Journal
FOOD CHEMISTRY
Volume 127, Issue 3, Pages 1210-1215Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.01.128
Keywords
Doenjang; Low molecular weight peptides; Soybean paste; Taste characteristics; Umami
Funding
- Korea Food Research Institute [E0105101, E094101]
- National Research Council of Science & Technology (NST), Republic of Korea [E0111500] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Ask authors/readers for more resources
We investigated the taste characteristics of doenjang water extract (OWE) for component compounds that contribute to its taste. A 1% DWE solution elicited the highest umami taste ratings in a taste profile test. A 3% solution of OWE was used as substitute for 9.4% of monosodium glutamate in a taste soup base, and it masked the bitter taste of hydrolysed animal protein when mixed in solution. DWE was fractionated, based on molecular weights, and fraction IV (F-IV; 1000 > MW >= 500) had the highest peptide contents and elicited the strongest umami taste. The acidic peptide fraction of F-IV elicited the strongest umami taste. The major bound-type amino acids in DWE. F-IV and the acidic peptide fraction were Glu and Asp. These data show that the umami taste characteristics were a result of the low molecular weight acidic peptides naturally produced during the fermentation of soybeans. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available