Identification and Taste Presentation Characteristics of Umami Peptides from Hybrid Pork Duroc x (Gaoligongshan x Saba) Based on Peptidomics, Machine Learning, Molecular Docking, and Molecular Dynamics Simulation Article

Wang, Yuzhu, Zheng, Wentao, Wang, Daodian et al. (2025). Identification and Taste Presentation Characteristics of Umami Peptides from Hybrid Pork Duroc x (Gaoligongshan x Saba) Based on Peptidomics, Machine Learning, Molecular Docking, and Molecular Dynamics Simulation . JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 73(39), 24917-24931. 10.1021/acs.jafc.5c09086

cited authors

  • Wang, Yuzhu; Zheng, Wentao; Wang, Daodian; Wei, Guangqiang; Li, Zhenzhu; Li, Yufang; Wang, Yue; Shi, Jindou; Tao, Wenli; Zhang, Wenbin; Zhao, Guiying; Huang, Aixiang

authors

publication date

  • October 1, 2025

published in

keywords

  • Agriculture
  • Agriculture, Multidisciplinary
  • Chemistry
  • Chemistry, Applied
  • Food Science & Technology
  • Life Sciences & Biomedicine
  • Physical Sciences
  • Science & Technology
  • hybrid pork
  • molecular dynamics simulation
  • taste characteristics
  • umami peptide
  • virtual screening

Digital Object Identifier (DOI)

publisher

  • AMER CHEMICAL SOC

start page

  • 24917

end page

  • 24931

volume

  • 73

issue

  • 39