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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
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume247Issue:00Pages:89-97
Abstract

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.

KeywordEnzymatic Synthesis Kokumi Gamma-[Glu]N-val Gamma-[Glu]N-met Glutaminase
SubtypeArticle
WOS HeadingsScience & Technology ; Physical Sciences ; Life Sciences & Biomedicine
DOI10.1016/j.foodchem.2017.11.096
Indexed BySCI
Language英语
WOS KeywordGamma-glutamyl-transpeptidase ; High Solid Concentrations ; Wheat Gluten Hydrolysis ; Enzymatic Production ; Aspergillus-oryzae ; Bitter Taste ; Transferase ; Peptides ; Identification ; L.
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
Funding OrganizationNational 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 IDWOS:000418580200012
Citation statistics
Cited Times:1[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/23447
Collection研究所(批量导入)
Affiliation1.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
Recommended Citation
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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