Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

This study provides a theoretical basis for understanding simultaneous ultrasound-assisted directional enzymatic hydrolysis for preparing umami peptides from S.rugosoannulata, enhancing the flavor of umami, and the relationship between peptide structure and taste activity.PMID:36274418 | PMC:PMC9593856 | DOI:10.1016/j.ultsonch.2022.106206

Source: Ultrasonics Sonochemistry - October 24, 2022 Category: Chemistry Authors: Wen Li Wanchao Chen Haile Ma Jinbin Wang Zhengpeng Li Qian Wang Zhong Zhang Di Wu Jingsong Zhang Yan Yang Source Type: research