在小麦蛋白质水解酸中解苦
Wenmeng He1, Shiqin Wang1,2, Beibei Wang3
1Department of Life Science, Faculty of Science and Technology, Beijing Normal-Hong Kong Baptist University, Zhuhai, Guangdong, China.
Food chemistry. Molecular sciences
|June 17, 2025
概括
研究人员使用计算方法在小麦蛋白水解剂 (WPHs) 中确定了苦. 他们发现,特定的氨基酸,如氨酸和氨酸,通过与TAS2R14受体相互作用,导致痛苦.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 计算生物学 计算生物学
背景情况:
- 小麦蛋白水解剂 (WPHs) 对功能性食品具有前景.
- 帕帕因介导的水解可以导致苦的WPH和小的低产量.
研究的目的:
- 为了计算性地表征帕帕因衍生的 WPH 中的苦.
- 了解苦和人类苦味受体TAS2R14之间的分子相互作用.
主要方法:
- 使用BIOPEP-UWM数据库模拟小麦蛋白的酶性水解.
- 确定了36种潜在的苦.
- 与TAS2R14受体进行了分子对接研究.
主要成果:
- 在TAS2R14上确定了四种关键结合残留物 (Asn157,Ile262,Trp89,Phe247).
- 富含普罗林 (Pro),氨酸 (Phe) 和氨酸 (Trp) 的会增加苦味.
- 含有甘氨酸 (Gly) 和谷氨酸 (Glu) 的可以降低苦味.
结论:
- 提供了对WPHs中苦的机制性理解.
- 这些发现使水解过程的有针对性的设计能够减少苦味.
- 推进使用WPH作为可口,生物活性食品成分.
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