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RESEARCH ON THE PREPARATION AND CHARACTERIZATION OF HYDROLYSATEOF SPI WITH UMAMI TASTE(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2006年04期
Page:
349-354
Research Field:
Publishing date:

Info

Title:
RESEARCH ON THE PREPARATION AND CHARACTERIZATION OF HYDROLYSATEOF SPI WITH UMAMI TASTE
Author(s):
Song Mei 　Guo Shuntang
(College of Food Science &Nutritional Engineering , China Agricultural University , Beijing 100083)
Keywords:
Soybean protein isolate; Enzymatic hydrolysis; The degree of hydrolysis ; Umami ; Sensory a-nalysis
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2006.04.0349
Abstract:
Umami taste is the major concern for foodstuff made with soybean. To elucidate the mechanismof the production of umami taste, it is crucial to analyze the composition of compounds forming the umamitaste. In the present study , 43 %of soybean protein isolate (SPI)was hydrolyzed by flavourzyme , produ-cing the most intense umami taste , which is composed of peptides with average molecular weight less than3000 Da as characterized by ultrafiltration. In contrast , peptide fractions with molecular weight more than3000 Da hardly produced the umami taste but forming significantly bitter and astringent tastes. Our resultsalso showed that there was strong synergistic interaction between IMP and soybean hydrolysates on thecase of umami taste.

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Last Update: 2016-12-16