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

doi:10.7506/spkx1002-6630-20250515-088

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

• Basic Research • Previous Articles Next Articles

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

Abstract

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

CLC Number:

TS201.2

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.

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

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