Taste of amino acids, peptides, and proteins

Solms, J.

doi:10.1021/jf60164a016

Cited by 212 publications

(106 citation statements)

References 9 publications

(9 reference statements)

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“…The following reaction presents proteolysis mechanism: Many of these peptides have stiff taste which can be bitter or sweet [35]. Table 4 presents the taste of various amino acids [38].…”

Section: Proteolysismentioning

confidence: 99%

A review on mechanisms and commercial aspects of food preservation and processing

et al. 2017

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Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

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“…The following reaction presents proteolysis mechanism: Many of these peptides have stiff taste which can be bitter or sweet [35]. Table 4 presents the taste of various amino acids [38].…”

Section: Proteolysismentioning

confidence: 99%

A review on mechanisms and commercial aspects of food preservation and processing

et al. 2017

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“…3, No. 3; health value, most amino acids have taste qualities and directly contribute to the flavour of foods, above all glutamic acid is known for its flavour enhancing capacity (Kemp & Birch, 1992;Solms, 1969). It was important therefore to find out that drought stress had no negative effect on the level of free AAS comprising essential amino acids.…”

Section: The Effect Of Drought Stress On Soluble Proteins Lipid Acylmentioning

confidence: 99%

Influence of Drought and Wounding Stress on Soluble Phenols and Proteins in Potato Tubers

Wegener¹,

Jansen²,

Jürgens³

2014

SAR

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Potato is a valuable source for phytochemicals like vitamins, minerals, plant phenols, amino acids and proteins. However, environmental stress may affect the level of all these components. In this study, two purple breeding clones and one yellow fleshed cultivar (cv.) were assessed in their response to drought and wounding stress in two consecutive years. The plants were grown in the greenhouse under control (sufficient water supply) and with drought stress conditions. After harvest the tubers were analyzed for the content of soluble phenols and proteins in fresh tissue and after wounding. In addition, free amino acids (AAS) and activity of lipid acyl hydrolases (LAH) were assayed in control and drought stressed tubers. The results revealed significant differences in soluble phenols and proteins between genotypes, and that drought stress significantly increased the level of soluble proteins (P < 0.0001) and LAH activity (P < 0.001), but had no significant effect on the concentration of phenols. Moreover, total amounts of free AAS were higher in the drought stress variant. Wounding stress caused a significant increase of soluble phenols in cv. Agave. But, this was less prominent in purple clones which in general had higher contents of phenols. Proteins were also enhanced as a result of wounding, although, the effect of wounding stress on their level was smaller than that of drought stress.

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“…It is generally accepted that non-volatile compounds, especially for free amino acids, are responsible for the unique taste of MRPs (Solms 1969). To gain further insights into amino acids constituents which are responsible for the taste difference, free amino acids were analyzed.…”

Section: Free Amino Acidsmentioning

confidence: 99%

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

2013

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A novel gradient temperature-elevating Maillard reaction was developed to effectively produce light-colored MRPs. The main purpose of the present study was to compare the color, taste characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs prepared by the novel gradient temperature-elevating and traditional isothermal methods. The product prepared from soybean peptide, Dxylose and L-cysteine by gradient temperature-elevating method was termed MRP-60. Isothermal method was used to produce light and dark colored MRP, called PXC and PX, respectively. MRP-60 has not only the lowest brown intensity (A420, 0.088), also the highest overall acceptability taste from sensory evaluation. MRP-60 showed the lowest bitterness which could be attributed to the lowest content of bitter amino acids (1.48 mg/ml); MRP-60 also showed indistinctive mouthfulness compared with PXC which elucidated by the percentage of compounds with a molecular weight of 1,000-5,000 Da (15.03 %) and high antioxidant activity. Then, the MRPs prepared by gradient temperature-elevating method successfully attain desirable taste and high antioxidant activity.

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Taste of amino acids, peptides, and proteins

Cited by 212 publications

References 9 publications

A review on mechanisms and commercial aspects of food preservation and processing

A review on mechanisms and commercial aspects of food preservation and processing

Influence of Drought and Wounding Stress on Soluble Phenols and Proteins in Potato Tubers

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods

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