Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property

被引：0

作者：

Wang, Zhangjingyi ^{[1
]}

Cheng, Yunpeng ^{[1
]}

Muhoza, Bertrand ^{[2
]}

Sun, Min ^{[1
]}

Feng, Tao ^{[1
]}

Yao, Linyun ^{[1
]}

Liu, Qian ^{[1
]}

Song, Shiqing ^{[1
]}

机构：

[1] School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai,201418, China

[2] College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin,Heilongjiang,150030, China

来源：

Food Research International | 2024年 / 177卷

基金：

中国国家自然科学基金; 上海市自然科学基金;

关键词：

This study aimed to screen peptides with saltiness-enhancing effects from enzymatic hydrolyzed Agaricus bisporus protein and quantify their salt-reduction. The saltiness evaluation standard curve was first established to evaluate salinity. The peptide fractions (U-1; U-2; and U-3) were obtained from enzymatic hydrolyzed Agaricus bisporus protein by ultrafiltration. Quantitative calculations showed that the U-2 fraction (200–2000 Da) had the strongest saltiness-enhancing effect; and its perceived saltiness in 50 mmol NaCl solution was 60.24 ± 0.10 mmol/L. The peptide sequences were identified by liquid chromatography/mass spectrometry (LC-MS/MS). Results suggested that the potential peptides with saltiness-enhancing effects were umami peptides. Molecular docking with the umami receptor T1R1/T1R3 revealed that the key amino acid residues were Asp82; Glu392; Glu270; and Asp269. Furthermore; peptide YDPNDPEK (976.4138 Da); DDWDEDAPR; (1117.4312; Da); and DVPDGPPPE (1058.4668 Da) were synthesized for salt-reduction quantification. 0.4 % peptide YDPNDPEK in NaCl solution was found to have a salt-reduction of 30 %; which provided the basic theory and data for the salt-reduction of peptide in enzymatic hydrolyzed Agaricus bisporus protein. © 2024 Elsevier Ltd;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

共 4 条

[1] Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
Wang, Zhangjingyi
Cheng, Yunpeng
Muhoza, Bertrand
Sun, Min
Feng, Tao
Yao, Linyun
Liu, Qian
Song, Shiqing
[J]. FOOD RESEARCH INTERNATIONAL, 2024, 177
[2] Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
Xia, Xue
Song, Shiqing
Zhou, Tong
Zhang, Han
Cui, Heping
Zhang, Foxin
Hayat, Khizar
Zhang, Xiaoming
Ho, Chi-Tang
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2023, 71 (21) : 8140 - 8149
[3] Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction
Chen, Yan Ping
Wang, Mengni
Blank, Imre
Xu, Jiaojiao
Chung, Hau Yin
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2021, 69 (35) : 10272 - 10280
[4] Study on the saltiness-enhancing mechanism of chicken-derived umami peptides by sensory evaluation and molecular docking to transmembrane channel-like protein 4 (TMC4)
Zhang, Jingcheng
He, Wei
Liang, Li
Sun, Baoguo
Zhang, Yuyu
[J]. FOOD RESEARCH INTERNATIONAL, 2024, 182

← 1 →