Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide

This study investigated the flavour-enhancing properties of the Maillard reaction products from 1000 to 5000 Da peptides. Protein hydrolyzates obtained from enzymatic hydrolysis of soybean protein were fractionated with UF membranes to obtain the 1000–5000 Da fraction. Xylose was added to this fract...

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Veröffentlicht in:	Food chemistry 2006, Vol.99 (3), p.600-604
Hauptverfasser:	Ogasawara, Masashi, Katsumata, Tadayoshi, Egi, Makoto
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences enzymatic hydrolysis flavor flavor compounds food additives food chemistry Food industries Fundamental and applied biological sciences. Psychology Maillard peptide Maillard reaction Maillard reaction products mouthfeel Peptide peptides product improvement protein hydrolysates redox reactions Simmered taste soups soy protein Sugar taste Taste enhancer umami xylose
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