Fish proteins as potential precursors of taste‐active compounds: an in silico study
Author:
Affiliation:
1. College of Food Science and Technology Shanghai Ocean University Shanghai China
2. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12006
Reference50 articles.
1. Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches
2. Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R
3. 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
4. Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
5. Insight into the advantages of premixing yeast-wheat gluten and combining ultrasound and transglutaminase pretreatments in producing umami enzymatic protein hydrolysates
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