Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers:...
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
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Publisher
New York: Springer US
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Language
English
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Publisher
New York: Springer US
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Scope and Contents
Contents
Pea protein was used to prepare the Maillard reaction products (MRPs) through enzymatic hydrolysis and further thermal reaction with reducing sugar. A pronounced saltiness improvement in NaCl solution was observed by the addition of hydrolysates and their MRPs. Low-molecular-weight pea peptides had the strongest effect of saltiness and umami enhanc...
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Full title
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
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TN_cdi_proquest_journals_2523913454
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2523913454
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ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-021-02630-1
