The variation of umami taste and identification of umami peptides during the thermal treatment of yeast extract

Abstract

Abstract: In this study, by thermal treatment of yeast extract under different temperatures, the variation trend of concentration of nucleotides and umami amino acids, and variation of component distribution of the peptides were determined. The sensory properties were evaluated by the electronic tongue. Yeast extract at the same concentration but with different temperature was found to different umami strength. The umami taste was strongest the treatment temperature at 110℃. The umami taste peptides were separated and purified by ultrafiltration, gel permeation chromatography and liquid chromatography / quadrupole time of flight tandem mass spectrometry. Four umami peptides were identified, such as Gln-Leu, Pro-Glu-Thr, Ala-Pro-Ala and His-Val.

Key words: yeast extract, thermal treatment, umami peptide, LC/Q-TOF-MS/MS, electronic tongue

CLC Number:

TS202.3

Aygul.Alim Ye LIU Ting-Ting Zou yu zhang. The variation of umami taste and identification of umami peptides during the thermal treatment of yeast extract[J]. FOOD SCIENCE, 0, (): 0-0.

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