Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3-Reference-Cited by-同舟云学术

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

Published:2024-06 Issue: Volume:443 Page:138570
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feng Xinrui,Wang Ran,Lu Jingnan,Du Qingfei,Cai Kezhou^ORCID,Zhang Bao,xu Baocai

Funder

National Key Scientific Instrument and Equipment Development Projects of China

Major Science and Technology Projects in Anhui Province

Publisher

Elsevier BV

Reference43 articles.

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

2. iUmami-SCM: A novel sequence-based predictor for prediction and analysis of umami peptides using a scoring card method with propensity scores of dipeptides;Charoenkwan;Journal of Chemical Information and Modeling,2020

3. Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation;Charve;Journal of Agricultural and Food Chemistry,2018

4. Detection of sweet and umami taste in the absence of taste receptor T1r3;Damak;Science,2003

5. Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams;Dang;LWT-Food Science and Technology,2015

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Simulation screening of umami peptides in the microbiota of soy sauce based on molecular docking and molecular dynamics;Food Bioscience;2024-10

2. Missense genetic variants in major bitter taste receptors are associated with diet quality and food intake in a highly admixed underrepresented population;Clinical Nutrition ESPEN;2024-10

3. Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides;Food Chemistry;2024-10

4. Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking;Foods;2024-09-10

5. Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning;LWT;2024-09