A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception

文献类型： 外文期刊

第一作者： Chen, Daoyou

作者： Chen, Daoyou;Rong, Mingli;Yuan, Zhaoting;Miao, Tingwei;Song, Hucheng;Zhang, Lujia;Yang, Yan;Zhang, Chuanxi;Wei, Hao;Tang, Shuting;Jiang, Haiming

作者机构：

关键词： Stropharia rugosoannulata; Directed enzymolysis; Virtual screening; Umami peptide; Molecular simulation

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 468 卷

页码：

收录情况： SCI

摘要： This study aimed to explore the effect of directed enzymolysis on the umami characteristics of S. rugosoannulata, clarify the flavour formation mechanism of umami peptides. We expressed a new aminopeptidase (DNPEP) and obtained the umami peptides of S. rugosoannulata by alkaline protease and DNPEP. The optimal enzymolysis conditions were temperature 55 degrees C, solid-liquid ratio 1:20 (g/mL), alkaline protease enzymolysis (60 min, 0.5 %, pH 9.0), and DNPEP enzymolysis (80 min, 0.3 %, pH 8.0). The umami peptide components were separated by ultrafiltration and gel filtration chromatography. Six umami peptides (EEAKFN, KAELDLH, LADVEEDK, LKEAHDVA, AHLDYGDGK, and LGKSEDDVSK) were identified by LC-MS/MS and virtual screening, and the umami thresholds of the peptides were 0.15-1.09 mmol/L. Molecular simulations revealed that the amino acid residues Glu301, Ser217, Asp218, and Arg277 were crucial in the binding of the umami peptide to the T1R1/ T1R3. Therefore, this study provides a theoretical basis for the development of mushroom condiments.

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