Savory peptides present in Moromi obtained from soy sauce fermentation of yellow soybeanLioe, H.N., Apriyantono, A., Fardiaz, D., Satiawihardja, B., Ames, J.M. and Inns, E.L. (2004) Savory peptides present in Moromi obtained from soy sauce fermentation of yellow soybean. In: Hofmann, T., Ho, C.T. and Pickenhagen, W. (eds.) Challenges in taste chemistry and biology. ACS symposium series, 867. American Chemical Society, Washington DC, pp. 180-194. ISBN 9780841238527 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1021/bk-2003-0867 Abstract/SummaryThe presence of savory peptides in moromi has been investigated. Moromi was prepared by fermenting yellow soybean using Aspergillus oryzae as the starter at the first step (mold fermentation) and 20% brine solution at the next step (brine fermentation). The moromi was then ultrafiltered stepwise using membranes with MW cut-offs of 10,000, 3,000, and 500 Da, respectively. The fraction with MW < 500 Da was chromatographed using Sephadex G-25 SF to yield four fractions, 1-4. Analysis of soluble peptides, NaCl content, alpha-amino nitrogen, amino acid composition, peptide profile using CE coupled with DAD, taste profile and free glutamic acid content, were performed for each fraction. Fraction 2 contained a relatively high total glutamic acid content, but a relatively low free glutamic acid content and had the highest umami taste. This fraction also had more peptides containing non-aromatic amino acids than the other fractions. The peptides present in fraction 2 may play a role, at least in part, in its intense umami taste.
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