LC-MS/MS-Based Metabolomics and Multivariate Statistical Analysis Reveal the Mechanism of <i>Rhodotorula mucilaginosa</i> Proteases on Myofibrillar Protein Degradation and the Evolution of Taste Compounds

LC-MS/MS-Based Metabolomics and Multivariate Statistical Analysis Reveal the Mechanism of <i>Rhodotorula mucilaginosa</i> Proteases on Myofibrillar Protein Degradation and the Evolution of Taste Compounds

<i>Rhodotorula mucilaginosa</i> plays a key role in developing the taste of dry-cured ham, while the mechanism of <i>Rhodotorula mucilaginosa</i> proteases on myofibrillar protein (MP) hydrolysis and the evolution of taste substances has not been studied. The enzymatic charac...

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Bibliographic Details
Main Authors: Tianmeng Zhang, Qiang Xia, Daodong Pan, Yangying Sun, Ying Wang, Jinxuan Cao, Ren-You Gan, Changyu Zhou
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
myofibrillar proteins
<i>Rhodotorula mucilaginosa</i>
proteases
γ-glutamyl peptides
taste attributes
Online Access:https://www.mdpi.com/2304-8158/14/11/1867
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