Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3
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DOI: 10.3390/foods12040703
Abstract: 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… read more here.
Keywords: interaction; peptides hypsizygus; t1r3; umami peptides ... See more keywords