Taste Peptide Fractionation from a Fish Protein Hydrolysate |
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| Authors: | Masao Fujimaki Soichi Arai Michiko Yamashita Hiromichi Kato Masatoshi Noguchi |
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| Affiliation: | 1. Department of Agricultural Chemistry, University of Tokyo, Tokyo;2. Central Research Laboratories, Kikkoman Shoyu Co., Ltd., Noda-shi, Chiba |
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| Abstract: | Various proteases were compared with each other for their ability of generating tastes from a fish protein concentrate (FPC), and Pronase was selected as an enzyme producing a large amount of brothy taste peptides. From the FPC hydrolysate obtained by treatment with this enzyme, an acidic fraction of mol. wt. lower than 1000 was prepared by ultrafiltration and subsequently by column treatments with activated charcoal and two different ion-exchangers. The acidic fraction was rechromatographed on Amberlite CG-120 to obtain a fraction containing neither free aspartic acid nor free glutamic acid. The resultant acidic, oligopeptide fraction was found to taste considerably brothy and have a favorable after-taste effect. |
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