Separation and Identification of Umami Peptides from the Enzymatic Hydrolysate of Stropharia rugosoannulata and Their Synergistic Umami-Enhancing Effect

Separation and Identification of Umami Peptides from the Enzymatic Hydrolysate of Stropharia rugosoannulata and Their Synergistic Umami-Enhancing Effect

Umami peptides from the enzymatic hydrolysate of Stropharia rugosoannulata were separated by ultrafiltration (UF) and gel filtration chromatography (GFC) combined with sensory evaluation and electronic tongue analysis. Fraction F3, with the strongest umami intensity, were identified by reversed-phas...

Täydet tiedot

Bibliografiset tiedot
Päätekijä: CHEN Rongrong, LI Wen, WU Di, ZHANG Zhong, BAO Dapeng, CHEN Wanchao, ZHANG Jingsong, YANG Yan
Aineistotyyppi: Artikkeli
Kieli:English
Julkaistu: China Food Publishing Company 2024-01-01
Sarja:Shipin Kexue
Aiheet:
enzymatic hydrolysate of stropharia rugosoannulata; umami peptide; isolation and identification; synergistic umami-enhancing effect
Linkit:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-009.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-009.pdf

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