Variation of Umami Taste and Identification of Umami Peptides during Thermal Treatment of Yeast Extract

doi:10.7506/spkx1002-6630-20180123-306

Abstract

Abstract: In this study, yeast extract was subjected to thermal treatment at different temperatures, and the changes in the contents of nucleotides and umami amino acids, as well as peptide components were determined. The sensory properties were evaluated by electronic tongue. A difference in the umami intensity of yeast extract when treated at different temperatures was observed for each concentration. The umami taste was strongest upon treatment at 110 ℃. Four umami taste peptides were separated and purified by ultrafiltration, gel permeation chromatography and ultra performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry (UPLC-Q-TOF-MS/MS). They were identified as Gln-Leu, Pro-Glu-Thr, Ala-Pro-Ala and His-Val.

Key words: yeast extract, thermal treatment, umami peptide, electronic tongue, quadrupole-time of flight-tandem mass spectrometry

CLC Number:

TS202.3

Aygul·ALIM, SONG Huanlu, LIU Ye, ZOU Tingting, ZHANG Yu, ZHANG Songpei. Variation of Umami Taste and Identification of Umami Peptides during Thermal Treatment of Yeast Extract[J]. FOOD SCIENCE, 2019, 40(3): 9-15.

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Variation of Umami Taste and Identification of Umami Peptides during Thermal Treatment of Yeast Extract

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