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This study demonstrated the contribution of peptides to umami soy sauce taste. Asn-Pro and Ala-His with remarkable umami taste and umami-enhancing capacity were found in original soy sauce, possessing umami thresholds of 175 and 160 mg/L and umami-enhancing thresholds of 10 and 13 mg/L, respectively. Firstly, an industrially viable two-stage hydrolysis at 55 °C (a 12-h hydrolysis with the neutral protease, then a 12-h hydrolysis with the aminopeptidase) was established to produce protein hydrolysates rich in umami-tasting and umami-enhancing peptides (e.g. Asn-Pro and Ala-His) from non-soy sauce protein preparations (soy protein isolate, rice proteins, wheat proteins, peanut proteins or pea proteins). The soy protein isolate hydrolysate produced via the two-stage hydrolysis had Asn-Pro and Ala-His contents 3.32 and 1.15 times higher than those produced via the one-stage hydrolysis using the neutral protease only. Adding the hydrolysate to original soy sauce at 5% w/v significantly increased umami and reduced bitterness. Copyright © 2020. Published by Elsevier Ltd.

Citation

Yaqi Zhao, Xuan Zhao, Dongxiao Sun-Waterhouse, Geoffrey Ivan Neil Waterhouse, Mouming Zhao, Jiahui Zhang, Fang Wang, Guowan Su. Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce. Food chemistry. 2021 May 30;345:128803

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PMID: 33310561

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