Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction.
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DOI: 10.1021/acs.jafc.3c02046
Abstract: According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare the saltiness enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2,… read more here.
Keywords: small peptides; hydrolyzed pea; pea protein; saltiness enhancing ... See more keywords