文献类型：期刊文献

英文题名：Saltiness-Enhancing Peptides from Chinese Soft-Shelled Turtle Eggs: Structure, Receptor Interaction, and Function

作者：Lan, Haijing[1]; Chen, Lei[1,2]; Zhou, Ruizi[1,2]; Huang, Shuangquan[1]; Teng, Hui[1,2]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China; [2] Shenzhen Institute of Guangdong Ocean University, No. 3 of Binhai 2nd Road, Dapeng New District, Guangdong Province, Shenzhen, 518108, China

年份：2026

外文期刊名：SSRN

收录：EI(收录号：20260472286)

语种：英文

外文关键词：Amino acids - Complexation - Flavors - Hydrogen bonds - Hydrolysis - Papain - Sodium chloride

外文摘要：Saltiness-enhancing peptides are promising natural ingredients for sodium reduction, but those from Chinese soft-shelled turtle eggs remain underexplored. Here, turtle egg proteins were hydrolyzed with different proteases, and papain hydrolysis was selected for its superior saltiness-enhancing performance. The optimal hydrolysis condition was 5000 U papain at 50 °C for 4 h. After ultrafiltration, the ? 2026, The Authors. All rights reserved.