Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Food Chem. 2024 Oct 15;455:139919. doi: 10.1016/j.foodchem.2024.139919. Epub 2024 May 31.
Agrocybe aegerita, one of the edible mushroom varieties, is popular among consumers for its umami taste. Umami peptides, including EV, EG, EY, ENG, ECG, DEL, DDL, PEG, PEEL, DGPL, and EDCS are the main umami compounds in A. aegerita. In this study, when the concentration of these 11 umami peptides was 5 mg/mL, the corresponding relative umami intensity (measured by MSG concentration) ranged from 4.457 to 5.240 mg/mL, with DDL being the highest. All umami peptides exhibited better umami taste under neutral and weakly acidic conditions (pH 6-7). EY and ENG, with a higher umami intensity at 70 °C, were more suitable for a wide application in thermally processed foods. Additionally, the relationship between the structure and strength of umami peptides was explored using a three-dimensional quantitative structure-activity relationship model with an R of 0.987. Overall, umami peptides in A. aegerita possess strong potential for application in food processing.
榆黄蘑是一种可食用的蘑菇品种，因其鲜味而受到消费者的喜爱。鲜味肽，包括 EV、EG、EY、ENG、ECG、DEL、DDL、PEG、PEEL、DGPL 和 EDCS，是榆黄蘑中的主要鲜味化合物。在这项研究中，当这 11 种鲜味肽的浓度为 5mg/mL 时，对应的相对鲜味强度（用 MSG 浓度测量）范围为 4.457 至 5.240mg/mL，其中 DDL 最高。所有鲜味肽在中性和弱酸性条件（pH6-7）下均表现出更好的鲜味。EY 和 ENG 在 70°C 时具有更高的鲜味强度，更适合广泛应用于热处理食品。此外，还使用三维定量构效关系模型（R2=0.987）探索了鲜味肽的结构与强度之间的关系。总的来说，榆黄蘑中的鲜味肽在食品加工中有很强的应用潜力。
