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Umami taste : from surplus brewer^, s yeast to 5^, -ribonucleotides


Beluhan, Sunčica; Marić, Vladimir
Umami taste : from surplus brewer^, s yeast to 5^, -ribonucleotides // Food / Kniewald, Zlatko (ur.).
Zagreb: Medicinska naklada ; Croatian Society of Biotechnology, 2003. str. 355-365


Naslov
Umami taste : from surplus brewer^, s yeast to 5^, -ribonucleotides

Autori
Beluhan, Sunčica ; Marić, Vladimir

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Food

Urednik/ci
Kniewald, Zlatko

Izdavač
Medicinska naklada ; Croatian Society of Biotechnology

Grad
Zagreb

Godina
2003

Raspon stranica
355-365

ISBN
953-176-209-0

Ključne riječi
Umami, brewer^, s yeast, , 5^, -ribonucleotides

Sažetak
Flavoring systems are of vital importance in savory food manufacturing. Many industrially prepared foods are particularly attractive to potential consumers primary because of their typical flavors. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5^, -ribonucleotides, and a prolonged aftertaste. 5^, -Ribonucleotides can be obtained in several ways, but taking into account economic constrains the main procedures are microbial production and enzymatic hydrolysis of RNA by 5^, -phoshodiesterase activity. This make possible to convert an industrial by-products, such as surplus brewer^, s yeast (source of RNA) and barley malt sprouts (source of 5^, -phosphodiesterase activity), into a plus-value product, 5^, -ribonucleotides. Furthermore, this represents an interesting solution for an environmental problem of surplus yeast disposal.

Izvorni jezik
Engleski

Znanstvena područja
Fizika



POVEZANOST RADA


Projekt / tema
0058011

Ustanove
Institut "Ruđer Bošković", Zagreb