食品与发酵工业 >

2026 , Vol. 52 >Issue 14: 174 - 183

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044238

研究报告

碱性蛋白酶制备豌豆咸味肽工艺研究及其呈味物质分析

  • 张弘历 ,
  • 富天昕 ,
  • 姜鹏 ,
  • 邱莹 ,
  • 刁静静 ,
  • 王长远
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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(国家杂粮工程技术研究中心,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(刁静静研究员和王长远教授为共同通信作者,E-mail:diaojimg62@163.com;byndwcy@163.com)

收稿日期: 2025-08-20

  修回日期: 2025-11-21

  网络出版日期: 2026-08-21

基金资助

黑龙江省重点研发计划项目(2022ZX02B18)

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Preparation and flavor analysis of pea salty peptide by alkaline protease

  • ZHANG Hongli ,
  • FU Tianxin ,
  • JIANG Peng ,
  • QIU Ying ,
  • DIAO Jingjing ,
  • WANG Changyuan
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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 Coarse Grain Processing and Quality Safety Engineering Technology Research Center, Daqing 163319, China)

Received date: 2025-08-20

  Revised date: 2025-11-21

  Online published: 2026-08-21

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摘要

该研究以豌豆蛋白为原料,采用碱性蛋白酶、风味蛋白酶、胰蛋白酶与木瓜蛋白酶不同酶制备豌豆咸味肽,以筛选最适水解酶。在此基础上对其制备工艺进行优化,获得最佳酶解工艺参数,通过对酶解产物风味特性、呈味物质的定性及定量分析,得到豌豆咸味肽的主要肽段序列和呈味氨基酸。结果表明,碱性蛋白酶是制备豌豆咸味肽最适酶,最佳酶解工艺参数为:酶解时间4 h、底物质量浓度0.075 g/mL、酶添加量3%(质量分数)。呈味物质分析结果显示,小于1 kDa豌豆蛋白酶解物咸味特征最显著,经BIOPEP-UWM分析肽段滋味特征,筛选豌豆蛋白酶解物中新型潜在咸味特征肽段为:PGLAR(Pro-Gly-Leu-Ala-Arg,512 Da),并与ENaC蛋白模型进行分子对接,发现多肽PGLAR与ENaC-α亚基的结合能为-6.519 kcal/mol,与ENaC-α亚基上的4个活性位点(Tyr444、His298、Thr266、Pro264)形成牢固的氢键,与ENaC-α亚基上的5个氨基酸残基(Pro437、Tyr407、Leu260、Leu263及Tyr140)产生疏水效应。另外,游离氨基酸中的谷氨酸和精氨酸是构成豌豆咸味肽咸鲜味的主要物质。综上,该研究结果为低盐制品的开发及咸鲜调味品的应用提供理论依据和技术支持。

关键词： 豌豆蛋白; 咸味肽; 酶解工艺; 呈味物质; 分子对接; ENaC模型

本文引用格式

张弘历 , 富天昕 , 姜鹏 , 邱莹 , 刁静静 , 王长远 . 碱性蛋白酶制备豌豆咸味肽工艺研究及其呈味物质分析[J]. 食品与发酵工业, 2026 , 52(14) : 174 -183 . DOI: 10.13995/j.cnki.11-1802/ts.044238

Abstract

This study produced salty peptides from pea protein using alkaline protease, flavor protease, trypsin, and papain.Optimization of the preparation process identified alkaline protease as the most effective enzyme.Qualitative and quantitative analysis of the hydrolysate's flavor profile and taste compounds identified the key peptide sequences and flavor-active amino acids. The ideal hydrolysis conditions were:enzyme dosage 3%, substrate concentration 0.075 g/mL, and hydrolysis time 4 h.Flavor analysis revealed that the <1 kDa hydrolysate fraction exhibited the strongest salty taste.BIOPEP-UWM screening identified a novel putative salty peptide, PGLAR (Pro-Gly-Leu-Ala-Arg, 512 Da).Molecular docking with the ENaC protein indicated a binding energy of -6.519 kcal/mol between PGLAR and the ENaC-α subunit.The peptide formed hydrophobic interactions with five residues (Pro437, Tyr407, Leu260, Leu263, Tyr140) and hydrogen bonds with four active sites (Tyr444, His298, Thr266, Pro264).Quantitative analysis identified glutamic acid and arginine as key contributors to the savory flavor.These findings offered technical and theoretical support for developing low-sodium foods and savory flavorings.

Key words： pea protein; savory peptides; enzymatic hydrolysis process; flavor compounds; molecular docking; ENaC model

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