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Insights into the effect and mechanism of low-bitterness porcine hemoglobin hydrolysates produced by γ-glutamyl transpeptidase

文献类型： 外文期刊

作者： Cheng, Chengpeng 1 ; Li, Shaobo 1 ; Chen, Li 1 ; Yu, Jiangying 1 ; Zhu, Ming 1 ; Blecker, Christophe 2 ; Zhang, Dequan 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Harvest Storage Tra, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Ave Fac Agron 2, B-5030 Gembloux, Belgium

3.Univ Coll Dublin, Ireland Sch Agr & Food Sci, Dublin, Ireland

关键词： Hemoglobin hydrolysates; Gamma-Glutamyl peptide; Umami peptide; Bitter peptide; Bitterness inhibition effect

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 492 卷

页码：

收录情况： SCI

摘要： While the potential of gamma-glutamyl transpeptidase from Bacillus amyloliquefaciens for reducing bitterness in porcine hemoglobin hydrolysates has been demonstrated, the underlying mechanistic basis remains unexplored. In the present study, 6 h gamma-glutamyl transpeptidase treatment was demonstrated to significantly decrease bitterness intensity (P < 0.05), while enhancing umami characteristics in hemoglobin hydrolysates. The enhanced taste profile of hemoglobin hydrolysates was primarily attributed to the formation of gamma-glutamyl peptides. Eighteen gamma-glutamyl peptides, four bitter peptides, and four umami peptides were identified by UPLC-MS/MS. The highest CDOCKER score was -448.238 kcal/mol for gamma-Glu-Leu-Arg-Glu, indicating a strong affinity with calcium-sensing receptor. Sensory evaluation further revealed that gamma-Glu-Leu-Arg-Glu's synergistically suppressed the bitter taste, reducing the bitterness score of Val-Val-Tyr-Pro-Trp-Thr-Gln-Arg-Phe from 4.36 to 3.36 (P < 0.05) in the presence of His-Leu-Gln-Leu-Ala-Ile-Arg. These findings provide a theoretical foundation for reducing bitterness in blood by-products, thereby supporting their high-value utilization.

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