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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Principais autores:	Ting Cai, Zhiqing Lin, Tianliang Wu, Ying Su, Huan Liu, Shiqi Chen, Long Ding
格式:	Artigo
语言:	Inglês
出版:	MDPI AG 2026-02-01
丛编:	Foods
主题:	umami peptide umami-enhancing peptide soy sauce electronic tongue molecular docking molecular dynamics simulations
在线阅读:	https://www.mdpi.com/2304-8158/15/4/680
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