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- W4200038881 endingPage "131776" @default.
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- W4200038881 abstract "Reducing salt intake, as one of the most cost-effective approaches, is congruent with improved population health. Grass carp skin collagen was subjected to enzymatic hydrolysis and ultrafiltration, followed by glucosamine-induced Maillard reaction to prepare Maillard-reacted peptides. Their color, free amino acid and peptide size distribution were analyzed, while UV and fluorescence spectroscopy were utilized to characterize the progress of Maillard reaction. The salt taste-enhancing effect of Maillard-reacted peptides was investigated via sensory analysis and electronic tongue. LC-MS/MS was employed to analyze the glycation sites of Maillard-reacted peptides. The results indicated that the degree of Maillard reaction was relatively low, and thermal degradation and crosslinking simultaneously occurred. Maillard-reacted peptides exhibited a significant salt taste-enhancing effect, which may be attributed to the glucosamine-induced glycation confirmed by LC-MS/MS analysis. The current study provides a theoretical basis for preparation of salt taste-enhancing peptides and their future application to reduce salt content of formulated foods." @default.
- W4200038881 created "2021-12-31" @default.
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- W4200038881 date "2022-04-01" @default.
- W4200038881 modified "2023-10-02" @default.
- W4200038881 title "Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect" @default.
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- W4200038881 doi "https://doi.org/10.1016/j.foodchem.2021.131776" @default.
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