Taste Characteristics and Stability of Umami Peptides Derived from Tetragenococcus halophilus

In order to further analyze the taste characteristics and processing stability of umami peptides from Tetragenococcus halophilus, 41 suspected umami peptides from T. halophilus were tested in this study, and three synthetic peptides (EEEEEE, HAAGMVE, and ESVYAST) with the highest umami values were s...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	PAN Guoyang, WANG Yaqi, DENG Li, TONG Xing, YAN Chunyue, AN Feiyu, JIANG Jinhui, WU Rina, WU Junrui
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-03-01
Subjects:	tetragenococcus halophilus; umami peptide; taste characteristics; stability; umami
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-001.pdf