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Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens
Yang, Juan1; Sun-Waterhouse, Dongxiao1; Xie, Jin1; Wang, Lan2; Chen, Hong-zhang2; Cui, Chun1; Zhao, Mouming1; Cui, C
2018-05-01
发表期刊FOOD CHEMISTRY
ISSN0308-8146
卷号247期号:00页码:89-97
摘要

A series of gamma-[Glu]((n= 2,3,4))-Val or gamma-[Glu]((n= 2,3,4))-Met were synthesized in the presence of donor (Gln) and corresponding acceptor (Val or Met) through transpeptidation catalyzed by the glutaminase from Bacillus amyloliquefaciens. Gln in excess significantly (p <.05) improved the yield of gamma-[Glu]((n> 1))-Val/Met except for gamma-Glu-Val/Met. The Km values for transpeptidase activity to yield gamma-[Glu]((n= 0,1,2,3))-Val increased with an elevated n, but remained essentially the same irrespective of n value for gamma-[Glu]((n= 0,1,2))-Met (which were 31-44% of that for gamma-[Glu] 3-Met). The highest Km value appearing when n= 3 (gamma-[Glu](3)-Val or gamma-[Glu](3)-Met) suggested the rising difficulty for synthesis when the number of donor increases. All the gamma-[Glu](n)-Val/Met substances exhibited kokumi properties and enhanced the continuity and umami taste of soy sauce as well as the thickness, mouthfulness and umaminess of model chicken broth. These results indicate the potential of the gamma-[Glu](n)-Val and gamma-[Glu](n)-Met as food flavor enhancers.

关键词Enzymatic Synthesis Kokumi Gamma-[Glu]N-val Gamma-[Glu]N-met Glutaminase
文章类型Article
WOS标题词Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine
DOI10.1016/j.foodchem.2017.11.096
收录类别SCI
语种英语
关键词[WOS]Gamma-glutamyl-transpeptidase ; High Solid Concentrations ; Wheat Gluten Hydrolysis ; Enzymatic Production ; Aspergillus-oryzae ; Bitter Taste ; Transferase ; Peptides ; Identification ; L.
WOS研究方向Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
项目资助者National Key Research and Development Program of China(2016YFD0400803) ; Open Funding Project of the State Key Laboratory of Biochemical Engineering(2015KF-04) ; Science and technology Plan Project of Guangzhou(201604020067) ; Fundamental Research Funds for the Central Universities(2017ZD093) ; Science and technology plan project of Guangdong Province(2017A010105002)
WOS记录号WOS:000418580200012
引用统计
被引频次:1[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.ipe.ac.cn/handle/122111/23447
专题研究所(批量导入)
作者单位1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
2.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 10090, Peoples R China
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GB/T 7714
Yang, Juan,Sun-Waterhouse, Dongxiao,Xie, Jin,et al. Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens[J]. FOOD CHEMISTRY,2018,247(00):89-97.
APA Yang, Juan.,Sun-Waterhouse, Dongxiao.,Xie, Jin.,Wang, Lan.,Chen, Hong-zhang.,...&Cui, C.(2018).Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens.FOOD CHEMISTRY,247(00),89-97.
MLA Yang, Juan,et al."Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens".FOOD CHEMISTRY 247.00(2018):89-97.
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