Protein Hydrolysates from <i>Pleurotus geesteranus</i> Modified by <i>Bacillus amyloliquefaciens</i> γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect-Reference-Cited by-同舟云学术

Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

Published:2022-09-12 Issue:38 Volume:70 Page:12143-12155
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xia Xiaozhou¹,Fu Yu¹²^ORCID,Ma Liang¹²³^ORCID,Zhu Hankun¹²,Yu Yong¹²,Dai Hongjie¹²^ORCID,Han Jiadong⁴,Liu Xin⁵,Liu Zhengfang⁵,Zhang Yuhao¹²³⁶^ORCID

Affiliation:

1. College of Food Science, Southwest University, Chongqing400715, China

2. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China

3. Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing400715, P. R. China

4. Chongqing Jiaxian Jiuqi Food Co. Ltd., Chongqing400715, China

5. Angel Yeast Co.Ltd., Yichang443003, Hubei, China

6. Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing400715, P. R. China

Funder

Ministry of Science and Technology of the People's Republic of China

Central University Basic Research Fund of China

National Natural Science Foundation of China

Special key project of Chongqing technology innovation and application development

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c03941

Reference49 articles.

1. Effect of Salt Content Reduction on Food Processing Technology

2. Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day

3. The Salt Flip : Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods

4. Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

5. Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique

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