Zheng Yingying, Tang Long, Yu Mingguang, Li Ting, Song Huanlu, Li Pei, Li Ku, Xiong Jian
Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China.
Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China.
J Food Sci Technol. 2021 Mar;58(3):1199-1208. doi: 10.1007/s13197-020-04836-1. Epub 2020 Oct 12.
Salty taste is an important sensory attribute in many foods, which stimulates the appetite. But high-salt diets bring many health risks, and salty alternatives should be explored to solve this problem. The salt-reducing agents may impart new odors in food. Therefore, the research should focus on developing a novel agent, which would replace the salt without affecting the taste of the food. Generally, some yeast extracts taste salty and can be used for replacing salts in foods without imparting any additional odor. In this study, we fractionated salty peptides from FA31 (Angel Yeast) by ultrafiltration, gel permeation chromatography, preparative liquid chromatography (pre-HPLC), with the combination of sensory evaluation, and the peptide sequence was identified by ESI-Q-TOF LC/MS as Asp-Asp, Glu-Asp, Asp-Asp-Asp, Ser-Pro-Glu, and Phe-Ile.
咸味是许多食物中的一种重要感官属性，能刺激食欲。但高盐饮食会带来诸多健康风险，因此应探索咸味替代品来解决这一问题。减盐剂可能会给食物带来新气味。所以，研究应聚焦于开发一种新型减盐剂，它能替代盐分且不影响食物的味道。一般来说，一些酵母提取物尝起来有咸味，可用于替代食物中的盐分而不产生任何额外气味。在本研究中，我们通过超滤、凝胶渗透色谱、制备液相色谱（pre-HPLC）对来自FA31（安琪酵母）的咸味肽进行了分级分离，并结合感官评价，通过电喷雾四级杆飞行时间液相色谱/质谱联用仪（ESI-Q-TOF LC/MS）鉴定出肽序列为天冬氨酸-天冬氨酸、谷氨酸-天冬氨酸、天冬氨酸-天冬氨酸-天冬氨酸、丝氨酸-脯氨酸-谷氨酸和苯丙氨酸-异亮氨酸。
