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Preparation and Kokumi Properties of N-Acetyl-Val/Leu/Ile/Met/Phe in the Presence of Acetic Acid and Amino Acid: A Commercially Available Transglutaminase and Protease A 2SD
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-11-06 , DOI: 10.1021/acs.jafc.3c03239
Junjie Lin 1 , Chun Cui 1, 2 , Yunzi Feng 1
Affiliation  

Kokumi is a beneficial feeling for the evaluation of food quality, and thus, preparing and understanding the taste properties of kokumi compounds are important for the flavor of food. N-acetyl-Val/Leu/Ile/Met/Phe/Trp/Tyr is a type of kokumi compound found in food and usually prepared by chemical reagents. In this study, we first prepared these six kokumi compounds using transglutaminase and protease A2SD in aqueous solution by using amino acids and acetic acid as substrates and evaluated their kokumi characteristics. HPLC and LC–MS were used to identify quantitative N-acetyl amino acids. Using Phe and acetic acid as substrates, transglutaminase and protease A2SD showed the highest yields for N-acetyl-Phe of 22.75 and 42.21%, respectively, under the optimal conditions. For N-acetyl-Val/Leu/Ile/Met/Trp/Tyr, these two enzymes showed the synthesis yield in the ranges of 2.22–20.12 and 0.75–12.91%, respectively. Six N-acetyl-amino acids were succesully enriched by ethyl acetate with a recovery over 50% and purity over 95%. Sensory evaluation found that N-acetyl-Val/Leu/Ile/Met/Phe are kokumi compounds that enhance sweet, umami, and salt tastes in 5% sucrose, 0.3% NaCl, and 0.5% sodium glutamate, especially N-acetyl-Val, with the salt- and umami-enhancing threshold values of 0.63 and 1.25 g/L, respectively. Therefore, transglutaminase and protease A2SD for the synthesis of partial N-acetyl amino acid might have the potential to be applied in food as a kokumi compound.

中文翻译:

乙酸和氨基酸存在下 N-乙酰基-Val/Leu/Ile/Met/Phe 的制备和醇厚特性:市售转谷氨酰胺酶和蛋白酶 A 2SD

醇厚感对于评价食品质量是一种有益的感觉,因此,制备和理解醇厚味化合物的味道特性对于食品的风味非常重要。N-乙酰基-Val/Leu/Ile/Met/Phe/Trp/Tyr 是食品中发现的一种浓味化合物,通常由化学试剂制备。在本研究中,我们首先以氨基酸和乙酸为底物,在水溶液中使用转谷氨酰胺酶和蛋白酶 A2SD 制备了这六种浓味化合物,并评估了它们的浓味特性。HPLC 和 LC-MS 用于定量鉴定 N-乙酰氨基酸。以 Phe 和乙酸为底物,在最佳条件下,转谷氨酰胺酶和蛋白酶 A2SD 的 N-乙酰基-Phe 产率最高,分别为 22.75% 和 42.21%。对于 N-乙酰基-Val/Leu/Ile/Met/Trp/Tyr,这两种酶的合成产率分别在 2.22-20.12 和 0.75-12.91% 范围内。乙酸乙酯成功富集了6种N-乙酰氨基酸,回收率超过50%,纯度超过95%。感官评价发现,N-乙酰-Val/Leu/Ile/Met/Phe是浓味化合物,可增强5%蔗糖、0.3% NaCl和0.5%谷氨酸钠中的甜味、鲜味和盐味,尤其是N-乙酰-Val ,咸味增强阈值和鲜味增强阈值分别为 0.63 和 1.25 g/L。因此,用于合成部分N-乙酰氨基酸的转谷氨酰胺酶和蛋白酶A2SD可能有潜力作为醇厚化合物应用于食品中。
更新日期:2023-11-06
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