In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning

Umami peptides originating from fermented sea bass impart a distinctive flavor to food. Nevertheless, large-scale and rapid screening for umami peptides using conventional techniques is challenging because of problems such as prolonged duration and complicated operation. Therefore, we aimed to scree...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2024-08, Vol.448, p.138999-138999, Article 138999
Hauptverfasser:	Wang, Chunxin, Wu, Yanyan, Xiang, Huan, Chen, Shengjun, Zhao, Yongqiang, Cai, Qiuxing, Wang, Di, Wang, Yueqi
Format:	Artikel
Sprache:	eng
Schlagworte:	bass creatine kinase fermentation Fermented sea bass food chemistry hydrogen hydrophilicity Machine learning Molecular docking myosin peptides peptidomics taste umami Umami peptides
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!