Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS.
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DOI: 10.1016/j.foodchem.2018.11.114
Abstract: Six novel peptides were separated from peanut protein isolate hydrolysate (PPIH) using ethanol precipitation and gel chromatography, and identified as DQR, NNP, EGF, EDG, TESSSE and RGENESEEEGAIVT by UPLC-ESI-QTOF-MS/MS. On the basis of sensory results,… read more here.
Keywords: taste; umami enhancing; peanut protein; separated peanut ... See more keywords