Shanghai Academy of Agricultural Sciences

Daoyou Chen

Yan Yang

Peng Liu

Zhong Zhang

Wen Li

Wanchao Chen

A-derived saltiness enhancing peptide, a method for preparing the same and use thereof are provided herein, belonging to the technical field of active peptides. The-derived saltiness enhancing peptide is derived from an enzymolysis extract of afruiting body by flavourzyme and shows a strong ability to enhance saltiness. Compared with the saltiness value of a 4.0 g/L NaCl solution, the-derived saltiness enhancing peptide could replace about 50% of NaCl, thus reducing salt without reducing saltiness. Moreover, the-derived saltiness enhancing peptide also has a high umami value and can be used in preparation of low-salt foods including low-salt and flavor-enhancing foods.

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Shanghai, China

Daoyou Chen