Identification and Characterization of Novel Umami and Umami-Enhancing Peptides from Soy Sauce Using an In Silico Approach and Electronic Tongue

The objective of the study was to discover novel umami and umami-enhancing peptides in soy sauce and to elucidate the molecular mechanism underlying their umami-enhancing effect. Soy sauce peptides were isolated by resin adsorption and ethanol elution, identified by UPLC-MS/MS, and screened with mul...

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書誌詳細

主要な著者:	Ting Cai, Zhiqing Lin, Tianliang Wu, Ying Su, Huan Liu, Shiqi Chen, Long Ding
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2026-02-01
シリーズ:	Foods
主題:	umami peptide umami-enhancing peptide soy sauce electronic tongue molecular docking molecular dynamics simulations
オンライン･アクセス:	https://www.mdpi.com/2304-8158/15/4/680
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