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Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides

文献类型： 外文期刊

作者： Chen, Daoyou 1 ; Chen, Wanchao 1 ; Li, Wen 1 ; Wen, Xinmeng 1 ; Wu, Di 1 ; Zhang, Zhong 1 ; Yang, Yan 1 ;

作者机构： 1.Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South,Mi, 1000 Jinqi Rd, Shanghai 201403, Peoples R China

2.Univ Shanghai Sci & Technol, Shanghai Engn Res Ctr Food Microbiol, Sch Hlth Sci & Engn, Shanghai 200093, Peoples R China

关键词： Lentinula edodes; Water extracts and continuous enzymolysis; NMR; LC-MS; Taste characterization; Umami peptide

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 420 卷

页码：

收录情况： SCI

摘要： The purpose of this study was to explore the effect of continuous enzymolysis on the umami characteristics of Lentinula edodes and illuminate the umami mechanism of peptides. The results indicated that the continuous enzymolysis extracts (LFTE) of L.edodes had higher umami intensity and palatability than the water extracts (LWE). 1H NMR and LC-MS/MS were used to evaluate taste metabolites and peptide profiles. Among the identified peptides, LPGVAE, LDELEK, DVELSK, LPDEAR, and TTLPDK with high umami scores which threshold in the range of 0.091-0.371 mmol/L were screened by iUmami-SCM and BIOPEP-UWM, and further verified by sensory evaluation. The results of molecular docking suggested that Ser148, Asn150, Ser276, Ser278 of T1R1 and Asn68, Val277, Ala302, Ser306 of T1R3 played a key role in the umami peptides docking. The study revealed continuous enzymolysis of L.edodes could obtain more umami substances and umami peptides, which laid a foundation for researching flavor substances and developing flavor products from L.edodes.

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