The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

Food Research International

Volumn 120, Issue , 2019, Pages 895-903

  Zhang, Jianan ^a,b   Sun Waterhouse, Dongxiao ^a,b   Feng, Yunzi ^a,b   Su, Guowan ^a,b   Zhao, Mouming ^a,b   Lin, Lianzhu ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

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

Author keywords

Fractionation; Maillard reaction; Peanut protein; Umami enhancement; Umami peptides

Indexed keywords

DRUG PRODUCTS; ENZYMATIC HYDROLYSIS; FRACTIONATION; GEL PERMEATION CHROMATOGRAPHY; GLYCOSYLATION; MASS SPECTROMETRY; OILSEEDS;

COMBINED TREATMENT; ETHANOL PRECIPITATION; GEL-FILTRATION CHROMATOGRAPHY; INTENSITY ENHANCEMENT; MAILLARD REACTION; MONOSODIUM GLUTAMATE; PEANUT PROTEINS; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY TANDEM MASS SPECTROMETRY (UPLC MS/MS);

PEPTIDES;

PEPTIDE;

ADULT; ARACHIS; CHEMISTRY; FEMALE; GLYCATION; HUMAN; HYDROLYSIS; MALE; TASTE; YOUNG ADULT;

ADULT; ARACHIS; FEMALE; HUMANS; HYDROLYSIS; MAILLARD REACTION; MALE; NUT PROTEINS; PEPTIDES; TASTE; YOUNG ADULT;

EID: 85057796624     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.11.055     Document Type: Article

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