Umami peptide
The peptide DEK with umami taste was screened out through virtual enzymatic hydrolysis and molecular docking technology, which solved the problem of time-consuming and expensive isolation and purification of umami peptides in the existing technology, achieved efficient screening and purification, and obtained peptides with umami taste and safety properties. DEK peptide, suitable for condiments and food additives.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- BOHAI UNIV
- Filing Date
- 2021-02-10
- Publication Date
- 2021-08-13
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The isolation and purification methods of umami peptides in the existing technology are time-consuming and expensive, and it is difficult to obtain high purity in complex mixtures of polypeptides. There is an urgent need to establish simpler and more efficient screening methods.
The ovotransferrin sequence was screened through virtual enzymatic digestion with ExPASy PeptideCutter, water solubility and toxicity were predicted using Innovagen and ToxinPred, and molecular docking was performed in conjunction with the CDOCKER program of Discovery Studio to screen out peptides that can bind to the human umami taste receptor T1R1/T1R3, and Its taste properties were verified through the electronic tongue, and DEK peptide was finally selected for solid-phase chemical synthesis and multidimensional chromatography purification.
A safe, non-toxic, water-soluble umami peptide DEK was obtained, which can bind to T1R1/T1R3 receptors and exhibit umami taste, and its umami value is higher than that of MSG at the same concentration. It is suitable for the preparation of condiments or food additives. .