School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China.
J Agric Food Chem. 2024 Aug 21;72(33):18594-18605. doi: 10.1021/acs.jafc.4c02712. Epub 2024 Aug 6.
To satisfy the demands of the food industry, innovative flavor enhancers need to be developed urgently to increase the food flavor. In our work, N-lauroyl phenylalanine (LP) was prepared from phenylalanine (l-Phe) and lauric acid (Lau) in water through the use of commercial enzymes (Promatex, Sumizyme FP-G, and Trypsin), and its flavor-presenting properties and mechanism were investigated. The highest LP yields obtained under one-factor optimized conditions were 61.28, 63.43, and 77.58%, respectively. Sensory assessment and an e-tongue test revealed that 1 mg/L LP enhanced the kokumi, saltiness, and umami of the simulated chicken broth solution and attenuated the bitterness of the l-isoleucine solution. The molecular simulation results suggested that the mechanisms of LP enhancement of kokumi and umami were related to hCaSR and hT1R1-hT1R3, and that hydrophobic forces and hydrogen bonds were involved in the binding of LP to taste receptors. The results implied that LP is a potential flavor enhancer for food applications.
为了满足食品工业的需求，急需开发创新的风味增强剂来增加食物的风味。在我们的工作中，通过使用商业酶（Promatex、Sumizyme FP-G 和胰蛋白酶），将苯丙氨酸（l-Phe）和月桂酸（Lau）在水中合成 N-月桂酰苯丙氨酸（LP），并研究了其呈味特性和机制。在单因素优化条件下，LP 的最高产率分别为 61.28%、63.43%和 77.58%。感官评估和电子舌测试表明，1mg/L 的 LP 增强了模拟鸡汤溶液的鲜味、咸味和饱满度，并减轻了 l-异亮氨酸溶液的苦味。分子模拟结果表明，LP 增强鲜味和饱满度的机制与 hCaSR 和 hT1R1-hT1R3 有关，LP 与味觉受体的结合涉及疏水作用力和氢键。结果表明 LP 是一种有潜力的食品应用风味增强剂。
