Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study

作者：Hongbo Yi, Jun Li, Peng Wang, Shengnan Wang, Xiaofei Guo, Danshi Zhu, He Liu, Na Zhang · 发表于：Food and Bioprocess Technology · 年份：2025 · DOI：10.1007/s11947-025-03894-7 · 被引用次数：7 · 研究领域：Biochemical Analysis and Sensing Techniques、Protein Hydrolysis and Bioactive Peptides、Biopolymer Synthesis and Applications