INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Ming Ju,Zixu Wang,Lujuan Xing,Chunxiang Piao,Guanhao Li,Wangang Zhang
This study aimed to identify novel umami peptides (UPs) from dry-cured ham bone gelatin (DHBG) and elucidated their umami mechanism. Gelatin was extracted from dry-cured ham bones using citric acid combined with pepsin with the yield of 13.52 %. Subsequently, DHBG was hydrolyzed using alkaline protease and flavorzyme. Through a combination of peptidomics and virtual screening techniques, two novel umami peptides, YDGE and EVGAP, were identified from the hydrolysate, with binding energies of −7.862 and − 7.861 kcal/mol, respectively. Molecular docking analysis indicated that both peptides could bind to the active site within the T1R3 subunit of the umami taste receptor, with hydrogen bonds as the predominant interaction forces. qPCR analysis showed that both peptides significantly upregulated ( P < 0.05) mRNA expression of T1R1, T1R3, and their downstream effector PLCβ2 in STC-1 cells. Additionally, at a concentration range of 0.25 to 2 mg/mL, both synthetic peptides, similar to MSG, effectively induced increased intracellular Ca 2+ in STC-1 cells. These findings highlight the potential application of DHBG as a flavoring agent and offer perspectives on the mechanism of interaction between receptors and UPs.
研究领域:
食品科学
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分子生物学
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感官科学
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肽化学
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营养学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
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IF 6.1
Yan Ping Chen,Mengni Wang,Xiaolei Fang,A Liya,Haihua Zhang,Imre Blank,Hanyue Zhu,Yuan Liu
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na+), potassium ions (K+), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na+, K+, and selected VOCs were mainly released during 0–10 s of the chewing process. The release of Na+ and K+ in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na+ and K+ and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.
研究领域:
食品科学
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感官科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
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2019
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IF 4.248
Wenjing Yan,Wenbin Chen,Umair Muhammad,Jianhao Zhang,Hong Zhuang,Guanghong Zhou
The aim of this work was to prepare a novel antioxidant film by incorporating α-tocopherol-chitosan nanoparticles (TOC-CSNPs) with chitosan/montmorillonite film (namely, TOC-CSNPs/CS/MMT), and investigate the antioxidant activity of TOC-CSNPs/CS/MMT film on sliced dry-cured ham in a period of 120 days at 4 °C. Positively charged TOC-CSNPs with the average sizes of 214 nm were prepared using TPP-initiated ionic gelation mechanism. The amount of TOC-CSNPs was optimized based on the changes of water vapor permeability (WVP), water solubility and swelling ratio of the film. The TOC-CSNPs/CS/MMT film showed 46.5% radical scavenging activity after 16 days of storage, which was 23 times and 27 times higher than that of CS/MMT and CS film, respectively. The antioxidant activity of TOC-CSNPs/CS/MMT film was evaluated by measuring the peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) values of sliced dry-cured ham coated with the TOC-CSNPs/CS/MMT film-forming solutions. The results indicated that compared with the CS (0.42 g/100 g for POV, 0.65 mg/kg for TBARs) and CS/MMT (0.38 mg/kg for POV, 0.59 mg/kg for TBARs) films, the biceps femoris muscle of the sliced ham coated with TOC-CSNPs/CS/MMT film showed much lower values of POV (0.15 g/100 g) and TBARs (0.15 mg/kg) during 120 days of storage. These results provide a theoretical basis for developing efficient and long-term antioxidant approach, which is crucial for improving and enhancing the quality of food products.
研究领域:
食品科学
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材料科学
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化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2021
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IF 7.514
Renyong Liao,Qiang Xia,Changyu Zhou,Fang Geng,Ying Wang,Yangying Sun,Jun He,Daodong Pan,Jinxuan Cao
The spoiled dry-cured ham commonly shows unpleasant taste and odour. To deepen the understanding in the formation mechanism of unpleasant taste in spoiled ham, sensory attributes, texture parameters, protein degradation, metabolites were investigated between normal and spoiled hams; the relationship between the sensory quality and metabolites of dry-cured ham was further evaluated by partial least square discriminant analysis (PLS-DA). The scores of richness and overall acceptance were significantly lower in spoiled ham, and more than 12.5-fold values in adhesiveness were found in spoiled ham than normal ham. Myofibrillar proteins including actin, troponin-T and myosin light chain showed excessive degradation in spoiled ham. Forty-two kinds of metabolites mainly derived from protein degradation were identified by LC-MS/MS, and amino acid derivatives and oligopeptides were the key components to distinguish spoiled and normal hams demonstrated by PLS-DA. Purine metabolism, pyrimidine metabolism and protein degradation were the main metabolism pathways in spoiled ham.
研究领域:
食品科学
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分析化学
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代谢组学
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感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）