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

Crossref DOI link: https://doi.org/10.1007/s11947-025-03894-7

Published Online: 2025-05-29

Published Print: 2025-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yi, Hongbo

Li, Jun

Wang, Peng

Wang, Shengnan

Guo, Xiaofei

Zhu, Danshi

Liu, He

Zhang, Na
Funding

Funding for this research was provided by:

Innovation Fund Project For Graduate Student of Bohai University (YJC2024-034)

National Key Research and Development Program of China (2022YFD2100302)

National Key Research and Development Program of China (2021YFD2100902-3)
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Text and Data Mining valid from 2025-05-29

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Article History

Received: 18 December 2024

Accepted: 8 May 2025

First Online: 29 May 2025

Declarations

:

: The authors declare no competing interests.

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