Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste-Reference-Cited by-同舟云学术

Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste

Published:2020-12-28 Issue:1 Volume:69 Page:368-376
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Großmann Kora Kassandra¹^ORCID,Merz Michael²,Appel Daniel²,Thaler Thorn²,Fischer Lutz¹

Affiliation:

1. Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, University of Hohenheim, Garbenstrasse 25, Stuttgart D-70599, Germany

2. Nestlé Product and Technology Centre Food, Lange Strasse 21, Singen D-78224, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c05447

Reference32 articles.

1. Chandrakumar, B. J. G.; Ranjan, B.; Bahuguna, A.; Pillai, K.; Reddy, K. H.; Maakan, H. Protein Ingredients Market Size, Share & Trends Analysis Report by Product (Plant Protein, Animal/Dairy Protein), by Application Food and Beverages, Personal Care & Cosmetics), and Segment Forecast, 2020–2027 https://www.grandviewresearch.com/industry-analysis/protein-ingredients-market (accessed April 20, 2020).

2. Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation

3. Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment

4. Evaluation of Bitterness in Enzymatic Hydrolysates of Soy Protein Isolate by Taste Dilution Analysis

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