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Titel:

Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Sebald, Karin; Dunkel, Andreas; Schäfer, Johannes; Hinrichs, Jorg; Hofmann, Thomas
Abstract:
Aiming at the identification of the key bitter peptides in fermented foods, a new approach, coined “sensoproteomics” was developed and applied to fresh cheese samples differing in bitter taste intensity. By means of MPLC-fractionation of the water-soluble cheese extracts in combination with taste dilution analysis, complex fractions with intense bitter taste were located and, then, screened by UPLC-MS/MS for the entire repertoire of ~1600 candidate peptides, extracted from a literature meta-anal...     »
Stichworte:
sensoproteomics, fresh cheese, bitter peptides, taste dilution analysis
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2018
Volltext / DOI:
doi:10.1021/acs.jafc.8b04479
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
05.10.2018
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