Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare the saltiness enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2, F3, F4, F5, and F6) were isolated u...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2023-05, Vol.71 (21), p.8140-8149 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Xia, Xue Song, Shiqing Zhou, Tong Zhang, Han Cui, Heping Zhang, Foxin Hayat, Khizar Zhang, Xiaoming Ho, Chi-Tang |
| description | According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare the saltiness enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2, F3, F4, F5, and F6) were isolated using Sephadex G-10 gel filtration. Among them, fraction F4 (0.1%) exhibited the highest saltiness (5.90 ± 0.03). The amino acid sequences of five main peptides identified by time-of-flight mass spectrometry were Tyr-Trp (367.40 Da), Gly-Glu-His-Glu (470.43 Da), Glu-Arg-Phe-Gly-Pro (604.65 Da), Gly-Ala-Gly-Lys (331.37 Da), and Pro-Gly-Ala-Gly-Asn (414.41 Da). Tyr-Trp (0.01%) in 0.4% NaCl solution had a 20% saltiness-enhancement compared with 0.4% NaCl solution. More salivary aldosterone was secreted after tasting hydrolysate or Tyr-Trp solutions via enzyme-linked immunosorbent assay, reflecting the improvement of human sensitivity to saltiness. Thereby, the saltiness-enhancing effect was confirmed for the small peptides from hydrolyzed pea protein and the main contributor was further identified. |
| doi_str_mv | 10.1021/acs.jafc.3c02046 |
| format | Article |
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Six peptide fractions (F1, F2, F3, F4, F5, and F6) were isolated using Sephadex G-10 gel filtration. Among them, fraction F4 (0.1%) exhibited the highest saltiness (5.90 ± 0.03). The amino acid sequences of five main peptides identified by time-of-flight mass spectrometry were Tyr-Trp (367.40 Da), Gly-Glu-His-Glu (470.43 Da), Glu-Arg-Phe-Gly-Pro (604.65 Da), Gly-Ala-Gly-Lys (331.37 Da), and Pro-Gly-Ala-Gly-Asn (414.41 Da). Tyr-Trp (0.01%) in 0.4% NaCl solution had a 20% saltiness-enhancement compared with 0.4% NaCl solution. More salivary aldosterone was secreted after tasting hydrolysate or Tyr-Trp solutions via enzyme-linked immunosorbent assay, reflecting the improvement of human sensitivity to saltiness. 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Agric. Food Chem</addtitle><description>According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare the saltiness enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2, F3, F4, F5, and F6) were isolated using Sephadex G-10 gel filtration. Among them, fraction F4 (0.1%) exhibited the highest saltiness (5.90 ± 0.03). The amino acid sequences of five main peptides identified by time-of-flight mass spectrometry were Tyr-Trp (367.40 Da), Gly-Glu-His-Glu (470.43 Da), Glu-Arg-Phe-Gly-Pro (604.65 Da), Gly-Ala-Gly-Lys (331.37 Da), and Pro-Gly-Ala-Gly-Asn (414.41 Da). Tyr-Trp (0.01%) in 0.4% NaCl solution had a 20% saltiness-enhancement compared with 0.4% NaCl solution. More salivary aldosterone was secreted after tasting hydrolysate or Tyr-Trp solutions via enzyme-linked immunosorbent assay, reflecting the improvement of human sensitivity to saltiness. Thereby, the saltiness-enhancing effect was confirmed for the small peptides from hydrolyzed pea protein and the main contributor was further identified.