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.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
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
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c03084
Abstract: Previous studies supposed that Amadori rearrangement products (ARPs) of peptides might have better umami-enhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE-ARP, β-AH-ARP, RFPHADF-ARP) were synthesized using a food-grade preparation method, and their chemical… read more here.
Keywords: sensory characterization; arp arp; peptide; rfphadf arp ... See more keywords
Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27092853
Abstract: Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to… read more here.
Keywords: peanut protein; taste; umami enhancing; umami taste ... See more keywords