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 difu...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 favorzyme followed by amylase pretreatment was developed and optimized.The target peptide fraction was collected and evaluated after ultrafltration and ethanol precipitation,and then identifed by nanohigh-performance liquid chromatography-tandem mass spectrometry.The target peptides were fltered through virtual screening,sensory,and radical scavenging verifcation.Results:The results show that 80 U/g amylase and 3500 U/g favorzyme synergistic hydrolysis at 50°C for 3 h performed best for umami intensity and antioxidant activity.A total of 5266 peptides was identifed from the 80%ethanol precipitation fraction,fnally 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 IC_(50) 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 the T1R3 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 favor and bioactive peptide development,which provides a reference for other waste protein recycling.展开更多
基金supported by the National Key Research and Development Program of China(No.2021YFD2100102-4 and No.2022YFD2101204)the National Natural Science Foundation of China(22138004).
文摘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 favorzyme followed by amylase pretreatment was developed and optimized.The target peptide fraction was collected and evaluated after ultrafltration and ethanol precipitation,and then identifed by nanohigh-performance liquid chromatography-tandem mass spectrometry.The target peptides were fltered through virtual screening,sensory,and radical scavenging verifcation.Results:The results show that 80 U/g amylase and 3500 U/g favorzyme synergistic hydrolysis at 50°C for 3 h performed best for umami intensity and antioxidant activity.A total of 5266 peptides was identifed from the 80%ethanol precipitation fraction,fnally 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 IC_(50) 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 the T1R3 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 favor and bioactive peptide development,which provides a reference for other waste protein recycling.
