Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor-Reference-Cited by-同舟云学术

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Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor

Published:2023-05-16 Issue:20 Volume:71 Page:7803-7811
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Lili¹²³,Pu Dandan¹²,Zhang Jingcheng¹²,Hao Zhilin¹²,Zhao Xixuan¹²,Sun Baoguo¹²,Zhang Yuyu¹²^ORCID

Affiliation:

1. Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China

2. Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China

3. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China

Funder

Beijing Municipal Commission of Education

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c01251

Reference39 articles.

1. Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

2. A taste for umami

3. Seven novel umami peptides from Takifugu rubripes and their taste characteristics

4. 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

5. Meat protein based bioactive peptides and their potential functional activity: a review

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