Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides
Guowan Su, Yuxi Xie, Ruili Liu, Guodong Cui, Mouming Zhao, Jianan Zhang
Topics & Concepts
UmamiHydrolysatePeptideChemistryTissue transglutaminaseTasteAmino acidBiochemistryHydrolysisProteaseEnzymeFood scienceMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesProteins in Food Systems