Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides.
Food Chem
; 456: 139963, 2024 Oct 30.
Article
en En
| MEDLINE
| ID: mdl-38896968
ABSTRACT
Batch coupled enzymatic hydrolysis and membrane separation mode (BCEH-MSM) is efficient in preparing active peptides due to enzyme being more purposeful in hydrolysing macromolecular. Therefore, BCEH-MSM probably could be an alternative option to the traditional enzymatic hydrolysis and offline membrane separation mode (TEH-OMSM). This work aimed to explore the potential of BCEH-MSM in enhancing the enzymatic hydrolysis (EH) efficiency and the umami of the enzymatic hydrolysate. The EH efficiency was valuated based on product yields. Amino acid analyzer and HPLC were used to analyze tasting compounds. Electronic-tongue was used to determine umami intensity. The results showed that BCEH-MSM exhibited superior EH efficiency and higher umami intensity compared to TEH-OMSM. LC-MS/MS was used to identify peptides with higher umami intensity in the enzymatic hydrolysate. LGEETF, VNFDGEI, and QLSELLRAGSSPNL had umami profile verified by electronic-tongue. Molecular docking further showed that crucial amino acid residues involved in the binding to T1R1/T1R3 was His145.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Péptidos
/
Gusto
/
Pollos
Límite:
Animals
/
Humans
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article
País de afiliación:
China
Pais de publicación:
Reino Unido