Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.
Food Funct. 2024 Sep 30;15(19):9766-9778. doi: 10.1039/d4fo03145h.
This study endeavored to high-throughput identify umami peptides from pork bone. Pork bone protein extracts were hydrolyzed using proteinase K and papain, enzymes selected through computational proteolysis of pork type I collagen under the controlled conditions predicted by umami intensity-guided response surface analysis. Peptide sequences (GVNAMLRK, HWDRSNWF, PGRGCPGN, NLRDNYRF, PGWETYRK, GPGCKAGL, VAQWRKCL, GPTAANRM) in hydrolysates were virtually screened as potential umami peptides. Sensory evaluation confirmed that six of these peptides demonstrate a progressive increase in umami intensity. Molecular docking revealed that hydrophilic amino acids in umami peptides predominantly formed hydrogen bonds with T1R1/T1R3. Specifically, residues Thr, Asn, Lys, Ser and Glu of peptides mainly interacted with Ser107/148/276 of T1R1, and residues Tyr, Arg and Asp played crucial roles in binding to the Ser104/146 and His145 of T1R3. This study offers insights into the high-value utilization of pork bones and guides the development of umami peptides in various food proteins.
本研究旨在高通量地从猪肉骨中鉴定出鲜味肽。通过使用蛋白酶 K 和木瓜蛋白酶对猪肉骨蛋白提取物进行水解，选择了这些酶，其选择过程是通过鲜味强度引导的响应面分析对猪肉 I 型胶原蛋白进行计算机蛋白水解预测的。在水解产物中虚拟筛选出肽序列（GVNAMLRK、HWDRSNWF、PGRGCPGN、NLRDNYRF、PGWETYRK、GPGCKAGL、VAQWRKCL、GPTAAANRM）作为潜在的鲜味肽。感官评价证实，其中六种肽的鲜味强度逐渐增加。分子对接表明，鲜味肽中的亲水氨基酸主要与 T1R1/T1R3 形成氢键。具体来说，肽中的残基 Thr、Asn、Lys、Ser 和 Glu 主要与 T1R1 的 Ser107/148/276 相互作用，而残基 Tyr、Arg 和 Asp 在与 T1R3 的 Ser104/146 和 His145 结合中起关键作用。本研究为猪肉骨的高值利用提供了新的见解，并为各种食品蛋白中鲜味肽的开发提供了指导。
