Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3

Umami peptides are important taste components of foods. In this study, umami peptides from Hypsizygus marmoreus hydrolysate were purified through ultrafiltration, gel filtration chromatography, and RP-HPLC, and then identified using LC-MS/MS. The binding mechanism of umami peptides with the receptor...

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Detalles Bibliográficos
Autores principales: Dong, Xiaobo, Wan, Chao, Huang, Aiyun, Xu, Huaide, Lei, Hongjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955199/
https://www.ncbi.nlm.nih.gov/pubmed/36832778
http://dx.doi.org/10.3390/foods12040703

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955199/
https://www.ncbi.nlm.nih.gov/pubmed/36832778
http://dx.doi.org/10.3390/foods12040703

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