小麦グルテンの酵素分解物中のペプチドの呈味性

DOI

書誌事項

タイトル別名
  • Taste of Peptides in Wheat Gluten Hydrolyzate by Protease.

説明

Wheat gluten was hydrolyzed by six proteases, pepsin, rapidase, actinase, bromelain, bioprase and papain. Peptide fractions possessing molecular weight between 500 and 10, 000 (MW 500-10, 000) were prepared from their gluten hydrolyzates with ultrafiltration. Peptide fractions (MW 500-10, 000) from gluten hydrolyzate by five proteases except for actinase elicited strong bitterness, while one by actinase elicited slight bitterness and umami. Deamidation of the latter peptide fraction in 0.5 N HCl at 120°C for 15 min further decreased its bitterness and increased its umami. This deamidated peptide fraction was separated into two fractions with MW 500-1, 000 and MW 1, 000-10, 000. The addition of the former to the niboshi soup stock have shown to enhance its umami.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 45 (7), 615-620, 1994

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390282681311273088
  • NII論文ID
    130003705698
  • DOI
    10.11428/jhej1987.45.615
  • COI
    1:CAS:528:DyaK2cXmtVersbY%3D
  • ISSN
    18820352
    09135227
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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