Exploring novel Kokumi peptides in <i>Agaricus bisporus</i>: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis-Reference-Cited by-同舟云学术

Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis

Published:2024 Issue:6 Volume:15 Page:2879-2894
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Feng Tao¹^ORCID,Ma Chenwei¹,Chen Sha²,Zhuang Haining³,Song Shiqing¹,Sun Min¹,Yao Lingyun¹,Wang Huatian¹,Liu Qian¹,Yu Chuang¹^ORCID

Affiliation:

1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China

2. College of Life Science and Technology, Xinjiang University, 666 Shengli Road, Xinjiang Urumqi 830000, People's Republic of China

3. School of Food and Tourism, Shanghai Urban Construction Vocational College, 2080 Nanting Road, Shanghai, 201415, People's Republic of China

Abstract

Two novel Kokumi peptides, identified from Agaricus bisporus via sensory and computer analyses, potentially enhance umami taste and reduce salt intake.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO05406C

Reference64 articles.

1. Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgaris L.)

2. Determination of γ-glutamyl-valyl-glycine in raw scallop and processed scallop products using high pressure liquid chromatography–tandem mass spectrometry

3. Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds

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