Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions

Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions

Plant-based meat analogs (PBMAs) have attracted attention owing to their various advantages, however, their taste limits their application, requiring improvement of the umami and saltiness levels while meeting clean-label requirements. Enzymatic treatments for food processing are effective strategie...

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Bibliographic Details
Main Authors: Kiyota Sakai, Nickolas Broches, Keita Okuda, Masamichi Okada, Shotaro Yamaguchi
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Protease
Glutaminase
Textured pea proteins
Umami
Saltiness
Glutamic acid
Online Access:http://www.sciencedirect.com/science/article/pii/S266592712500053X

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http://www.sciencedirect.com/science/article/pii/S266592712500053X

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