首页|期刊导航|Food Science and Human Wellness|Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics

Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics

Yuqing Xie Jianhua Zhao Binbin Zhou Ping Liu Jie Zhao Min Xu Jiaxin Chen Hongbin Lin Jie Tang

Food Science and Human Wellness2025，Vol.14Issue(7)：P.2903-2915,13.

Food Science and Human Wellness2025，Vol.14Issue(7)：P.2903-2915,13.DOI:10.26599/FSHW.2024.9250296

Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics

Yuqing Xie ¹Jianhua Zhao ¹Binbin Zhou ¹Ping Liu ²Jie Zhao ³Min Xu ²Jiaxin Chen ²Hongbin Lin ⁴Jie Tang²

作者信息

1. School of Food and Bioengineering,Xihua University,Chengdu 610039,China
2. Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing,Chengdu 610039,China
3. Food Microbiology Key Laboratory of Sichuan Province,Chengdu 610039,China
4. School of Food and Bioengineering,Xihua University,Chengdu 610039,China Food Microbiology Key Laboratory of Sichuan Province,Chengdu 610039,China
折叠

摘要

关键词

Peptidomics/Virtual screening/Macrogenomics/Umami peptide/Proteases

分类

轻工纺织

引用本文复制引用

Yuqing Xie,Jianhua Zhao,Binbin Zhou,Ping Liu,Jie Zhao,Min Xu,Jiaxin Chen,Hongbin Lin,Jie Tang..Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics[J].Food Science and Human Wellness,2025,14(7):P.2903-2915,13.

基金项目

supported by the Science and Technology Department of Sichuan Province,China(2020YFN0151,23ZDYF3100) （2020YFN0151,23ZDYF3100）

Chongqing Science and Technology Commission(cstc2021jscx-cylhX0014). （cstc2021jscx-cylhX0014）

Food Science and Human Wellness

ISSN：2097-0765

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