Role of proteins in the taste of red sea bream extract

Abstract

The extract of red sea bream (Pagrus major) was analyzed for low molecular weight components. The synthetic extract, prepared by mixing the chemicals according to the analysis data, well reflected the natural extract. The proteins in the extract were precipitated by ammonium sulfate at the concentration of 30, 40, 45, 50, 55, 60, 70 and 80%. These precipitates were dialyzed against water and added to the synthetic extract to know their taste-effect. Among them, precipitates obtained at 40, 45 and 60% showed remarkable effect in improving the taste of synthetic extract such points as umami, sweetness or continuity. The precipitate obtained at 45% was further purified by HPLC. The two components having the molecular weight of 38k from 45% ammonium sulfate precipitate enhanced continuity and thickness, in addition the extract containing one of these components was slightly viscous and adhered to the tongue.