Cui Hongwei, Li Hongyuan, Wu Yue, Hu Xujia
Faculty of Life Science and Technology, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, Yunnan, China.
Faculty of Life Science and Technology, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, Yunnan, China.
Food Res Int. 2023 Nov;173(Pt 1):113211. doi: 10.1016/j.foodres.2023.113211. Epub 2023 Jun 30.
To better understand the palatable properties of Xuanwei ham, the aqueous extract was isolated, analyzed and combin with sensory evaluation. Of umami-tasting activity and umami-enhancing impact, four new peptides (MDAIKKMQ, RKYEEVAR, YVGDEAQSKRG, and VNVDEVGGEALGR) were extracted and identified by ultrafiltration, gel separation, reverse performance liquid chromatography, and nano-LC-MS / MS. Sensory evaluation results showed that all of them had umami activity and enhanced umami taste, among which VNVDEVGGEALGR had the best effect. These peptides' umami taste thresholds ranged from 0.25 to 0.8 mg/mL. The MSG solution's umami taste threshold ranged from 0.125 to 0.5 mg/mL. Molecular docking results showed that the four umami peptides could be embedded into the binding pocket of the T1R3 cavity of the umami taste receptor T1R1/T1R3, wherein the binding sites Asp219, Asp150, and Thr179 may play crucial roles, and Glu222, Asp108, Glu217 and Glu148 play auxiliary roles. Hydrogen bonding and hydrophobic interactions were the most prominent interaction forces. This study helps to clarify the flavor characteristics of Xuanwei ham and could improve new processing technology.
为了更好地了解宣威火腿的美味特性，对其水提取物进行了分离、分析，并结合感官评价。在鲜味活性和鲜味增强作用方面，通过超滤、凝胶分离、反相高效液相色谱和纳升液相色谱-质谱联用技术提取并鉴定了四种新肽（MDAIKKMQ、RKYEEVAR、YVGDEAQSKRG和VNVDEVGGEALGR）。感官评价结果表明，它们均具有鲜味活性并能增强鲜味，其中VNVDEVGGEALGR的效果最佳。这些肽的鲜味阈值在0.25至0.8mg/mL之间。味精溶液的鲜味阈值在0.125至0.5mg/mL之间。分子对接结果表明，这四种鲜味肽可嵌入鲜味受体T1R1/T1R3的T1R3腔结合口袋中，其中结合位点Asp219、Asp150和Thr179可能起关键作用，Glu222、Asp108、Glu217和Glu148起辅助作用。氢键和疏水相互作用是最显著的相互作用力。本研究有助于阐明宣威火腿的风味特征，并可改进新的加工工艺。
