Enzymatic synthesis of γ-glutamylvaline to improve the bitter taste of valine

H Suzuki, K Kato, H Kumagai

文献索引：Suzuki, Hideyuki; Kato, Kenji; Kumagai, Hidehiko Journal of Agricultural and Food Chemistry, 2004 , vol. 52, # 3 p. 577 - 580

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被引用次数: 14

摘要

The taste of several bitter amino acids is reduced, sourness produced, and preference increased by γ-glutamylization. An enzymatic method for synthesizing γ-Glu-Val involving bacterial γ-glutamyltranspeptidase (GGT) was developed. The optimum reaction conditions for the synthesis of γ-Glu-Val were 20 mM Gln, 300 mM Val, and 0.04 U/ml GGT, pH 10. After 3-hr incubation at 37° C, 17.6 mM γ-Glu-Val was obtained, with the yield being 88%. γ-Glu ...