Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics

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成果类型：

期刊论文

作者：

Liu, Qianqian;Xu, Jucai;Zhou, Xiao;Li, Pao;Zhang, Xinxin;...

通讯作者：

Jiang, LW;Liu, Y

作者机构：

[Liu, Qianqian; Liu, Yang; Zhou, Xiao; Zhang, Xinxin; Jiang, Liwen; Li, Pao] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.

[Xu, Jucai] Wuyi Univ, Sch Pharm & Food Engn, Jiangmen 529020, Peoples R China.

[Jiang, Liwen] Prov Key Lab Utilizat & Conservat Food & Med Resou, Shaoguan 512005, Guangdong, Peoples R China.

[Liu, Yang] 1 Nongda Rd, Changsha, Peoples R China.

[Jiang, LW] 2 Nongda Rd, Changsha, Peoples R China.

通讯机构：

[Liu, Y ] 1

[Jiang, LW ] 2

2 Nongda Rd, Changsha, Peoples R China.

1 Nongda Rd, Changsha, Peoples R China.

语种：

英文

关键词：

Aspergillus flavus strains;Bitter peptides;Enzymatic hydrolysis characteristics;Peptidomics;Umami peptides

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

484

页码：

144443

DOI：

10.1016/j.foodchem.2025.144443

基金类别：

CRediT authorship contribution statement Qianqian Liu: Writing – review & editing, Writing – original draft, Validation, acquisition, Formal analysis, Conceptualization. Jucai Xu: Software, Resources. Xiao Zhou: Investigation, Formal analysis, Data curation. Pao Li: Software, Methodology, Formal analysis, Data curation. Xinxin Zhang: Data curation. Liwen Jiang: Writing – review & editing, Methodology, acquisition, Data curation. Yang Liu: Writing – review & editing, Supervision, Software, Resources, Formal analysis,

机构署名：

本校为第一且通讯机构

院系归属：

食品科学技术学院

摘要：

This study investigated the release of taste-active peptides from soybean isolate catalyzed by proteases from Aspergillus flavus strains. The frequent presence of Leu at the C-terminus and the hydrophilic amino acids at the N-terminus related to bitterness and umami taste of hydrolysates, respectively. Detailly, H40650 demonstrating high umami, low bitterness, and a high peptide yield. During the hydrolysis of H40650, umami taste changes were associated with the content of peptides

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Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics

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