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Updated: Sep 10, 2025

Preparation and In Vivo Use of an Activity-based Probe for N-acylethanolamine Acid Amidase
11:01

Preparation and In Vivo Use of an Activity-based Probe for N-acylethanolamine Acid Amidase

Published on: November 23, 2016

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強力なウマミ強化剤としてのブチルアミノ酸の構造-活性関係と感覚分析

Jing Wu1, Jun Li2, Xiao Hu3

  • 1Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China.

Food chemistry
|August 21, 2025
PubMed
まとめ

この研究では,ブチリルアミノ酸がウマミの味を増強し,ブチリルグルタミンとブチリルフェニララニンが最も強い効果を示しています. 主要な構造的特徴と受容体の相互作用は,食品のための新しいウマミ強化剤の設計を導く.

キーワード:
ブチルアミノ酸分子ドッキング感覚的評価構造と活動の関係ウマミの強化剤

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