Mushroom-derived peptide reportedly makes fixed-salt solution taste 70.59% saltier
HealthUnverifiedUpdated:
Synthetic mushroom-derived peptides reportedly increased perceived saltiness in a salt solution by up to 70.59%. Fourteen trained assessors tested fixed-salt samples; the study does not establish an equivalent sodium reduction in food.
Testing three synthetic peptides at the same salt concentration
Researchers reportedly identified three short amino-acid chains, called peptides, from edible beech mushroom proteins that heightened saltiness ratings in laboratory salt solutions. The strongest, ASHGEGF, raised the rating by 70.59%; LDDGF and GDDWT raised it by 49.02% and 47.06%, respectively. The tests used synthesized peptides rather than whole mushrooms.
The comparison used a salt solution with no added peptide at the same sodium chloride concentration as the peptide mixtures.
In reported laboratory sensory tests, three synthesized peptides from edible beech-mushroom proteins increased perceived saltiness in fixed-salt solutions. ASHGEGF produced the largest reported increase, 70.59%.
The finding could provide a starting point for developing flavor enhancers for lower-sodium foods. But the experiment did not establish sodium reduction, safety, stability, or performance in prepared foods.
Sources
- ScienceAlertAdding 1 Mushroom-Derived Molecule to Salt Can Make It Taste 71% SaltierRead source →