Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases

Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases

To prepare dual-functional seasoning ingredients with a salty-umami taste, five proteases were applied to hydrolyze Monetaria moneta proteins, preparing enzymatic hydrolysates. Their taste compounds along with the salty-umami taste, were investigated. The results revealed that enzymatic hydrolysis f...

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Bibliographic Details
Main Authors: Chunyong Song, Yaofang Yang, Zhihang Zhao, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu, Wenhong Cao
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Monetaria moneta
Protein hydrolysate
Taste compounds
Synergy
Salty-umami taste
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009441
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http://www.sciencedirect.com/science/article/pii/S2590157524009441

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