Naslov
UMAMI TASTE: FROM SURPLUS BREWER^, S YEAST TO 5^, -RIBONUCLEOTIDES

Autori
Beluhan, Sunčica ; Marić, Vladimir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Biotechnology and Food 2003 / Kniewald, Zlatko - Zagreb : Medicinska naklada, 2003

Skup
Biotechnology and Food

Mjesto i datum
Zagreb, Hrvatska, 17.02.2003. - 20.02.2003

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Umami taste; 5^; -ribonucleotides; RNA; brewer^; s yeast

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 application for an industrial by-products, such as surplus brewer^, s yeast (source of RNA) and barley malt sprouts (source of 5^, -phosphodiesterase activity), bring a plus-value by exploiting its biological activity and its nutritional value, and furthermore, represents an interesting solution for an environmental problem.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA