Journal
FOOD CHEMISTRY
Volume 312, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.126053
Keywords
Meretrix meretrix Linnaeus; Umami peptide; Taste characteristics; Molecular docking
Funding
- National Key Research and Development Program of China [2016YFD0400705]
- Scientific Research Public Welfare Foundation of Liaoning Province [20170035]
- China Scholarship Council (CSC) [201808210350]
- Liaoning Revitalization Talents Program [XLYC1807133]
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To understand the delicious taste of the clam M. meretrbc Linnaeus, the putative umami peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel filtration chromatography, and reversed-phase high-performance liquid chromatography. The isolated peptide fraction with the most intense umami taste was screened by sensory and electronic tongue analysis. Seven novel peptides, GLLPDGTPR, RPNPFENR, STMLLESER, ANPGPVRDLR, QVAIAHRDAK, VLPTDQNFILR, and VTADESQQDVLK, were identified and synthesized to verify their taste characteristics. The taste activity prediction and the sensory evaluation of the synthetic peptides revealed that those peptides were umami and umami-enhancing peptides. Docking of the synthesized peptides with the umami taste receptor T1R1/T1R3 indicated that the peptides could enter the binding pocket in the Venus flytrap domain of the T1R3 cavity, wherein Asp196 and Glu128 may play key roles in the synergism of umami taste and hydrogen bonding and electrostatic interactions are important interaction forces.
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