毛竹笋蒸煮液中鲜味肽的分离鉴定及其呈味特性

doi:10.7506/spkx1002-6630-20250515-088

食品科学 ›› 2026, Vol. 47 ›› Issue (4): 49-57.doi: 10.7506/spkx1002-6630-20250515-088

毛竹笋蒸煮液中鲜味肽的分离鉴定及其呈味特性

步婷婷，周叶熹，孔晓，黄镇宇，操雪兰，项雯，杨开，蔡铭，杨慧敏，孙培龙

（1.浙江工业大学食品科学与工程学院，浙江杭州 310014；2.澳门大学中华医药研究院，中药机制与质量全国重点实验室，中国澳门 999078；3.龙游外贸笋厂有限公司，浙江衢州 324400；4.国家林业和草原局竹子研究开发中心，浙江杭州 310012；5.竹林生态与资源利用国家林业和草原局重点实验室，浙江杭州 310012）

出版日期:2026-02-25 发布日期:2026-03-16
基金资助:
浙江省自然科学基金项目（LTGN23C200001）；浙江省省属科研院所扶持专项（笋竹生态材料创新研发与高值化利用关键技术研究）；国家自然科学基金青年科学基金项目（32202042）

Purification, Identification, and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots

BU Tingting, ZHOU Yexi, KONG Xiao, HUANG Zhenyu, CAO Xuelan, XIANG Wen, YANG Kai, CAI Ming, YANG Huimin, SUN Peilong

(1. College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China; 2. The State Key Laboratory of Mechanism and Quality of Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau 999078, China; 3. Longyou International Trade Bamboo Shoots Co. Ltd., Quzhou 324400, China; 4. China National Bamboo Research Center, Hangzhou 310012, China; 5. Key Laboratory of State Forestry and Grassland Administration on Bamboo Forest Ecology and Resource Utilization, Hangzhou 310012, China)

Online:2026-02-25 Published:2026-03-16

摘要/Abstract

摘要： 为促进毛竹笋加工过程中蒸煮液副产物的开发利用，本研究采用蛋白纯化技术对毛竹笋蒸煮液中的鲜味肽进行分离纯化，比较各组分的多肽分子质量分布和氨基酸组成差异，利用感官评价和电子舌技术筛选鲜味最突出的组分，采用纳米液相色谱-串联质谱（nano-high performance liquid chromatography-tandem mass spectrometry，Nano-HPLC-MS/MS）分析鉴定其中的氨基酸序列，继而通过分子对接技术模拟毛竹笋鲜味肽与鲜味味觉受体1型成员1（taste receptor type member 1，T1R1）/味觉受体1型成员3（taste receptor type member 3，T1R3）的结合能力，最后对候选毛竹笋鲜味肽进行固相合成，通过感官评价测定其呈味阈值，验证毛竹笋肽的鲜味特征。结果表明，毛竹笋蒸煮液中分子质量小于3.5 kDa的组分占比达94.81%，采用阳离子交换色谱纯化获得4 个组分，分析发现F4组分鲜味强度最高且无不良风味；利用Nano-HPLC-MS/MS从F4组分中鉴定和筛选出18 条毛竹笋特征肽段；进一步通过分子对接技术筛选出6 条与鲜味受体T1R1/T1R3结合能较强的候选毛竹笋鲜味肽，其中，毛竹笋九肽DAAEPWQLG与T1R1/T1R3具有最低结合能，感官评价验证其呈鲜阈值为0.49 mmol/L，具有高效增鲜潜力。综上，本研究可为毛竹笋蒸煮加工副产物附加值提升提供理论依据，并为天然竹笋基鲜味调味品开发提供技术基础。

关键词: 毛竹笋；加工副产物；鲜味肽；质谱鉴定；分子对接

Abstract: In order to enhance the comprehensive utilization of the cooking broth of Moso bamboo (Phyllostachys edulis) shoots (MSCB), a byproduct of bamboo shoot processing, this study employed protein purification technology to isolate and purify umami peptides from MSCB. The molecular mass distribution and amino acid composition of the peptides obtained were compared. Sensory evaluation and electronic tongue technology were used to screen for the most intense umami fraction, and nano-high performance liquid chromatography-tandem mass spectrometry (Nano-HPLC-MS/MS) was subsequently employed to identify the peptide sequences. Then, molecular docking was used to simulate the binding affinity of bamboo shoot peptides with the umami receptor taste receptor type member 1 (T1R1)/taste receptor type member 3 (T1R3). Finally, the candidate umami peptides were synthesized by a solid-phase method, and their taste thresholds were determined through sensory evaluation to validate their umami taste characteristics. The results showed that the proportion of fractions with a molecular mass below 3.5 kDa in MSCB was 94.81%. Four purified fractions (F1–F4) were obtained through cation exchange chromatography. Among these, F4 exhibited the highest umami intensity and no undesirable flavor. Eighteen characteristic peptides were identified from F4 using Nano-HPLC-MS/MS. Furthermore, six umami peptides with stronger binding energy to the taste receptor T1R1/T1R3 were further selected through molecular docking simulation. Among them, the nonapeptide DAAEPWQLG exhibited the lowest binding energy to T1R1/T1R3, and sensory evaluation confirmed its umami threshold to be 0.49 mmol/L, indicating high-efficiency umami-enhancing potential. This study provides a theoretical basis for enhancing the value-added utilization of Moso bamboo shoot cooking by-products and lays a technical foundation for the development of natural bamboo shoot-based umami seasonings.

