Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides
Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The taste...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/9/2853 |
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| author | Lixia Zhang Xiaojing Sun Xin Lu Songli Wei Qiang Sun Lu Jin Guohui Song Jing You Fei Li |
| author_facet | Lixia Zhang Xiaojing Sun Xin Lu Songli Wei Qiang Sun Lu Jin Guohui Song Jing You Fei Li |
| author_sort | Lixia Zhang |
| collection | DOAJ |
| description | Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The taste profiles, hydrolysis efficiency, amino acids, molecular weight distribution, Fourier transform infrared spectroscopy (FT-IR), and separation fractions obtained by ultrafiltration were evaluated. The results showed that peanut protein was extensively hydrolyzed to give mainly (up to 96.84%) free amino acids and peptides with low molecular weights (<1000 Da). Furthermore, β-sheets were the major secondary structure. Fractions of 1–3000 Da and <1000 Da prominently contributed to the umami taste and umami enhancement. To obtain umami-enhancing peptides, these two fractions were further purified by gel filtration chromatography, followed by sensory evaluation. These peptides were identified as ADSYRLP, DPLKY, EAFRVL, EFHNR, and SDLYVR by ultra-performance liquid chromatography (UPLC), and had estimated thresholds of 0.107, 0.164, 0.134, 0.148, and 0.132 mmol/L, respectively. According to the results of this work, defatted peanut powder hydrolysate had an umami taste and umami-enhancing effect, and is a potential excellent umami peptide precursor material for the food industry. |
| first_indexed | 2024-03-10T03:53:37Z |
| format | Article |
| id | doaj.art-6590b7af9fce42229c885940470d85c0 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:53:37Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-6590b7af9fce42229c885940470d85c02023-11-23T08:50:39ZengMDPI AGMolecules1420-30492022-04-01279285310.3390/molecules27092853Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing PeptidesLixia Zhang0Xiaojing Sun1Xin Lu2Songli Wei3Qiang Sun4Lu Jin5Guohui Song6Jing You7Fei Li8Research Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, ChinaResearch Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, ChinaResearch Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, ChinaResearch Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, ChinaResearch Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, ChinaResearch Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, ChinaResearch Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, ChinaResearch Center for Agricultural and Sideline Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, ChinaPuyang Xunda Grain and Oil Co., Ltd., Puyang 457177, ChinaUmami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The taste profiles, hydrolysis efficiency, amino acids, molecular weight distribution, Fourier transform infrared spectroscopy (FT-IR), and separation fractions obtained by ultrafiltration were evaluated. The results showed that peanut protein was extensively hydrolyzed to give mainly (up to 96.84%) free amino acids and peptides with low molecular weights (<1000 Da). Furthermore, β-sheets were the major secondary structure. Fractions of 1–3000 Da and <1000 Da prominently contributed to the umami taste and umami enhancement. To obtain umami-enhancing peptides, these two fractions were further purified by gel filtration chromatography, followed by sensory evaluation. These peptides were identified as ADSYRLP, DPLKY, EAFRVL, EFHNR, and SDLYVR by ultra-performance liquid chromatography (UPLC), and had estimated thresholds of 0.107, 0.164, 0.134, 0.148, and 0.132 mmol/L, respectively. According to the results of this work, defatted peanut powder hydrolysate had an umami taste and umami-enhancing effect, and is a potential excellent umami peptide precursor material for the food industry.https://www.mdpi.com/1420-3049/27/9/2853peanut protein hydrolysateumami-enhancing peptidecharacterizationisolation and purificationamino acid sequence |
| spellingShingle | Lixia Zhang Xiaojing Sun Xin Lu Songli Wei Qiang Sun Lu Jin Guohui Song Jing You Fei Li Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides Molecules peanut protein hydrolysate umami-enhancing peptide characterization isolation and purification amino acid sequence |
| title | Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides |
| title_full | Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides |
| title_fullStr | Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides |
| title_full_unstemmed | Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides |
| title_short | Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides |
| title_sort | characterization of peanut protein hydrolysate and structural identification of umami enhancing peptides |
| topic | peanut protein hydrolysate umami-enhancing peptide characterization isolation and purification amino acid sequence |
| url | https://www.mdpi.com/1420-3049/27/9/2853 |
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