Synthesis of γ-Glutamyl Dipeptides in Lactic Acid Bacteria and Its Influence on the Taste of Steamed Bread

doi:10.7506/spkx1002-6630-20190125-327

Abstract

Abstract: This study is aimed at investigating the synthesis of γ-glutamyl dipeptides in sourdough fermented by various Lactobacillus strains and the effect of γ-glutamyl dipeptides on the taste of steamed bread. The results indicated that Lactobacillus preferentially utilized glutamate and isoleucine to synthesize γ-glutamyl glutamate and isoleucine, respectively. The synthesis of γ-glutamyl dipeptides was species-specific among lactobacilli. Further, based on the electronic tongue analysis, the addition of sourdough fermented by Lactobacillus had a great influence on the taste of steamed bread, indicating that γ-glutamyl dipeptides are directly responsible for enhancing the saltiness of steamed bread. This study provides an important theoretical basis and new research direction for the development of low-sodium fermented foods.

Key words: lactic acid bacteria, sourdough, steamed bread, γ-glutamyl dipeptides, taste

CLC Number:

TS213.2

YAN Bowen, YANG Huayu, CAI Yijie, FAN Daming, LIAN Huizhang, CHEN Wei, ZHANG Hao, ZHAO Jianxin. Synthesis of γ-Glutamyl Dipeptides in Lactic Acid Bacteria and Its Influence on the Taste of Steamed Bread[J]. FOOD SCIENCE, 2019, 40(16): 91-96.

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Synthesis of γ-Glutamyl Dipeptides in Lactic Acid Bacteria and Its Influence on the Taste of Steamed Bread

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