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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Detalles Bibliográficos
Autores principales: Kim, Jihan, Ahmad, Raise, Deb-Choudhury, Santanu, Subbaraj, Arvind, Dalziel, Julie E., Knowles, Scott O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039938/
https://www.ncbi.nlm.nih.gov/pubmed/35498975
http://dx.doi.org/10.1016/j.fochx.2022.100218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039938/
https://www.ncbi.nlm.nih.gov/pubmed/35498975
http://dx.doi.org/10.1016/j.fochx.2022.100218

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