Page 260 - Demo

264 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYthe umami taste can be enhanced in the following methods. 1) Use composite enzymes instead of single enzymatic hydrolysis of protein mixtures to improve protein enzymolysis efficiency. 2) Hydrolyze plant proteins with monomeric amino acids to reverseregulate the umami amino acid components in the plant protein lysis solution and obtain rich umami peptide. 3) Use various technologies in production (such as directional controllable enzymolysis technology, low temperature thermal reaction technology, and stability enhancement technology). This makes the product rich in umami peptide, mellow peptides, free amino acids and other flavoring substances. The umami taste can be further significantly improved through the synergistic effect of each substance. Second, through the coordination and regulation with other substances. Umami peptide and other substances coordinate to regulate umami taste mainly through the Maillard reaction to produce the required special flavor. The relative molecular weight of the peptides involved in the Maillard reaction is usually between 1000 and 5000 Da. Producing peptides with a relative molecular weight between 1000 and 5000 Da can effectively improve the flavor of the product. The main ways to increase such peptides are: 1) control the degree of protease hydrolysis to prevent further hydrolysis of the peptide. 2) use MTGase (transglutaminase) to cross-link the hydrolyzed protein to control the length of the peptide chain. Several L-type amino acids that can produce umami are shown in Table 1.Table 1. Several L-type amino acids that can produce umami [16]Amino acid Threshold (mg%u00b7mL-1) UmamiMet 0.30 *Ser 1.50 *Gln 2.50 *Asp 0.03 *Glu 0.05 **