Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour

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• 作者：M. Vijaykrishnaraj^a ; ^b ; B.S. Roopa^c ; P. Prabhasankar^a ; ^b ; ^{psankar@cftri.res.in" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Green mussel ; Protein hydrolysates ; Flavour peptides ; Electronic nose ; Gluten free ; Celiac disease
• 刊名：Food Chemistry
• 出版年：2016
• 出版时间：15 November 2016
• 年：2016
• 卷：211
• 期：Complete
• 页码：715-725
• 全文大小：1780 K

文摘

<dl class="listitem" id="list_l0005"><dt class="label">•dt><dd>

d="p0005">Protein hydrolysates can be used as natural flavouring agents in bakery products.

dd><dt class="label">•dt><dd>

d="p0010">Protein hydrolysates from mussel are 95% discriminately similar to the flavour.

dd><dt class="label">•dt><dd>

d="p0015">Mussel flavour was retained in gluten free breads without mussel meat.

dd><dt class="label">•dt><dd>

d="p0020">This study can be applied for foods to be naturally flavoured.

dd><dt class="label">•dt><dd>

d="p0025">As these breads are gluten free, it can be included in the diet of celiac’s.

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