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