Novel kokumi peptides from yeast extract and their taste mechanism <i>via</i> an <i>in silico</i> study-Reference-Cited by-同舟云学术

Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study

Published:2024 Issue:5 Volume:15 Page:2459-2473
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lao Haofeng¹,Chang Jincui²,Zhuang Haining³,Song Shiqing¹,Sun Min¹,Yao Lingyun¹,Wang Huatian¹,Liu Qian¹,Xiong Jian⁴,Li Pei⁴,Yu Chuang¹^ORCID,Feng Tao¹^ORCID

Affiliation:

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

2. D.CO International Food Co., Ltd, Jiaozuo, 454850, People's Republic of China

3. School of Food and Tourism, Shanghai Urban Construction Vocational College, No. 2080, Nanting Road, Shanghai, 201415, People's Republic of China

4. Angel Yeast Co., Ltd, Yichang 443000, People's Republic of China

Abstract

We screened and validated peptides IQGFK and EDFFVR, confirming their kokumi properties through sensory evaluation and electronic tongue analysis. This research contributes to a deeper understanding of the interaction mechanisms between kokumi peptides and the CaSR receptor.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04487D

Reference82 articles.

1. Composition of Sulfur-Containing Components in Onion and Their Flavor Characters

2. The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi

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4. Determination and Quantification of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, in Fermented Shrimp Paste Condiments

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