Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens
文献类型：期刊论文
| 作者 | Yang, Juan1; Sun-Waterhouse, Dongxiao1; Xie, Jin1; Wang, Lan2; Chen, Hong-zhang2 ; Cui, Chun1; Zhao, Mouming1; Cui, C
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| 刊名 | FOOD CHEMISTRY
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| 出版日期 | 2018-05-01 |
| 卷号 | 247期号:00页码:89-97 |
| 关键词 | Enzymatic Synthesis Kokumi Gamma-[Glu]N-val Gamma-[Glu]N-met Glutaminase |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2017.11.096 |
| 文献子类 | Article |
| 英文摘要 | A series of gamma-[Glu]((n= 2,3,4))-Val or gamma-[Glu]((n= 2,3,4))-Met were synthesized in the presence of donor (Gln) and corresponding acceptor (Val or Met) through transpeptidation catalyzed by the glutaminase from Bacillus amyloliquefaciens. Gln in excess significantly (p <.05) improved the yield of gamma-[Glu]((n> 1))-Val/Met except for gamma-Glu-Val/Met. The Km values for transpeptidase activity to yield gamma-[Glu]((n= 0,1,2,3))-Val increased with an elevated n, but remained essentially the same irrespective of n value for gamma-[Glu]((n= 0,1,2))-Met (which were 31-44% of that for gamma-[Glu] 3-Met). The highest Km value appearing when n= 3 (gamma-[Glu](3)-Val or gamma-[Glu](3)-Met) suggested the rising difficulty for synthesis when the number of donor increases. All the gamma-[Glu](n)-Val/Met substances exhibited kokumi properties and enhanced the continuity and umami taste of soy sauce as well as the thickness, mouthfulness and umaminess of model chicken broth. These results indicate the potential of the gamma-[Glu](n)-Val and gamma-[Glu](n)-Met as food flavor enhancers. |
| WOS关键词 | Gamma-glutamyl-transpeptidase ; High Solid Concentrations ; Wheat Gluten Hydrolysis ; Enzymatic Production ; Aspergillus-oryzae ; Bitter Taste ; Transferase ; Peptides ; Identification ; L. |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| WOS记录号 | WOS:000418580200012 |
| 资助机构 | National Key Research and Development Program of China(2016YFD0400803) ; Open Funding Project of the State Key Laboratory of Biochemical Engineering(2015KF-04) ; Science and technology Plan Project of Guangzhou(201604020067) ; Fundamental Research Funds for the Central Universities(2017ZD093) ; Science and technology plan project of Guangdong Province(2017A010105002) |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/23447]  |
| 专题 | 过程工程研究所_研究所（批量导入） |
| 作者单位 | 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 2.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 10090, Peoples R China |
| 推荐引用方式 GB/T 7714 | Yang, Juan,Sun-Waterhouse, Dongxiao,Xie, Jin,et al. Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens[J]. FOOD CHEMISTRY,2018,247(00):89-97. |
| APA | Yang, Juan.,Sun-Waterhouse, Dongxiao.,Xie, Jin.,Wang, Lan.,Chen, Hong-zhang.,...&Cui, C.(2018).Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens.FOOD CHEMISTRY,247(00),89-97. |
| MLA | Yang, Juan,et al."Comparison of kokumi gamma-[Glu]((n > 1))-Val and gamma-[Glu]((n > 1))-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens".FOOD CHEMISTRY 247.00(2018):89-97. |
入库方式： OAI收割
来源：过程工程研究所
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