Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham

To better understand the palatable properties of Xuanwei ham, the aqueous extract was isolated, analyzed and combin with sensory evaluation. Of umami-tasting activity and umami-enhancing impact, four new peptides (MDAIKKMQ, RKYEEVAR, YVGDEAQSKRG, and VNVDEVGGEALGR) were extracted and identified by ultrafiltration, gel separation, reverse performance liquid chromatography, and nano-LC-MS / MS. Sensory evaluation results showed that all of them had umami activity and enhanced umami taste, among which VNVDEVGGEALGR had the best effect. These peptides' umami taste thresholds ranged from 0.25 to 0.8 mg/mL. The MSG solution's umami taste threshold ranged from 0.125 to 0.5 mg/mL. Molecular docking results showed that the four umami peptides could be embedded into the binding pocket of the T1R3 cavity of the umami taste receptor T1R1/T1R3, wherein the binding sites Asp219, Asp150, and Thr179 may play crucial roles, and Glu222, Asp108, Glu217 and Glu148 play auxiliary roles. Hydrogen bonding and hydrophobic interactions were the most prominent interaction forces. This study helps to clarify the flavor characteristics of Xuanwei ham and could improve new processing technology.