Work

The Effect of Transglutaminase and Protease A2SD on Sensory Characters and Physical–Chemical Properties of Soy Sauce

Year: 2026

Type: article

Abstract: N-acetyl-amino acids were additives for improving kokumi of soy sauce, which was obtained by Transglutaminase (TG) and protease A2SD using amino acid and acetic acid in aqueous solution. In this study, we studied sensory characters and physical–cheimcal properties of soy sauce treated with TG, TG and acetic acid, protease A2SD, protease A2SD and acetic acid (T, TA, P and PA). T and P had higher umami, sweetness, saltiness, kokumi, amino acid nitrogen and colour, and lower bitterness than control. Addition of acetic acid could increase this effect which increased by 103%, 17%, 18%, 18%, 5%, 21%, respectively, and decreased by 30% in TA. Chemical compound analysis indicated soy sauce treated with TG and protease A2SD had lower molecular weight distribution and higher free amino acids, N-acetyl-amino acids and N-acetyl-dipeptides content, which might resulted in taste difference of different soy sauces. This study offered an alternative method for improving kokumi of soy sauce by N-acetyl-amino acids.

Source: Foods

DOI: 10.3390/foods15040706

Authors: Junjie Lin, Chun Cui, Jinxuan Cao

Institutions: Beijing Technology and Business University, South China University of Technology

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499