Insights into the effect and mechanism of low-bitterness porcine hemoglobin hydrolysates produced by γ-glutamyl transpeptidase

文献类型： 外文期刊

第一作者： Cheng, Chengpeng

作者： Cheng, Chengpeng;Li, Shaobo;Chen, Li;Yu, Jiangying;Zhu, Ming;Zhang, Dequan;Cheng, Chengpeng;Blecker, Christophe;Yu, Jiangying

作者机构：

关键词： Hemoglobin hydrolysates; Gamma-Glutamyl peptide; Umami peptide; Bitter peptide; Bitterness inhibition effect

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 492 卷

页码：

收录情况： SCI

摘要： While the potential of gamma-glutamyl transpeptidase from Bacillus amyloliquefaciens for reducing bitterness in porcine hemoglobin hydrolysates has been demonstrated, the underlying mechanistic basis remains unexplored. In the present study, 6 h gamma-glutamyl transpeptidase treatment was demonstrated to significantly decrease bitterness intensity (P < 0.05), while enhancing umami characteristics in hemoglobin hydrolysates. The enhanced taste profile of hemoglobin hydrolysates was primarily attributed to the formation of gamma-glutamyl peptides. Eighteen gamma-glutamyl peptides, four bitter peptides, and four umami peptides were identified by UPLC-MS/MS. The highest CDOCKER score was -448.238 kcal/mol for gamma-Glu-Leu-Arg-Glu, indicating a strong affinity with calcium-sensing receptor. Sensory evaluation further revealed that gamma-Glu-Leu-Arg-Glu's synergistically suppressed the bitter taste, reducing the bitterness score of Val-Val-Tyr-Pro-Trp-Thr-Gln-Arg-Phe from 4.36 to 3.36 (P < 0.05) in the presence of His-Leu-Gln-Leu-Ala-Ile-Arg. These findings provide a theoretical foundation for reducing bitterness in blood by-products, thereby supporting their high-value utilization.

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