Baifeng Fu,Minbo Li,Zhihui Chang,Junjie Yi,Shuzhen Cheng,Ming Du
Excessive sodium consumption poses considerable health risks, prompting the exploration of umami peptides as potential alternative for reducing sodium intake. This research investigated umami peptides (PQFAPEED, EEHPVLLTEA and DQAIPNKPEE) using machine learning, determining sensory thresholds to be 0.24, 0.30 and 0.29 mg/mL. Molecular docking studies revealed hydrogen bonds and hydrophobic interactions are vital for their binding to umami receptors T1R1/T1R3, with key residues identified as Val714, Leu852, Gln853 and Glu855. Combination of DQAIPNKPEE with 3 mg/mL sodium chloride (NaCl) closely mimicked the salinity perception of 5 mg/mL NaCl. Additionally, DQAIPNKPEE and PQFAPEED were recognised as salt-enhancing peptides, with Ala283, Glu284, Glu286, Arg294, Arg330 and Arg583 identified as critical amino acid residues of human transmembrane channel-like 4 (TMC4). These peptides substitute chloride ions to activate TMC4, resulting in sensation of saltiness. This study highlights efficacy of machine learning in rapid identification of umami peptides from oysters and taste receptors interactions.
The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na + by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the lower hydrophobic group and reactive sulfhydryl group of nonpressurized myosin with the replacement of organic K-lactate or K-citrate possibly contributed to the aggregation of myosin molecules compared with the KCl group and thus decreased the solubility of both. In the presence of lactate or citrate, the high-pressure processing caused an increase in the surface hydrophobicity and reactive sulfhydryl group, indicating the unfolding of myosin molecule. Meanwhile, the increased hydration state and the decreased apparent viscosity suggested the disruption of protein–protein interactions and the strengthening of myosin–water interactions in pressurized myosin, ultimately resulting in increased solubility of the pressurized myosin with both organic potassium salts. The compensation of high-pressure processing is interesting for the efficient selection of the anion type in developing sodium-reduced industrial meat products.
As part of a series of studies, effects of Na + substitution on the thermal evolution of cesium-based geopolymers on heating were studied. A series of sodium-substituted cesium-based geopolymers, Cs (1− x ) Na x GPs (where x =0, 0.1, 0.2, 0.3, and 0.4), were prepared and treated at 1300°C for 2 hours to obtain the corresponding ceramic products. The thermal evolution process was disclosed by virtue of a variety of technical, including TG-DTA, thermal shrinkage, XRD analysis, SEM, and TEM investigation. The results indicated that unheated Cs (1− x ) Na x GPs was not completely amorphous after the substitution of Na + and the crystallinity of Cs (1− x ) Na x GPs gradually increased with the rise of sodium content. Meanwhile, the average particle sizes of Cs (1− x ) Na x GPs also increased evidently with increases in sodium substitution. The final product after heat treatment mainly consisted of pollucite (CsAlSi 2 O 6 ) and amorphous glass phase. The particle size of pollucite grain gradually decreased as more Cs + were replaced maybe owing to the role of Na + in the nucleation process of pollucite. Two forms of Na + present in the final products: A small portion was present in the pollucite grains due to Na + partial occupied the crystallographic sites of Cs + ; and the rest were present in the amorphous glass phase among the pollucite grains. The average coefficient of thermal expansion (CTE) of resulting Cs (1− x ) Na x GPs ceramics increased from 4.80×10 -6 K −1 ( x =0) to 7.26×10 −6 K −1 ( x =0.4) with increases in sodium substitution, which could be due to the amorphous glass phase had a relatively higher CTE than that of pollucite.
危险品化学品经营许可证（带存储）