Isolation, identification and characterization of taste peptides from fermented broad bean paste
Jianhua Zhao, Shiqi Liao, Xiaopeng Bi, Jie Zhao, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang, Hongbin Lin
Abstract
and broad-bean were important taste-active sources of the flavor peptides in FB. Besides, the synthetic peptides showed a much better sensory taste than the mixtures of the corresponding amino acids. It indicated that peptides might play an important role in deciding the taste of FB. Significantly, it is the first time that the isolated flavor peptides were identified from FB.
Topics & Concepts
Isolation (microbiology)Food scienceFermentationTasteIdentification (biology)ChemistryBiologyMicrobiologyBotanyBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality