Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Mushroom.

Maillard reaction intermediate (MRI) was prepared by the enzymatic hydrolysate (EH) of and fructose. The optimal preparation condition of MRIs was obtained when the Maillard reaction parameters were as follows: fructose addition of 5%, reaction time of 60 min, and temperature of 60 °C. E-Tongue results indicated that the umami and saltiness of MRIs were greater than those of Maillard reaction products (MRPs) and EH, and the taste-enhancing ability of MRIs was even more prominent than that of MRPs.

Insights into the relationships of modifying methods, structure, functional properties and applications of chitin: A review.

Chitin as the second plentiful polysaccharide has arouse widely attention due to its remarkable availability and biocompatibility. While the strong inter/intra molecular hydrogen bonds and crystallinity severely restrict its applications. Recently, multiple emerging technologies are increasingly used to modify chitin structure for the sake of obtaining excellent functional properties, as well as broadening the corresponding applications.

Extraction, modification, and property characterization of dietary fiber from .

Dietary fiber (DF) has gained a great attention owing to its potential health benefits. is an edible fungus with high protein and low fat contents, which is also an enriched source of DF. However, limited study has been conducted on optimizing the conditions of .