Identification, screening and taste mechanisms analysis of two novel umami pentapeptides derived from the myosin heavy chain of Atlantic cod (<i>Gadus morhua</i>)
Xu Zhao, Wenpei Qiu, Xian-guang Shao, Baifeng Fu, Xinyu Qiao, Zhen Yuan, Meilian Yang, 攀 刘, Ming Du, Maolin Tu
Abstract
Atlantic cod ( Gadus morhua ) is a good source for producing umami peptides, and 2 novel umami pentapeptides were first identified from which. The physicochemical properties, cytotoxicity, and taste mechanisms of 2 umami peptides were also explored.
Topics & Concepts
UmamiGadusChemistryIn silicoMyosinTasteAtlantic codBiochemistryFood scienceBiologyFish <Actinopterygii>FisheryGeneBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesOlfactory and Sensory Function Studies