石井 克枝, 西村 敏英, 平田 由美子, 畑江 敬子, 島田 淳子
日本家政学会誌 45(9) 791-796 1994年
Wheat gluten was hydrolyzed by actinase and deamidated in 0.5_N HCL at 120℃ 15min. The peptides with molecular weight 500 to 1,000 were divided into acidic, nuetral and basic fraction by ion-exchange chromatographies. Threshold values of tastes of acidic, nuetral and basic fractions were 0.025, 0.025 and 0.000625%, respectively. The acidic fraction elicited sweet and slightly umami tastes. The addition of an acidic fraction into the niboshi soup stok has shown to enhance its umami and body. About 30 peptides were detetected by the fractionation of acidic fraction on HPLC using ODS column. The major constituent amino acid of them was glutamic acid.