2004年8月
Sourness-suppressing peptides in cooked pork loins
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
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- ,
- 巻
- 68
- 号
- 8
- 開始ページ
- 1657
- 終了ページ
- 1662
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- 出版者・発行元
- TAYLOR & FRANCIS LTD
This study was conducted to identify the sourness-suppressing peptides in cooked pork and to clarify the mechanism of sour taste suppression by the peptides. An extract prepared from pork loins vacuum-cooked at 60degreesC for 6 hours after conditioning at VC for 20 days was separated into three fractions: under MW 500 (Fraction I), MW 500-1,000 (Fraction II), and over MW 1,000 (Fraction III). The Fraction I content was largest. As judged by sensory evaluation, the addition of Fraction II was capable of suppressing stronger sourness than the other fractions. Fraction II also enhanced umami and saltiness. Three peptides (APPPPAEV-HEVV, APPPPAEVHEVVE, and APPPPAEVHEVHEEVH) in Fraction H increased greatly during conditioning. A common peptide, APPPPAEVHEV, in the amino acid sequences of the three peptides suppressed the sour taste. The mechanism of sourness suppression by the peptide was concluded to comprise inhibition of the binding of sour taste substances to the membranes of the tongue.
- リンク情報
- ID情報
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- ISSN : 0916-8451
- eISSN : 1347-6947
- Web of Science ID : WOS:000223709800005