Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Abstract A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In...

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Bibliographic Details
Main Authors: Jiaying Liu, Yu Fu, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Xin Liu, Zhengfang Liu, Yuhao Zhang
Format: Article
Language:English
Published: Wiley 2024-11-01
Series:Food Frontiers
Subjects:
mixed peptides taste‐enhancing effect
molecular docking
transpeptidation reaction
yeast protein
γ‐glutamyl peptides
Online Access:https://doi.org/10.1002/fft2.479
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https://doi.org/10.1002/fft2.479

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