Application of electronic tongue in umami detection and soy sauce refining process

Zhang, Jianan; Zhao, Xuan; Li, Lufang; Chen, Wen; Zhao, Qiangzhong; Su, Guowan; Zhao, Mouming

doi:10.1016/j.fochx.2023.100652

Cited by 5 publications

(2 citation statements)

References 36 publications

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“…To investigate taste characteristics after treatment with Bme CPM32‐M2, taste analysis was performed using an electronic tongue system 55 . As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Enhancing the catalytic efficiency of M32 carboxypeptidase by semi‐rational design and its applications in food taste improvement

Wang,

Lu,

Zhuge

et al. 2024

J Sci Food Agric

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BackgroundCarboxypeptidase is an exopeptidase that hydrolysis amino acids at the C‐terminal end of the peptide chain and has a wide range of applications in food. However, in industrial applications, the relatively low catalytic efficiency of carboxypeptidases is one of the main limiting factors for industrialization.ResultsThe study has elevated the catalytic efficiency of Bacillus megaterium M32 carboxypeptidase (BmeCPM32) through semi‐rational design. Firstly, the optimal mutant, BmeCPM32‐M2, obtained through single‐site mutagenesis and combinatorial mutagenesis, specific activity was 2.2‐fold higher than that of the wild type (187.9 vs. 417.8 U mg−1), and catalytic efficiency was 2.9‐fold higher (110.14 vs. 325.75 s−1 mM−1). Secondly, compared to the wild type, BmeCPM32‐M2 exhibited a 1.8‐fold increase in half‐life at 60 °C, with no significant changes in its enzymatic properties (optimal pH, optimal temperature). Finally, BmeCPM32‐M2 significantly increased the umami intensity of soy protein isolate hydrolysate (SPIA) by 55% and reduced bitterness by 83%, indicating its potential in developing tasty protein components.ConclusionOur research has revealed that the strategy based on protein sequence evolution and computational residue mutation energy has improved the catalytic efficiency of BmeCPM32. Molecular dynamics simulations have revealed that a smaller substrate binding pocket and increased enzyme‐substrate affinity are the reasons for enhancing catalytic efficiency, Furthermore the number of hydrogen bonds and solvent and surface area, which may contribute to the improvement of thermostability. Finally, the de‐bittering effect of BmeCPM32‐M2 in soy protein isolate hydrolysate suggests its potential in developing palatable protein components.This article is protected by copyright. All rights reserved.

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“…To investigate taste characteristics after treatment with Bme CPM32‐M2, taste analysis was performed using an electronic tongue system 55 . As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Enhancing the catalytic efficiency of M32 carboxypeptidase by semi‐rational design and its applications in food taste improvement

Wang,

Lu,

Zhuge

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…[15][16][17][18] TADF materials require small energy difference (ΔE(S 1 , T 1 ), ΔE ST ) between the excited singlet (S 1 ) and triplet (T 1 ) states, which advantages the excitons transition from T 1 to S 1 through reverse intersystem crossing (RISC) for delayed fluorescence. [19][20][21][22] To reduce the ΔE ST , it is a key design strategy for TADF on controlling the spatial overlap between the highest occupied molecular orbital (HOMO) and the lowest unoccupied molecular orbital (LUMO). By using donor-acceptor (DÀ A) type molecular structure, the HOMO and LUMO located on D and A units respectively, thus their distribution can be effectively separated.…”

Section: Introductionmentioning

confidence: 99%

Y‐Shaped D‐A Type Thioxanthone Derivatives: Mechano‐Induced Thermally Activated Delayed Fluorescence and High‐Contrast Mechano‐Responsive Luminescence

Liao

et al. 2023

Chemistry A European J

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High-contrast mechano-responsive luminescence (MRL) materials with mechano-induced emission enhancement properties are fascinating candidates but few, for applications in rewritable media and recording devices.Here, an interesting design strategy of "Y-shape" donoracceptor (DÀ A) type molecules for high-contrast MRL materials was presented, based on substituted diphenylamine donor and planar acceptor. Interestingly, their DÀ A torsion angles are small in crystals but increased after ground, resulted in planar and twist intramolecular charge transfer (PICT and TICT) states, respectively. Therefore, high-contrast MRL switching between weak blue (450 nm) fluorescence and bright yellow (552 nm) thermally activated delayed fluorescence (TADF) can be achieved for compound TXDO (4,4'-dimeth-oxydiphenylamine donor), which photoluminescence quantum yield increased from 2.8 % to 54.7 % after ground. Most importantly, the two independent DÀ A conjugation dihedral angles are actually independent in the "Y-shape" molecules. Especially for compound TXDT (4,4'-di-tert-butyldiphenylamine donor), its crystal exhibited both PICT and TICT processes inside, resulted from the different dihedral angles of 11.8°and 35.5°, respectively. The TXDT crystal thus showed dual-peak emission, including both TICT fluorescence and PICT room-temperature phosphorescence. Therefore, this strategy of "Y-shape" DÀ A type molecules provide a new approach to design advanced luminescent materials with mechano-induced TADF feature, for high-contrast MRL and single-component white luminescence.

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Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides

Su,

Xie,

Liu

et al. 2023

Food Bioscience

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Application of electronic tongue in umami detection and soy sauce refining process

Cited by 5 publications

References 36 publications

Enhancing the catalytic efficiency of M32 carboxypeptidase by semi‐rational design and its applications in food taste improvement

Enhancing the catalytic efficiency of M32 carboxypeptidase by semi‐rational design and its applications in food taste improvement

Y‐Shaped D‐A Type Thioxanthone Derivatives: Mechano‐Induced Thermally Activated Delayed Fluorescence and High‐Contrast Mechano‐Responsive Luminescence

Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides

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