Kokumi Taste Active Peptides Modulate Salt and Umami Taste

Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolat...

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Detalles Bibliográficos
Autores principales: Rhyu, Mee-Ra, Song, Ah-Young, Kim, Eun-Young, Son, Hee-Jin, Kim, Yiseul, Mummalaneni, Shobha, Qian, Jie, Grider, John R., Lyall, Vijay
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7254231/
https://www.ncbi.nlm.nih.gov/pubmed/32344605
http://dx.doi.org/10.3390/nu12041198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7254231/
https://www.ncbi.nlm.nih.gov/pubmed/32344605
http://dx.doi.org/10.3390/nu12041198

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