Jianhua Zhao, Yuqing Xie, Yue Xiang, Chunyan Jiang, Zhirui Tang, Jie Zhao, Min Xu, Ping Liu, Hongbin Lin, Jie Tang
In this study, in silico analysis and peptidomics were performed to examine the generation mechanism of the umami taste of fermented broad bean paste (FBBP). Based on the information from peptidomics, a total of 470 free peptides were identified from FBBP, most of which were increased after fermentation. Additionally, the increase of the content of umami peptides, organic acids, and amino acids during fermentation contributed to the perception of umami taste in FBBP. Molecule docking results inferred that these umami molecules were easy to connect with Ser, Glu, His, and Gln in the T1R3 subunit through hydrogen bonds and electrostatic interaction force...
April 1, 2024: Journal of Agricultural and Food Chemistry