Changes in the Content of Inosinic Acid and Glutamic Acid Contribute to the Taste of Fermented Bread.

• FUJISAWA Kazue

  Department of Nutrition, Chukyo Women's University

• YOSHINO Masataka

  Department of Biochemistry, Aichi Medical

Bibliographic Information

Other Title

• パンの発酵による旨味物質イノシン酸およびグルタミン酸の生成と変動
• パン ノ ハッコウ ニヨル ウマミ ブッシツ イノシンサン オヨビ グルタミン

Abstract

The inosinic acid, IMP (inosine monophosphate) and glutamic acid concentrations were measured in bread fermented with baker's yeast (Saccharomyces cerevisiae). In general, the inosinic acid content of bread increased>2x, after fermentation. Dough made from hard wheat flour contained considerably higher levels of inosinic and glutamic acid than dough made from medium or soft flour. Conversely, the glutamate content reduced to less than half of that found in nonfermented dough. The formation of inosinic acid in fermented bread can be explained by the high AMP deaminase activity and the low activity of 5′-nucleotidase in yeast an enzyme that hydrolyzes IMP. Our data shows that inosinic acid plays a principal role, as the taste compound in fermented bread, whilst glutamate has only minor significance.

Journal

• Nippon Eiyo Shokuryo Gakkaishi

  Nippon Eiyo Shokuryo Gakkaishi 48 (6), 494-497, 1995

  Japan Society of Nutrition and Food Science

Keywords

• inosinic acid
• glutamic acid
• AMP deaminase
• fermentation
• yeast

Details

• CRID: 1390282681269321344
• NII Article ID: 10008563385
• NII Book ID: AN00311992
• DOI: 10.4327/jsnfs.48.494
• ISSN: 18832849
• ISSN: 02873516
• NDL BIB ID: 3919298
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3919298
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed