Journal
FOOD RESEARCH INTERNATIONAL
Volume 121, Issue -, Pages 463-470Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.11.060
Keywords
Shiitake mushroom; Enzymatic hydrolysate; Umami peptides; Sensory evaluation; LC-Q-TOF-MS
Categories
Funding
- National Key R&D Program of China [2016YFD0400705]
- National Natural Science Foundation of China [31401604]
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Umami is critical to the taste of shiitake mushroom. To isolate and identify umami peptides, fractions from hydrolyzed dried shiitake mushroom were separated by ultrafiltration, gel filtration chromatography (GFC), and reversed-phase high-performance liquid chromatography (RP-HPLC). Separations were combined with sensory evaluations (grading and taste dilution analysis) and analysis of electronic tongue, which were used to identify the most umami component in shiitake mushroom. Low-molecular-weight fractions (MW < 3 kDa) have the strongest flavor in the shiitake mushroom hydrolysate. In the 3 subfractions separated from low-molecular-weight fractions (MW < 3 kDa) by GFC, the second subfraction (F2) was selected for RP-HPLC analysis. The first peak (G1) in RP-HPLC was identified by LC-Q-TOF-MS, and 2 tripeptides and 3 dipeptides were identified. The amino acid sequence of these peptides were Gly-Cys-Gly, Glu-Pro-Glu, Cys-Met, Val-Phe, and Gly-Glu.
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