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

Großmann, Kora Kassandra; Merz, Michael; Appel, Daniel; Thaler, Thorn; Fischer, Lutz

Großmann, Kora Kassandra; Merz, Michael; Appel, Daniel; Thaler, Thorn; Fischer, Lutz.

Afiliação

Großmann KK; Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, University of Hohenheim, Garbenstrasse 25, Stuttgart D-70599, Germany.
Merz M; Nestlé Product and Technology Centre Food, Lange Strasse 21, Singen D-78224, Germany.
Appel D; Nestlé Product and Technology Centre Food, Lange Strasse 21, Singen D-78224, Germany.
Thaler T; Nestlé Product and Technology Centre Food, Lange Strasse 21, Singen D-78224, Germany.
Fischer L; Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, University of Hohenheim, Garbenstrasse 25, Stuttgart D-70599, Germany.

J Agric Food Chem ; 69(1): 368-376, 2021 Jan 13.

Article em En | MEDLINE | ID: mdl-33356225

Assuntos

Brassica napus/química; Aromatizantes/química; Glycine max/química; Peptídeo Hidrolases/química; Pisum sativum/química; Proteínas de Plantas/química; Humanos; Hidrólise; Paladar

Palavras-chave

activity profiling of proteases; canola; enzymatic food protein hydrolysis; modulation of taste attributes bitter and umami; pea; plant proteins: soy

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Peptídeo Hidrolases / Proteínas de Plantas / Glycine max / Pisum sativum / Brassica napus / Aromatizantes Limite: Humans Idioma: En Revista: J Agric Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Alemanha

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