Applications in nutrition: Peptides as taste enhancers

Fu, Yu; Amin, Mohammad Sadiq; Li, Qian; Bak, Kathrine H.; Lametsch, René

doi:10.1016/b978-0-12-821389-6.00014-5

Cited by 9 publications

(6 citation statements)

References 58 publications

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“…The taste-active compounds like taste-active peptides or amino acid derivatives have gained increasing interest for making the product tastier and imparting health benefits. , Preparation of such compounds includes enzymatic and nonenzymatic reactions. The heating operation imitating kitchen-like conditions is a typical method for the preparation of processed flavors but also taste-active compounds .…”

Section: Introductionmentioning

confidence: 99%

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Gao

Lin

Cui

et al. 2022

J. Agric. Food Chem.

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N-l-Lactoyl phenylalanine (N-l-lactoyl-Phe) has been identified as a taste-active contributor in many fermented foods. However, its preparation, taste property, and content in foodstuffs are little known to date. In the current study, two preparation technologies of N-l-lactoyl-Phe including heating and enzymatic methods were investigated. Other investigations include its taste property and quantification in several fermented foods. The results indicated that the heating preparation and enzymatic preparation only produced N-l-lactoyl-Phe instead of N-d-lactoyl-Phe in the presence of l-lactate/d-lactate and l-phenylalanine (Phe). A high yield (58.0% ± 0.7%) of N-l-lactoyl-Phe was achieved under the following conditions: Phe, lactate, CaO, and water at molar ratios of 1:8:0.3:9 kept at 100 °C for 3 h. With nine enzymes, a maximum yield of 21.2% ± 0.3% was achieved in the aqueous solution under mild operating conditions: 0.18 M Phe, 0.90 M lactate, 5 g/L Debitrase HYW 20, pH 8, and 55 °C for 24 h. The sensory evaluation revealed that N-l-lactoyl-Phe in water enhanced the salty and umami intensity. It also enhanced the thickness, mouthfulness, and continuity of salt solution, model broth, and chicken broth, revealing that N-l-lactoyl-Phe was a kokumi-active compound. The kokumi thresholds of N-l-lactoyl-Phe in these solutions were 50, 50, and 25 mg/L, respectively. N-l-Lactoyl-Phe was quantified in traditional Chinese fermented foods as 30.12 ± 0.28 mg/kg in preserved pickles, 14.11 ± 0.14 mg/kg in soybean paste, 4.87 ± 0.16 mg/kg in fermented bean, 0.71 ± 0.11 mg/kg in rice vinegar, and 20.34 ± 0.18 mg/kg in soy sauce. These results revealed the potential of N-l-lactoyl-Phe as a taste enhancer, presenting a new opportunity for the food industry.

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Section: Introductionmentioning

confidence: 99%

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Gao

Lin

Cui

et al. 2022

J. Agric. Food Chem.

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“…γ-Glutamyl di- and tripeptides, glutathione (γ-ECG), as well as γ-EVG, γ-EA, γ-E-Abu-G (Abu: α-aminobutyric acid), γ-EC, γ-EE, γ-EG, γ-EH, γ-EL, γ-EM, γ-EQ, and γ-EV have been described as kokumi tastants [ 94 , 108 , 109 , 112 , 113 ]. Interestingly, while α-EF is qualified as bitter and sour, γ-EF is not bitter, but sour.…”

Section: Taste Of Di- and Tripeptidesmentioning

confidence: 99%

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat

Heres

Toldrá

2023

IJMS

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Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, identified, and characterized, and some peptides have been reported to exert relevant bioactivity with potential benefit for human health. However, little attention has been given to di- and tripeptides, which are far less known, although they have received increasing attention in recent years due to their high potential relevance in terms of bioactivity and role in taste development. This review gathers the current knowledge about di- and tripeptides, regarding their bioactivity and sensory properties and focusing on their generation during long-term processing such as dry-cured pork meats.

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“…For example, transglutaminase plays a catalytic role in the cross‐linking reaction of myofibrillar proteins. The network structure of transglutaminase‐catalysed crosslinking can reduce the loss of flavour precursors such as free amino acids to a certain extent, and the conversion of flavour precursors to flavour compounds in the subsequent processing, thus highlighting the main effect characteristics of the presented flavour (Fu et al ., 2021). Besides, the addition of phenolic compounds could change the protein conformation and reduce the binding sites of fish odour compounds through the formation of phenolic compounds‐protein complexes.…”

Section: Formation Of Off‐flavourmentioning

confidence: 99%

Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal

Wang

Zhang

et al. 2022

Int J of Food Sci Tech

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Collagen peptides from fish exhibit excellent bioactive and functional properties, which have great potential as functional ingredients in the food industry. However, the off-flavour in collagen peptides from fish limits their comprehensive application in the food industry. Therefore, removing the off-flavour from collagen peptides is of great importance. In this regard, this review firstly recaps the formation mechanism of main off-flavour compounds of collagen peptides from fish. Furthermore, the main detection methods for off-flavour compounds are described. More importantly, the removal methods of off-flavour compounds in collagen peptides derived from fish, such as physical, chemical, biotechnological and combination methods, are emphatically reviewed. In addition, the current challenges and future perspectives are discussed. The present work provides a theoretical reference for removal of collagen peptides from fish.

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Applications in nutrition: Peptides as taste enhancers

Cited by 9 publications

References 58 publications

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat

Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal

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