Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce
Yaqi Zhao, Xuan Zhao, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse, Mouming Zhao, Jiahui Zhang, Fang Wang, Guowan Su
Topics & Concepts
UmamiHydrolysateChemistryTasteHydrolysisSoy proteinFood scienceHydrolyzed proteinProteaseRice proteinEnzymatic hydrolysisBiochemistryEnzymeBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality