The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products.
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DOI: 10.1016/j.foodres.2018.11.055
Abstract: This study aimed to examine the feasibility of improving umami taste of peanut protein isolate hydrolysate (PPIH) and its fractions (obtained via ethanol precipitation and gel filtration chromatography) and peptide constituents, through their reactions with… read more here.
Keywords: maillard reaction; peanut protein; reaction; umami intensity ... See more keywords