Key words: Moso bamboo shoots; processing by-products; umami peptides; mass spectrometry identification; molecular docking

中图分类号:

TS201.2

步婷婷，周叶熹，孔晓，黄镇宇，操雪兰，项雯，杨开，蔡铭，杨慧敏，孙培龙. 毛竹笋蒸煮液中鲜味肽的分离鉴定及其呈味特性[J]. 食品科学, 2026, 47(4): 49-57.

BU Tingting, ZHOU Yexi, KONG Xiao, HUANG Zhenyu, CAO Xuelan, XIANG Wen, YANG Kai, CAI Ming, YANG Huimin, SUN Peilong. Purification, Identification, and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots[J]. FOOD SCIENCE, 2026, 47(4): 49-57.

[1]	姬新星汲晨锋. 多糖绿色制造技术研究进展[J]. 食品科学, 0, (): 0-0.
[2]	钟裔邢泽城吴越韩永斌陶阳. 植物乳植杆菌发酵卷心菜浆：发酵特性、卷心菜细胞壁组分变化及其吸附特性[J]. 食品科学, 0, (): 0-0.
[3]	彭紫璇卢天胡飞阳白瑞华黄奕. 多酚-植物蛋白质相互作用机制及其在纳米递送系统中的研究进展[J]. 食品科学, 0, (): 0-0.
[4]	陈晓蝶刘嘉. 发酵对芥菜茎膳食纤维结构﹑理化及发酵特性的影响[J]. 食品科学, 0, (): 0-0.
[5]	杨艳张莉佳蒋春苹余林蔓胡滨王彩霞吴文娟方正锋刘韫滔曾珍. 不同部位猪骨调味基料的制备及其风味表征[J]. 食品科学, 0, (): 0-0.
[6]	黄智邱美婷杨麟黄齐齐李凯. 牛大力及其活性多糖的生物活性研究进展[J]. 食品科学, 0, (): 0-0.
[7]	王梦瑶，库梦丹，贾航，孙淑敏，肖建波. 基于金属有机框架材料固定化漆酶对植物油中黄曲霉毒素B1和玉米赤霉烯酮的降解[J]. 食品科学, 2026, 47(4): 58-69.
[8]	陈仕云，康子杰，崔佳柠，刘颖，张燕鹏，陈力，柳鑫，宫智勇，杨庆. 碱法介导乳清分离蛋白与迷迭香酸共价结合对蛋白结构与功能的影响[J]. 食品科学, 2026, 47(4): 88-95.
[9]	欧又铭，唐杰，黄永光. 风味组学结合机器学习对酱香白酒尾酒风味质量结构解析[J]. 食品科学, 2026, 47(4): 151-160.
[10]	翟娅菲，汤国新，王宇浩，牛力源，李可，相启森. 介质阻挡放电等离子体辅助糖基化处理对β-乳球蛋白结构和功能特性的影响[J]. 食品科学, 2026, 47(4): 199-208.
[11]	陈雷，陈诚，胥伟，郭丹郡，侯温甫，朱玲娇，易阳，王宏勋. 真空油炸对香酥鸭翅根肌原纤维蛋白氧化的影响[J]. 食品科学, 2026, 47(4): 231-240.
[12]	李如一，符纪娜，陈绵鸿，李雯洋，曾凡珂，高媛媛，周伟. 深共晶溶剂在天然食用精油中的应用研究进展[J]. 食品科学, 2026, 47(4): 334-344.
[13]	黄智，陈慧茹，邱美婷，杨麟，黄齐齐，李凯. 牛大力及其多糖的生物活性研究进展[J]. 食品科学, 2026, 47(4): 345-354.
[14]	白宗玮，赵皓卿，王晓萱，王忆嘉，陈雅梅，陈耿，张笮晦，赵力超. 肉桂精油化学组成的影响因素及其功能活性研究进展[J]. 食品科学, 2026, 47(4): 387-394.
[15]	李如一符纪娜陈绵鸿李雯洋曾凡珂高媛媛周伟. 深共晶溶剂在天然食用精油中的应用研究进展[J]. 食品科学, 0, (): 0-0.

毛竹笋蒸煮液中鲜味肽的分离鉴定及其呈味特性

Purification, Identification, and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价