Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening-Reference-Cited by-同舟云学术

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Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening

Published:2024-11 Issue: Volume:195 Page:114966
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xiao Chaogeng,Lai Zeping,Zhang Cen,Lu Wenjing,Chen Di,Wang Haiyan,Cheng Huan,Huang Liquan^ORCID,Ye Xingqian,Liu Donghong

Funder

Key Research and Development Program of Zhejiang Province

Publisher

Elsevier BV

Reference52 articles.

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

2. Sequence determination of an antioxidant peptide obtained by enzymatic hydrolysis of oyster Crassostrea madrasensis (Preston);Asha;International Journal of Peptide Research and Therapeutics,2016

3. Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography;Begum;Journal of Food Processing and Preservation,2021

4. Identification novel salt-enhancing peptides from largemouth bass and exploration their action mechanism with transmembrane channel-like 4 (TMC4) by molecular simulation;Bu;Food Chemistry,2024

5. Identification novel salty-enhancing peptides from sea cucumber collagen: AlphaFold2 modeling and molecular simulation;Bu;Food and Bioprocess Technology,2023

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