Maehashi K, Matsuzaki M, Yamamoto Y, Udaka S
Department of Fermentation Science, Tokyo University of Agriculture, Japan.
Biosci Biotechnol Biochem. 1999 Mar;63(3):555-9. doi: 10.1271/bbb.63.555.
Soybean protein, casein, bonito protein and chicken protein, each as foodstuff protein, were hydrolyzed with four proteinases; namely, pepsin, trypsin, alpha-chymotrypsin and bromelain. Since the chicken protein hydrolysate with bromelain possessed the most favorable umami taste, eleven peptides were isolated from the chicken protein hydrolysate by successive chromatography on ODS, Amberlite IR-120B, Amberlite IRA-410 and AG-50W; their structures were Asp-Ala, Asp-Val, Glu-Glu, Glu-Val, Ala-Asp-Glu, Ala-Glu-Asp, Asp-Glu-Glu, Asp-Glu-Ser, Glu-Glu-Asn, Ser-Pro-Glu, and Glu-Pro-Ala-Asp. Many of them did not show any umami taste by themselves, but Glu-Glu, Glu-Val, Ala-Asp-Glu, Ala-Glu-Asp, Asp-Glu-Glu, and Ser-Pro-Glu were recognized to enhance the umami taste of 0.02% 5'-inosine monophosphate (IMP). A combination of these peptides, especially 0.5% each of Glu-Glu, Glu-Val, Asp-Glu-Glu and Glu-Glu-Asn, with 0.02% IMP produced a delicious "full" umami taste.
大豆蛋白、酪蛋白、鲣鱼蛋白和鸡肉蛋白作为食品蛋白，分别用四种蛋白酶进行水解，这四种蛋白酶分别是胃蛋白酶、胰蛋白酶、α-胰凝乳蛋白酶和菠萝蛋白酶。由于用菠萝蛋白酶水解得到的鸡肉蛋白水解物具有最宜人的鲜味，通过在ODS、Amberlite IR - 120B、Amberlite IRA - 410和AG - 50W上连续色谱法从鸡肉蛋白水解物中分离出了11种肽；它们的结构分别是天冬氨酸-丙氨酸、天冬氨酸-缬氨酸、谷氨酸-谷氨酸、谷氨酸-缬氨酸、丙氨酸-天冬氨酸-谷氨酸、丙氨酸-谷氨酸-天冬氨酸、天冬氨酸-谷氨酸-谷氨酸、天冬氨酸-谷氨酸-丝氨酸、谷氨酸-谷氨酸-天冬酰胺、丝氨酸-脯氨酸-谷氨酸和谷氨酸-脯氨酸-丙氨酸-天冬氨酸。它们中的许多自身并不呈现任何鲜味，但谷氨酸-谷氨酸、谷氨酸-缬氨酸、丙氨酸-天冬氨酸-谷氨酸、丙氨酸-谷氨酸-天冬氨酸、天冬氨酸-谷氨酸-谷氨酸和丝氨酸-脯氨酸-谷氨酸被认为能增强0.02% 5'-肌苷酸（IMP）的鲜味。这些肽的组合，尤其是谷氨酸-谷氨酸、谷氨酸-缬氨酸、天冬氨酸-谷氨酸-谷氨酸和谷氨酸-谷氨酸-天冬酰胺各0.5%与0.02% IMP组合，产生了美味的“浓郁”鲜味。
