Cao Yaxin, Yan Linyuezhi, Liu Di, Zhang Qian, Zhao Wenzhu, Yuan Lin, Yu Yiding, Yu Zhipeng
School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China.
Food Chem X. 2025 Feb 5;26:102261. doi: 10.1016/j.fochx.2025.102261. eCollection 2025 Feb.
In this study, novel saltiness/saltiness enhancing peptides VESQTNGIIR, NQITKPNDVY, and DEDTQAMP were identified from the hen egg proteins virtual enzymatic, molecular docking, and electronic tongue analysis. Their saltiness enhancement effect was analyzed by e-tongue analysis. Saltiness enhancement rates of saltiness peptide VESQTNGIIR were 47.24 %, 95.28 % and 105.94 %, and those of the saltiness peptide NQITKPNDVY were 32.40 %, 70.16 %, and 71.25 % at the salt reduction concentrations of 25 %, 35 % and 45 %, respectively. Saltiness enhancement rates of saltiness enhancing peptide DEDTQAMP were 5.83 % and 11.24 % at 25 % and 35 % salt reduction concentrations, respectively. Molecular docking demonstrated that Glu286, Arg330, Arg424, and Arg583 may be the key amino acids interacting with TMC4, whereas that carbon hydrogen bond, conventional hydrogen bond, and attractive charge interactions were important forces in peptides-TMC interactions. The study indicated that the peptides VESQTNGIIR and NQITKPNDVY may be ideal saltiness/saltiness enhancing peptides.
在本研究中，通过虚拟酶解、分子对接和电子舌分析，从鸡蛋蛋白中鉴定出了新型咸味/增咸肽VESQTNGIIR、NQITKPNDVY和DEDTQAMP。通过电子舌分析对它们的增咸效果进行了分析。在盐减少浓度分别为25%、35%和45%时，咸味肽VESQTNGIIR的增咸率分别为47.24%、95.28%和105.94%，咸味肽NQITKPNDVY的增咸率分别为32.40%、70.16%和71.25%。增咸肽DEDTQAMP在盐减少浓度为25%和35%时的增咸率分别为5.83%和11.24%。分子对接表明，Glu286、Arg330、Arg424和Arg583可能是与TMC4相互作用的关键氨基酸，而碳氢键、传统氢键和吸引电荷相互作用是肽与TMC相互作用中的重要作用力。该研究表明，肽VESQTNGIIR和NQITKPNDVY可能是理想的咸味/增咸肽。
