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Isolation, identification and characterization of taste peptides from fermented broad bean paste
Jianhua Zhao1,2, Shiqi Liao1,2, Xiaopeng Bi1
1School of Food and Bio-engineering, Xihua University, Chengdu 610039, China. hongbin-ok@163.com.
Food & Function
|August 2, 2022
Summary
Researchers identified novel flavor peptides in fermented broad-bean paste, revealing their umami and bitter taste contributions. These peptides, originating from Aspergillus oryzae and broad-bean, significantly impact the condiment
Area of Science:
- Food Science
- Biochemistry
- Fermentation Technology
Background:
- Pixian broad-bean paste (PBBP) is a popular Chinese fermented condiment.
- Fermentation processes can generate bioactive flavor peptides.
- Understanding these peptides is crucial for flavor enhancement.
Purpose of the Study:
- To isolate and identify novel flavor peptides from fermented broad-bean (FB).
- To characterize the taste properties (umami, bitter, sweet) of these peptides.
- To investigate the contribution of peptides to the overall flavor profile of FB.
Main Methods:
- Ethanol precipitation and macroporous resin chromatography for peptide separation.
- Ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS) for identification.
- Sensory evaluation and threshold determination for taste perception.
Main Results:
- Fifteen novel flavor peptides were identified in FB.
- Six peptides exhibited umami taste with enhancing abilities for saltiness and umami.
- Eight peptides were perceived as bitter, with monosodium glutamate (MSG) showing a masking effect.
- One peptide demonstrated a strong sweet taste.
- Peptide sequences indicated Aspergillus oryzae and broad-bean as key sources.
- Synthetic peptides offered superior sensory taste compared to amino acid mixtures.
Conclusions:
- This study is the first to identify isolated flavor peptides from FB.
- Flavor peptides play a significant role in determining the taste of FB.
- The findings provide insights into the biochemical basis of FB flavor.
