Umami peptides are significant constituents of umami substances, boasting high nutritional value and flavor activity. Traditional peptide screening methods, such as those based on structure-activity relationships or the frequency of bioactive fragments, are inefficient and costly. Additionally, the majority of ingredients employed in the traditional discovery of umami peptides are of animal origin. In this study, online databases were utilized to conduct virtual screening of several protein subunits of legume origin to obtain peptides with potential umami taste. These peptides were further scr...
