State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Food Chem. 2025 Jan 15;463(Pt 4):141552. doi: 10.1016/j.foodchem.2024.141552. Epub 2024 Oct 5.
Food-derived salty peptides have been considered promising substitutes for sodium salt. In this work, three novel salty dipeptides Asp-Pro (DP), Asp-Arg (DR), and Arg-Glu (RE) were identified from bovine bone hydrolysates. The salt reduction rates were 76.85 %, 77.28 %, and 73.72 % by the three peptides (2 mg/mL) in a NaCl concentration of 0.203 g/100 mL, respectively. According to Stevens' law, a non-linear relationship between saltiness intensity and concentration was quantified, showing a slower increase in the sensory intensity perception compared with the changes in physical concentration (β < 1). In molecular detail, electrostatic energy and van der Waals energy were the main energetic contributions to forming stable complexes. The binding of salty peptides to TMC4 was driven by hydrogen bonding and salt bridge, and the main binding sites were Glu319, Ala579, and Thr581. These results could provide new insight into the salt-enhancing property and interaction mechanism of salty peptides as novel sodium substitutes.
从食物中提取的咸味肽被认为是有前途的钠盐替代品。在这项工作中，从牛骨水解物中鉴定出三种新型咸味二肽 Asp-Pro（DP）、Asp-Arg（DR）和 Arg-Glu（RE）。当三种肽（2mg/mL）的浓度为 0.203g/100mL 时，它们的盐替代率分别为 76.85%、77.28%和 73.72%。根据 Stevens 定律，咸味强度与浓度之间的非线性关系被量化，与物理浓度的变化相比，感觉强度感知的增加速度较慢（β<1）。从分子细节上看，静电能和范德华能是形成稳定配合物的主要能量贡献。咸味肽与 TMC4 的结合是由氢键和盐桥驱动的，主要结合位点是 Glu319、Ala579 和 Thr581。这些结果可以为咸味肽作为新型钠替代品的增强盐味特性和相互作用机制提供新的见解。
