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Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3

Daqiao Yang, Chunsheng Li, Laihao Li, Shengjun Chen, Xiao Hu, Huan Xiang

2022Food Chemistry100 citationsDOI

Topics & Concepts

UmamiChemistryTasteDocking (animal)Taste receptorPeptideFermentationSalt bridgeBiochemistryMutantNursingMedicineGeneBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesOlfactory and Sensory Function Studies
Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3 | Litcius