Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2022 Sep 30;389:133019. doi: 10.1016/j.foodchem.2022.133019. Epub 2022 Apr 20.
Umami peptides formed during fermentation of Chouguiyu contribute to its unique taste. In this study, the umami taste of peptide extract from Chouguiyu was improved after fermentation, as determined by sensory evaluation. After umami peptide identification using peptidomics, molecular docking with T1R1/T1R3 was used to evaluate the likely taste mechanism. There were 400 umami peptides identified in Chouguiyu, most of which were significantly enhanced after fermentation. These peptides were hydrolyzed from 77 precursor proteins, mainly including myosin, troponin, and titin, at multiple locations. The umami structures in the six core umami peptides with the lowest binding energy were easy to connect with Ser, Glu, His, Gln, Arg and Lys residues in T1R3 through hydrogen bond and salt bridge. The hydrogen bond, hydrophilcity, aromatic interaction, and solvent accessible surface were the main interaction surface forces. This study provides important information of the unique taste formation in Chouguiyu based on umami peptides.
发酵臭鳜鱼过程中形成的鲜味肽使其具有独特风味。本研究采用感官评价的方法发现，臭鳜鱼肽提取物经发酵后鲜味得到改善。通过肽组学鉴定鲜味肽后，利用分子对接技术评估了 T1R1/T1R3 与鲜味肽的可能作用机制。臭鳜鱼中共鉴定出 400 种鲜味肽，其中大多数在发酵后显著增强。这些肽由 77 种前体蛋白在多个位置水解产生，主要包括肌球蛋白、肌钙蛋白和原肌球蛋白。6 种结合能最低的核心鲜味肽的鲜味结构通过氢键和盐桥容易与 T1R3 中的 Ser、Glu、His、Gln、Arg 和 Lys 残基连接。氢键、亲水性、芳香相互作用和溶剂可及表面积是主要的相互作用表面力。本研究为臭鳜鱼鲜味形成的独特机制提供了重要信息。
