Kim Jihan, Ahmad Raise, Deb-Choudhury Santanu, Subbaraj Arvind, Dalziel Julie E, Knowles Scott O
Smart Foods Innovation Centre of Excellence, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New Zealand.
Food Chem X. 2022 Jan 19;13:100218. doi: 10.1016/j.fochx.2022.100218. eCollection 2022 Mar 30.
Kokumi tastants are small γ-glutamyl peptides (GGP) that enhance flavour in foods. We sought to generate GGP from the meat crusts of dry-cured lamb, an underutilised protein resource, identify these using mass spectrometry, and validate their functional activity using a kokumi-calcium sensing receptor (CaSR) assay. The water-soluble extract (WSE) of meat crust was hydrolysed by protease A (PA) and treated with glutaminase (GA). Fifteen GGP were identified, with 14 being significantly increased in PA and GA groups compared to WSE, as were along with free amino acid levels. The GA extract activated CaSR with higher potency and efficacy than PA and WSE suggesting the generation of potent kokumi tastants. The receptor assay might be an expedient tool for screening kokumi tastants prior to conducting human sensory analysis. Collectively, our findings indicate that the meat crust can be a valuable source to generate kokumi tastants via a two-step enzymatic reaction.
鲜味增强剂是一类小的γ-谷氨酰肽（GGP），可增强食物的风味。我们试图从腌制羊肉的肉皮中生成GGP，腌制羊肉是一种未充分利用的蛋白质资源，通过质谱法鉴定这些GGP，并使用鲜味-钙敏感受体（CaSR）测定法验证其功能活性。肉皮的水溶性提取物（WSE）用蛋白酶A（PA）水解，并用谷氨酰胺酶（GA）处理。鉴定出15种GGP，与WSE相比，PA组和GA组中有14种显著增加，游离氨基酸水平也显著增加。GA提取物比PA和WSE更有效地激活CaSR，表明产生了强效的鲜味增强剂。受体测定法可能是在进行人体感官分析之前筛选鲜味增强剂的便捷工具。总的来说，我们的研究结果表明，肉皮可以通过两步酶促反应成为生成鲜味增强剂的宝贵来源。
