Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c04479
Abstract: An activity-guided fractionation approach applied to thermally treated, enzymatically hydrolyzed mushroom, Agaricus bisporus L., protein led to the identification of several saltiness- and kokumi-enhancing peptides. The identification was accomplished by employing a combination of solid-phase… read more here.
Keywords: taste; protein; hydrolyzed mushroom; taste modulating ... See more keywords
Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c01688
Abstract: Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled… read more here.
Keywords: taste modulating; taste; soy; peptides taste ... See more keywords