title: Macroporous resin purification of peptides with umami taste from soy sauce.
abstract: In this study, the performance and separation characteristics of four macroporous resins for purifying umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (ΔH < 43 kJ/mol) adsorption process on the SP-825 and HP-20 resins, while the pseudo-second-order kinetics model accurately described the XAD-16 and HP-2 MGL resins. Furthermore, the adsorption processes of the peptides followed the Freundlich model. The XAD-16 resin was the most effective resin for the enrichment of peptides due to its high adsorption and total desorption capacities. Interestingly, the umami peptides were enriched in the deionized water fraction. This study provides new insights into exploring performance and separation characteristics of macroporous resins on soy sauce, and indicated that peptide may be the contributor to the umami taste in Chinese soy sauce.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510650, China.
authors.forename: Mingzhu
authors.initials: M
authors.lastname: Zhuang
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510650, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
authors.forename: Mouming
authors.initials: M
authors.lastname: Zhao
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510650, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
authors.forename: Lianzhu
authors.initials: L
authors.lastname: Lin
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510650, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Dong
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510650, China.
authors.forename: Huiping
authors.initials: H
authors.lastname: Chen
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510650, China.
authors.forename: Mengying
authors.initials: M
authors.lastname: Feng
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510650, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
authors.forename: Dongxiao
authors.initials: D
authors.lastname: Sun-Waterhouse
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510650, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China. Electronic address: fegwsu@scut.edu.cn.
authors.forename: Guowan
authors.initials: G
authors.lastname: Su
mesh_terms: D000327:Adsorption; D010455:Peptides / Q000302:isolation & purification*; D016062:Porosity; D012116:Resins, Plant / Q000737:chemistry*; D045730:Soy Foods / Q000032:analysis*; D013649:Taste
chemical_list: D010455:Peptides; D012116:Resins, Plant
keywords: Adsorption; Enrichment; Macroporous resins; Separation; Soy sauce; Umami peptide