Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce

Huang, Zikun; Feng, Yunzi; Zeng, Jing; Zhao, Ming

doi:10.1080/10408398.2023.2194422

Cited by 13 publications

(5 citation statements)

References 86 publications

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“…FAAs are gradually released from raw materials through enzyme catalysis, which is closely related to the taste of soy sauce [ 39 , 40 ]. Principal component analysis (PCA) was performed according to the results of the FAAs determination.…”

Section: Resultsmentioning

confidence: 99%

A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality

Zheng,

Zhang,

Zhao

et al. 2024

Foods

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Most commercially available soy sauce is fermented by high-salt liquid-state (HS) fermentation, which has an excessive salt content and a long fermentation period. In this study, a new salt-reduced fermentation (SR) soy sauce technology involving multiple strains of bacteria was developed to reduce consumers’ salt intake. The SR soy sauce was found to have an amino acid nitrogen content of 8.40 g/L and over 80 kinds of flavor substances, which were significantly higher than those of low-salt solid-state fermented soy sauce and approximately equal to HS soy sauce. Compared with HS soy sauce, the salt content of the SR soy sauce was reduced by 59.2%, achieving the salt reduction goal. The proportion of umami amino acids in SR soy sauce reached 32.0% of the total level, enhancing SR soy sauce’s quality. Hence, the new fermentation process can decrease salt content and shorten fermentation time.

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Section: Resultsmentioning

confidence: 99%

A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality

Zheng,

Zhang,

Zhao

et al. 2024

Foods

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“…The type and sequence of amino acid residues in a peptide determine its umami and bitterness characteristics, and variations in the amino acid content of the samples further reveal the reasons for variations in taste 49 . Amino acids are the main components of taste in many foods, imparting tastes such as bitterness and umami 50 .…”

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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“…These metabolites may serve as biological markers for assessing taste alterations in hybrid Wagyu beef owing to wet aging. Among the detected metabolites, acetylated lysine, a posttranslationallymodified amino acid, showed an increase over time [24]. Nucleic acid-related metabolites play a crucial role in shaping the taste of beef [25].…”

Section: Comprehensive Gc/ms Analysis Of Metabolite Changes During We...mentioning

confidence: 99%

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

Ueda,

Yoshida,

Kebede

et al. 2024

Metabolites

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Efficient cold-chain delivery is essential for maintaining a sustainable global food supply. This study used metabolomic analysis to examine meat quality changes during the “wet aging” of crossbred Wagyu beef during cold storage. The longissimus thoracic (Loin) and adductor muscles (Round) of hybrid Wagyu beef, a cross between the Japanese Black and Holstein–Friesian breeds, were packaged in vacuum film and refrigerated for up to 40 days. Sensory evaluation indicated an increase in the umami and kokumi taste owing to wet aging. Comprehensive analysis using gas chromatography-mass spectrometry identified metabolite changes during wet aging. In the Loin, 94 metabolites increased, and 24 decreased; in the Round, 91 increased and 18 decreased. Metabolites contributing to the umami taste of the meat showed different profiles during wet aging. Glutamic acid increased in a cold storage-dependent manner, whereas creatinine and inosinic acid degraded rapidly even during cold storage. In terms of lipids, wet aging led to an increase in free fatty acids. In particular, linoleic acid, a polyunsaturated fatty acid, increased significantly among the free fatty acids. These results provide new insight into the effects of wet aging on Wagyu-type beef, emphasizing the role of free amino acids, organic acids, and free fatty acids generated during cold storage.

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Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce

Cited by 13 publications

References 86 publications

A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality

A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality

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

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

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