Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst-Reference-Cited by-同舟云学术

Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst

Published:2017-09-25 Issue:39 Volume:65 Page:8696-8703
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yang Juan¹^ORCID,Sun-Waterhouse Dongxiao¹,Cui Chun¹,Dong Keming²,Wang Wei¹

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

2. Guangdong Weiwei Biotechnology Co., Ltd., Guangzhou 510640, China

Funder

Ministry of Education of the People's Republic of China

Guangzhou Municipality

Guangdong Province

State Key Laboratory of Biochemical Engineering

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b03419

Reference34 articles.

1. Mechanism of the perception of “kokumi” substances and the sensory characteristics of the “kokumi” peptide, γ-Glu-Val-Gly

2. Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgaris L.)

3. Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

4. Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells

5. Involvement of the Calcium-sensing Receptor in Human Taste Perception

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