6种常见肽的成分分析及其苦味掩盖机制研究  

Composition Analysis of Six Common Peptides and Their Bitter Masking Mechanism

作　　者：彭颖 李志刚[1] 许琦 袁奇 胡靖[1] 李凡 李沛 熊建[1] PENG Ying;LI Zhigang;XU Qi;YUAN Qi;HU Jing;LI Fan;LI Pei;XIONG Jian(Angel Yeast Co.,Ltd.,Yichang 443000,China;College of Food Science&Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443000 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科技》2021年第6期245-249,共5页Food Science and Technology

基　　金：2019年湖北省博士后创新岗位基金项目;国家自然科学基金项目(31571847)。

摘　　要：为研究酵母抽提物(YE)掩盖肽的苦味的机制,利用高效液相等方法分析了6种常见肽的成分,结合感官评价得到结论:在5%浓度下,分子质量≥1000 u的肽段没有苦味,分子质量≤400 u的肽段具有强烈的苦味;而在添加0.03%的酵母抽提物后,肽的苦味明显降低,分子对接试验表明YE中的腺嘌呤核糖核苷酸(AMP)能与苦味受体T2R4结合,从而竞争性地抑制小分子肽的苦味。In order to study the mechanism of yeast extract(YE)to mask the bitter taste of peptides,six common peptides were analyzed by means of high performance liquid chromatography and other methods.In combination with sensory evaluation,it was concluded that at 5%concentration,the peptides with molecular weight≥1000 u had no bitter taste,while the peptides with molecular weight≤400 u had strong bitter taste.However,after the addition of 0.03%yeast extracts,the bitterness of the peptide was significantly reduced.Molecular docking test showed that the AMP in YE could bind to the bitterness receptor T2R4,so as to competitively inhibit the bitterness of small molecule peptides.

关 键 词：酵母抽提物 6种肽 T2R4苦味受体 分子对接 

分 类 号：TS201.2[轻工技术与工程—食品科学]