Savory Peptides Present in Moromi Obtained from Soy Sauce Fermentation of Yellow Soybean

Lioe, Hanifah Nuryani; Apriyantono, Anton; Fardiaz, Dedi; Satiawihardja, Budiatman; Ames, Jennifer M.; Inns, E.L.

doi:10.1021/bk-2003-0867.ch012

Cited by 3 publications

(5 citation statements)

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“…The correlations between the dipeptides and taste differences among soy sauces were recently found, and quite a few dipeptides exhibited high correlations with taste differences, for example Ile-Gln, Pro-Lys, Ile-Glu, Thr-Phe and Leu-Gln with sweet differences (Yamamoto et al, 2014). Furthermore, a soy sauce fraction with MW smaller than 500 Da was found to contain the majority of the taste-active compounds (Lioe et al, 2003;Apriyantono et al, 2004). The peptides previously found in the most bitter fractions of soya bean proglycinin had an average MW lower than 1700 Da, with many small bitter peptides (<1000 Da) consisting of uncharged polar amino acids and hydrophobic amino acids, with a charged residue often located on either end (Singh et al, 2005).…”

Section: Mw Distribution Of Peptidesmentioning

confidence: 91%

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

Zhu

Sun‐Waterhouse

Chen

et al. 2019

Int J of Food Sci Tech

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In this study, bitter-tasting hydrophobic peptides were prepared and purified from soy sauce using aqueous ethanol solutions and ion exchange resin, and analysed using RP-HPLC and UPLC-Q-TOF-MS/MS. Most of bitter fraction from soy sauce was obtained by treatments involving 80% ethanol and subsequent chromatographic separation. This fraction contained sixteen small peptides (molecular weight < 1000 Da; rich in hydrophobic amino acids with Lys-Pro (KP), Glu-Phe (EF), Glu-Val (EV), Asp-Leu (DL), Leu-Trp (LW) and Asp-Pro (DP)) capable of enhancing significantly (P < 0.05) umaminess and/or imparting kokumi effect in taste reconstitution experiments. Thus, the bitter peptides affected bitterness as well as other taste sensations like umaminess, kokuminess and saltiness. This was the first study to report the impacts of the bitter-tasting hydrophobic peptides on soy sauce and solutions of salt, monosodium L-glutamate.

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Section: Mw Distribution Of Peptidesmentioning

confidence: 91%

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

Zhu

Sun‐Waterhouse

Chen

et al. 2019

Int J of Food Sci Tech

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“…In this period, the umami taste in soy sauce has never been investigated in detail, eventhough several peptides were identified in some soy sauce fractions and a less volatile flavor component, namely 4‐hydroxy‐2(or 5)‐ethyl‐5(or 2)‐methyl‐3(2 H ) furanone or HEMF, was found to give a bodied taste (sweet and caramel like taste) to Japanese soy sauce at the occurrence concentrations of 100 to 200 ppm (Yokotsuka 1986; van der Sluis and others 2001). Just started from 2004, the taste of soy sauce was then investigated further through the characterization of their low molecular weight fractions obtained by stepwise ultrafiltration on Indonesian soy sauce (Apriyantono and others 2004; Lioe and others 2004a, 2004b). Soy sauce fraction with a molecular weight of less than 500 Da was reported to contain the majority of the taste compounds (Apriyantono and others 2004; Lioe and others 2004a, 2004b).…”

Section: The Fact Of Umami Taste In Soy Saucementioning

confidence: 99%

“…Just started from 2004, the taste of soy sauce was then investigated further through the characterization of their low molecular weight fractions obtained by stepwise ultrafiltration on Indonesian soy sauce (Apriyantono and others 2004; Lioe and others 2004a, 2004b). Soy sauce fraction with a molecular weight of less than 500 Da was reported to contain the majority of the taste compounds (Apriyantono and others 2004; Lioe and others 2004a, 2004b). The fraction is tasted more umami than those with molecular weights more than 500 Da.…”

Section: The Fact Of Umami Taste In Soy Saucementioning

confidence: 99%

“…The research on umami in soy sauce has been intensely investigated in several decades ago especially on the taste of Japanese soy sauce (Takeuchi and others 1962; Oka and Nagata 1974a, 1974b), and continued in the last 5 y on Japanese and Indonesian soy sauces (Apriyantono and others 2004; Lioe and others 2004a, 2004b, 2006, 2007). These researches were conducted not only to find the key compounds of soy sauce taste but also to discover small peptides having the intense umami taste.…”

Section: Introductionmentioning

confidence: 99%

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Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

Lioe¹,

Selamat²,

Yasuda³

2010

Journal of Food Science

Self Cite

115

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Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste. The recent investigation on Japanese and Indonesian soy sauces revealed that this taste is primarily due to umami components which have molecular weights lower than 500 Da. Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Small peptides are also present, but have very low, almost undetected umami taste intensities investigated in their fractions.

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“…SE-HPLC was employed by Atia et al [79] to determine the mass distribution of the peptide fraction of Cheddar cheese elaborated from cow's milk enriched with a 5% of an SPI, with the aim of improving the organoleptic properties. Lioe et al [80] studied the presence of savoury peptides in moromi sauce obtained from the fermentation of yellow soybean. Some peptide fractions were isolated by SEC and analysed by CE.…”

Section: The Soybean Peptide Fractionmentioning

confidence: 99%

High performance liquid chromatography and capillary electrophoresis in the analysis of soybean proteins and peptides in foodstuffs

Saz

Marina²

2007

J of Separation Science

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The increasing interest in functional and healthy food products has promoted the use of soybean in the manufacture of foods for human consumption. Soybean basic products (soybeans, textured soybean, soybean flour, soybean protein concentrate and soybean protein isolate) as well as soybean derivatives (soybean dairy-like products, soybean drinks with fruits, meat analogues, etc.) are commercially available. In addition, due to the interesting nutritional and functional properties of soybean proteins, they are usually employed as ingredient in the elaboration of a large number of food products such as bakery or meat products among others. In spite of the good characteristics of soybean proteins, their addition to some products is forbidden or allowed up to a certain limit. Therefore, analytical methodologies to achieve the determination of soybean proteins in foods are necessary in order to make possible adequate quality control and to prove that legal regulations controlling their addition are accomplished. However, this is not an easy task due to the diversity and complexity of the food matrices and the technological treatments to which some of these foods are submitted during their elaboration. This article presents for the first time a comprehensive review on the analytical methodologies developed using HPLC and CE to characterize soybeans and to analyse soybean proteins in meals. Moreover, the use of HPLC and CE in the characterization of soybean protein fractions and their hydrolyzates, and a study of their relationships to nutritional, functional and biomedical properties are included. Finally, the application of proteomic methodologies in soybean food technology is also reviewed.

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Savory Peptides Present in Moromi Obtained from Soy Sauce Fermentation of Yellow Soybean

Cited by 3 publications

References 0 publications

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

High performance liquid chromatography and capillary electrophoresis in the analysis of soybean proteins and peptides in foodstuffs

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