呈味肽 RGENESDEQGAIVT
Arg-Gly-Glu-Asn-Glu-Ser-Asp-Glu-Gln-Gly-Ala-Ile-Val-Thr
鲜味 Umami, 涩味 Astringent
花生分离蛋白水解物 Peanut protein isolate hydrolysate
外部链接(如物理性质、GC图等)
Zhang, J.; Sun-Waterhouse, D.; Feng, Y.; Su, G.; Zhao, M.; Lin, L., The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products. Food research international 2019, 120 (JUN.), 895-903. DOI: 10.1016/j.foodres.2018.11.055.
