Instrumental and sensory analyses of peptides created by the peptidolysis of plant sources

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dc.identifier.uri Schmidt, Lars-Oliver Paul ger 2019-09-04T07:42:28Z 2019-09-04T07:42:28Z 2019
dc.identifier.citation Schmidt, Lars-Oliver Paul: Instrumental and sensory analyses of peptides created by the peptidolysis of plant sources. Hannover : Gottfried Wilhelm Leibniz Universität, Diss., 2019, XIII, 202 S. DOI: ger
dc.description.abstract Umami is one of the five basic tastes beside sweet, bitter, sour, and salty. It is well known in various fermented food preparations like soy sauce. Umami represents the taste of L-glutamate and 5’-ribonucleotides, such as guanosine and inosine monophosphate. Since the acceptance of the consumers for monosodium glutamate (MSG) is steadily declining, the interest of the food industry for umami active substitutes increased continuously. This study was based on the umami taste of wheat gluten hydrolysates. Differently produced hydrolysates were examined. At the beginning of this project, the overall umami taste of the samples and the peptide composition were determined. Up to 197 small biomolecules were identified, among them several umami active compounds like Ile-Glu, Val-Glu, Val-Asp, Ser-Glu, Glu-Gln-Glu, Val-Val, pGlu-Pro, pGlu-Gln, and pGlu-Gly. The composition of wheat gluten hydrolysate has not previously been described in such detail. A fractionation approach was performed to generate samples containing a lower number of substances while still imparting the umami taste. Fractionation via Size Exclusion Chromatography (SEC) led to three fractions eliciting intense umami taste. A fivefold increase of the umami taste was described by 93 % of the panellists. As before, their peptide composition was determined by UPLC-HR-QTOF-MS/MS. Several peptides were identified, which made the sub-fractions unique, and the known umami active compounds of the starting material were found again. However, the multitude of identified substances made it impossible to discover a single substance that imparted the umami taste. Another fractionation was performed. Sub-fractionation via prepHPLC did not lead to samples showing a significant umami taste in the sensory analysis, even though known umami active substances were identified (Glu-Leu, Val-Glu, Val-Gly, Val-Asp, Pro-Glu, Pro-Gly, Pro-Thr, and diketo-Glu-Gln). A refined SEC sub-fractionation approach led to taste active sub-fractions. Only 17 substances were identified in the sub-fractions, whereas two (Glu-Leu, diketo-Glu-Pro) of them had known umami activities. Sensory analysis of the remaining 15 single compounds needs to be performed to discover a compound with umami activity, which was not described yet. ger
dc.language.iso eng ger
dc.publisher Hannover : Institutionelles Repositorium der Leibniz Universität Hannover
dc.rights CC BY 3.0 DE ger
dc.rights.uri ger
dc.subject taste active glutamyl peptides eng
dc.subject wheat gluten hydrolysates eng
dc.subject fractionation eng
dc.subject size exclusion chromatography eng
dc.subject preparative HPLC eng
dc.subject sensory analysis eng
dc.subject mass spectrometry eng
dc.subject umami ger
dc.subject geschmacksaktive glutamyl-Peptide ger
dc.subject Weizengluten-Hydrolysat ger
dc.subject Fraktionierung ger
dc.subject Größenausschluss-Chromatografie ger
dc.subject präparative HPLC ger
dc.subject sensorische Analyse ger
dc.subject Massenspektrometrie ger
dc.subject.ddc 540 | Chemie ger
dc.title Instrumental and sensory analyses of peptides created by the peptidolysis of plant sources ger
dc.type doctoralThesis ger
dc.type Text ger
dc.description.version publishedVersion ger
tib.accessRights frei zug�nglich ger

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