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Improving the umami taste of soy sauce by the addition of bacterial γ-glutamyltranspeptidase as a glutaminase to the fermentation mixture

Paper ID Volume ID Publish Year Pages File Format Full-Text
17971 42708 2007 5 PDF Available
Title
Improving the umami taste of soy sauce by the addition of bacterial γ-glutamyltranspeptidase as a glutaminase to the fermentation mixture
Abstract

γ-Glutamyltranspeptidase (GGT) catalyzes the hydrolysis of γ-glutamyl compounds and transfer of their γ-glutamyl moieties to amino acids and peptides. GGT is able to catalyze the hydrolysis of glutamine (Gln) to glutamic acid (Glu), the so called glutaminase reaction. A salt-tolerant wild-type GGT from Bacillus subtilis and D445A mutant GGT, whose transpeptidation activity was abolished, were added to a soy sauce fermentation mixture to increase the amount of Glu in the product. The concentration of Glu in the soy sauce was 36 mM higher with the addition of wild-type GGT than without. Nine out of ten members of a panel recognized a difference and preferred the taste of the soy sauce fermented with the wild-type GGT. These results indicate that wild-type GGT is competent for use in the fermentation of soy sauce as a glutaminase.

Keywords
γ-Glutamyltranspeptidase; Glutaminase; Soy sauce; Umami; Bacillus subtilis
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Improving the umami taste of soy sauce by the addition of bacterial γ-glutamyltranspeptidase as a glutaminase to the fermentation mixture
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Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 41, Issues 1–2, 2 July 2007, Pages 80–84
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us