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| Umami mechanism and umami stability of sunflower seed peptide ALEPIER |
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| DOI： |
| KeyWord:sunflower seed peptide ALEPIER umami stability |
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| Abstract: |
| 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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