Current progress in kokumi-active peptides, evaluation and preparation methods: a review

Li, Qian; Zhang, Longteng; Lametsch, René

doi:10.1080/10408398.2020.1837726

Cited by 45 publications

(57 citation statements)

References 100 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Accordingly, peptides below 500 Da were found to have the highest positive association with kokumi and umami taste, followed by Glu. Similar results have been shown in previous studies (Q. Li et al., 2020; Y. Zhang et al., 2017), who found that glutamyl peptides (MW lower than 500 Da) exhibited kokumi and umami taste.…”

Section: Resultssupporting

confidence: 92%

“…Kokumi is a complicated flavor with thickness, mouthfulness, and continuity signatures (Q. Li et al., 2020). Kokumi taste levels significantly increased after the enzymatic hydrolysis of P. citrinopileatus ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…These results were in accordance with the content of peptides below 500 Da. The amino acid containing Kokumi substances were more common and included peptides and their derivatives (Q. Li et al., 2020). Accordingly, the amount of kokumi peptides might be relatively high in the AECP hydrolysate.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases

Zhang

Shi

Han

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

Pleurotus citrinopileatus, a nutritious and palatable edible mushroom, can be used as an appropriate material to prepare high-grade flavoring agents. Based on this, the current study aimed to investigate the feasibility of a productive protease system from Actinomucor elegans to prepare P. citrinopileatus hydrolysate (PCH). The Actinomucor elegans crude protease (AECP) was prepared from the solid-state fermentation product of P. citrinopileatus by A. elegans. AECP and four commercial proteases (alcalase, neutrase, papain, and protamex) were applied to acquire five kinds of PCHs. The physical-chemical properties of PCHs as well as its concentration and composition of nonvolatile compounds were comparatively analyzed. Sensory evaluation and electronic tongue analysis were utilized to evaluate sensory characteristics. AECP was found to be the most effective protease, with the highest hydrolysis degree (35.91%) and protein recovery (81.46%). The result of molecular weight distribution indicated that peptides below 500 Da were the main fraction of AECP hydrolysates, while AECP hydrolysates showed the highest content of monosodium glutamate-like (20.23 ± 0.16 mg/g) and flavor 5′-nucleotide (4.30 ± 0.07 mg/g) peptides. In summary, the AECP hydrolysate had superior sensory profiles compared with other hydrolysates. In addition, AECP hydrolysates exhibited favorable kokumi taste in which peptides below 500 Da showed the highest correlation with kokumi by the results of partial least-squares regression. These results indicated the feasibility of applying PCHs as flavor additives or seasoning in the food industry. AECP might be used as an alternative enzyme choice because of its low cost and high hydrolysis efficiency.

show abstract

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases

Zhang

Shi

Han

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…In addition to γ- glutamyl dipeptides, derivatives of amino acids and peptides can contribute to the kokumi taste, including sulphur-containing amino acids, N -acyl-Tyr derivatives, N -acetylated amino acids and Maillard reaction products ( Li, Zhang, & Lametsch, 2020 ). We have not quantified these additional kokumi tastants in our experimental groups; whether they contributed to CaSR activation warrants further investigation.…”

Section: Resultsmentioning

confidence: 99%

Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat

et al. 2022

View full text Add to dashboard Cite

“…Food & Function 111 which improved the food taste when added and thus contributed to the development of flavor enhancers as well as food with a unique flavor. A total of 68 peptides with kokumi-imparting ability were reported, including a variety of peptides obtained from plant proteins, mainly beans, and peanuts, as well as their derived foods.…”

Section: Reviewmentioning

confidence: 99%

Bioactive peptides of plant origin: distribution, functionality, and evidence of benefits in food and health

et al. 2022

View full text Add to dashboard Cite

show abstract

Current progress in kokumi-active peptides, evaluation and preparation methods: a review

Cited by 45 publications

References 100 publications

Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases

Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases

Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat

Bioactive peptides of plant origin: distribution, functionality, and evidence of benefits in food and health

Contact Info

Product

Resources

About