Insight into the advantages of premixing yeast-wheat gluten and combining ultrasound and transglutaminase pretreatments in producing umami enzymatic protein hydrolysates
Guowan Su, Xin Zheng, Jin Zou, Geoffrey I. N. Waterhouse, Dongxiao Sun‐Waterhouse
Topics & Concepts
HydrolysateChemistryTissue transglutaminaseFood scienceYeastGlutenHydrolysisUmamiEnzymatic hydrolysisBiochemistryProteolysisEnzymeTasteMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes