食品科学2026，Vol.47Issue(4)：49-57,9.DOI:10.7506/spkx1002-6630-20250515-088
毛竹笋蒸煮液中鲜味肽的分离鉴定及其呈味特性
Purification,Identification,and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots
摘要
Abstract
In order to enhance the comprehensive utilization of the cooking broth of Moso bamboo(Phyllostachys edulis)shoots(MSCB),a byproduct of bamboo shoot processing,this study employed protein purification technology to isolate and purify umami peptides from MSCB.The molecular mass distribution and amino acid composition of the peptides obtained were compared.Sensory evaluation and electronic tongue technology were used to screen for the most intense umami fraction,and nano-high performance liquid chromatography-tandem mass spectrometry(Nano-HPLC-MS/MS)was subsequently employed to identify the peptide sequences.Then,molecular docking was used to simulate the binding affinity of bamboo shoot peptides with the umami receptor taste receptor type member 1(T1R1)/taste receptor type member 3(T1R3).Finally,the candidate umami peptides were synthesized by a solid-phase method,and their taste thresholds were determined through sensory evaluation to validate their umami taste characteristics.The results showed that the proportion of fractions with a molecular mass below 3.5 kDa in MSCB was 94.81%.Four purified fractions(F1-F4)were obtained through cation exchange chromatography.Among these,F4 exhibited the highest umami intensity and no undesirable flavor.Eighteen characteristic peptides were identified from F4 using Nano-HPLC-MS/MS.Furthermore,six umami peptides with stronger binding energy to the taste receptor T1R1/T1R3 were further selected through molecular docking simulation.Among them,the nonapeptide DAAEPWQLG exhibited the lowest binding energy to T1R1/T1R3,and sensory evaluation confirmed its umami threshold to be 0.49 mmol/L,indicating high-efficiency umami-enhancing potential.This study provides a theoretical basis for enhancing the value-added utilization of Moso bamboo shoot cooking by-products and lays a technical foundation for the development of natural bamboo shoot-based umami seasonings.关键词
毛竹笋/加工副产物/鲜味肽/质谱鉴定/分子对接Key words
Moso bamboo shoots/processing by-products/umami peptides/mass spectrometry identification/molecular docking分类
轻工纺织引用本文复制引用
步婷婷,孙培龙,周叶熹,孔晓,黄镇宇,操雪兰,项雯,杨开,蔡铭,杨慧敏..毛竹笋蒸煮液中鲜味肽的分离鉴定及其呈味特性[J].食品科学,2026,47(4):49-57,9.基金项目
浙江省自然科学基金项目(LTGN23C200001) （LTGN23C200001）
浙江省省属科研院所扶持专项(笋竹生态材料创新研发与高值化利用关键技术研究) （笋竹生态材料创新研发与高值化利用关键技术研究）
国家自然科学基金青年科学基金项目(32202042) （32202042）
