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Comparing the difference in enhancement of kokumi-tastingγ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation

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Food Science and Human Wellness 2022年第6期11卷 1573-1579页

作者： Juan Yang Jing Guo Ruijie Mai Hao Dong Chun Cui Xiaofang Zeng Weidong Bai College of Light Industry and Food Technology Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and TechnologyAcademy of Contemporary Agricultural Engineering InnovationsZhongkai University of Agriculture and EngineeringGuangzhou 510225China Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food Ministry of AgricultureGuangzhou 510225China School of Food Science and Engineering South China University of TechnologyGuangzhou 510640China

γ-Glutamyl peptides can enhance basic taste sensations such as saltiness,sweetness,and umaminess,while the molecular mechanism and the difference in taste enhancement remain ***,two complex conformations:taste type 1 receptor 1(T1 R1)-MSG and taste type 1 receptor 2(T1 R2)-sucrose were constructed to form binding *** peptides showed affinity for the two receptors,but a higher affi nity scores and more binding amino acid residues for the T1 R1-MSG receptor,implying that they may exhibit a higher umami-enhancing ***,γ-glutamyl alanine(γ-EA)displayed the highest affi nity for the two receptors through mobilizing multiple amino acid residues to form hydrophobic and hydrogen bonds,indicating it had the highest enhancement for umaminess and sweetness among these *** evaluation demonstrated the enhancement ofγ-EA on umaminess was superior to that of ***,γ-glutamyl peptides could enhance basic taste sensation via activating taste receptor,and exhibited a highest umami-enhancing effect.

关键词： γ-Glutamyl peptides taste-enhancing effect Molecular mechanism taste type 1 receptor 1 taste type 1 receptor 2

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