Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R

Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R

•Tempeh is a popular Indonesian fermented soybean with umami taste.•GK 15, a 

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Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2020-12, Vol.333, p.127411-127411, Article 127411
Hauptverfasser: Amin, Muhamad Nur Ghoyatul, Kusnadi, Joni, Hsu, Jue-Liang, Doerksen, Robert J., Huang, Tzou-Chi
Format: Artikel
Sprache:eng
Schlagworte:
Docking
Glycine max - metabolism
LC-MS/MS
Peptide
Peptides - metabolism
Protein Binding
Receptors, G-Protein-Coupled - metabolism
Soy Foods - analysis
T1R family
Taste
Tempeh
Umami
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Beschreibung
Zusammenfassung:•Tempeh is a popular Indonesian fermented soybean with umami taste.•GK 15, a 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.127411