Novel umami peptides from tilapia lower jaw and molecular docking to the taste receptor T1R1/T1R3

• Published in: Food chemistry Vol. 362; p. 130249
• Main Authors: Shiyan, Ruan, Liping, Sun, Xiaodong, Sun, Jinlun, He, Yongliang, Zhuang
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.11.2021
• Subjects: Dionaea muscipula; electronic tongue; food chemistry; gel chromatography; hydrogen; hydrophobic bonding; Molecular docking; peptides; Recognition threshold; sensory evaluation; taste; Taste characteristics; taste receptors; Tilapia lower jaw; ultrafiltration; umami; Umami peptides; Tilapia lower jaw; Recognition threshold; Umami peptides; Taste characteristics; Molecular docking

•Umami peptides were the first identified from tilapia lower jaw.•STELFK, VADLMR, DALKKK, FVGLQER and VVLNPVARVE displayed umami taste characteristics.•Asp219, Glu217, and Glu148 in T1R1/T1R3 receptor play critical roles.•Hydrogen bonding and hydrophobic interaction were the important interaction fo...