Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce.

Zhu, Wenhui; Luan, Hongwei; Bu, Ying; Li, Xuepeng; Li, Jianrong; Zhang, Yuyu

Zhu, Wenhui; Luan, Hongwei; Bu, Ying; Li, Xuepeng; Li, Jianrong; Zhang, Yuyu.

Zhu W; College of Food Science and Engineering, Bohai University, Jinzhou, China.
Luan H; College of Food Science and Engineering, Bohai University, Jinzhou, China.
Bu Y; College of Food Science and Engineering, Bohai University, Jinzhou, China.
Li X; College of Food Science and Engineering, Bohai University, Jinzhou, China.
Li J; College of Food Science and Engineering, Bohai University, Jinzhou, China.
Zhang Y; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China.

J Sci Food Agric ; 101(8): 3140-3155, 2021 Jun.

Article en En | MEDLINE | ID: mdl-33185275

Asunto(s)

Productos Pesqueros/análisis; Aromatizantes/química; Péptidos/química; Animales; Sitios de Unión; China; Peces; Humanos; Enlace de Hidrógeno; Simulación del Acoplamiento Molecular; Péptidos/metabolismo; Unión Proteica; Dominios Proteicos; Receptores Acoplados a Proteínas G/química; Receptores Acoplados a Proteínas G/metabolismo; Gusto

Palabras clave

Chinese anchovy sauce; identification; molecular docking; taste characterization; umami peptide

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Péptidos / Productos Pesqueros / Aromatizantes Tipo de estudio: Diagnostic_studies Límite: Animals / Humans País como asunto: Asia Idioma: En Año: 2021 Tipo del documento: Article

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