Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with
Li Liang1, Wen Duan1, Jingcheng Zhang1
1Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Abstract:
Dynamic quantitative descriptive analysis and temporal dominance of sensations were used to analyze the data of sensory evaluation and characterize the taste profiles of chicken soup. The results showed that umami and saltiness were the dominant taste of the chicken soup and chicken soup with ginger. Nine taste peptides were identified by Nano-LC-Q-TOF-MS/MS and evaluated by sensory evaluation and electronic tongue. Among the identified peptides, AGPSIVH, IKDPHVD and TPPKID were characterized by umami. Besides, IKDPHVD, FAGDDAPR and NALNDITSL showed umami-enhancing effects. The results of molecular docking suggested that the key binding sites were crucial to the docking, such as His71, Ser107 and Glu301 of taste receptor type 1 member 1 and Asp216, Ser104, His145 and Ala302 of taste receptor type 1 member 3. Considering the ranking of sensory analysis, the interaction with taste receptor type 1 member 3 was more likely to relate to the umami intensity of peptides.
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