Identifcation and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees  

作　　者：Rongbin Zhang Zhilei Zhou Zhongwei Ji Qingxi Ren Shuangping Liu Yuezheng Xu Jian Mao 

机构地区：[1]National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi,China [2]Jiangnan University(Shaoxing)Industrial Technology Research Institute,Shaoxing,China [3]Zhejiang Guyuelongshan Shaoxing Wine Co.,Ltd,Shaoxing,China [4]National Engineering Research Center for Huangjiu,Shaoxing,China

出　　处：《Food Quality and Safety》2024年第2期378-389,共12页食品品质与安全研究（英文版）

基　　金：supported by the National Key Research and Development Program of China(No.2021YFD2100102-4 and No.2022YFD2101204);the National Natural Science Foundation of China(22138004).

摘　　要：Objectives:Lees are the major by-product of Huangjiu brewing and are prone to decomposition due to abundant protein residues.This study aims to convert the lees into high-value peptides with umami and antioxidant difunctionals.Materials and Methods:Herein,a one-step hydrolysis method combined with favorzyme followed by amylase pretreatment was developed and optimized.The target peptide fraction was collected and evaluated after ultrafltration and ethanol precipitation,and then identifed by nanohigh-performance liquid chromatography-tandem mass spectrometry.The target peptides were fltered through virtual screening,sensory,and radical scavenging verifcation.Results:The results show that 80 U/g amylase and 3500 U/g favorzyme synergistic hydrolysis at 50°C for 3 h performed best for umami intensity and antioxidant activity.A total of 5266 peptides was identifed from the 80%ethanol precipitation fraction,fnally secreened 7 umami peptides.The umami recognition threshold of the 7 peptides ranged from 0.38 to 0.66 mmol/L in water.Among them,DPDGW and DNPNW exhibited good DPPH antioxidant ability with IC_(50) values of 0.6982 mg/mL and 0.4315 mg/mL,respectively.Additionally,molecular docking studies indicated that all umami peptides tend to interact with the T1R3 receptor through hydrogen bonds and van der Waals forces,involving key residues such as ASN68,SER104,HIS145,SER276,VAL277,GLU301,ALA302,THR305,and HIS387.Conclusion:This study shows that Huangjiu lees is a potential resource for favor and bioactive peptide development,which provides a reference for other waste protein recycling.

关 键 词：Umami peptides ANTIOXIDANT sensory evaluation molecular docking Huangjiu lees 

分 类 号：TS201.2[轻工技术与工程—食品科学]