[go: up one dir, main page]

Chen et al., 2024 - Google Patents

Gamma-glutamylation of beef protein hydrolysates to improve its overall taste and functions of gastro-intestinal hormone (CCK and GLP-1) pro-secretion and anti …

Chen et al., 2024

Document ID
9142730549348080064
Author
Chen P
Zeng X
Bai W
Yang J
Sun B
Zhang Y
Publication year
Publication venue
Food Chemistry

External Links

Snippet

Abstract γ-Glutamylation of beef protein hydrolysate (BPH) by L-glutaminase was carried out to improve the taste, as well as enhance the stimulating effect of gastrointestinal hormone (CCK and GLP-1) secretion and the anti-inflammatory property. Results of sensory …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • A23J3/30Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/342Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of collagen; of gelatin
    • CCHEMISTRY; METALLURGY
    • C07ORGANIC CHEMISTRY
    • C07KPEPTIDES
    • C07K5/00Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
    • C07K5/04Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
    • C07K5/10Tetrapeptides
    • C07K5/1002Tetrapeptides with the first amino acid being neutral
    • CCHEMISTRY; METALLURGY
    • C07ORGANIC CHEMISTRY
    • C07KPEPTIDES
    • C07K14/00Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/435Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients

Similar Documents

Publication Publication Date Title
Li et al. Current progress in kokumi-active peptides, evaluation and preparation methods: A review
Deng et al. Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS
Su et al. Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases
Yu et al. Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate
Zhang et al. Novel umami ingredients: Umami peptides and their taste
Liu et al. Functional peptides derived from rice bran proteins
Wang et al. Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (Gadus morhua)
Tomatsu et al. Novel angiotensin I-converting enzyme inhibitory peptides derived from soya milk
WO2009113563A1 (en) Saltiness-strengthening agent and food or drink containing the same
Chen et al. Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
Li et al. Production of taste enhancers from protein hydrolysates of porcine hemoglobin and meat using bacillus amyloliquefaciens γ-glutamyltranspeptidase
Zhu et al. Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation
Gao et al. Advances in flavor peptides with sodium-reducing ability: A review
Wu et al. Preparation and taste characteristics of kokumi N-lactoyl phenylalanine in the presence of phenylalanine and lactate
Feng et al. Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
Chen et al. Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
Wang et al. Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius)
Zhang et al. ACE inhibitory activity and salt-reduction properties of umami peptides from chicken soup
Chen et al. Gamma-glutamylation of beef protein hydrolysates to improve its overall taste and functions of gastro-intestinal hormone (CCK and GLP-1) pro-secretion and anti-inflammation
Guo et al. Collagen glycopeptides from transglutaminase-induced glycosylation exhibit a significant salt taste-enhancing effect
Zhang et al. Peptidomics screening and molecular docking with umami receptors T1R1/T1R3 of novel umami peptides from oyster (Crassostrea gigas) hydrolysates
Cao et al. Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
Abedin et al. Identification of angiotensin I converting enzyme inhibitory and radical scavenging bioactive peptides from sea cucumber (Stichopus vastus) collagen hydrolysates through optimization.
Hu et al. Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
Wang et al. Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism