UMAMI

作品数：24被引量：74H指数：5
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相关机构：安琪酵母股份有限公司北京工商大学山西水塔老陈醋股份有限公司绍兴文理学院更多>>
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Identifcation and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees
《Food Quality and Safety》2024年第2期378-389,共12页Rongbin Zhang Zhilei Zhou Zhongwei Ji Qingxi Ren Shuangping Liu Yuezheng Xu Jian Mao 
supported by the National Key Research and Development Program of China(No.2021YFD2100102-4 and No.2022YFD2101204);the National Natural Science Foundation of China(22138004).
Objectives:Lees are the major by-product of Huangjiu brewing and are prone to decomposition due to abundant protein residues.This study aims to convert the lees into high-value peptides with umami and antioxidant difu...
关键词：Umami peptides ANTIOXIDANT sensory evaluation molecular docking Huangjiu lees 
Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3被引量：4
《Food Science and Human Wellness》2024年第2期1055-1064,共10页Lanyun Zhang Li Zhang Jesus Pérez-Moreno Lu Bin Fengming Zhang Fuqiang Yu 
supported by the Yunnan Key Project of Science and Technology(202202AE090001);Postdoctoral Directional Training Foundation of Yunnan Province(E23174K2);Postdoctoral Research Funding Projects of Yunnan Province,China(E2313442)。
Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces...
关键词：TERMITOMYCES Non-volatile flavor compounds Umami peptides Taste characteristics Molecular docking 
Three novel umami peptides derived from the alcohol extract of the Pacific oyster(Crassostrea gigas):identification,characterizations and interactions with T1R1/T1R3 taste receptors被引量：2
《Food Science and Human Wellness》2024年第1期146-153,共8页Baifeng Fu Di Wu Shuzhen Cheng Xianbing Xu Ling Zhang Lishu Wang Heshanm REl-Seedi Hanxiong Liu Ming Du 
supported by the National Key Research and Development Program of China:Investigate the mechanism of formation and control technologies of Chinese traditional and ethnic food quality(2021YFD2100100)。
Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alc...
关键词：OYSTER umami peptides iUmami-SCM Taste characterization Molecular docking 
The Effect of Umami Stimulation on Salivary Secretion Rate and Duration
《Health》2024年第1期52-59,共8页Eri Sambuichi Rumi Nishimura Shiho Morishita Shigeru Watanabe 
Purpose: Umami reportedly promotes salivation. We aimed to investigate the effects of taste stimuli on slow and fast salivary secretion in humans using umami, sweet, and sour stimuli. Methods: Eight healthy women part...
关键词：Salivary Secretion Umami Flavor Oral Health Stimulated Salivary Secretion 
Remodeling of the ryanodine receptor isoform 1 channel regulates the sweet and umami taste perception of Rattus norvegicus被引量：1
《Fundamental Research》2023年第3期459-468,共10页Wenli Wang Dingqiang Lu Qiuda Xu Yulian Jin Guangchang Pang Yuan Liu 
supported by the National Natural Science Foundation of China(31972198,31622042,31901813,31671857,31901782).
Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a p...
关键词：UMAMI SWEET Phosphoproteomic Ryanodine receptor isoform 1 Metabolic clock 
Utilization of deep sea at 4000 and 6000 m depths for long-term storage and quality improvement of greater amberjack(Seriola dumerili)muscle
《Food Bioscience》2023年第3期3208-3214,共7页Yusa Nakamura Takanori Sato Kazuhito Oshima Tomoaki Hagiwara Kigen Takahashi 
supported by Council for Science,Technology and Innovation(CSTI),Cross-ministerial Strategic Innovation Promotion Program(SIP),“Innovative Technology for Exploration of Deep Sea Resources”(Lead agency:JAMSTEC),from Cabinet Office,Government of Japan;a research grant from Mayekawa Houonkai Foundation(Tokyo,Japan);Japan Society for the Promotion of Science partially supported this study(Grant number:22K13596).
Long-term storage and quality maintenance of fresh fish are tremendously challenging.This study aimed to develop a novel technology for long-term storage and quality improvement of fresh fish by utilizing deep sea and...
关键词：Fish aging Fish protein FRESHNESS PROTEOLYSIS SASHIMI UMAMI 
Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems
《Food Bioscience》2023年第3期2359-2370,共12页Qianrong Wu Mingwu Zang Shouwei Wang Bing Zhao Shunliang Zhang Su Li Xiaoqian Pan Meng Liu Xiaohang Fu 
financially supported by the Fujian Province External Cooperation Industrialization Project(Project No.2021I1005).
To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-...
关键词：Bone-in lamb loin FLAVOR Volatile compound Taste compound UMAMI 
Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate
《Food Bioscience》2023年第2期369-377,共9页Jingwen Zhu Xue Xia Foxin Zhang Shiqing Song Heping Cui Khizar Hayat Qiang Zhang Xiaoming Zhang Chi-Tang Ho 
This research was supported by the Key Science and Technology Program of Anhui Province(202203a06020012);National Natural Science Foundation of China(32172330);Natural Science Foundation of Jiangsu Province(BK20200597);the Fundamental Research Funds for the Central Universities(JUSRP122040);National First-class Discipline Program of Food Science and Technology(JUFSTR20180204);“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradi...
关键词：Light-colored Maillard reaction products Peptide Color-inhibiting effect Salt reduction and umami enhancement Kokumi 
Virtual screening,molecular docking and identification of umami peptides derived from Oncorhynchus mykiss被引量：8
《Food Science and Human Wellness》2023年第1期89-93,共5页Wenzhu Zhao Lijun Su Shitong Huo Zhipeng Yu Jianrong Li Jingbo Liu 
supported by The National Key R&D Program of China (2019YFD0901702)
Oncorhynchus mykiss is delicious and contains abundant flavor substances.However,few studies focused on umami peptides of O.mykiss.In the current work,umami peptides derived from O.mykiss were identified using virtual...
关键词：Oncorhynchus mykiss Umami peptides Electronic tongue Molecular docking 
Effect of cooking processes on tilapia aroma and potential umami perception被引量：3
《Food Science and Human Wellness》2023年第1期35-44,共10页Danni Zhang Charfedinne Ayed Ian D.Fisk Yuan Liu 
supported in part by the China Scholarship Council Fund
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...
关键词：TILAPIA Thermal cooking process AROMA Off-note UMAMI 
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