肖倩,杨平子,赵旭,崔春

• 1:华南理工大学食品科学与工程学院
• 2:宁夏伊品生物科技股份有限公司

摘要(Abstract)：

N'-[(2,4-二甲氧基苯基)甲基]-N-(2-吡啶-2-基乙基)草酰胺(DE)作为一种潜在的鲜味增强剂，其呈味特性与热加工稳定性对实际应用至关重要。该研究通过分子对接技术探究DE与味觉受体的结合机制，结合感官评价(定量描述性分析、时间强度法等)明确其呈味特性，并采用不同热处理条件和同步热分析(STA)评估其热稳定性。结果表明，DE可通过疏水作用和氢键与厚味受体、鲜味受体等味觉受体特异性结合；感官评价显示DE在0.1 mg/kg浓度下对麻辣味具有增强作用，在1 mg/kg浓度下显著增强鲜味、咸味、厚味、甜味。在100℃加热30 min、121℃加热15 min的条件下，DE保留率达99%以上，同步热分析显示其分解温度为363.37℃,远高于常规食品热处理温度。综上，DE具有优异的呈味增强能力和热稳定性，适用于各类食品热加工环境，该研究可为低钠、高鲜食品的开发提供数据支撑。

关键词(KeyWords)： 草酰胺衍生物;呈味特性;热稳定性;分子对接;感官评价

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 肖倩,杨平子,赵旭,崔春

参考文献(References)：

• [1]Zhang Jianan,Su Guowan,Zhao Tiantian,et al.Preparation,sensory characterization,and umami-enhancing mechanism of novel peptide glycoconjugates[J].Journal of Agricultural and Food Chemistry,2022,70:8043-8051.
• [2]Schindler A,Dunkel A,Staehler F,et al,Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach[J].Journal of Agricultural and Food Chemistry,2011,59(23):12578-12588.
• [3]Barylko-Pikielna N,Kostyra E.Sensory interaction of umami substances with model food matrices and its hedonic effect[J].Food Quality and Preference,2007,18(5):751-758.
• [4]Huang Pimiao,Liu Zining,Huang Liangbing,et al.Synthesis of N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-yl ethyl) oxamide and evaluation of its taste-enhancing effect[J].Food Bioscience,2023,56:103120.
• [5]Li Xuepeng,Xie Xiaoxia,Wang Jinxiang,et al.Identification,taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam Meretrix meretrix Linnaeus[J].Food Chemistry,2020,312:120605.
• [6]Ohsu T,Amino Y,Nagasaki H,et al.Involvement of the calcium-sensing receptor in human taste perception[J].Journal of Biological Chemistry,2010,285(2):1016-1022.
• [7]Dellafiora L,Magnaghi F,Galaverna G,et al.A mechanistic investigation on kokumi-active γ-glutamyl tripeptides—a computational study to understand molecular basis of their activity and to identify novel potential kokumi-tasting sequences[J].Food Research International,2022,162:111932.
• [8]Goto A,Kambayashi R,Chiba K,et al.Analyses of the onset mechanisms of cardio-stimulatory action by aciclovir[J].Journal of Pharmacological Sciences,2024,154(4):294-300.
• [9]Yang Jianyi,Anishchenko I,Park H,et al.Improved protein structure prediction using predicted interresidue orientations[J].Proceedings of the National Academy of Sciences,2020,117(3):1496-1503.
• [10]Zhang Junwei,Tu Zongcai,Wen Pingwei,et al.Peptidomics screening and molecular docking with umami receptors T1R1/T1R3 of novel umami peptides from oyster (Crassostrea gigas) hydrolysates[J].Journal of Agricultural and Food Chemistry,2024,72(1):634-646.
• [11]Trott O,Olson A J.AutoDock Vina:improving the speed and accuracy of docking with a new scoring function,efficient optimization,and multithreading[J].Journal of Computational Chemistry,2010,31(2):455-461.
• [12]Cai Lei,Wu Shengwen,Jia Chenggang,et al.Active peptides with hypoglycemic effect obtained from hemp (Cannabis sativa L) protein through identification,molecular docking,and virtual screening[J].Food Chemistry,2023,429:136912.
• [13]Feng Xiya,Huang Pimiao,Duan Ping,et al.Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure[J].Food Chemistry,2023,407:135138.
• [14]Feng Junwei,Huang Zikun,Cui Chun,et al.Synthesis,taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS[J].Food Chemistry,2024,454:139670.
• [15]Xia Xiaozhou,Fu Yu,Ma Liang,et al.Protein hydrolysates from Pleurotus geesteranus modified by Bacillus amyloliquefaciens γ-glutamyl transpeptidase exhibit a remarkable taste-enhancing effect[J].Journal of Agricultural and Food Chemistry,2022,70(38):12143-12155.
• [16]Backes M,Obst K,Bojahr J,et al.Rubernamine and rubescenamine,two naturally occurring N-cinnamoyl phenethylamines with umami-taste-modulating properties[J].Journal of Agricultural and Food Chemistry,2015,63(39):8694-8704.
• [17]Dang Yali,Gao Xinchang,Ma Fumin,et al.Comparison of umami taste peptides in water soluble extractions of Jinhua and Parma hams[J].LWT-Food Science and Technology,2015,60(2):1179-1186.
• [18]Zhang Lili,Pu Dandan,Zhang Jingcheng,et al.Identification of novel umami peptides in chicken breast soup through a sensory-guided approach and molecular docking to the T1R1/T1R3 taste receptor[J].Journal of Agricultural and Food Chemistry,2023,71(20):7803-7811.
• [19]Lin Junjie,Cui Chun,Feng Yunzi.Preparation and kokumi properties of N-acetyl-Val/Leu/Ile/Met/Phe in the presence of acetic acid and amino acid:a commercially available transglutaminase and protease A 2SD[J].Journal of Agricultural and Food Chemistry,2023,71(45):17235-17242.
• [20]Wu Jing,Gao Jingrong,Lin Junjie,et al.Preparation and taste characteristics of kokumi N-lactoyl phenylalanine in the presence of phenylalanine and lactate[J].Journal of Agricultural and Food Chemistry,2022,70(17):5396-5407.
• [21]Lima A,Dufauret M,Le Rérend B,et al.Deconstructing how the various components of emulsion creamers impact salt perception[J].Food Hydrocolloids,2018,79:310-318.
• [22]谈晓英，施铭维，史逸敏，等.用于增强麻辣味的组合物和食品：CN118175935A[P].2024-06-11.