首页|Identification and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees
Identification and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees
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Objectives:Lees are the major by-product of Huangjiu brewing and are prone to decomposition due to abundant protein residues.This study aims to convert the lees into high-value peptides with umami and antioxidant difunctionals.Materials and Methods:Herein,a one-step hydrolysis method combined with flavorzyme followed by amylase pretreatment was developed and optimized.The target peptide fraction was collected and evaluated after ultrafiltration and ethanol precipitation,and then identified by nano-high-performance liquid chromatography-tandem mass spectrometry.The target peptides were filtered through virtual screening,sensory,and radical scavenging verification.Results:The results show that 80 U/g amylase and 3500 U/g flavorzyme synergistic hydrolysis at 50 ℃ for 3 h performed best for umami in-tensity and antioxidant activity.A total of 5266 peptides was identified from the 80％ethanol precipitation fraction,finally secreened 7 umami peptides.The umami recognition threshold of the 7 peptides ranged from 0.38 to 0.66 mmol/L in water.Among them,DPDGW and DNPNW exhibited good DPPH antioxidant ability with IC50 values of 0.6982 mg/mL and 0.4315 mg/mL,respectively.Additionally,molecular docking studies indicated that all umami peptides tend to interact with theT1 R3 receptor through hydrogen bonds and van der Waals forces,involving key residues such as ASN68,SER104,HIS145,SER276,VAL277,GLU301,ALA302,THR305,and HIS387.Conclusion:This study shows that Huangjiu lees is a potential resource for flavor and bioactive peptide development,which provides a refer-ence for other waste protein recycling.
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