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--- glycine_max_l._merr [2017/04/29 11:46]
andreas
+++ glycine_max_l._merr [2017/11/01 12:15]
andreas
@@ Zeile 30: / Zeile 30: @@
 [Isolation and identification of the umami enhancing compounds in Japanese soy sauce., Kaneko, S., Kumazawa, K., Nishimura, O., Bioscience, biotechnology, and biochemistry, 75(7), 2011, 1275-1282]
-"The kokumi peptide γ-Glu-Val-Gly in soy sauces was determined and quantified by LC/MS/MS. Soy sauces contained γ-Glu-Val-Gly at 0.15–0.61 mg/dl. This is the first report to confirm the existence of this peptide in vegetable foods." \\
+Some foods own a "continuity, mouthfulness and thick flavour", which cannot be explained by the five basic tastes alone. These sensations are evoked by kokumi substances. \\
+"The kokumi peptide γ-Glu-Val-Gly in soy sauces was determined and quantified by LC/MS/MS. Soy sauces contained γ-Glu-Val-Gly at 0.15-0.61 mg/dl. This is the first report to confirm the existence of this peptide in vegetable foods." \\
 [Kuroda, Motonaka, et al. "Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces." Food chemistry 141.2 (2013): 823-828]
-{{:glycine_max.jpg?500}} \\
+{{:glycine_max.jpg?600}} \\
 Glycine max (L.) Merr. as Dolichos soja L., Jacquin,N.J. von, Icones plantarum rariorum, vol.1, t.145 (1781-1786) \\
 [[http://plantgenera.org/species.php?id_species=469943]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Konica_4/PICT3922.JPG}} \\
+Glycine max \\ © Rolf Marschner (20007),
+[[http://botanische-spaziergaenge.at/viewtopic.php?f=429&t=1455| www.botanische-spaziergaenge.at]]

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