Rapid screening based on machine learning and molecular docking of umami peptides from porcine bone-Reference-Cited by-同舟云学术

Rapid screening based on machine learning and molecular docking of umami peptides from porcine bone

Published:2022-11-26 Issue:8 Volume:103 Page:3915-3925
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Liu Qing¹,Gao Xinchang²,Pan Daodong¹,Liu Zhu³,Xiao Chaogeng⁴,Du Lihui¹,Cai Zhendong¹,Lu Wenjing⁴^ORCID,Dang Yali¹,Zou Ying⁵

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products, College of Food and Pharmaceutical Sciences Ningbo University Ningbo China

2. Department of Chemistry Tsinghua University Beijing China

3. Quality and Research Management Department, Zhejiang Institute for Food and Drug Control Hangzhou China

4. Institute of Food Science, Zhejiang Academy of Agricultural Sciences Hangzhou China

5. The Second Affiliated Hospital of Zhejiang Chinese Medical University Hangzhou China

Funder

Ningbo University

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12319

Reference35 articles.

1. Characterization of umami compounds in bone meal hydrolysate

2. Sourness-suppressing Peptides in Cooked Pork Loins

3. Desorption of nutrients and flavor compounds formation during the cooking of bone soup

4. Characterization and evaluation of umami taste: A review

5. Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

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