Determination and Quantification of a Kokumi Peptide, 7-Glutamyl-Valyl-Glycine, in Fermented Shrimp Paste Condiments | Health & Environmental Research Online (HERO)

Health & Environmental Research Online (HERO)

Print Feedback Export to File

This record has one attached file:

Citation
Tags

HERO ID

7450590

Reference Type

Journal Article

Title

Determination and Quantification of a Kokumi Peptide, 7-Glutamyl-Valyl-Glycine, in Fermented Shrimp Paste Condiments

Author(s)

Miyamura, N; Kuroda, M; Kato, Y; Yamazaki, J; Mizukoshi, T; Miyano, H; Eto, Y

Year

2014

Is Peer Reviewed?

Yes

Journal

Food Science and Technology Research
ISSN: 1344-6606

Publisher

Japanese Society for Food Science and Technology

Volume

Issue

Page Numbers

699-703

Language

English

DOI

10.3136/fstr.20.699

Web of Science Id

WOS:000336882500024

Abstract

The content of a kokumi peptide, Î³-glutamyl-valyl-glycine (Î³-Glu-Val-Gly), in several kinds of commercial fermented shrimp paste condiments was determined using a LC/MS/MS method after derivatization with 6-aminoquinoyl-N-hydroxy-succinimidyl-carbamate (AQC). Commercial fermented shrimp paste condiments from Indonesia (Terasi), the Philippines (Bagoong) and China (Xiajiang) were analyzed. The analyses revealed that the concentration of Î³-Glu-Val-Gly in Terasi, Bagoong, and Xiajiang was 5.2 Î¼g/g, 1.0 Î¼g/g, and 0.9 Î¼g/g, respectively. These results suggested that Î³-Glu-Val-Gly is widely distributed in fermented shrimp paste condiments. Copyright Â© 2014, Japanese Society for Food Science and Technology.

Keywords

Fermented shrimp paste; kokumi; gamma-glutamyl-valyl-glycine; gamma-Glu-Val-Gly; LC/MS/MS; multiple reaction monitoring; 6-aminoquinoyl-N-hydroxy-succinimidyl-carbamate