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L-谷氨酰胺酶在免疫调节性-D-谷氨酰-L-色氨酸及赋予鲜味的-D-谷氨酰肽合成中的应用。

The application of L-glutaminase for the synthesis of the immunomodulatory -D-glutamyl-L-tryptophan and the kokumi-imparting -D-glutamyl peptides.

作者信息

Yang Juan, Huang Yuran, Dong Hao, Huang Guiying, Yu Limei, Bai Weidong, Zeng Xiaofang

机构信息

College of Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China.

Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China.

出版信息

Food Sci Nutr. 2020 Sep 23;8(11):5841-5849. doi: 10.1002/fsn3.1845. eCollection 2020 Nov.

Abstract

Glutaminase of has been used to synthesize the immunomodulatory -D-glutamyl-L-tryptophan (-D-Glu-L-Trp) and the kokumi-active -D-glutamyl peptides. The optimum yield of -D-Glu-L-Trp was 55.76 mM in corresponding to a minimum yield of by-product (-D-Glu--D-Glu-L-Trp) in the presence of 75 mM D-Gln and 100 mM L-Trp. The glutaminase has a low K values for the donors (D-Gln and L-Gln:5.53 and 0.98 mM), but high ones for the acceptors (L-Trp, L-Phe, L-Met, L-Val and -[D-Glu] -L-Val/L-Phe/L-Met, ranging from 32.51 to 193.05 mM). The highest K value appearing when  = 2 (-[D-Glu] -L-Val/L-Phe/L-Met) suggested the rising difficulty for synthesis when the number of donor increases in the reaction mixtures. The -[D-Glu] -L-Val/L-Phe/L-Met at 5 mM can impart the blank chicken broth an enhancing monthfulness, thickness, and umaminess taste.

摘要

谷氨酰胺酶已被用于合成免疫调节性的γ-D-谷氨酰-L-色氨酸(γ-D-Glu-L-Trp)和具有鲜味活性的γ-D-谷氨酰肽。在75 mM D-谷氨酰胺和100 mM L-色氨酸存在的情况下,γ-D-Glu-L-Trp的最佳产量为55.76 mM,相应的副产物(γ-D-Glu-γ-D-Glu-L-Trp)产量最低。谷氨酰胺酶对供体(D-谷氨酰胺和L-谷氨酰胺:5.53和0.98 mM)的K值较低,但对受体(L-色氨酸、L-苯丙氨酸、L-甲硫氨酸、L-缬氨酸和γ-[D-谷氨酸] -L-缬氨酸/L-苯丙氨酸/L-甲硫氨酸)的K值较高,范围为32.51至193.05 mM。当n = 2(γ-[D-谷氨酸] -L-缬氨酸/L-苯丙氨酸/L-甲硫氨酸)时出现的最高K值表明,当反应混合物中供体数量增加时,合成难度增加。5 mM的γ-[D-谷氨酸] -L-缬氨酸/L-苯丙氨酸/L-甲硫氨酸可以赋予空白鸡汤增强的浓郁度、厚度和鲜味。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/14e1/7684622/f29fbd1b4c86/FSN3-8-5841-g001.jpg

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