Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction

In this study, beef enzymatic hydrolysate was fractionated by sequential UF/GFC/RP-HPLC. RP-HPLC fractions were subjected to Maillard reaction with xylose. The FD/TD factors of the MRPs were prominent. Sensory evaluation showed that F-3 exhibited intense meaty taste; the kokumi intensity, umami-enha...

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Veröffentlicht in:	Journal of chromatography. B, Analytical technologies in the biomedical and life sciences Analytical technologies in the biomedical and life sciences, 2019-01, Vol.1104, p.176-181
Hauptverfasser:	Kang, Le, Alim, Aygul, Song, Huanlu
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef enzymatic hydrolysate Flavor dilution (FD)/taste dilution (TD) factors Gel filtration chromatography (GFC) Identification Maillard reaction product (MRP) Reverse phase high-performance liquid chromatography (RP-HPLC) Ultrafiltration (UF)
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