Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada.
College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, Hubei, People's Republic of China.
J Agric Food Chem. 2024 Mar 20;72(11):5935-5943. doi: 10.1021/acs.jafc.3c09707. Epub 2024 Mar 12.
Kokumi-active γ-glutamyl dipeptides accumulate during sourdough fermentation. γ-Glutamylcysteine ligases (Gcls) of synthesize γ-glutamyl dipeptides during growth in sourdough. This study aimed to evaluate the contribution of Gcls from strains of in the formation of kokumi-active γ-glutamyl dipeptides in sourdough bread. Among 12 acceptor amino acids, the three Gcls of were the most active to Cys. With the acceptor amino acids Ile, Leu, and Phe, Gcl1 was more active than Gcl2 and Gcl3. Accordingly, Gcl1 contributed to the γ-Glu-Ile synthesis in sourdough fermentation. Proofing and baking strongly influenced the concentration of γ-glutamyl dipeptides in bread. The addition of 10% sourdough increased the content of γ-Glu-Leu and γ-Glu-Phe but not of other γ-glutamyl dipeptides in bread. In conclusion, the accumulation of kokumi γ-glutamyl dipeptides in sourdoughs was attributed to the combined activity of cereal enzymes, γ-glutamyl-cysteine ligases, and other microbial enzymes.
酸面团发酵过程中会积累呈味γ-谷氨酰二肽。γ-谷氨酰半胱氨酸连接酶（Gcls）在酸面团中生长时合成γ-谷氨酰二肽。本研究旨在评估 在酸面团面包中形成呈味 γ-谷氨酰二肽过程中菌株 Gcls 的贡献。在 12 种接受氨基酸中， 的三种 Gcls 对 Cys 的活性最高。对于接受氨基酸 Ile、Leu 和 Phe，Gcl1 比 Gcl2 和 Gcl3 更活跃。因此，Gcl1 有助于酸面团发酵中 γ-Glu-Ile 的合成。发酵和烘焙强烈影响面包中 γ-谷氨酰二肽的浓度。添加 10%的酸面团增加了面包中 γ-Glu-Leu 和 γ-Glu-Phe 的含量，但其他 γ-谷氨酰二肽的含量没有增加。总之，酸面团中呈味 γ-谷氨酰二肽的积累归因于谷物酶、γ-谷氨酰半胱氨酸连接酶和其他微生物酶的综合活性。
