Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 599-605Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.133
Keywords
Umami peptides; Identification; Structure-activity relationship; Molecular mechanism
Funding
- National Natural Science Foundation of China [31371790, 31571786, 31622042]
- National Key Research and Development Program of China [2016YFD0400803]
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Umami is thought to be initiated by binding tastants to G-protein-coupled receptors in taste cells, while the structure and mechanism of the receptors are not clear. In this study, we summarized umami peptides and classified them roughly into two groups: the first group contains dipeptides and tripeptides with terminal Glu or Asp, while the second peptides comprises more amino acids without significant features. The research on the structure and taste characteristics of second group peptides are less studied, so we focus on this group. In this work, nine flavor peptides were newly identified from Takifugu obscurus, and among them, the umami hexapeptides KGRYER belong to the second group. Five hexapeptides from this study, our previous work and references were chosen to build a Three Dimensional Quantitative Structure-Activity Relationship model with q2 value as 0.964 successfully. Then the relationship between the structure and intensity of umami peptides were illustrated. (C) 2016 Elsevier Ltd. All rights reserved.
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