Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides
文献类型： 外文期刊
作者： Zhang, Lixia 1 ; Sun, Xiaojing 1 ; Lu, Xin 1 ; Wei, Songli 1 ; Sun, Qiang 1 ; Jin, Lu 1 ; Song, Guohui 1 ; You, Jing 1 ; Li, Fei 2 ;
作者机构： 1.Henan Acad Agr Sci, Res Ctr Agr & Sideline Prod Proc, Zhengzhou 450002, Peoples R China
2.Puyang Xunda Grain & Oil Co Ltd, Puyang 457177, Peoples R China
关键词： peanut protein hydrolysate; umami-enhancing peptide; characterization; isolation and purification; amino acid sequence
期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）
ISSN：
年卷期： 2022 年 27 卷 9 期
页码：
收录情况： SCI
摘要： Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The taste profiles, hydrolysis efficiency, amino acids, molecular weight distribution, Fourier transform infrared spectroscopy (FT-IR), and separation fractions obtained by ultrafiltration were evaluated. The results showed that peanut protein was extensively hydrolyzed to give mainly (up to 96.84%) free amino acids and peptides with low molecular weights (<1000 Da). Furthermore, beta-sheets were the major secondary structure. Fractions of 1-3000 Da and <1000 Da prominently contributed to the umami taste and umami enhancement. To obtain umami-enhancing peptides, these two fractions were further purified by gel filtration chromatography, followed by sensory evaluation. These peptides were identified as ADSYRLP, DPLKY, EAFRVL, EFHNR, and SDLYVR by ultra-performance liquid chromatography (UPLC), and had estimated thresholds of 0.107, 0.164, 0.134, 0.148, and 0.132 mmol/L, respectively. According to the results of this work, defatted peanut powder hydrolysate had an umami taste and umami-enhancing effect, and is a potential excellent umami peptide precursor material for the food industry.
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