Umami peptide

[0021] Example 1. Screening of peptides with umami activity

[0022] The present invention uses ExPASy PeptideCutter, an online enzymatic hydrolysis program, to perform virtual enzymatic hydrolysis on the ovotransferrin sequence, and predict the water solubility and toxicity of the peptides obtained by enzymatic hydrolysis through the Innovagen and ToxinPred websites. The screening results are shown in Table 1. Screened out 33 tripeptides with good water solubility and non-toxicity EAG, GTE, QGK, QCK, CAR, SGA, DGK, SDF, DSQ, DQL, ENR, DEK, CDR, DGG, AER, DEY, VEK, ADW, ECN, ANK, QEK, GDK and EGK. The crystal structure of umami taste receptor T1R1 / T1R3 was obtained by homology modeling, and molecular docking was carried out by the CDOCKER program in Discovery Studio (DS) 2017 client software to screen peptides that can bind to umami taste receptor T1R1 / T1R3. A lower docking score means that the umami peptide has a higher binding ability to the umami receptor T1R1 / T1R3. There...

[0028] Example 2. Determination of umami activity in vitro

[0029] The taste properties of the screened active peptide DEK were verified by electronic tongue. This taste sensor consists of two reference sensors and five test sensors. Five sensors, AAE, CT0, CA0, C00, and AE1, respectively detect umami, sour, bitter, and astringent tastes.

[0030] First, 80ml of peptide solution was divided into two parts and added to two 50ml sample cups for detection. Before the test, wash the sensor with the positive and negative electrode cleaning solution for 90s, then wash it in the reference solution for 120s, and then repeat it in another reference solution. After cleaning, the sensor was equilibrated for 30 seconds and measured for another 30 seconds before measuring. The sensor was then rinsed twice and returned to the reference solution to measure the aftertaste value, one for each measurement. After measurement, the sensor automatically cleans and runs. To reduce systematic e...

[0032]Example 3. Application of umami peptide DEK

[0033] In actual production, umami peptide DEK can be prepared by solid-phase chemical synthesis, and added to condiments, food and health products in the form of powder, granule or water-soluble liquid to meet the needs of umami-based products. Taste needs.