Scholarlink

<p>A high-salt diet is detrimental to human health, and applying <i>γ</i>-glutamyl peptides, known for their significant taste-enhancing properties, can offer a promising strategy for reducing salt intake while preserving saltiness. This study employed glutaminase-mediated transpeptidation of soy protein isolate hydrolysate to produce <i>γ</i>-glutamyl peptides, followed by identifying peptide sequences through LC–MS/MS analysis. <i>γ</i>-Glu-Gly-Pro-Phe and <i>γ</i>-Glu-Ala-Phe-Phe were selected for solid-phase synthesis and evaluated for their taste-enhancing effects. The results showed that both peptides could enhance saltiness, umami, and kokumi, with taste enhancement thresholds of 0.76 ± 0.22 and 0.58 ± 0.21 mmol L<sup>–1</sup>, 0.43 ± 0.18 and 0.40 ± 0.21 mmol L<sup>–1</sup>, and 0.25 ± 0.18 and 0.20 ± 0.21 mmol L<sup>–1</sup>. Molecular docking and molecular dynamics simulation confirmed their stable binding with the calcium-sensing receptor (CaSR). Overall, <i>γ</i>-glutamyl peptides derived from soybean protein isolate exhibit taste-enhancing properties, making them potentially effective taste enhancers.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study

  • 期刊论文

  • 发表日期：

    2025年5月29日

查看全文
  • Hongbo Yi,
  • Jun Li,
  • Peng Wang,
  • Shengnan Wang,
  • Xiaofei Guo,
  • Danshi Zhu,
  • He Liu,
  • Na Zhang

摘要

A high-salt diet is detrimental to human health, and applying γ-glutamyl peptides, known for their significant taste-enhancing properties, can offer a promising strategy for reducing salt intake while preserving saltiness. This study employed glutaminase-mediated transpeptidation of soy protein isolate hydrolysate to produce γ-glutamyl peptides, followed by identifying peptide sequences through LC–MS/MS analysis. γ-Glu-Gly-Pro-Phe and γ-Glu-Ala-Phe-Phe were selected for solid-phase synthesis and evaluated for their taste-enhancing effects. The results showed that both peptides could enhance saltiness, umami, and kokumi, with taste enhancement thresholds of 0.76 ± 0.22 and 0.58 ± 0.21 mmol L–1, 0.43 ± 0.18 and 0.40 ± 0.21 mmol L–1, and 0.25 ± 0.18 and 0.20 ± 0.21 mmol L–1. Molecular docking and molecular dynamics simulation confirmed their stable binding with the calcium-sensing receptor (CaSR). Overall, γ-glutamyl peptides derived from soybean protein isolate exhibit taste-enhancing properties, making them potentially effective taste enhancers.

Graphical Abstract