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.
公開日
1994
DOI
  • 10.11428/jhej1987.45.615
公開者
一般社団法人 日本家政学会

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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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