Unveiling umami peptides in Gannan morels: Dual-processing extraction and flavor-enhancing mechanisms

Gannan morels (Morchella spp.) are increasingly cultivated in China. This study shows that they have high crude protein content (34.12 ± 3.30 g/100 g), with umami amino acids making up 13.26% of total amino acids, suggesting they are a promising substrate for umami peptide extraction. This study compared enzymatic hydrolysis (EH) and high-temperature pressurized cooking (HTPG) for umami peptide extraction from Gannan morels. EH increased peptide content (602.94 mg/g), umami response (35.5% higher than HTPG), and reduced bitterness by 45.3%. Four umami peptides were identified using an integrated approach based on machine learning, molecular docking, and solid-phase synthesis. These are ADEDLDGKISF and EEGLENKDIEL from EH, and EVDEMIREAD and PLEDEVEFRT from HTPG. Molecular docking confirmed hydrogen bond interactions with T1R1 residues. A 100 ns simulation validated complex stability. This study presents a strategy combining EH and ultrafiltration for developing natural flavor enhancers from Gannan morels, supported by insights into molecular mechanisms.