Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids.

ABSTRACT:

Introduction

One major challenge of reducing salt content in food is the risk of the overall taste becoming bland. Enhancing saltiness is an effective strategy for salt reduction, and the development of salt-reduced foods using these saltiness-enhancing flavorants as food additives is underway. However, an increasing number of consumers demand a reduction in additives in clean-label foods.

Objective

Enzyme processing of food is an attractive strategy for developing clean-label foods because enzymes are not considered additives. We aimed to improve the saltiness and umami intensity of vegetable soups by enzyme treatment while meeting clean-label requirements. We first optimized the enzymatic reaction conditions of a protease and glutaminase blend and then investigated the syn

SUBMITTER: Sakai K 

PROVIDER: S-EPMC11368061 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature