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Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste

Kora Kassandra Großmann1, Michael Merz2, Daniel Appel2

  • 1Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, University of Hohenheim, Garbenstrasse 25, Stuttgart D-70599, Germany.

Journal of Agricultural and Food Chemistry
|December 28, 2020
PubMed

Keywords:
activity profiling of proteasescanolaenzymatic food protein hydrolysismodulation of taste attributes bitter and umamipeaplant proteins: soy

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