Isolation, identification and characterization of taste peptides from fermented broad bean paste-Reference-Cited by-同舟云学术

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Isolation, identification and characterization of taste peptides from fermented broad bean paste

Published:2022 Issue:16 Volume:13 Page:8730-8740
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhao Jianhua¹²^ORCID,Liao Shiqi¹²,Bi Xiaopeng¹,Zhao Jie¹²,Liu Ping¹²^ORCID,Ding Wenwu¹²,Che Zhenming¹²,Wang Qin³,Lin Hongbin¹²

Affiliation:

1. School of Food and Bio-engineering, Xihua University, Chengdu 610039, China

2. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China

3. Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA

Abstract

Pixian broad-bean paste (PBBP) is a famous fermented condiment in China, which may produce abundant flavor peptides during the fermentation process.

Funder

Xihua University

Department of Science and Technology of Sichuan Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01389D

Reference42 articles.

1. Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

2. Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites

3. Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

4. Identification of angiotensin converting enzyme (ACE) inhibitory and antioxidant peptides derived from Pixian broad bean paste

5. Chemical profiling and metabolic mechanism of Pixian doubanjiang, a famous condiment in Chinese cuisine

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