Liu Jingbo, Wang Dongfang, Yu Yongqi, Li Shengrao, Lyu Siwen, Zhang Ting, Yang Qi
Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
Food Chem. 2025 Sep 30;487:144749. doi: 10.1016/j.foodchem.2025.144749. Epub 2025 May 15.
The widespread use of egg white peptides (EWP) in healthy foods is limited by undesirable flavors. In this study, transglutaminase (TG) was used to catalyze the γ-glutamylation reaction between glutamine (Gln) and EWP, modifying the structure and flavor of EWP. The interaction of Gln and EWP altered the primary structure and spatial conformation of EWP, thus increasing the solubility. γ-glutamylation reduced the bitterness and increased umami of EWP by consuming hydrophobic bitter amino acids and generating umami peptides. Twenty-one synthesized γ-glutamyl peptides were identified in G-EWP after γ-glutamylation, which could enhance the sweetness, saltiness, umami, and kokumi taste of basic substances. All of these peptides could enter the Venus flytrap (VFT) of calcium-sensing receptor (CaSR), which might be the mechanism of G-EWP with enhanced kokumi taste. Overall, this research provided the theoretical basis for flavor improvement of EWP.
蛋清肽（EWP）在健康食品中的广泛应用受到不良风味的限制。在本研究中，谷氨酰胺转胺酶（TG）用于催化谷氨酰胺（Gln）与EWP之间的γ-谷氨酰化反应，改变EWP的结构和风味。Gln与EWP的相互作用改变了EWP的一级结构和空间构象，从而提高了其溶解度。γ-谷氨酰化通过消耗疏水性苦味氨基酸并生成鲜味肽，降低了EWP的苦味并增加了鲜味。γ-谷氨酰化后在G-EWP中鉴定出21种合成的γ-谷氨酰肽，它们可以增强基本物质的甜味、咸味、鲜味和醇厚味。所有这些肽都可以进入钙敏感受体（CaSR）的捕蝇草（VFT）结构域，这可能是G-EWP具有增强醇厚味的机制。总体而言，本研究为EWP风味改善提供了理论依据。
