Stability of Beefy Meaty Peptide to Pasteurization and SterilizationTemperatures

Wang, K.; Maga, Joseph A.; Bechtel, Peter J.

doi:10.1006/fstl.1995.0089

Cited by 11 publications

(10 citation statements)

References 7 publications

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“…BMP was synthesized using tert-butyloxycarbonyl (BOC) chemistry (Wang et al, 1995). The crude peptide was solubilized into 0.1% trifluoroacetic acid (TFA) prepared with deionized water and loaded onto a Microsorb C18 reverse-phase HPLC column (Rainin Instrument Co., Inc., Woburn, MA) for purification.…”

Section: Bmp Synthesis and Purificationmentioning

confidence: 99%

“…Later it was reported that this peptide was similar to monosodium glutamate (MSG) in its ability to enhance the flavor of a beef gravy, but it did not present the salty taste of MSG (Spanier et al, 1995). Wang et al (1995) indicated that less than 10% of BMP was denatured after treatment at 121ЊC for 20 min. They concluded that BMP may have application in heat-processed food.…”

Section: Introductionmentioning

confidence: 99%

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Taste Properties and Synergisms of Beefy Meaty Peptide

Wang

Maga

Bechtel

1996

Journal of Food Science

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The purpose of this study was to examine the sensory properties of beefy meaty peptide (BMP), an octapeptide first isolated from beef extract. BMP was synthesized and its recognition thresholds under different pH conditions and its synergisms with salt and monosodium glutamate (MSG) were determined by sensory evaluation. Recognition thresholds of BMP were not different (FϾ0.05) at different pHs. However, the descriptors of BMP changed with pH; and at pH 6.5 BMP had the strongest umami taste. There were synergistic effects (pϽ0.05) of salt and MSG on BMP recognition threshold at pH 6.5. Diluted beef extract samples with BMP were different (pϽ0.05) from samples without BMP.

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Section: Bmp Synthesis and Purificationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Taste Properties and Synergisms of Beefy Meaty Peptide

Wang

Maga

Bechtel

1996

Journal of Food Science

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“…Spanier (1992) and Spanier et al (1992) reported that the same octapeptide was found naturally in beef meat and named it beefy meaty peptide (BMP). Wang et al (1995) considered that this peptide might have application in heat-processed food. To examine the taste properties of BMP under different pH conditions, Wang et al (1996) determined the recognition threshold of the peptide (BMP) by the following method:…”

Section: Determination Of Recognition Thresholdmentioning

confidence: 99%

Taste Evaluation for Peptides in Protein Hydrolysates from Soybean and Other Plants

Maehashi

Arai

2002

Analysis of Taste and Aroma

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“…The function of BMP is consistent with flavor enhancers such as monosodium glutamate (MSG), inosinic acid (IMP) and guanylic acid (GMP) which are widely used in the foods to enhance their "savory" taste. BMP is stable even after heating at 121 o C for 20 min, suggesting that BMP might be an effective alternative to flavor enhancers such as MSG [5].…”

Section: Introductionmentioning

confidence: 98%

Expression and purification of beefy meaty peptide in Pichia pastoris

Wang

Qin

Gao

et al. 2011

Korean J. Chem. Eng.

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We established a gene expression process to produce a flavor peptide in Pichia pastoris. The octapeptide Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala was isolated from beef digested by papain, known as "beefy meaty peptide" (BMP). It was considered a savory seasoning in previous literatures. To produce BMP by microorganisms, BMP expression structures encoding tandem repeats of the octapeptide were designed and cloned in E. coli DH5α, then integrated into the AOX1 gene of Pichia pastoris GS115. Clones containing different BMP-gene copies, with 4-copy, 8-copy, 12-copy and 16-copy, were obtained and expressed in Pichia pastoris GS115. For the ease of purification, 6×His tag was fused to the C-termini of the peptides. As a result, the fusion peptides were successfully purified by His-tag bind affinity resin. The BMP fusion peptides with expected sizes were secreted from the resulting strains of P. pastoris GS115.

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Stability of Beefy Meaty Peptide to Pasteurization and SterilizationTemperatures

Cited by 11 publications

References 7 publications

Taste Properties and Synergisms of Beefy Meaty Peptide

Taste Properties and Synergisms of Beefy Meaty Peptide

Taste Evaluation for Peptides in Protein Hydrolysates from Soybean and Other Plants

Expression and purification of beefy meaty peptide in Pichia pastoris

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