Flavor Characteristics Of Three Heat-Stable Umami Peptides in Wuding Chicken

Wuding chicken is famous for its delicious meat, and HLEEEIK, LDDALR, and ELY were jointly extracted from different processing stages of Wuding chicken in the early stage. Therefore, the triangle test, electronic tongue, and dose-feedback tests were used to determine the umami thresholds and taste characteristics of umami peptides, as well as their modulation effects on other basic tastes. The amino acid sequences of the three peptides were changed, and the umami activity of the changed peptides was predicted by the BIOPEP-UWM and iUmami-SCM databases. Circular dichroism spectroscopy was used to predict the secondary structure of peptides. The umami threshold was 0.03125 mg/mL to 0.06250 mg/mL, all of which could increase umami, saltiness, and sweetness and reduce bitterness. The removal of bitter amino acids could improve the umami activity and the umami intensity of the peptides, and the main secondary structure of umami peptides was β-folding, followed by random folding.