Enhancement of umami taste of hydrolyzed protein from wheat gluten by <i>β</i>‐cyclodextrin

Wang, Lihua; Xu, Baocai; Li, Linlin; Zhang, Mengke; Feng, Tao; Wang, Jinpeng; Jin, Zhengyu

doi:10.1002/jsfa.7665

Cited by 15 publications

(7 citation statements)

References 39 publications

(67 reference statements)

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“…Additionally, the sensory properties were analyzed as well as the use of HWP as a nutritional additive. When characterizing the proteins and peptides in HWP, biochemical analyses, such as enzyme-linked immunosorbent assays (ELISAs) or Western blots, are widely used [ 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 ]. However, there are only few studies on commercially available HWP compared to native gluten.…”

Section: Introductionmentioning

confidence: 99%

Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

Gabler

Scherf

2020

Biomolecules

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Hydrolyzed wheat proteins (HWPs) are widely used as functional ingredients in foods and cosmetics, because of their emulsifying and foaming properties. However, in individuals suffering from celiac disease or wheat allergy, HWPs may have a modified immunoreactivity compared to native gluten due to changes in molecular structures. Although a variety of HWPs are commercially available, there are no in-depth comparative studies that characterize the relative molecular mass (Mr) distribution, solubility, and hydrophilicity/hydrophobicity of HWPs compared to native gluten. Therefore, we aimed to fill this gap by studying the above characteristics of different commercial HWP and gluten samples. Up to 100% of the peptides/proteins in the HWP were soluble in aqueous solution, compared to about 3% in native gluten. Analysis of the Mr distribution indicated that HWPs contained high percentages of low-molecular-weight peptides/proteins and also deamidated glutamine residues. We also found considerable differences between the seven HWPs studied, so that each HWP needs to be studied in detail to help explain its potential immunoreactivity.

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Section: Introductionmentioning

confidence: 99%

Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

Gabler

Scherf

2020

Biomolecules

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“…CDs are macrocyclic oligosaccharides possessing hydrophobic cavities and hydrophilic group, 17 and this allows them to be used in various applications. β-CD and its derivatives have been extensively used as catalysts in aqueous reactions as diverse as reduction, 18 hydrolysis, 19 oxidation, 20 and coupling reaction 21 because of their ability to solubilize hydrophobic compounds and their ability to recognize different molecules. 22 However, β-CD is poorly soluble in cold water; thus, chemical modifications 23 of β-CD are necessary to improve their selectivity and solubility.…”

Section: Introductionmentioning

confidence: 99%

Highly Efficient Method for Suzuki Reactions in Aqueous Media

et al. 2018

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Herein, we report the crystal structure and characterization of mono-6-( l -aminopropanol)-deoxy-β-cyclodextrin (L n @β-CD). A highly efficient, in situ generated catalyst, PdCl 2 (L n @β-CD), was synthesized for palladium-catalyzed cross-coupling reactions under mild reaction conditions, and the use of this catalyst in Suzuki cross-couplings was investigated. Low palladium loadings of 0.01 mol % PdCl 2 (L n @β-CD) (Pd accounted for approximately 8.4% of the catalyst by mass) were found to be highly efficient for Suzuki cross-couplings in water and afforded the corresponding biaryl compounds in excellent yields. The catalyst can be recycled and reused.

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“…This phenomenon might also be affected by the applied nutritional values in both cultivation systems wherein more nitrogen nutrition was provided for hydroponic condition than in soil cultivation ( Table 1 ). Due to the elicitation of higher amino acid levels, hydroponic cultivation may result in stronger “umami” perception than soil cultivation ( Morris et al, 2007 ; Wang et al, 2016 ). On the other hand, the accumulation of sugars, fatty acid-derived alcohols, and β-sitosterol was lower in hydroponically- than soil-grown lettuce leaves.…”

Section: Discussionmentioning

confidence: 99%

Metabolomic Evaluation of the Quality of Leaf Lettuce Grown in Practical Plant Factory to Capture Metabolite Signature

et al. 2018

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Vegetables produce metabolites that affect their taste and nutritional value and compounds that contribute to human health. The quality of vegetables grown in plant factories under hydroponic cultivation, e.g., their sweetness and softness, can be improved by controlling growth factors including the temperature, humidity, light source, and fertilizer. However, soil is cheaper than hydroponic cultivation and the visual phenotype of vegetables grown under the two conditions is different. As it is not clear whether their metabolite composition is also different, we studied leaf lettuce raised under the hydroponic condition in practical plant factory and strictly controlled soil condition. We chose two representative cultivars, “black rose” (BR) and “red fire” (RF) because they are of high economic value. Metabolite profiling by comprehensive gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) resulted in the annotation of 101 metabolites from 223 peaks detected by GC-MS; LC-MS yielded 95 peaks. The principal component analysis (PCA) scatter plot showed that the most distinct separation patterns on the first principal component (PC1) coincided with differences in the cultivation methods. There were no clear separations related to cultivar differences in the plot. PC1 loading revealed the discriminant metabolites for each cultivation method. The level of amino acids such as lysine, phenylalanine, tryptophan, and valine was significantly increased in hydroponically grown leaf lettuce, while soil-cultivation derived leaf lettuce samples contained significantly higher levels of fatty-acid derived alcohols (tetracosanol and hexacosanol) and lettuce-specific sesquiterpene lactones (lactucopicrin-15-oxalate and 15-deoxylactucin-8-sulfate). These findings suggest that the metabolite composition of leaf lettuce is primarily affected by its cultivation condition. As the discriminant metabolites reveal important factors that contribute to the nutritional value and taste characteristics of leaf lettuce, we performed comprehensive metabolite profiling to identify metabolite compositions, i.e., metabolite signature, that directly improve its quality and value.

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Enhancement of umami taste of hydrolyzed protein from wheat gluten by β‐cyclodextrin

Cited by 15 publications

References 39 publications

Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

Highly Efficient Method for Suzuki Reactions in Aqueous Media

Metabolomic Evaluation of the Quality of Leaf Lettuce Grown in Practical Plant Factory to Capture Metabolite Signature

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