14095
  • Cui, C., Qian, Y. P., Peng, J., Wang, H., & Zhao, H. (2015). Isolation, identification and taste analysis of flavor peptides in gluten fermentation broth. Modern Food Science and Technology, 31(9), 175–179. https://doi.org/10.13982/j.mfst.1673-9078.2015.9.029
  • Dang, Y., Gao, X., Ma, F., & Wu, X. (2015). Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams. LWT – Food Science and Technology, 60(2), 1179–1186. https://doi.org/10.1016/j.lwt.2014.09.014
  • Feng, W. J. (2015). Characteristics and structure identification of sunflower seed septides and peanut peptides during calcium binding. Inner Mongolia Agricultural University, 34–39.
  • Feng, Y. X., Ruan, G. L., Jin, F., Xu, J., & Wang, F. J. (2018). Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates. LWT – Food Science and Technology, 92, 40–46. https://doi.org/10.1016/j.lwt.2018.01.006
  • Fu, Y. N. (2018). Structure identification and preparation of umami peptide from sunflower protein. Inner Mongolia Agricultural University, 11–31.
  • Hu, F., Ci, A. T., Wang, H., Zhang, Y. Y., Zhang, J. G., Thakur, K., & Wei, Z. J. (2018). Identification and hydrolysis kinetic of a novel antioxidant peptide from pecan meal using Alcalase. Food Chemistry, 261, 301–310. https://doi.org/10.1016/j.foodchem.2018.04.025
  • Ishibashi, N., Fukui, S., Okai, H., Kikuchi, E., & Kouge, K. (1987). Studies on flavored peptides. Part II. Bitterness of phenylalanine- and tyrosine-containing peptides. Agricultural and Biological Chemistry, 51(12), 3309–3313. https://doi.org/10.1080/00021369.1987.10868574
  • Kim, Y., Kim, E. Y., Son, H. J., Lee, J. J., Choi, Y. H., & Rhyu, M. R. (2017). Identification of a key, umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking. Food Chemistry, 233, 256–262. https://doi.org/10.1016/j.foodchem.2017.04.123
  • Kong, Y., Zhang, L. L., Zhang, Y. Y., Sun, B. G., Sun, Y., Zhao, J., & Chen, H. T. (2018a). Evaluation of non-volatile taste components in commercial soy sauces. International Journal of Food Properties, 21(1), 1854–1866. https://doi.org/10.1080/10942912.2018.1497061
  • Kong, Y., Zhang, L. L., Zhao, J., Zhang, Y. Y., Sun, B. G., & Chen, H. T. (2018b). Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS. Food Research International, 11, 0963–9969. https://doi.org/10.1016/j.foodres.2018.11.060
  • Lioe, H. N., Takara, K., & Yasuda, M. (2006). Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces. Journal of Food Science, 71(3), S277–S283. https://doi.org/10.1111/1365-2621.2006.tb15654.x
  • Liu, B. Y. (2017). Study on preparation of low-bitterness peptide powders from gluten and debittering mechanism. Jiangnan University, 14–25.
  • Ma, S., Zhang, M. L., Beta, T., Dong, T., Bao, X. L., & Li, Z. Q. (2017). Purification and structural identification of glutelin peptides derived from oats. CyTA-Journal of Food, 15(4), 508–515. https://doi.org/10.1080/19476337.2017.1301555
  • Masahiro, T., Tohru, N., Makoto, T., Kawasaki, Y., & Kikuchi, E. (1989). 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), 319–325. https://doi.org/10.1080/00021369.1989.10869317
  • Miyanaga, Y., Tanigake, A., Nakamura, T., Kobayashi, Y., Ikezaki, H., & Taniguchi, A. (2002). Prediction of the bitterness of single, binary- and multiple-component amino acid solutions using a taste sensor. International Journal of Pharmaceutics, 248(1–2), 207. https://doi.org/10.1016/s0378-5173(02)00456-8
  • Noguchi, M., Arai, S., Yamashita, M., Yamashita, M., Kato, H., & Fujimaki, M. (1975). Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate. Journal of Agricultural and Food Chemistry, 23(1), 49–53. https://doi.org/10.1021/jf60197a003
  • Normah, I., Jamilah, B., Saari, N., & Che Man, Y. B. (2004). Chemical and taste characteristics of threadfin bream (Nemipterus japonicus) hydrolysate. Journal of the Science of Food and Agriculture, 84(11), 1290–1298. https://doi.org/10.1002/jsfa.1743
  • Normah, I., & Nurdalila Diyana, M. R. (2018). Evaluation of umaminess in green mussel hydrolysate (Perna viridis) produced in the presence of sodium tripolyphosphate and NaCl. International Food Research Journal, 25(6), 2524–2530.
  • Schlichtherle-Cerny, H., & Amadò, R. (2002). Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten. Journal of Agricultural and Food Chemistry, 50(6), 1515–1522. https://doi.org/10.1021/jf010989o
  • Sharma, J. G., Kumar, A., Saini, D., Targay, N. L., Khangembam, B. K., & Chakrabarti, R. (2016). In vitro digestibility study of some plant protein sources as aquafeed for carps Labeo rohita and Cyprinus carpio using pH-Stat method. Indian Journal of Experimental Biology, 54(9), 606–611.
  • Song, M. (2006). Study on both preparation and characterization of hydrolysate of soybean protein isolate with umami taste. China Agricultural University, 14–21.
  • Su, G. W., Cui, C., Zheng, L., Yang, B., Ren, J. Y., & Zhao, M. M. (2012). Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry, 135(2), 479–485. https://doi.org/10.1016/j.foodchem.2012.04.130
  • Wang, Y. Y., & Guo, X. F. (2016). The tasting mechanism and the preparing methods of umami peptides. Grain Processing, 41(6), 36–41.
  • Xie, M. (2015). Separation and purification of bitter peptides and debittering methods in hydrolysates of cod fish. Ocean University of China, 33–42.
  • Xie, X. X. (2019). Flavor characteristics of umami peptides from Meretrix meretrix (Linnaeus) and Aloididae aloidi and their interactions with umami receptor T1R1/T1R3. Bohai University, 39–48.
  • Yu, X. Q. (2017). Structural simulation of umami receptor T1R1/T1R3 and the interaction with umami hexapeptides. Shanghai Ocean University, 20–30.
  • Zhang, J. N., Zhao, M. M., Su, G. W., & Lin, L. Z. (2019). Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS. Food Chemistry, 278, 674–682. https://doi.org/10.1016/j.foodchem.2018.11.114