Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce

Fractionation, identification and umami characteristics of flavor peptides in natural brewed soy sauce

•Four fractions were obtained by ultrafiltration and gel filtration chromatography.•The umami strength was compared by sensory and ligand-receptor interaction tests.•The  U2, G3 > G2, and G3 > U1. Peptide identification revealed that the 

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Veröffentlicht in:Food chemistry 2023-11, Vol.425, p.136501-136501, Article 136501
Hauptverfasser: Ju, Yaojun, Sun, Liting, Zhang, Xiangdi, Li, Wanning, Hou, Lihua
Format: Artikel
Sprache:eng
Schlagworte:
Ligand-receptor interaction
Peptides identification
Relative umami intensity
Soy sauce
Two-alternative forced choice
Umami peptides
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Zusammenfassung:•Four fractions were obtained by ultrafiltration and gel filtration chromatography.•The umami strength was compared by sensory and ligand-receptor interaction tests.•The  U2, G3 > G2, and G3 > U1. Peptide identification revealed that the 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136501