Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids
Our findings suggest that using enzyme blends of bacterial and fungal proteases and glutaminase is an effective approach to enhancing the saltiness levels of vegetable soups while meeting clean-label requirements.
Authors
- Kiyota Sakai (ORCID: https://orcid.org/0000-0002-2653-4989)
- Shotaro Yamaguchi
- Masamichí Okada (ORCID: https://orcid.org/0000-0003-1717-3584)
Institutions
- Amano Enzyme (Japan) (JP)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-08-19
- DOI
- https://doi.org/10.3389/fnut.2024.1436113
- Citations
- 18
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 5.57