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| 葵花籽肽ALEPIER呈鲜机制及其鲜味稳定性 |
| Umami mechanism and umami stability of sunflower seed peptide ALEPIER |
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| DOI： |
| 中文关键词: 葵花籽肽 ALEPIER 鲜味 稳定性 |
| 英文关键词:sunflower seed peptide ALEPIER umami stability |
| 基金项目: |
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| 中文摘要: |
| 为评估葵花籽肽ALEPIER作为鲜味剂的实际应用价值，通过TS-5000Z智能味觉分析系统（电子舌）测定了葵花籽肽ALEPIER的呈鲜能力并利用分子对接技术探究其呈鲜机制，并与味精（谷氨酸钠，MSG）进行对比，探讨加工条件（pH、温度）和常见食品辅料（氯化钠、蔗糖、柠檬酸）对葵花籽肽ALEPIER鲜味的影响，考察其鲜味稳定性。另外，探讨了葵花籽肽ALEPIER对MSG鲜味的增强作用。结果表明：葵花籽肽ALEPIER的鲜味值和鲜回味值分别为4.09和1.02，均高于MSG的（3.27和0.84）；分子对接结果显示葵花籽肽ALEPIER中的谷氨酸、精氨酸、亮氨酸和丙氨酸与鲜味受体T1R1/T1R3上的His71、Asp147、Ser148、Thr149、Ala170、Ser172、Tyr220、Ser276、Glu301和 Ser385等氨基酸残基的结合是葵花籽肽呈鲜的关键机制；在pH 4.0～8.0范围内，葵花籽肽ALEPIER鲜味值随着pH的上升而显著上升；在20~121℃范围内，葵花籽肽ALEPIER的鲜味值不随温度的变化而改变；氯化钠可提升葵花籽肽ALEPIER的鲜味值；蔗糖对葵花籽肽ALEPIER鲜味值没有显著影响；柠檬酸会降低葵花籽肽ALEPIER的鲜味值；葵花籽肽ALEPIER可以通过协同作用增强MSG的鲜味。综上，葵花籽肽ALEPIER可作为新型鲜味剂进行开发利用。 |
| 英文摘要: |
| To evaluate the application value of sunflower seed peptide ALEPIER as an umami agent, the umami capacity of sunflower seed peptide ALEPIER was determined through TS-5000Z intelligent taste analysis system (E-Tongue), and the umami mechanism of sunflower seed peptide ALEPIER was explored by molecular docking technology. Comparing with monosodium glutamate (MSG), the effects of processing conditions (pH, temperature) and common food excipients (sodium chloride, sucrose, citric acid) on the umami of sunflower seed peptide ALEPIER were discussed to study its umami stability, and the enhancement effect of sunflower seed peptide ALEPIER on the umami of MSG was discussed. The results showed that the umami value and umami aftertaste value of sunflower seed peptide ALEPIER were 4.09 and 1.02 , respectively, higher than those of MSG(3.27 and 0.84). The results of molecular docking showed that the binding of glutamate, arginine, leucine and alanine in sunflower seed peptide ALEPIER with amino acid residues such as His71, Asp147, Ser148, Thr149, Ala170, Ser172, Tyr220, Ser276, Glu301 and Ser385 on umami receptor T1R1/T1R3 was the key umami mechanism of sunflower seed peptide ALEPIER. In the range of pH 4.0-8.0, the umami value of sunflower seed peptide ALEPIER significant increased with the increase of pH. In the temperature range from 20℃ to 121℃, the umami value of sunflower seed peptide ALEPIER did not change with the change of temperature. Sodium chloride could enhance the umami value of sunflower seed peptide ALEPIER. Sucrose had no significant effect on the umami value of sunflower seed peptide ALEPIER. Citric acid could reduce the umami value of sunflower seed peptide ALEPIER. Sunflower seed peptide ALEPIER could enhance the umami of MSG through synergistic effect. In conclusion, sunflower seed peptide ALEPIER can be developed and utilized as a new umami agent. |
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