Effects of high‐pressure and <scp>CaCl<sub>2</sub></scp> pretreatments on the salt taste‐enhancing activity of hydrolysate derived from spent hen meat
High-pressure and CaCl<sub>2</sub> pretreatments increased STEA of SHH by affecting hydrolysis process. The STEA increase may be related to increased small-peptide proportion in SHH. Meanwhile, moderate high-pressure may promote protein unfolding and further increase DH according to particle size distribution of SHH. The combination of proteolysis and pretreatments of high-pressure and CaCl<sub>2</sub> is a promising method to produce STEH. © 2024 Society of Chemical Industry.
Authors
- Junyi Xiang (ORCID: https://orcid.org/0000-0003-2717-7888)
- Igor Tomašević (ORCID: https://orcid.org/0000-0002-1611-2264)
- Weizheng Sun (ORCID: https://orcid.org/0000-0001-5769-4275)
- Xianqi Yao
- Xiaochen Liu (ORCID: https://orcid.org/0000-0002-3835-5558)
- Ruixia Chen (ORCID: https://orcid.org/0009-0002-6566-7722)
- Wei Wang (ORCID: https://orcid.org/0000-0003-1568-222X)
Institutions
- German Institute of Food Technologies (DE)
- University of Belgrade (RS)
- Beijing Academy of Food Sciences (CN)
- Innovation Team (China) (HK)
- South China University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-06
- DOI
- https://doi.org/10.1002/jsfa.14066
- Citations
- 1
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 0.23
Funders
- China Postdoctoral Science Foundation
- Basic and Applied Basic Research Foundation of Guangdong Province