Molecular elucidation of the identification of novel saltiness‐enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel‐like 4 (<scp>TMC4</scp>)
This study successfully established a rapid screening method for saltiness-enhancing peptides and identified four saltiness-enhancing peptides from soybean protein isolate. Furthermore, this study laid a theoretical molecular foundation for the development of salt reduction strategies. It also provides new insights for the swift advancement of plant-based low-sodium flavorings. © 2025 Society of Chemical Industry.
Authors
- Hongbo Yi (ORCID: https://orcid.org/0000-0002-6719-7894)
- He Liu (ORCID: https://orcid.org/0000-0001-7780-3758)
- Na Zhang
- Danshi Zhu (ORCID: https://orcid.org/0000-0002-4138-5707)
- Xiaofei Guo (ORCID: https://orcid.org/0000-0003-0116-8609)
- Yonghao Chen (ORCID: https://orcid.org/0000-0002-5736-7271)
- Shengnan Wang (ORCID: https://orcid.org/0000-0002-3923-4571)
- Jun Li
- Peng Wang (ORCID: https://orcid.org/0000-0002-2972-7495)
Institutions
- Qingdao University (CN)
- Harbin University of Commerce (CN)
- Bohai University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-04
- DOI
- https://doi.org/10.1002/jsfa.14326
- Citations
- 1
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 1.12
Funders
- National Key Research and Development Program of China