呈味肽 Ala-Leu-Pro-Ala-Glu-Val
Ala-Leu-Pro-Ala-Glu-Val
鲜味 Umami
酱油 Soy sauce, 花生蛋白水解物 Peanut protein isolate hydrolysate
外部链接(如物理性质、GC图等)
Zhuang, M.; Lin, L.; Zhao, M.; Dong, Y.; Sun-Waterhouse, D.; Chen, H.; Qiu, C.; Su, G., Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce. Food Chemistry 2016, 206 (sep.1), 174-181. DOI:10.1016/j.foodchem.2016.03.058
Zhang, J.; Zhao, M.; Su, G.; Lin, L., Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS. Food Chemistry 2019, 278, 674-682. DOI: 0.1016/j.foodchem.2018.11.114.
