Investigation of umami peptides and taste mechanisms in <i>Agrocybe aegerita</i>: based on sensory evaluation and molecular docking techniques-Reference-Cited by-同舟云学术

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Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques

Published:2024 Issue:13 Volume:15 Page:7081-7092
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yang Fan¹,Cao Rui¹,Fu Anzhen¹,Liu Ye¹^ORCID,Bi Shuang¹

Affiliation:

1. Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

Abstract

In the present study, sensory orientation and instrumental analysis were employed to separate, purify, and identify umami peptides in Agrocybe aegerita hydrolysate.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO01369G

Reference43 articles.

1. Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms

2. Isolation, taste characterization and molecular docking study of novel umami peptides from Lactarius volemus (Fr.)

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

4. Advances in umami taste and aroma of edible mushrooms

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