Isolation and Characterization of Neutral Peptides in Soy Sauce

Oka, Satoru; Nagata, Kazuya

doi:10.1080/00021369.1974.10861305

Cited by 16 publications

(13 citation statements)

References 2 publications

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“…Products generated from soybean proteins via enzymatic degradation are mostly peptides and amino acids that are detected as total organic nitrogen compounds in soy sauce (24). Some of the peptides and free amino acids may be consumed by growing bacterial cells; however, some may accumulate in soy sauce-fermenting cultures (25).…”

Section: Resultsmentioning

confidence: 99%

Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process

Park

2016

Food Sci Biotechnol

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Soy sauce prepared via direct fermentation of defatted soybean meal (DFSM) using halophiles without addition of dried, fermented soybeans or meju was evaluated. DFSM was fermented using single and mixed cultures of and under 18% salinity conditions. Amounts of total organic nitrogen, free amino acids, and organic acids in soy sauce prepared with the mixed culture were slightly higher than sauces prepared with single culture. The ingredient content was higher in soy sauce prepared via direct fermentation of DFSM than soy sauce prepared with meju. Microorganisms detected in DFSM fermentation were not detected in the meju culture, except for the 2 halophiles, based on metagenomic analysis. Direct fermentation of DFSM is better than using meju for preparation of soy sauce.

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Section: Resultsmentioning

confidence: 99%

Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process

Park

2016

Food Sci Biotechnol

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“…The research on soy sauce taste was intensely conducted 4 to 5 decades ago with the emphasis on Japanese soy sauce (Oka and Nagata 1974a, 1974b). In this period, the umami taste in soy sauce has never been investigated in detail, eventhough several peptides were identified in some soy sauce fractions and a less volatile flavor component, namely 4‐hydroxy‐2(or 5)‐ethyl‐5(or 2)‐methyl‐3(2 H ) furanone or HEMF, was found to give a bodied taste (sweet and caramel like taste) to Japanese soy sauce at the occurrence concentrations of 100 to 200 ppm (Yokotsuka 1986; van der Sluis and others 2001).…”

Section: The Fact Of Umami Taste In Soy Saucementioning

confidence: 99%

“…The research on umami in soy sauce has been intensely investigated in several decades ago especially on the taste of Japanese soy sauce (Takeuchi and others 1962; Oka and Nagata 1974a, 1974b), and continued in the last 5 y on Japanese and Indonesian soy sauces (Apriyantono and others 2004; Lioe and others 2004a, 2004b, 2006, 2007). These researches were conducted not only to find the key compounds of soy sauce taste but also to discover small peptides having the intense umami taste.…”

Section: Introductionmentioning

confidence: 99%

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

Lioe¹,

Selamat²,

Yasuda³

2010

Journal of Food Science

112

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Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste. The recent investigation on Japanese and Indonesian soy sauces revealed that this taste is primarily due to umami components which have molecular weights lower than 500 Da. Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Small peptides are also present, but have very low, almost undetected umami taste intensities investigated in their fractions.

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“…A wide variety of peptides derived from proteins have been found in various foodstuffs and fermentation products, such as miso (salted and fermented soybean paste) [18], soy sauce [19,20], fish sauce [21], natto (fermented soybeans) [22], katsuobushi (dried fish flakes) [23], cheese [24 -27], and sake [28,29]. Hydrolysis of proteins by proteolytic enzymes is also usually accompanied by the formation of a bitter taste [30 -33].…”

Section: Bitter Peptides In Protein Hydrolysatesmentioning

confidence: 99%

Bitter peptides and bitter taste receptors

Maehashi

Huang

2009

Cell. Mol. Life Sci.

164

118

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Bitter peptides are a structurally diverse group of oligopeptides often generated in fermented, aged, and hydrolyzed food products that make them unfavorable for consumption. Humans perceive bitterness by a repertoire of 25 human bitter receptors, termed T2Rs. Knowledge of the structural features of bitter receptors and of the factors that stimulate bitter receptors will aid in understanding the mechanism responsible for bitter taste perception. This article reviews the current knowledge regarding structural features of bitter peptides and bitter taste receptors.

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Isolation and Characterization of Neutral Peptides in Soy Sauce

Cited by 16 publications

References 2 publications

Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process

Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

Bitter peptides and bitter taste receptors

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