Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl 2 .

Autor: Huang X; College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China., Gao T; College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China., Chen X; College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China., Cai X; College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; Qingyuan Innovation Laboratory, Quanzhou 362801, China; Fuzhou Institute of Oceanography, Fuzhou 350108, China. Electronic address: caixx@fzu.edu.cn., Huang J; Fujian Provincial Key Laboratory of Frozen Processed Aquatic Products, Xiamen 361022, China; Anjoy Food Group Co. Ltd., Xiamen 361022, China., Wang S; College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; Qingyuan Innovation Laboratory, Quanzhou 362801, China; Fuzhou Institute of Oceanography, Fuzhou 350108, China. Electronic address: shywang@fzu.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 15; Vol. 461, pp. 140901. Date of Electronic Publication: 2024 Aug 16.
DOI: 10.1016/j.foodchem.2024.140901
Abstrakt: The excessive consumption of sodium-containing seasonings has led to an increased burden on individuals' cardiovascular system and adversely affected their health. Recently, an innovative salt-reducing strategy utilizing salty peptides has emerged with promising prospects. In this study, Porphyra haitanensis salty peptides (PHSPs) was obtained through hydrolysis and ultrafiltration. The salty taste of 30 mg/mL PHSPs was comparable to that of about 40 mM NaCl. The higher proportion of umami and sweet amino acids in PHSPs was found, which contributed to the salty and umami taste. Factors affecting the flavor of PHSPs were also investigated. CaCl 2 exhibited the excellent synergistic enhancement with PHSPs on the salty taste, while the bitter taste of CaCl 2 was masked in the presence of PHSPs, which was attributed to the chelation between calcium and peptides. Above all, it is expected that PHSPs can be further developed and support the emerging salt-reducing strategy in food engineering.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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