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Collaborative project: Salt taste enhancing peptides derived from enzymatically produced protein hydrolysates. Subproject 1 (SalModuPep)
Project
Project code: 281A201316
Contract period: 01.03.2018
- 28.02.2021
Budget: 217,121 Euro
Purpose of research: Applied research
Keywords: reformulation
Aim of the project: Identification, isolation and application of new enzymes cleaving specifically next to arginine which in combination with non-specific preparing peptidases and arginine rich protein substrates quickly and preferable accumulate salt taste enhancing (STE)-peptides in the hydrolysates. After the analysis of the hydrolysates and determination of optimal hydrolysis conditions the hydrolysates will be applied to potato products, sauces and further food items selected by the industrial partner to quantify the effects in sensory examinations and to prepare for an industrial application. AP1 Preparation of peptidases by cultivating Basidiomycetes, purification by chromatography and electrophoreses, conducting selective enzyme assays AP 2 Hydrolysis of model proteins and analysis of salt taste enhancing peptides. AP3 In silico-screening for specifically cleaving peptidases in Basidiomycete genomes based on AP2. AP4 Recombinant production of the best peptidases from AP2 to provide enzyme samples. AP5 Process optimisation to achieve maximum liberation of salt taste enhancing peptides. AP6 Quantitative analyses of the salt taste enhancing peptides.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
- Biotechnology
