Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction

According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare the saltiness enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2, F3, F4, F5, and F6) were isolated u...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2023-05, Vol.71 (21), p.8140-8149
Hauptverfasser:	Xia, Xue, Song, Shiqing, Zhou, Tong, Zhang, Han, Cui, Heping, Zhang, Foxin, Hayat, Khizar, Zhang, Xiaoming, Ho, Chi-Tang
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acid Sequence Chemistry and Biology of Aroma and Taste Humans Pea Proteins Peptide Fragments Peptides Sodium Chloride Sodium Chloride, Dietary
Online-Zugang:	Volltext
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