College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; Qingyuan Innovation Laboratory, Quanzhou 362801, China; Fuzhou Institute of Oceanography, Fuzhou 350108, China.
Food Chem. 2024 Dec 15;461:140901. doi: 10.1016/j.foodchem.2024.140901. Epub 2024 Aug 16.
The excessive consumption of sodium-containing seasonings has led to an increased burden on individuals' cardiovascular system and adversely affected their health. Recently, an innovative salt-reducing strategy utilizing salty peptides has emerged with promising prospects. In this study, Porphyra haitanensis salty peptides (PHSPs) was obtained through hydrolysis and ultrafiltration. The salty taste of 30 mg/mL PHSPs was comparable to that of about 40 mM NaCl. The higher proportion of umami and sweet amino acids in PHSPs was found, which contributed to the salty and umami taste. Factors affecting the flavor of PHSPs were also investigated. CaCl exhibited the excellent synergistic enhancement with PHSPs on the salty taste, while the bitter taste of CaCl was masked in the presence of PHSPs, which was attributed to the chelation between calcium and peptides. Above all, it is expected that PHSPs can be further developed and support the emerging salt-reducing strategy in food engineering.
过量摄入含钠调味料会增加个体心血管系统的负担，对其健康产生不利影响。最近，一种利用咸味肽的创新性减盐策略应运而生，具有广阔的应用前景。本研究采用酶解和超滤技术从紫菜中提取了咸味肽（PHSPs）。30mg/mL PHSPs 的咸味与约 40mM NaCl 的咸味相当。研究发现，PHSPs 中具有较高比例的鲜味和甜味氨基酸，这有助于其呈现咸味和鲜味。此外，还研究了影响 PHSPs 风味的因素。结果表明，CaCl₂对 PHSPs 的咸味具有协同增强作用，而 CaCl₂的苦味在 PHSPs 的存在下被掩盖，这归因于钙与肽的螯合作用。总之，预计 PHSPs 可以进一步开发利用，为食品工程中的新兴减盐策略提供支持。
