ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Macromolecular meaty flavor enhancer was fractionated from a commercial beef extract. The macromolecular fraction was obtained by dialysis and separated by anion-exchange chromatography, Cu2+-chelate chromatography, and gel filtration chromatography. Two fractions were isolated as active meaty flavor enhancers. To elucidate the partial structures, the active fractions were treated with endoprotease Glu-C followed by high-performance liquid chromatography (HPLC) separation of the peptide fragments. Determinations of the amino acid compositions and amino acid sequences of the isolated fragments showed that the 2 active fractions consisted of collagen and tropomyosin. The macromolecular material obtained from heated collagen and tro-pomyosin in the low-molecular-weight fraction of beef soup stock enhanced the meaty flavor. These results suggested that collagen and tropomyosin were precursors of the macromolecular meaty flavor enhancer.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb13648.x