</description><subject>Amino Acid Sequence</subject><subject>Chemistry and Biology of Aroma and Taste</subject><subject>Humans</subject><subject>Pea Proteins</subject><subject>Peptide Fragments</subject><subject>Peptides</subject><subject>Sodium Chloride</subject><subject>Sodium Chloride, Dietary</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kUtv2zAQhImiRewmufdU8NhD5S6pF3UsDKcJECBGHmdhRa4aGhLlktLB-Qf516VjO7ecFgt8M4udYeybgIUAKX6hDosNtnqRapCQFZ_YXOQSklwI9ZnNITKJygsxY19D2ACAyks4Y7O0lCDTTMzZ69rTFj2OdnB8aPkDdqN1FEKycs_otHV_-cq97PpIaH69M37odi9k-JqQr_0wknUcneE3htxoW6vfrcZn4leT0_sdO_7QY9dF2Xa0hsLpFr8nM70hF-xLi12gy-M8Z09Xq8fldXJ79-dm-fs2QalKkWitoSUZv8ozKfPGQGMKWQEWkArQAsu0rCpQIpNFWxWVVphllWzanJRuKkzP2Y-D79YP_yYKY93boKnr0NEwhVoqUZS5kqmMKBxQ7YcQPLX11tse_a4WUO8LqGMB9b6A-lhAlHw_uk9NT-ZdcEo8Aj8PwJt0mHzMJnzs9x8yK5La</recordid><startdate>20230531</startdate><enddate>20230531</enddate><creator>Xia, Xue</creator><creator>Song, Shiqing</creator><creator>Zhou, Tong</creator><creator>Zhang, Han</creator><creator>Cui, Heping</creator><creator>Zhang, Foxin</creator><creator>Hayat, Khizar</creator><creator>Zhang, Xiaoming</creator><creator>Ho, Chi-Tang</creator><general>American Chemical Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-0183-0095</orcidid><orcidid>https://orcid.org/0000-0002-1673-6026</orcidid></search><sort><creationdate>20230531</creationdate><title>Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction</title><author>Xia, Xue ; Song, Shiqing ; Zhou, Tong ; Zhang, Han ; Cui, Heping ; Zhang, Foxin ; Hayat, Khizar ; Zhang, Xiaoming ; Ho, Chi-Tang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a2871-ccc0fe285654225bd0bd6290a60310c1a73799081426f969c8a4492bf5e8cb9a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Amino Acid Sequence</topic><topic>Chemistry and Biology of Aroma and Taste</topic><topic>Humans</topic><topic>Pea Proteins</topic><topic>Peptide Fragments</topic><topic>Peptides</topic><topic>Sodium Chloride</topic><topic>Sodium Chloride, Dietary</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xia, Xue</creatorcontrib><creatorcontrib>Song, Shiqing</creatorcontrib><creatorcontrib>Zhou, Tong</creatorcontrib><creatorcontrib>Zhang, Han</creatorcontrib><creatorcontrib>Cui, Heping</creatorcontrib><creatorcontrib>Zhang, Foxin</creatorcontrib><creatorcontrib>Hayat, Khizar</creatorcontrib><creatorcontrib>Zhang, Xiaoming</creatorcontrib><creatorcontrib>Ho, Chi-Tang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xia, Xue</au><au>Song, Shiqing</au><au>Zhou, Tong</au><au>Zhang, Han</au><au>Cui, Heping</au><au>Zhang, Foxin</au><au>Hayat, Khizar</au><au>Zhang, Xiaoming</au><au>Ho, Chi-Tang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2023-05-31</date><risdate>2023</risdate><volume>71</volume><issue>21</issue><spage>8140</spage><epage>8149</epage><pages>8140-8149</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare the saltiness enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2, F3, F4, F5, and F6) were isolated using Sephadex G-10 gel filtration. Among them, fraction F4 (0.1%) exhibited the highest saltiness (5.90 ± 0.03). The amino acid sequences of five main peptides identified by time-of-flight mass spectrometry were Tyr-Trp (367.40 Da), Gly-Glu-His-Glu (470.43 Da), Glu-Arg-Phe-Gly-Pro (604.65 Da), Gly-Ala-Gly-Lys (331.37 Da), and Pro-Gly-Ala-Gly-Asn (414.41 Da). Tyr-Trp (0.01%) in 0.4% NaCl solution had a 20% saltiness-enhancement compared with 0.4% NaCl solution. More salivary aldosterone was secreted after tasting hydrolysate or Tyr-Trp solutions via enzyme-linked immunosorbent assay, reflecting the improvement of human sensitivity to saltiness. Thereby, the saltiness-enhancing effect was confirmed for the small peptides from hydrolyzed pea protein and the main contributor was further identified.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>37202341</pmid><doi>10.1021/acs.jafc.3c02046</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-0183-0095</orcidid><orcidid>https://orcid.org/0000-0002-1673-6026</orcidid></addata></record> |
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| subjects | Amino Acid Sequence Chemistry and Biology of Aroma and Taste Humans Pea Proteins Peptide Fragments Peptides Sodium Chloride Sodium Chloride, Dietary |
| title | Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction |
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