大球盖菇酶解液中鲜味肽的分离鉴定及其协同增鲜效果分析

doi:10.7506/spkx1002-6630-20230222-203

食品科学 ›› 2024, Vol. 45 ›› Issue (1): 65-74.doi: 10.7506/spkx1002-6630-20230222-203

• 生物工程 • 上一篇

大球盖菇酶解液中鲜味肽的分离鉴定及其协同增鲜效果分析

陈荣荣，李文，吴迪，张忠，鲍大鹏，陈万超，张劲松，杨焱

（1.上海市农业科学院食用菌研究所，农业农村部南方食用菌资源利用重点实验室，国家食用菌工程技术研究中心，上海 201403；2.上海海洋大学食品学院，上海 201200；3.上海百信生物科技有限公司，上海 201403）

发布日期:2024-02-05
基金资助:
上海市科技兴农重点攻关项目（2020-02-08-00-12-F01484）；上海市青年科技启明星计划项目（20QB1400900）

Separation and Identification of Umami Peptides from the Enzymatic Hydrolysate of Stropharia rugosoannulata and Their Synergistic Umami-Enhancing Effect

CHEN Rongrong, LI Wen, WU Di, ZHANG Zhong, BAO Dapeng, CHEN Wanchao, ZHANG Jingsong, YANG Yan

(1. Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, National Engineering Research Center of Edible Fungi, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; 2. College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201200, China; 3. Shanghai Baixin Biotechnology Co. Ltd., Shanghai 201403, China)

Published:2024-02-05

摘要/Abstract

摘要： 利用超滤、凝胶过滤色谱结合感官评价和电子舌分析技术，分离大球盖菇酶解液中鲜味肽组分，对鲜味最强组分F3中的鲜味肽进行反向高效液相色谱-串联质谱鉴定，并将鉴定得到的鲜味肽合成后进一步探讨其呈味特性。结果表明，大球盖菇酶解液F3组分中鉴定得到8 条鲜味肽段，分别为ELWR、RLVDR、KPDNR、AHLRF、LDWDR、LAEWR、DDWWR和EGHKGW，它们均具有鲜味特征和鲜味增强作用，阈值分别为0.30～1.33 mmol/L和0.53～2.43 mmol/L；除LDWDR外，7 条多肽对味精溶液均有不同程度的鲜味提升，提升幅度0.18%～61.12%，ELWR、RLVDR、KPDNR、AHLRF和EGHKGW 5 条多肽在低浓度时表现出良好的鲜味提升效果。RLVDR和KPDNR协同增鲜的鲜味峰值质量浓度为5 mg/mL，LDWDR、LAEWR、DDWWR和EGHKGW在4 mg/mL时达到鲜味峰值。鲜味肽的氨基酸组成和空间结构会影响其味觉属性。本研究结果为大球盖菇鲜味肽的开发利用提供了理论依据。

关键词: 大球盖菇酶解液；鲜味肽；分离鉴定；协同增鲜效果

Abstract: Umami peptides from the enzymatic hydrolysate of Stropharia rugosoannulata were separated by ultrafiltration (UF) and gel filtration chromatography (GFC) combined with sensory evaluation and electronic tongue analysis. Fraction F3, with the strongest umami intensity, were identified by reversed-phase high performance liquid chromatography-tandem mass spectrometry (RP-HPLC-MS/MS). The identified peptides were synthesized and evaluated for their taste characteristics. The results showed that eight umami peptides were identified in fraction F3, namely ELWR, RLVDR, KPDNR, AHLRF, LDWDR, LAEWR, DDWWR and EGHKGW, and all of them possessed umami characteristics and umami-enhancing effects with thresholds ranging from 0.30 to 1.33 mmol/L and from 0.53 to 2.43 mmol/L, respectively. All peptides except LDWDR showed different degrees of umami improvement in monosodium glutamate (MSG) solution, ranging from 0.18% to 61.12%. ELWR, RLVDR, KPDNR, AHLRF and EGHKGW showed good umami-enhancing effects at low concentrations. The peak concentration of RLVDR and KPDNR for synergistic umami-enhancing effect was 5 mg/mL. LDWDR, LAEWR, DDWWR and EGHKGW reached the umami peak at 4 mg/mL. The amino acid composition and the spatial structure of umami peptides could affect their taste properties. The results of this study provide a theoretical basis for the development and utilization of umami peptides from S. rugosoannulata.

Key words: enzymatic hydrolysate of Stropharia rugosoannulata; umami peptide; isolation and identification; synergistic umami-enhancing effect

中图分类号:

TS255.1

陈荣荣，李文，吴迪，张忠，鲍大鹏，陈万超，张劲松，杨焱. 大球盖菇酶解液中鲜味肽的分离鉴定及其协同增鲜效果分析[J]. 食品科学, 2024, 45(1): 65-74.

CHEN Rongrong, LI Wen, WU Di, ZHANG Zhong, BAO Dapeng, CHEN Wanchao, ZHANG Jingsong, YANG Yan. Separation and Identification of Umami Peptides from the Enzymatic Hydrolysate of Stropharia rugosoannulata and Their Synergistic Umami-Enhancing Effect[J]. FOOD SCIENCE, 2024, 45(1): 65-74.

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大球盖菇酶解液中鲜味肽的分离鉴定及其协同增鲜效果分析

Separation and Identification of Umami Peptides from the Enzymatic Hydrolysate of Stropharia rugosoannulata and Their Synergistic Umami-Enhancing Effect

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