文献类型：期刊文献

英文题名：Identification and Isolation of Umami Peptides in Chinese Huangjiu

作者：Peng, Qi[1]; Zheng, Huajun[1]; Xu, Zhuoqin[1]; Xie, Guangfa[2,3]

机构：[1] National Engineering Research Center for Chinese CRW [branch center], School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing, 312000, China; [2] Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China; [3] Zhejiang Shuren University, Zhejiang, Hangzhou, 310015, China

年份：2024

外文期刊名：SSRN

收录：EI(收录号：20240381697)

语种：英文

外文关键词：Gel permeation chromatography

外文摘要：Huangjiu,a traditional Chinese alcoholic beverage, is distinguished by its sensory characteristics, significantly influenced by its peptide content. This study employed ethanol precipitation, ultrafiltration, and gel filtration chromatography to isolate and purify umami peptides from Huangjiu. Utilizing LC-Q-TOF-MS combined with the iUmami SCM machine learning algorithm, seven peptides were identified as candidate umami peptides. Subsequent electronic tongue analysis confirmed EEEDY, ERDD, and DATAD as key umami peptides in Huangjiu, with umami threshold concentrations determined to be 0.09 mg/mL for EEEDY, 0.11 mg/mL for ERDD, and 0.22 mg/mL for DATAD. Molecular docking techniques were employed to explore the binding mechanisms of these peptides with the umami receptor T1R1/T1R3, enhancing our understanding of their sensory impact. The addition of EEEDY, ERDD, and DATAD to Huangjiu significantly increased its umami intensity. Moreover, EEEDY and DATAD exhibited synergistic effects,enhancing umami and reducing bitterness. This study provides insights that could guide further enhancement of Huangjiu quality. ? 2024, The Authors. All rights reserved.