Enhancement of umami taste of hydrolyzed protein from wheat gluten by β-cyclodextrin

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• 作者：Lihua Wang ; Baocai Xu ; Linlin Li ; Mengke Zhang ; Tao Feng ; Jinpeng Wang and Zhengyu Jin
• 刊名：Journal of the Science of Food and Agriculture
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：96
• 期：13
• 页码：4499-4504
• 全文大小：335K
• ISSN：1097-0010

文摘

Wheat gluten was hydrolyzed by Flavourzyme and Neutrase at pH 7.0 and 50 °C for 8 h with β-cyclodextrin (β-CD) employed in the reaction. The hydrolysates were enzyme deactivated, cooled and centrifuged at 1500 × g for 15 min.