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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Salt Taste Enhancing L-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota
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Salt Taste Enhancing L-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota

机译：盐味，增强来自酪蛋白和乳酪菌菌肽酶释放的酪蛋白和溶菌酶的L-醇脂肪酶

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摘要

Some L-arginyl dipeptides were recently identified as salt taste enhancers, thus opening the possibility to reduce dietary sodium uptake without compromising palatability. A screening of 15 basidiomycete fungi resulted in the identification of 5 species secreting a high peptidolytic activity (3 kAU/mL; azocasein assay). PFP-LC-MS/MS and HILIC-MS/MS confirmed that L-arginyl dipeptides were liberated when casein or lysozyme served as substrate. Much higher yields of dipeptides (42-7S ymol/g substrate) were released from lysozyme than from casein. The lysozyme hydrolysate generated by the complex set of peptidases of Trametes versicolor showed the highest L-arginyl dipeptide yields and a significant salt taste enhancing effect in a model cheese matrix and in a curd cheese. With a broad spectrum of novel specific and nonspecific peptidases active in the slightly acidic pH range, T. versicolor might be a suitable enzyme source for low-salt dairy products.
机译：最近将一些L-氨基乙基二肽鉴定为盐味促进剂，从而打开可能在不影响适口性的情况下减少膳食钠摄取的可能性。 筛选15个碱基霉素真菌，导致鉴定5种分泌高肽解率（＆ 3kau / ml;偶联酶测定）。 PFP-LC-MS / MS和HILIC-MS / MS证实，当酪蛋白或溶菌酶用作基质时释放了L-氨基乙基二肽。 从溶菌酶释放比酪蛋白更高的二肽产量（42-7秒Ymol / g底物）。 由Trametes versicolor的复杂肽酶产生的溶菌酶水解产物显示出最高的L-氨基乙基二肽产率和模型奶酪基质和凝乳奶酪中的显着盐味效果。 在略微酸性pH范围内具有广泛的新型特异性和非特异性肽酶，T. Versicolor可能是低盐乳制品的合适酶源。

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