蚝油鲜味肽的分离纯化和结构鉴定  

Isolation,Purification,and Structural Characterization of Umami Peptides from Oyster Sauce

作　　者：杨小双 阚启鑫 郭惠超 徐婷 温林凤 陈大坤 莫凯棋 杨迅 钟国华 曹庸[1] 宋明月 YANG Xiaoshuang;KAN Qixin;GUO Huichao;XU Ting;WEN Linfeng;CHEN Dakun;MO Kaiqi;YANG Xun;ZHONG Guohua;CAO Yong;SONG Mingyue(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,South China Agricultural University,Guangzhou 510642,China;Yangxi Meiweixian Food Co.Ltd.,Yangjiang 529800,China;College of Plant Protection,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]阳西美味鲜食品有限公司,广东阳江529800 [3]华南农业大学植物保护学院,广东广州510642

出　　处：《现代食品科技》2025年第2期94-107,共14页Modern Food Science and Technology

基　　金：广东省引进创新创业团队项目(2019ZT08N291)。

摘　　要：为了分析蚝油中鲜味成分,该研究通过溶剂分级提取法和柱层析技术结合人体感官综合评价方法筛选出三种鲜味强度最佳组分E-4、F-8和F-8a,并通过EASY-nanoLC 1200-Orbitrap Exploris 480质谱仪、数据库检索及从头测序技术,最后鉴定得到6820种肽,其中24种潜在鲜味肽,经验证得到12条鲜味肽,其中9条为新型蚝油特征鲜味肽。12种多肽的氨基酸序列分别为:SKGGV、TTGK、MTTT、TTRQ、SGTT、LGTT、TTCCHL、ATSI、IGTT、TTAL、GSTT、TTPL。与TIR1/T1R3同源模型的结合作用主要涉及括离子相互作用、静电相互作用、疏水作用及盐桥等,关键结合位点包括Arg108、Arg220、Asp219、Asp129、Glu148、Glu217和Lys155。此外,鲜味肽SKGGV具有最高的“-CDOCKER_ENERGY”值(89.9746),表明SKGGV具备最强的增鲜效果。同时,经感官评价发现,各分离组分的酸味和甜味与鲜味呈正比,蚝熟香、中药味及焦糖味与鲜味相伴。这将为后续鲜味机制研究提供思路,并为蚝油鲜味肽的开发利用提供了理论基础。Three components with the strongest umami flavor,namely E-4,F-8,and F-8a,were identified in oyster sauce using fractional solvent extraction and column chromatography combined with comprehensive human sensory evaluation.Using an Orbitrap Exploris 480 mass spectrometer coupled to an EASY-nanoLC 1200 system,6,820 peptides were identified through database searches and de novo sequencing.Among them,24 were potential umami peptides.After validation,12 umami peptides are confirmed,with nine being novel characteristic umami peptides specific to oyster sauce.The sequences of the 12 umami peptides are as follows:SKGGV,TTGK,MTTTT,TTRQ,SGTT,LGTT,TTCCHL,ATSI,IGTT,TTAL,GSTT,and TTPL.The binding interactions of the peptides with the homology model of T1R1/T1R3 primarily involved ionic interactions,electrostatic interactions,hydrophobic interactions,and salt bridges.Key binding sites included Arg108,Arg220,Asp219,Asp129,Glu148,Glu217,and Lys155.Additionally,the umami peptide SKGGV exhibited the highest"-CDOCKER_ENERGY"value of 89.9746,indicating that SKGGV has the strongest umami-enhancing effect.Furthermore,sensory evaluation revealed that the sourness and sweetness of each isolated component were positively correlated with umami,whereas the aroma of cooked oysters,medicinal flavor,and caramel flavor were associated with the umami taste.This study provides insights for subsequent research on the umami mechanism and establishes a theoretical basis for the development and utilization of umami peptides in oyster sauce.

关 键 词：蚝油 鲜味肽 质谱鉴定 感官评价 分子对接 

分 类 号：TS264[轻工技术与工程—发酵工程]