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Title:

Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota

Document type:
Zeitschriftenaufsatz
Author(s):
Harth, Lisa; Krah, Ulrike; Linke, Diana; Dunkel, Andreas; Hofmann, Thomas; Berger, Ralf G.
Abstract:
Some l-arginyl dipeptides were recently identified as salt taste enhancers, thus opening the possibility to reduce dietary sodium uptake without compromising palatability. A screening of 15 basidiomycete fungi resulted in the identification of 5 species secreting a high peptidolytic activity ({\textgreater}3 kAU/mL; azocasein assay). PFP-LC-MS/MS and HILIC-MS/MS confirmed that l-arginyl dipeptides were liberated when casein or lysozyme served as substrate. Much higher yields of dipeptides (42-7...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2016
Year / month:
2016-08
Fulltext / DOI:
doi:10.1021/acs.jafc.6b02716
Print-ISSN:
0021-8561
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