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Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

文献类型： 外文期刊

作者： Zhang, Jianan 1 ; Su, Guowan 1 ; Zhao, Tiantian 2 ; Fan, Jiangping 3 ; Ho, Chi-Tang 4 ; Zhao, Mouming 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China

2.Guangdong Acad Agr Sci, Sericulture & Agri Food Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Guangzhou 510610, Peoples R China

3.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China

4.Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA

关键词： Amadori compound; Maillard reaction; peptide; umami-enhancing; umami receptor

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.895； 五年影响因子：6.048 ）

ISSN： 0021-8561

年卷期：

页码：

收录情况： SCI

摘要： Previous studies supposed that Amadori rearrangement products (ARPs) of peptides might have better umamienhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE-ARP, beta-AH-ARP, RFPHADF-ARP) were synthesized using a food-grade preparation method, and their chemical structures were clearly demonstrated by mass spectrometry and 1D/2D NMR. Sensory experiments showed that ARPs had better umami-enhancing abilities than the corresponding peptides in this research, though their enhancing performance varied. ARPs showed a synergistic effect with multiple umami substances (MSG and GMP), while their corresponding peptides did not. RFPHADF-ARP had good umami-enhancing capacity, despite that RFPHADF was a bitter peptide without any umami/umami-enhancing property. RFPHADF-ARP could bind to the T1R3, which is beneficial to the stability of the active conformation of the umami receptor. The introduction of glucose via the Maillard reaction increased the binding force of RFPHADF with the umami receptor by influencing the electron density distribution and offering more binding groups (hydroxide group).

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