Li Meihua, Xia Xue, 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, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China.
Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiang Wang Flavouring Food Co., Ltd., Jieshou 236500, Anhui, P. R. China.
J Agric Food Chem. 2025 Mar 5;73(9):5436-5449. doi: 10.1021/acs.jafc.4c12851. Epub 2025 Feb 21.
peptides with a saltiness-enhancing effect (24%) were obtained through favorable enzymatic hydrolysis conditions. To identify the molecular characteristics of saltiness-enhancing peptides, protein was extracted and hydrolyzed under the selected optimal conditions. The resulting peptides were further separated through ultrafiltration and gel chromatography and characterized by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Molecular docking was then performed with the transmembrane channel-like 4 (TMC4), leading to the identification of four key peptides: WDDVRGW, GRGGYFDEF, ARSIGVS, and WDEVRGE. The synthetic WDDVRGW was proved to be a salty peptide and saltiness-enhancing peptide. The aqueous solution of 0.05% WDDVRGW displayed a saltiness of 3.66 ± 0.13, and 0.005% WDDVRGW with 0.4% NaCl solution presented a saltiness of 4.93 ± 0.05, showing a saltiness enhancement of 11.4%. Both synthetic and enzymatic hydrolyzed peptides exhibited higher saltiness-enhancing effects at lower NaCl concentrations. peptides can maintain a high saltiness-enhancing effect (>15%) after the thermal process at 105-125 °C for 120 min, exhibiting desirable thermal stability. The initial pH of 8.0 in the thermal reaction solution was more beneficial to the formation of saltiness-enhancing peptides.
通过适宜的酶解条件获得了具有增咸效果的肽（24%）。为鉴定增咸肽的分子特征，在选定的最佳条件下提取并水解蛋白质。所得肽进一步通过超滤和凝胶色谱分离，并用液相色谱-串联质谱（LC-MS/MS）进行表征。然后用跨膜通道样4（TMC4）进行分子对接，鉴定出四种关键肽：WDDVRGW、GRGGYFDEF、ARSIGVS和WDEVRGE。合成的WDDVRGW被证明是一种咸味肽和增咸肽。0.05% WDDVRGW的水溶液咸味为3.66±0.13，0.005% WDDVRGW与0.4% NaCl溶液的混合物咸味为4.93±0.05，增咸效果为11.4%。合成肽和酶解肽在较低NaCl浓度下均表现出较高的增咸效果。在105-125℃下热加工120分钟后，肽仍能保持较高的增咸效果（>15%），具有良好的热稳定性。热反应溶液的初始pH为8.0更有利于增咸肽的形成。
