Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
Binbin Yu, Wei Wu, Bei Wang, Na Zhang, Kathrine H. Bak, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu
Topics & Concepts
Maillard reactionChemistryGlycationSalt (chemistry)UmamiFood scienceTasteBrowningGlucosamineBiochemistryChromatographyOrganic chemistryReceptorAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals