Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study
Hongbo Yi, Jun Li, Peng Wang, Shengnan Wang, Xiaofei Guo, Danshi Zhu, He Liu, Na Zhang
Topics & Concepts
UmamiHydrolysateIn silicoChemistryTasteMechanism (biology)Food scienceSoy proteinBiochemistryHydrolysisEpistemologyPhilosophyGeneBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive PeptidesBiopolymer Synthesis and Applications