New perspectives on the taste mechanisms of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking and molecular dynamics.

• Tác giả: Lina Ding, Qing Gu, Jiarun Han, Shi Hu, Ping Li, Qi Wang, Jinfeng Wu, Jiaqi Yin, Hangjia Zhang
• Ngôn ngữ: eng
• Ký hiệu phân loại: 599.539 *Phocoenidae (Porpoises)
• Thông tin xuất bản: England : Food & function , 2025
• Bộ sưu tập: NCBI
• ID: 717927

Tóm tắt

Umami and bitter peptides generated by microbial metabolism are essential to the taste of low-salt fish sauce. However, the uncertain taste mechanisms of peptides hinder the efficient identification of high-intensity taste peptides in fish sauce. Our study investigated the taste mechanisms of umami or bitter peptides from low-salt fish sauce fermented with