食品与发酵工业 >

2026 , Vol. 52 >Issue 3: 139 - 147

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041912

研究报告

酵母咸味肽的酶法制备及其呈味特性研究

  • 彭思念 ,
  • 赵子莹 ,
  • 汤华成 ,
  • 李良玉 ,
  • 杨明哲 ,
  • 李志江
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  • 1(黑龙江八一农垦大学 食品学院,黑龙江 大庆,163319)
    2(国家杂粮工程技术中心,黑龙江 大庆,163319)
    3(黑龙江省杂粮加工及质量安全工程技术研究中心,黑龙江 大庆,163319)
第一作者:硕士研究生(汤华成副教授和李志江教授为共同通信作者,E-mail:byndthc@126.com;lizhijiang@126.com)

收稿日期: 2024-12-20

  修回日期: 2025-05-28

  网络出版日期: 2026-03-13

基金资助

国家重点研发计划项目(2021YFD2100903);中央引导地方项目(ZY23QY16)

收起

Enzymatic preparation of salty peptides from yeast and their taste properties

  • PENG Sinian ,
  • ZHAO Ziying ,
  • TANG Huacheng ,
  • LI Liangyu ,
  • YANG Mingzhe ,
  • LI Zhijiang
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  • 1(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(National Coarse Cereals Engineering Research Center, Daqing 163319, China)
    3(Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, China)

Received date: 2024-12-20

  Revised date: 2025-05-28

  Online published: 2026-03-13

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摘要

为筛选获得新的咸味肽,以酵母抽提物为原料,采用中性蛋白酶和风味酶两步酶解法制备咸味肽,进一步利用超滤、凝胶过滤色谱和液相色谱-质谱联用技术进行分离纯化和鉴定,通过构建跨膜通道样4(transmembrane channel like 4,TMC4)蛋白模型进行分子对接和生物信息学方法筛选得到了酵母源咸味肽。结果表明,在酶解、超滤和凝胶过滤后制备的咸味值较高组分中,鉴定得到751条肽段序列。根据氨基酸类型、肽链长度和序列,选择其中的59条多肽与TMC4蛋白模型进行了分子对接。根据对接结合能的大小和生物信息学分析,最终选出5种咸味肽LPWGER、GPEWSR、AGPWSR、IPWGK和REYY,均具有无毒、无致敏性和良好的稳定性。该研究为酵母咸味肽开发提供了理论基础,为实现减盐食品生产提供了新型肽原料。

关键词： 酵母抽提物; 两步酶解法; 咸味肽; 分子对接; 跨膜通道样4蛋白模型

本文引用格式

彭思念 , 赵子莹 , 汤华成 , 李良玉 , 杨明哲 , 李志江 . 酵母咸味肽的酶法制备及其呈味特性研究[J]. 食品与发酵工业, 2026 , 52(3) : 139 -147 . DOI: 10.13995/j.cnki.11-1802/ts.041912

Abstract

To screen novel salty peptides, yeast extract was used as the raw material, and a two-step enzymatic hydrolysis method involving neutral protease and flavor enzyme was employed to prepare the peptides.Further separation, purification, and identification were performed using ultrafiltration, gel filtration chromatography, and liquid chromatography-tandem mass spectrometry.Molecular docking and bioinformatics methods were applied to screen and identify yeast-derived salty peptides by constructing a transmembrane channel like 4 (TMC4) model.Results revealed that among the components with higher saltiness prepared after enzymatic hydrolysis, ultrafiltration, and gel filtration, 751 peptide sequences were identified.Based on amino acid types, peptide chain length, and sequence, 59 peptides were selected for molecular docking with the TMC4 model.This study provides a theoretical foundation for developing yeast-derived salty peptides and offers a novel peptide ingredient for producing reduced-sodium food products.

Key words： yeast extract; stepwise enzymatic hydrolysis; salty peptides; molecular docking; transmembrane channel like 4 model

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