A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities-Reference-Cited by-同舟云学术

A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities

Published:2024-02 Issue: Volume:57 Page:103637
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Wang Yu-Mei,Zhang Zhe,Sheng Yan,Chi Chang-Feng,Wang Bin^ORCID

Funder

National Natural Science Foundation of China

Zhejiang Provincial Ten Thousand Plan for Young Top Talents

Publisher

Elsevier BV

Reference124 articles.

1. Purification and fractionation of bioactive peptides through membrane filtration: A critical and application review;Alavi;Trends in Food Science & Technology,2023

2. Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R;Amin;Food Chemistry,2020

3. Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide;An;Food Chemistry,2023

4. Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel (Scomberomorus niphonius) under the action of Lactobacillus plantaru;Bai;International Journal of Food Science and Technology,2022

5. Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design;Bruno Siewe;Food Chemistry,2021

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