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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |