Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation

Identification of novel saltiness/saltiness enhancing peptides in egg proteins: Molecular docking, action mechanism and in vitro activity validation

In this study, novel saltiness/saltiness enhancing peptides VESQTNGIIR, NQITKPNDVY, and DEDTQAMP were identified from the hen egg proteins via virtual enzymatic, molecular docking, and electronic tongue analysis. Their saltiness enhancement effect was analyzed by e-tongue analysis. Saltiness enhance...

Full description

Saved in:
Bibliographic Details
Main Authors: Yaxin Cao, Linyuezhi Yan, Di Liu, Qian Zhang, Wenzhu Zhao, Lin Yuan, Yiding Yu, Zhipeng Yu
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Ovalbumin
Molecular docking
Electronic tongue
Alphafold2
Saltiness/saltiness enhancing peptides
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001087
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items