Fractionation and identification of salty peptides from yeast extract
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SHORT COMMUNICATION
Fractionation and identification of salty peptides from yeast extract Yingying Zheng1 • Long Tang1 • Mingguang Yu1 • Ting Li1 • Huanlu Song1 Pei Li2 • Ku Li2 • Jian Xiong2
•
Revised: 17 September 2020 / Accepted: 1 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Salty taste is an important sensory attribute in many foods, which stimulates the appetite. But high-salt diets bring many health risks, and salty alternatives should be explored to solve this problem. The salt-reducing agents may impart new odors in food. Therefore, the research should focus on developing a novel agent, which would replace the salt without affecting the taste of the food. Generally, some yeast extracts taste salty and can be used for replacing salts in foods without imparting any
additional odor. In this study, we fractionated salty peptides from FA31 (Angel Yeast) by ultrafiltration, gel permeation chromatography, preparative liquid chromatography (pre-HPLC), with the combination of sensory evaluation, and the peptide sequence was identified by ESI-Q-TOF LC/MS as Asp-Asp, Glu-Asp, Asp-AspAsp, Ser-Pro-Glu, and Phe-Ile.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04836-1) contains supplementary material, which is available to authorized users. & Huanlu Song [email protected] 1
Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing 100048, China
2
Angel Yeast Co., Ltd., Yichang 443000, Hubei Province, China
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J Food Sci Technol
Graphic abstract Ultrafiltration (UF)
Taste of fractions
GPC Filtration
RP-HPLC
Freeze drier
Freeze drier
peptides Isolated LC-MS/MS
sensory evaluation
Keywords Yeast extract Fractioned Salty peptide ESI-Q-TOF LC/MS
Introduction Salty taste is an important sensory attribute in different foods, which is generally imparted by sodium chloride. The sodium salt not only increases the salty taste, but also reduces the bitterness, enhances the sweetness and other flavors, and stimulates the appetite (Inguglia et al. 2017; Ganesan et al. 2014; Liem et al. 2011). In many countries and regions in the world, people’s demand for salt is very high, especially in China, there is a saying called ‘‘No salt is not happy’’. Salt is consumed not only from cooked foods at home but also mostly from processed foods (Ge˛bski J et al. 2019) A high intake of sodium causes high blood pressure, cardiovascular disease, stomach cancer, decreased bone density, and possibly obesity (Israr et al.
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2016). Therefore, researches should focus on reducing the salt content in foods while ensuring their quality, taste and functional properties. In 2013, the World Health Assembly officially aimed at reducing salt intake by 30% by 2025. ‘‘As one of the nine voluntary global goals for the prevention and control of non-communicable diseases.’’ Most countries have adopte
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