Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

Food Chemistry

Volumn 206, Issue , 2016, Pages 174-181

  Zhuang, Mingzhu ^a   Lin, Lianzhu ^a,b   Zhao, Mouming ^a,b   Dong, Yi ^a   Sun Waterhouse, Dongxiao ^a,b   Chen, Huiping ^a   Qiu, Chaoying ^c   Su, Guowan ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center   (China)

^c JINAN UNIVERSITY   (China)

Author keywords

Amino acid sequence; Peptide; Separation; Soy sauce; Umami taste; Umami enhancement

Indexed keywords

AMINO ACIDS; CHROMATOGRAPHY; DRUG PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; PEPTIDES; SEPARATION;

AMINO ACID SEQUENCE; GLUCOSYLTRANSFERASES; MEDIUM-PRESSURE LIQUID CHROMATOGRAPHY; REVERSE PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOY SAUCE; SYNTHETIC PEPTIDE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; UMAMI TASTE;

LIQUID CHROMATOGRAPHY;

AMINO ACID; GLUCOSYLTRANSFERASE; GLUTAMATE SODIUM; GLYCININ; LEUCINE TRANSFER RNA LIGASE; PEPTIDE; RESIN; SODIUM; SOYBEAN OIL; SYNTHETIC PEPTIDE;

ADULT; AMINO ACID SEQUENCE; ARTICLE; BITTER TASTE; COLLISIONALLY ACTIVATED DISSOCIATION; CONTROLLED STUDY; FEMALE; FRACTIONATION; HUMAN; HUMAN EXPERIMENT; LIQUID CHROMATOGRAPHY; MALE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SALTINESS; SENSORY EVALUATION; SEQUENCE ANALYSIS; SOUR TASTE; SOYBEAN; STRUCTURE ACTIVITY RELATION; SWEETNESS; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; UMAMI; ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOY FOOD; TASTE;

ADULT; AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FEMALE; HUMANS; MALE; PEPTIDES; SOY FOODS; TANDEM MASS SPECTROMETRY; TASTE;

EID: 84962211248     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.058     Document Type: Article

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