Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions
Yikun Fang, Min Lv, Chuanyan Pan, Xiaoping Lo, Shiya Ya, Ermeng Yu, Huawei Ma
Topics & Concepts
UmamiChemistryTrypsinHydrogen bondHydrolysisBoilingEnzymatic hydrolysisMechanism (biology)BiochemistryEnzymeOrganic chemistryFlavorMoleculeEpistemologyPhilosophyProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityAquaculture Nutrition and Growth