AI Article Synopsis
- The study examined how taste-active pyroglutamyl (pGlu) peptide ethyl esters are formed in sake, identifying two key enzymes (A and B) from rice koji extract responsible for this process.
- Enzyme (A) was characterized as peptidase S28, and enzyme (B) as a serine-type carboxypeptidase, both of which effectively hydrolyzed pGlu peptides under specific conditions.
- This research is the first to document the enzymatic process of ethyl esterification in pGlu peptides facilitated by rice koji peptidases.
Article Abstract
Formation of taste-active pyroglutamyl (pGlu) peptide ethyl esters in sake was investigated: 2 enzymes (A and B) responsible for the esterification were purified from a rice koji extract. MADLI-TOF/TOF analysis after deglycosylation identified enzyme (A) as peptidase S28 (GenBank accession number OOO13707.1) and enzyme (B) as serine-type carboxypeptidase (accession number AO090010000534). Both enzymes hydrolyzed pGlu peptides and formed ethyl esters under sake mash conditions: acidic pH (3-4) and in ethanol (5%-20% v/v) aqueous solutions. Enzyme (A) formed pGlu penta-peptide ethyl esters from pGlu undeca-peptides by a prolyl endo-type reaction. Enzyme (B) formed (pGlu) deca-peptide and its ethyl esters from pGlu undeca-peptides in an exo-type reaction. We are the first to report the enzymatic ethyl esterification reaction in the formation of pGlu peptides by rice koji peptidases.
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| http://dx.doi.org/10.1093/bbb/zbab041 | DOI Listing |
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