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Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor

Shengnan Wang Chunyu Li Zhiyong Cui Wenli Wang Yuan Liu

Journal of Future Foods2026，Vol.6Issue(4)：P.545-553,9.

Journal of Future Foods2026，Vol.6Issue(4)：P.545-553,9.DOI:10.1016/j.jfutfo.2025.01.002

Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor

Shengnan Wang ¹Chunyu Li ¹Zhiyong Cui ¹Wenli Wang ¹Yuan Liu²

作者信息

1. Department of Food Science&Technology,School of Agriculture&Biology,Shanghai Jiao Tong University,Shanghai 200240,China
2. Department of Food Science&Technology,School of Agriculture&Biology,Shanghai Jiao Tong University,Shanghai 200240,China School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China
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摘要

关键词

Umami peptides/Virtual enzymatic/Virtual screening/Biosensor

分类

轻工纺织

引用本文复制引用

Shengnan Wang,Chunyu Li,Zhiyong Cui,Wenli Wang,Yuan Liu..Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor[J].Journal of Future Foods,2026,6(4):P.545-553,9.

基金项目

supported by the National Natural Science foundation of China(32472478,31972198). （32472478,31972198）

Journal of Future Foods

ISSN：2772-5669

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