Song Mingzhou, Zhou Tong, Liao Qiuhong, Zhang Foxin, Hussain Shahzad, Hayat Khizar, Zhang Xiaoming, Ho Chi-Tang
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P.R. China.
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610299, P.R. China.
J Agric Food Chem. 2025 Jan 8;73(1):756-765. doi: 10.1021/acs.jafc.4c10426. Epub 2024 Dec 23.
Through a quantitative analysis of saltiness perception, favorable enzymatic hydrolysis parameters were confirmed for the preparation of saltiness-enhancing peptide mixtures from . The enzymatic hydrolysate was fractionated into four fractions (F1-F4) by gel chromatography, with F3 exhibiting the strongest saltiness-enhancing effect (22% increase). LC-MS/MS analysis of F3 identified 36 peptides, and their secondary structures and interactions with the TMC4 receptor were examined through circular dichroism spectroscopy and molecular docking. Molecular docking analysis revealed Asn588, Ser165, Asp5, and Arg168 as key amino acid residues, with the peptide GDNVGF showing the lowest binding energy. Synthetic GDNVGF (0.01%) in 70 mmol/L NaCl enhanced saltiness by 17%. When 0.7% GDNVGF was added to the aqueous solution, its saltiness was equivalent to that of 36.89 mmol/L NaCl, which suggested that GDNVGF functions both as a saltiness-enhancing peptide and a salty peptide. The taste changes of peptides during thermal reactions were further investigated. The thermal stability of peptides was good, but their saltiness-enhancing effect slightly reduced due to thermal degradation. The Maillard reaction further diminished this effect, though the umami level remained satisfactory, offering new insights into using peptides as low-sodium salt substitutes.
通过对咸味感知的定量分析，确定了从……制备增咸肽混合物的适宜酶解参数。酶解产物通过凝胶色谱法分为四个组分（F1 - F4），其中F3表现出最强的增咸效果（增加22%）。对F3进行LC - MS/MS分析鉴定出36种肽，并通过圆二色光谱法和分子对接研究了它们的二级结构以及与TMC4受体的相互作用。分子对接分析表明Asn588、Ser165、Asp5和Arg168是关键氨基酸残基，肽GDNVGF的结合能最低。在70 mmol/L NaCl中添加0.01%的合成GDNVGF可使咸味增强17%。当向水溶液中添加0.7%的GDNVGF时，其咸味相当于36.89 mmol/L NaCl的咸味，这表明GDNVGF既作为增咸肽又作为咸味肽发挥作用。进一步研究了肽在热反应过程中的味道变化。肽的热稳定性良好，但其增咸效果因热降解而略有降低。美拉德反应进一步减弱了这种效果，不过鲜味水平仍令人满意，这为将肽用作低钠盐替代品提供了新的见解。
