Fig. 5: Identification of umami peptides from fish sauce and interactions with T1R1/T1R3. | npj Science of Food

Fig. 5: Identification of umami peptides from fish sauce and interactions with T1R1/T1R3.

From: Preparation of no-salt-added fish sauce with aroma and umami coexistence from yellowfin tuna dark meat

Fig. 5

A The MW distribution of the detected peptides with a score above 40. B Amino acid composition of the detected peptides with a score above 40. C Virtual screening results based on toxicity, MW, allergenicity, water solubility, stability, and bitterness of peptides. D The stereo diagram of AEREIVRDIKEK into the T1R1/T1R3 active-site cavity. E The 3D binding mode of AEREIVRDIKEK to T1R1/T1R3. F The 2D molecular docking of the binding of AEREIVRDIKEK to T1R1/T1R3. G The stereo diagram of NWDDMEK into the T1R1/T1R3 active-site cavity. H The 3D binding mode of NWDDMEK to T1R1/T1R3. I The 2D molecular docking of the binding of NWDDMEK to T1R1/T1R3.

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