Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides

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 memb...

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Published inFood chemistry Vol. 456; p. 139963
Main Authors Guo, Jing, Chen, Li, Zhou, Cunshan, Wahia, Hafida, Yao, Deyang, Song, Linglin, Otu, Phyllis, Zhang, Ke, Niu, Yunwei, Hua, Chenhui
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 30.10.2024
Subjects
Chicken breast
Enzymatic hydrolysate
LC-MS/MS
Membrane separation
Molecular docking
Umami peptides
Membrane separation
LC-MS/MS
Umami peptides
Enzymatic hydrolysate
Molecular docking
Chicken breast
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Summary: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. [Display omitted] •Batch coupled enzymatic hydrolysis and membrane separation improved yields and enhanced umami.•VNFDGEI, LGEETF and QLSELLRAGSSPNL exhibited umami taste characteristics.•His145 was a key binding site for umami peptides to TIR1/TIR3.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.139963