Taste enzymatically modified

Adler-Nissen and Olsen (40) studied the influence of peptide chain length on the taste anT functional properties of enzymatically modified soy protein. The emulsifying capacity of modified proteins could be improved significantly compared to unmodified control samples by controlling the extent of hydrolysis. 

Adler-Nissen, J. and Olsen, H.S. 1979. The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein In Functionality and Protein Structure , Advances in Chemical Series 92 (A. Pour-El ed.), pp. 125-146. American Chemical Society, Washington, DC. 

The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy Protein... 

Today, it is well-known that peptides or proteins exhibit various kinds of taste. Our group has been researching on the relationship between taste and structure of peptides, BPIa (Bitter peptide la, Arg-Gly-Pro-Pro-Phe-Ile-Val) (7 as a bitter peptide, Om-p-Ala-HCl (OBA), Om-Tau-HCl as salty peptides(2j, and "Inverted-Aspartame-Type Sweetener" (Ac-Phe-Lys-OH) as a sweet peptide(5). The relationship between taste and chemical structure was partly made clear. Since commercial demand for these flavor peptides is increasing, we need to develop new synthetic methods which can prepare these peptides in large scale. We developed the following two methods (1) protein recombination method as a chemical method, (2) enzymatic synthesis using chemically modified enzyme as a biochemical method. 

Citric Acid. This acid is rarely determined in wines since only a small amount is present. However, should it be used to modify the acid taste, limits would be imposed, and its determination would be necessary. Enzymatic (22, 91, 92) and colorimetric (93, 94) procedures are available. 

---