| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185807 | Food Chemistry | 2012 | 7 Pages |
Peanut hydrolysate produced by crude protease extract from Aspergillus oryzae HN 3.042 was found to elicit intense umami and umami-enhancing effect. Taste profiles, amino acid and organic acid composition of peanut hydrolysate and its separation fractions by ultrafiltration were evaluated. The results revealed that peanut hydrolysate was mainly low molecular weight compounds. Fractions of 1–3 kDa and below 1 kDa prominently contributed to the umami taste and umami-enhancing effect of the peanut hydrolysate. The two fractions were further purified, using gel filtration chromatography and reverse-phase high-performance liquid chromatography (RP-HPLC), in combination with sensory evaluation, to obtain a umami peptide and umami-enhancing peptide. The active peptides were identified as Ser-Ser-Arg-Asn-Glu-Gln-Ser-Arg (SSRNEQSR, 963.9 Da) and Glu-Gly-Ser-Glu-Ala-Pro-Asp-Gly-Ser-Ser-Arg (EGSEAPDGSSR, 1091.1 Da), by MALDI-TOF/TOF MS, respectively.
► Peanut protein hydrolysates with umami taste were mainly low molecular weight peptides. ► Fractions of <3 kDa contributed to the umami taste and umami-enhancing effect. ► A novel octrepeptide (Ser-Ser-Arg-Asn-Glu-Gln-Ser-Arg) from peanut protein hydrolysate was identified. ► A novel peptide with 11 amino acids was identified to have umami-enhancing effect.
