A simultaneous assay method for L-glutamate and L-pyroglutamate contents in soy sauce using a 5-oxoprolinase (without ATP hydrolyzing activity)

Citation
A. Nishimura et al., A simultaneous assay method for L-glutamate and L-pyroglutamate contents in soy sauce using a 5-oxoprolinase (without ATP hydrolyzing activity), BIOS BIOT B, 65(2), 2001, pp. 477-479
Citations number
7
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Biochemistry & Biophysics
Journal title
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
ISSN journal
0916-8451 → ACNP
Volume
65
Issue
2
Year of publication
2001
Pages
477 - 479
Database
ISI
SICI code
0916-8451(200102)65:2<477:ASAMFL>2.0.ZU;2-T
Abstract
L-Glutamine and L-glutamate, which are important flavor components in soy s auce, are converted to L-pyroglutamate during brewing. Therefore, it is nec essary that the L-glutamate and L-pyroglutamate contents can be measured ac curately. We developed a simultaneous assay method for L-glutamate and L-py roglutamate by using 5-oxoprolinase (without ATP hydrolyzing activity) and glutamate oxidase. By this method, the L-pyroglutamate could be measured ac curately in a range of 0.05 to 1.0 mM in the presence of 1.0 mM L-glutamate . This system is effective for process and quality controls.