Premium
ENHANCEMENT OF PYRUVIC ACID RELEASE AND FLAVOR IN DEHYDRATED ALLIUM POWDERS BY GAMMA GLUTAMYL TRANSPEPTIDASES
Author(s) -
SCHWIMMER SIGMUND,
AUSTIN SANDRA J.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03351.x
Subject(s) - allium , bulb , flavor , chemistry , pyruvic acid , food science , pungency , cysteine , enzyme , biochemistry , dehydration , allium sativum , botany , biology , pepper
SUMMARY —The transpeptidase of sprouted onion, in conjunction with both endogenous and exogenous cysteine (sulfoxide) lyases, catalyzes the liberation of pyruvic acid from γ‐L‐glutamyl‐L‐cysteine (sulfoxide) dipeptides (precursors to flavor precursor) and increases the rate and extent of pyruvic acid formation and flavor in reconstituted samples of commercially dehydrated garlic and onion bulbs as well as in experimentally dehydrated onion roots and skins. Effects of enzyme concentration, time, pH, exogenous lyase and protease, as well as sample source have been investigated. The application of these enzymes may constitute a rapid and simple means for estimation in plants of the above mentioned dipeptides which appear, from such an analysis, to concentrate in the inner part of the onion bulb. Transpeptidases may be useful in enhancing the value and quality of dehydrated onion and garlic and other Allium species, improving the flavor of Allium‐containing foods, as well as providing a use for a waste product, cull‐sprouted onions. Other sources of transpeptidase such as mammalian kidney may also be suitable for enhancing onion flavor.