Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat

Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat

Kokumi tastants are small γ-glutamyl peptides (GGP) that enhance flavour in foods. We sought to generate GGP from the meat crusts of dry-cured lamb, an underutilised protein resource, identify these using mass spectrometry, and validate their functional activity using a kokumi-calcium sensing recept...

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Bibliographic Details
Main Authors: Jihan Kim, Raise Ahmad, Santanu Deb-Choudhury, Arvind Subbaraj, Julie E. Dalziel, Scott O. Knowles
Format: Article
Language:English
Published: Elsevier 2022-03-01
Series:Food Chemistry: X
Subjects:
Taste
Hydrolysate
Meat crust
Kokumi
CaSR
γ-Glutamyl peptides
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522000165

Internet

http://www.sciencedirect.com/science/article/pii/S2590157522000165

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