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

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）

出版日期:2024-01-15 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)

Online:2024-01-15 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 https://doi.org/10.7506/spkx1002-6630-20230222-203

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 https://doi.org/10.7506/spkx1002-6630-20230222-203

[1]	丁真真刘飞苏婷婷王学庆石秀如姜涵菲王玉涛. 新疆主产区榅桲品质综合评价、关键风味解析与产地判别[J]. 食品科学, 0, (): 0-0.
[2]	徐敏吴应梅. 红阳猕猴桃多糖结构解析及对秀丽隐杆线虫抗衰老作用[J]. 食品科学, 0, (): 0-0.
[3]	王思玉车章斌米佳张渌淘曹有龙禄璐闫亚美. 宁夏枸杞原浆加工中类胡萝卜素变化与品质相关性分析[J]. 食品科学, 0, (): 0-0.
[4]	王思玉，车章斌，米佳，张渌淘，曹有龙，禄璐，闫亚美. 宁夏枸杞原浆加工中类胡萝卜素变化与品质相关性分析[J]. 食品科学, 2026, 47(8): 67-74.
[5]	吴应梅，徐敏，刘爽，陈嘉俊，张林，伍莲莲，刘小凡，王天玉，唐华丽. 红阳猕猴桃多糖结构解析及对秀丽隐杆线虫抗衰老作用[J]. 食品科学, 2026, 47(8): 95-103.
[6]	曾祥权刘思嵘刘梦萱李英燕赵美婷米家昕李海航奚宇王彦波李健. 扇贝性腺蛋白分离物和水解物的结构特性、理化功能和在食品递送体系中的应用研究进展[J]. 食品科学, 0, (): 0-0.
[7]	曾祥权刘梦萱谭昊翔刘思嵘李英燕米家昕赵美婷李海航赵松松李健. 交联酶复合多糖对植物基肉饼的品质提升作用[J]. 食品科学, 0, (): 0-0.
[8]	梁珏钦韩晓磊于美娟范伟吕慧英. 液氮喷雾快速冷冻对田头菇冻结特性及品质的影响[J]. 食品科学, 0, (): 0-0.
[9]	曾祥权，刘梦萱，谭昊翔，刘思嵘，李英燕，米家昕，赵美婷，李海航，赵松松，李健. 交联酶复合多糖对植物基肉饼的品质提升作用[J]. 食品科学, 2026, 47(6): 111-128.
[10]	王文梦，蒋丙婷，王振兴，聂景贵，方越，唐军荣，周莹，李能波，何霞红，张雪春. 紫皮石斛原浆饮料对小鼠便秘的改善作用[J]. 食品科学, 2026, 47(6): 204-213.
[11]	王文梦蒋丙婷王振兴聂景贵方越唐军荣周莹李能波何霞红张雪春. 紫皮石斛原浆饮料对小鼠便秘的改善作用[J]. 食品科学, 0, (): 0-0.
[12]	李念祖，李云飞，李蓉芳，姚玉玲，杨迎春，王凤. 不同道地产区木瓜内生微生物群落组成及代谢通路的差异分析[J]. 食品科学, 2026, 47(5): 141-150.
[13]	朱洲海徐艳群朱丽刘美燕杨玺尹志豇彭琪媛高茜任达兵朱瑞芝. 超声辅助提取-衍生化反应结合超高效液相色谱-高分辨质谱同时测定食品中23种醛、酮类化合物[J]. 食品科学, 0, (): 0-0.
[14]	曾祥权刘思嵘刘梦萱李英燕李海航米家昕赵美婷赵松松李健. 豌豆淀粉复合蛋白质谷氨酰胺酶对植物基丸子品质的提升作用[J]. 食品科学, 0, (): 0-0.
[15]	冯敏樊馨袁晓萍柴春蓉方梦丹邓晓华李斯屿易伦朝任达兵王刚. 水质参数对普洱生茶茶汤风味成分及感官特性的影响[J]. 食品科学, 0, (): 0-0.

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

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