典型文献
Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation
文献摘要：
γ-Glutamyl peptides can enhance basic taste sensations such as saltiness, sweetness, and umaminess, while the molecular mechanism and the difference in taste enhancement remain elusive. Thus, two complex conformations: taste type 1 receptor 1 (T1R1)-MSG and taste type 1 receptor 2 (T1R2)-sucrose were constructed to form binding receptors. These peptides showed affinity for the two receptors, but a higher affinity scores and more binding amino acid residues for the T1R1-MSG receptor, implying that they may exhibit a higher umami-enhancing effect. Thereinto, γ-glutamyl alanine (γ-EA) displayed the highest affinity for the two receptors through mobilizing multiple amino acid residues to form hydrophobic and hydrogen bonds, indicating it had the highest enhancement for umaminess and sweetness among these peptides. Sensory evaluation demonstrated the enhancement of γ-EA on umaminess was superior to that of sweetness. Generally, γ-glutamyl peptides could enhance basic taste sensation via activating taste receptor, and exhibited a highest umami-enhancing effect.
文献关键词：
中图分类号：
作者姓名：
Juan Yang;Jing Guo;Ruijie Mai;Hao Dong;Chun Cui;Xiaofang Zeng;Weidong Bai
作者机构：
College of Light Industry and Food Technology,Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Guangzhou 510225,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China
文献出处：
引用格式：
[1]Juan Yang;Jing Guo;Ruijie Mai;Hao Dong;Chun Cui;Xiaofang Zeng;Weidong Bai-.Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation)[J].食品科学与人类健康（英文）,2022(06):1573-1579
A类：
kokumi,tasting,Glutamyl,saltiness,sweetness,umaminess,T1R2,Thereinto
B类：
Comparing,difference,enhancement,glutamyl,peptides,basic,taste,via,molecular,modeling,approaches,sensory,evaluation,can,sensations,such,while,mechanism,remain,elusive,Thus,two,complex,conformations,type,T1R1,MSG,sucrose,were,constructed,binding,receptors,These,showed,affinity,but,higher,scores,more,amino,acid,residues,implying,that,they,may,enhancing,effect,alanine,EA,displayed,highest,through,mobilizing,multiple,hydrophobic,hydrogen,bonds,indicating,had,among,these,Sensory,demonstrated,was,superior,Generally,could,activating,exhibited
AB值：
0.428044
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