ArticleMolecules (Basel, Switzerland)2022
Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 30 citations in OpenAlex.
- Novel dual-taste umami and salty peptides from goat whey: Mechanism and interaction with taste receptors.Food chemistry: X · 2026Article
- Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates.Food chemistry: X · 2026Article
- Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.Food chemistry: X · 2026Article
- Identification and characterization of umami peptides from fermented soybean meal hydrolysates: Combined machine learning, cellular functional characterization, and structural interpretation.Food chemistry: X · 2026Article
- Mechanism and Potential of Aqueous Enzymatic Extraction for Constructing Green Production System for Lipids and Proteins.Foods (Basel, Switzerland) · 2025Review
- Intensive Value Utilization of Food-Derived Marine Immunoactive Peptides: Optimizing the Process Yield and Improving the Delivery Efficiency According to the Immune Activity Mechanism and Assisted Enzymatic Hydrolysis.Food science & nutrition · 2025Review
- Article
- Exploration of Bioactive Umami Peptides from Wheat Gluten: Umami Mechanism, Antioxidant Activity, and Potential Disease Target Sites.Foods (Basel, Switzerland) · 2024Article
- The Effects of Peanut Oligopeptides on Exercise-Induced Fatigue in Mice and Its Underlying Mechanism.Nutrients · 2023Article
- High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties.Frontiers in nutrition · 2023Article
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9 authors at 1 institution in 1 country.
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Abstract
Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The taste profiles, hydrolysis efficiency, amino acids, molecular weight distribution, Fourier transform infrared spectroscopy (FT-IR), and separation fractions obtained by ultrafiltration were evaluated. The results showed that peanut protein was extensively hydrolyzed to give mainly (up to 96.84%) free amino acids and peptides with low molecular weights (<1000 Da). Furthermore, β-sheets were the major secondary structure. Fractions of 1−3000 Da and <1000 Da prominently contributed to the umami taste and umami enhancement. To obtain umami-enhancing peptides, these two fractions were further purified by gel filtration chromatography, followed by sensory evaluation. These peptides were identified as ADSYRLP, DPLKY, EAFRVL, EFHNR, and SDLYVR by ultra-performance liquid chromatography (UPLC), and had estimated thresholds of 0.107, 0.164, 0.134, 0.148, and 0.132 mmol/L, respectively. According to the results of this work, defatted peanut powder hydrolysate had an umami taste and umami-enhancing effect, and is a potential excellent umami peptide precursor material for the food industry.
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