College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
J Agric Food Chem. 2024 Feb 21;72(7):3673-3682. doi: 10.1021/acs.jafc.3c08348. Epub 2024 Jan 30.
Wuding chicken is famous for its delicious meat, and HLEEEIK, LDDALR, and ELY were jointly extracted from different processing stages of Wuding chicken. However, whether these peptides can be used as umami supplements is unclear. The sensory evaluation tests were used to study the taste characteristics. The secondary structure of the peptides and their interaction with T1R1/T1R3 were predicted by the circular dichroism spectrum and molecular dynamics simulation. The umami threshold was 0.03125 to 0.06250 mg/mL, all of which could increase umami, saltiness, sweetness, and mask bitterness. Compared with HLEEEIK, the frequency of umami active fragments and the improvement rate of the umami score of EEE increased by 133.35% and 40.09%, respectively. Peptides were dominated by umami taste according to sensory analysis, among which EE-3 (3.18) has the highest umami intensity followed by LR-4 (2.58), HK-7 (2.13), and EY-3 (1.82). The main secondary structure of umami peptides was β-folding, and Tyr74, Arg323, Arg272, and Gln35 were the key amino acid residues for binding of umami peptides to the receptor. This study further elucidated that the umami intensity of the peptides could be altered by changing the sequence composition of the peptides, which enhanced our understanding of the complex flavor properties of umami peptides.
武定鸡以其肉质鲜美而闻名，HLEEEIK、LDDALR 和 ELY 是从武定鸡的不同加工阶段中提取的。然而，这些肽是否可以用作增味剂尚不清楚。本研究采用感官评价试验研究其风味特性，利用圆二色谱和分子动力学模拟预测了肽的二级结构及其与 T1R1/T1R3 的相互作用。鲜味阈值为 0.03125 至 0.06250mg/mL，均能增强鲜味、咸味、甜味，并掩盖苦味。与 HLEEEIK 相比，EE-3（3.18）的鲜味活性片段频率和鲜味评分提高率分别增加了 133.35%和 40.09%。根据感官分析，肽以鲜味为主，其中 EE-3（3.18）的鲜味强度最高，其次是 LR-4（2.58）、HK-7（2.13）和 EY-3（1.82）。鲜味肽的主要二级结构为β-折叠，Tyr74、Arg323、Arg272 和 Gln35 是鲜味肽与受体结合的关键氨基酸残基。本研究进一步阐明了通过改变肽序列组成可以改变肽的鲜味强度，这增强了我们对鲜味肽复杂风味特性的理解。
