文献类型：期刊文献

英文题名：Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases

作者：Song, Chunyong[1,2]; Yang, Yaofang[1,2]; Zhao, Zhihang[1,2]; Tan, Mingtang[1,2,3,4]; Chen, Zhongqin[1,2,3,4]; Zheng, Huina[1,2,3,4]; Gao, Jialong[1,2,3,4]; Lin, Haisheng[1,2,3,4]; Zhu, Guoping[1,2,3,4]; Cao, Wenhong[1,2,3,4]

机构：[1] Shenzhen Institute of Guangdong Ocean University, Shenzhen, 518108, China; [2] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [3] National Research and Development Branch Center for Shellfish Processing [Zhanjiang], Zhanjiang, 524088, China; [4] Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, 524088, China

年份：2024

卷号：24

外文期刊名：Food Chemistry: X

收录：EI(收录号：20244917484328)、Scopus(收录号：2-s2.0-85211028104)

语种：英文

外文关键词：Aspartame - Enzymatic hydrolysis

外文摘要：To prepare dual-functional seasoning ingredients with a salty-umami taste, five proteases were applied to hydrolyze Monetaria moneta proteins, preparing enzymatic hydrolysates. Their taste compounds along with the salty-umami taste, were investigated. The results revealed that enzymatic hydrolysis facilitated the release of taste compounds from M. moneta. The whiteness and ? 2024