Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation

In this study, novel saltiness/saltiness enhancing peptides VESQTNGIIR, NQITKPNDVY, and DEDTQAMP were identified from the hen egg proteins via virtual enzymatic, molecular docking, and electronic tongue analysis. Their saltiness enhancement effect was analyzed by e-tongue analysis. Saltiness enhance...

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Bibliografische Detailangaben

Hauptverfasser:	Yaxin Cao, Linyuezhi Yan, Di Liu, Qian Zhang, Wenzhu Zhao, Lin Yuan, Yiding Yu, Zhipeng Yu
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2025-02-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Ovalbumin Molecular docking Electronic tongue Alphafold2 Saltiness/saltiness enhancing peptides
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157525001087
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