Abstract
Spirulina (Spirulina platensis) has been used in food as a protein-rich source. Its umami taste led to the application in meat products, pasta, biscuits and extrusion products. Spirulina hydrolysate has a more intense umami taste. Umami compounds in acid-hydrolysate of the spirulina were investigated in this present study. The spirulina hydrolysate was proven to have a higher umami intensity compared to unhydrolyzed one. Its ultrafiltration fraction with molecular weights <3000 Da was further separated by Sephadex G-25 chromatography, to obtain an umami fraction. The umami fraction was containing succinic acid and free L-glutamic acid at concentrations much higher than their umami taste thresholds. Di- and tripeptides identified as glutamyl peptides were also found abundantly in the fraction.
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