Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

• Published in: Food science & technology Vol. 60; no. 2; pp. 1179 - 1186
• Main Authors: Dang, Yali, Gao, Xinchang, Ma, Fumin, Wu, Xueqian
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2015
• Subjects: Ham; Peptide; Umami taste; Water-soluble extraction; Umami taste; Ham; Peptide; Water-soluble extraction
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2014.09.014

Peptides are critical to the taste of dry-cured ham. To isolate and identify umami peptide fractions from the water-soluble extractions (WSEs) of Jinhua and Parma hams, separation procedures utilizing Sephadex G-25 and reversed-phase high-performance liquid chromatography (RP-HPLC) were combined with sensory evaluations (taste dilution analysis and an electronic tongue). The amino acid sequences of the umami peptides, Cys-Cys-Asn-Lys-Ser-Val (CCNKSV) from Jinhua ham and Ala-His-Ser-Val-Arg-Phe-Tyr (AHSVRFY) from Parma ham, were identified by MALDI-TOF-MS; subsequently, both were synthesized, and their umami taste properties were evaluated. The results indicate that the tastes of the umami peptides were similar to those of the hams' WSEs. •The umami peptide Cys-Cys-Asn-Lys-Ser-Val from Jinhua ham was identified.•The umami peptide Ala-His-Ser-Val-Arg-Phe-Tyr from Parma ham was identified.•The umami taste properties of peptides were evaluated similar to the ham's WSE.