Enzymatic synthesis of γ-glutamylvaline to improve the bitter taste of valine

被引：31

作者：

Suzuki, H ^{[1
]}

Kato, K

Kumagai, H

机构：

[1] Kyoto Univ, Grad Sch Biostudies, Div Integrated Life Sci, Sakyo Ku, Kyoto 6068502, Japan

[2] Kyoto Univ, Fac Agr, Dept Life & Biomat Sci, Sakyo Ku, Kyoto 6068502, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 03期

关键词：

gamma-glutamyltranspeptidase; gamma-glutamyl amino acid; gamma-glutamylvaline; bitter taste; enzymatic synthesis;

D O I：

10.1021/jf0347564

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The taste of several bitter amino acids is reduced, sourness produced, and preference increased by gamma-glutamylization. An enzymatic method for synthesizing gamma-Glu-Val involving bacterial gamma-glutamyl-transpeptidase (GGT) was developed. The optimum reaction conditions for the synthesis of gamma-Glu-Val were 20 mM Gin, 300 mM Val, and 0.04 U/ml GGT, pH 10. After 3-hr incubation at 37 degreesC, 17.6 mM gamma-Glu-Val was obtained, with the yield being 88%. gamma-Glu-Val was purified on a Dowex 1 x 8 column and then identified by NMR.

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收藏

页码：577 / 580

页数：4

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