Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

鲜味 水解物 化学 色谱法 发酵 高效液相色谱法 食品科学 豆粕 品味 生物化学 有机化学 水解 原材料
作者
Chenchen Cao,Hui Jun Kang,Yihan Mu,Jianan Zhang,Weizheng Sun,Mouming Zhao,Guowan Su
出处
期刊:Food bioscience [Elsevier]
卷期号:58: 103661-103661 被引量:4
标识
DOI:10.1016/j.fbio.2024.103661
摘要

In this study, the rich enzyme system of Aspergillus oryzae was utilized to hydrolyze the fermented soybean meal, producing a hydrolysate with enhanced flavor characteristics. Ultrafiltration, XAD-16 resin, and gel chromatography were used in conjunction with sensory-guided separation to systematically isolate umami-enhancing peptides fractions from fermented soybean meal hydrolysate. Four peptides were identified as ME, EL, EA and EV through sensory evaluation and UPLC-ESI-QTOF-MS/MS. These peptides were synthesized using solid-phase synthesis and the taste profiles were further validated through sensory evaluation and taste intensity tests. All peptides were perceived as umami in two solutions, with umami-enhancing thresholds from 15 to 34.75 mg/L in the I + G solution and 21.80–55 mg/L in the MSG solution, respectively. The dose–response test revealed that ME, EL and EA exhibited stronger umami-enhancing intensity effects, while EV were more significant in MSG solution. Receptor-peptide docking results confirmed that the umami taste of four peptides may be perceived mainly through the formation of hydrogen bonds with the hydrophilic amino acids of T1R1/T1R3, involving key receptor residues Arg277, Ser276, Asp147, etc. This study provided a theoretical basis for the development and application of umami-enhancing peptides from fermented soybean meal hydrolysates.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
大幅提高文件上传限制,最高150M (2024-4-1)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
1秒前
1秒前
1秒前
2秒前
科研通AI2S应助有丶神采纳,获得10
4秒前
cai发布了新的文献求助100
4秒前
KIKI完成签到,获得积分10
4秒前
不展完成签到 ,获得积分10
5秒前
zwww完成签到,获得积分10
7秒前
小猫最受完成签到,获得积分10
11秒前
Gauss应助哇咔咔采纳,获得30
11秒前
坚强的寒风完成签到,获得积分10
11秒前
乱七八糟发布了新的文献求助10
12秒前
HongJiang发布了新的文献求助10
14秒前
小丸子完成签到 ,获得积分10
15秒前
15884134873发布了新的文献求助10
16秒前
19秒前
Jasper应助科研通管家采纳,获得10
21秒前
斯文败类应助科研通管家采纳,获得10
21秒前
cctv18应助科研通管家采纳,获得10
21秒前
大个应助科研通管家采纳,获得10
21秒前
CipherSage应助科研通管家采纳,获得10
21秒前
脑洞疼应助科研通管家采纳,获得10
21秒前
kento应助科研通管家采纳,获得50
21秒前
科研通AI2S应助科研通管家采纳,获得10
21秒前
老迟到的小蘑菇完成签到,获得积分20
23秒前
24秒前
青瓜大王发布了新的文献求助10
24秒前
25秒前
654-2完成签到,获得积分20
26秒前
科研通AI2S应助苏苏苏采纳,获得10
26秒前
55完成签到,获得积分10
26秒前
魏魏完成签到,获得积分10
27秒前
酷波er应助yu采纳,获得10
28秒前
long完成签到 ,获得积分10
28秒前
654-2发布了新的文献求助10
29秒前
30秒前
暮暮完成签到,获得积分10
31秒前
Vivi给Vivi的求助进行了留言
31秒前
33秒前
高分求助中
Sustainability in ’Tides Chemistry 1500
The ACS Guide to Scholarly Communication 1000
TM 5-855-1(Fundamentals of protective design for conventional weapons) 1000
Handbook of the Mammals of the World – Volume 3: Primates 805
Ethnicities: Media, Health, and Coping 800
Historia de la ciencia jurídica europea 600
Gerard de Lairesse : an artist between stage and studio 500
热门求助领域 (近24小时)
化学 医学 生物 材料科学 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 基因 遗传学 催化作用 物理化学 免疫学 量子力学 细胞生物学
热门帖子
关注 科研通微信公众号,转发送积分 3069575
求助须知:如何正确求助?哪些是违规求助? 2723483
关于积分的说明 7481948
捐赠科研通 2370550
什么是DOI,文献DOI怎么找? 1257057
科研通“疑难数据库(出版商)”最低求助积分说明 609800
版权声明 596861