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综合虚拟查与感官评估相结合,确定N-苏西尼尔-L-托是一种具有多种增味特性的新型化合物

Pimiao Huang¹, Zhirong Wang², Yuqing Cheng¹

¹School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China.

|June 25, 2024

概括

N-苏西尼尔-L-三 (ST) 增强了乌玛米,科库米和味,同时减少了苦味. 这种无味的化合物显示出改善食品风味特征和调味品行业创新的希望.

科学领域:

食品科学食品科学食品科学
感官科学感官科学
生物化学生物化学

背景情况:

N-Succinyl氨基酸 (N-Suc-AAs) 显示出作为味觉活性化合物的潜力.
鉴定特定的味道活性N-Suc-AAs是具有挑战性的,因为它们的多样性.

研究的目的:

通过基于结构的虚拟选来识别味道活性N-Suc-AAs.
通过酶合成和表征N-苏西尼尔-L-三 (ST).
评估ST对味觉感知的感官影响.

主要方法:

基于结构的虚拟选,以确定潜在的候选人.
酶合成和NMR光谱用于ST特征.
感官评估,电子舌头和时间强度研究.

主要成果:

已确定N-succinyl-L-tryptophan (ST) 是一种对味觉受体具有高亲和力的化合物.
酶合成产生了40.2%的ST;通过NMR确认结构.
ST (1毫克/升) 增强了乌玛米,科库米,度和长时间的乌玛米感知.
ST减轻了苦味和减少了苦味的持续时间,而没有传递味道.
分子对接建议ST通过键和疏水相互作用与味觉受体相互作用.

结论:

这项研究报告了ST的第一个酶合成及其增强味道的特性.
科技有效地提高了感官质量,为食品提供了创新潜力.
ST作为一种多功能味道调节器,增强了可取的味道,抑制了不可取的味道.

关键词:

酶合成酶的合成分子对接是分子对接.这是一种N-succinyl-L-tryptophan.增强味道的效果增强了味道.时间强度 (TI)

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