title: Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce.
abstract: Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce.
authors.affiliation: School of Food Science and Engineering, South China University of Technology, China.
authors.forename: Mingzhu
authors.initials: M
authors.lastname: Zhuang
authors.affiliation: School of Food Science and Engineering, South China University of Technology, 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: School of Food Science and Engineering, South China University of Technology, 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: School of Food Science and Engineering, South China University of Technology, China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Dong
authors.affiliation: School of Food Science and Engineering, South China University of Technology, 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: School of Food Science and Engineering, South China University of Technology, China.
authors.forename: Huiping
authors.initials: H
authors.lastname: Chen
authors.affiliation: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
authors.forename: Chaoying
authors.initials: C
authors.lastname: Qiu
authors.affiliation: School of Food Science and Engineering, South China University of Technology, 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: D000328:Adult; D000596:Amino Acids / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005260:Female; D006801:Humans; D008297:Male; D010455:Peptides / Q000032:analysis*; D045730:Soy Foods / Q000032:analysis*; D053719:Tandem Mass Spectrometry; D013649:Taste
chemical_list: D000596:Amino Acids; D010455:Peptides
keywords: Amino acid sequence; Peptide; Separation; Soy sauce; Umami taste; Umami-enhancement