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
作者： Chen, Daoyou 1 ; Rong, Mingli 1 ; Tang, Shuting 4 ; Zhang, Chuanxi 3 ; Wei, Hao 3 ; Yuan, Zhaoting 1 ; Miao, Tingwei 1 ; Song, Hucheng 1 ; Jiang, Haiming 5 ; Yang, Yan 2 ; Zhang, Lujia 1 ;
作者机构： 1.East China Normal Univ, Shanghai Engn Res Ctr Mol Therapeut & New Drug Dev, Sch Chem & Mol Engn, Shanghai 200062, Peoples R China
2.Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South,Mi, 1000 Jinqi Rd, Shanghai 201403, Peoples R China
3.Shanghai Jiao Tong Univ, Sch Elect Informat & Elect Engn, Dept Micro Nano Elect, Shanghai 200240, Peoples R China
4.Shihezi Univ, Sch Food Sci & Technol, Shihezi 832000, Peoples R China
5.Inner Mongolia Univ Sci & Technol, Sch Life Sci & Technol, Baotou 014010, Peoples R China
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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