Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases.
Song C, Yang Y, Zhao Z, Tan M, Chen Z, Zheng H, Gao J, Lin H, Zhu G, Cao W.
Song C, et al.
Food Chem X. 2024 Nov 30;24:102056. doi: 10.1016/j.fochx.2024.102056. eCollection 2024 Dec 30.
Food Chem X. 2024.
PMID: 39717406
Free PMC article.
To prepare dual-functional seasoning ingredients with a salty-umami taste, five proteases were applied to hydrolyze Monetaria moneta proteins, preparing enzymatic hydrolysates. Their taste compounds along with the salty-umami taste, were investigated. ...
To prepare dual-functional seasoning ingredients with a salty-umami taste, five proteases were applied to hydrolyze Monetaria mone …