The present invention discloses fish-derived
umami peptides suitable for improving the quality and
flavor of pre-prepared soups and their applications, and belongs to the field of
food biotechnology. The
amino acid sequence of the fish-derived
umami peptides suitable for improving the quality and
flavor of pre-prepared soups is shown in SEQ ID NO.1 or SEQ ID NO.3. The present invention screened out two
umami peptides (EDEI and ELPDGQ) that have the effect of improving the quality and
flavor of simulated chicken soup from fermented
marine fish water extracts, analyzed their interactions and surface forces with T1R3 subunits, and found that both of the two umami peptides can bind to the T1R3
subunit, and the composite conformation is stable. In addition, it was verified by sensory evaluation and
electronic tongue analysis that both of the two umami peptides have umami taste, and the umami threshold is 0.0625-0.09375 mg / mL, which provides a new umami
peptide raw material for the development of condiments for improving the quality and flavor of pre-prepared soups, and has important application value.