Food research international (Ottawa, Ont.)HumansPeptidesTakifuguTasteAnimals
Novel umami peptides from Takifugu rubripes and evaluation of their umami perception through virtual screening and biolayer interferometry.
Xueqian Guo, Xueke Zhou, Shengnan Wang, Mehdi Nikoo, Wenli Wang, Yuan Liu
Published: 202510.1016/j.foodres.2025.117443
Abstract
Umami peptides from Takifugu rubripes muscle contribute significantly to its umami taste. This study employed both enzymatic hydrolysis and ultrasound pretreated enzymatic hydrolysis to generate potential umami peptides from T. rubripes. The umami pr…
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