Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin

The umami‐taste‐active amino acids and peptides in crab sauce were isolated by ethanol precipitation and anion‐exchange resin, and then identified by amino acid analyzer, MALDI‐TOF‐MS, and taste sensing system. The total free amino acids content increased 6.2 times after the treatment, and Glu and A...

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Veröffentlicht in:	Journal of food processing and preservation 2021-05, Vol.45 (5), p.n/a
Hauptverfasser:	Fan, Si‐Hua, Liu, Tian‐Tian, Wan, Peng, Zhu, Qiujin, Xia, Ning, Wang, Qin‐Zhi, Chen, De‐Wei
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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