Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS

被引:0
|
作者
Hyun Jie Kim
Do Yup Lee
Inhyung Lee
机构
[1] Kookmin University,Department of Bio and Fermentation Convergence Technology
[2] Seoul National University,Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences
来源
Food Science and Biotechnology | 2021年 / 30卷
关键词
γ-glutamyl peptide; Kokumi taste; LC-MS/MS (MRM mode);
D O I
暂无
中图分类号
学科分类号
摘要
Recent studies have shown that γ-glutamyl peptides (GGPs) are recognized by the calcium-sensing receptor and induce kokumi taste. The contents of GGP have been reported in some fermented foods such as cheese and Japanese soy sauce but not in ganjang and doenjang which are representative Korean fermented-soybean products. In this study, the qualitative and quantitative analyses of GGPs in several ganjang and doenjang were carried out by LC-MS/MS using 11 synthetic GGPs as reference compounds. The total GGP contents ranged from 92 to 620 μg/mL for ganjang and from 203 to 387 μg/g for doenjang, respectively. Interestingly, the levels of GGPs were not related to manufacturing types of traditional and industrial products. These data provide a basis for the taste of ganjang and doenjang which was expressed abstractly as mouthful and long-lasting taste.
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页码:1465 / 1470
页数:5
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