Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study
Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study
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DOI：
10.1111/joss.12301
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发表时间：
2017-12-01
影响因子：
2
通讯作者：
Stadnik, Joanna
中科院分区：
文献类型：
--
作者：
Keska, Paulina;Stadnik, Joanna
基于使用BIOPEP数据库中可用工具的计算机模拟分析，提供了关于猪肉味道活性成分的信息。蛋白质作为肌肉组织中重要的非挥发性成分的作用被定义为开发肉制品的感官特征。其中，肌原纤维蛋白，特别是肌球蛋白-2，被证明是一个很好的前体的味道活性肽和氨基酸;苦，鲜味，酸味化合物是其中最多的。肽在抑制（酸味和甜味）和增强（咸味和鲜味）味道中的作用也得到了强调，这在氨基酸中没有观察到。肌钙蛋白T，快速骨骼肌，是抑制酸味的成分的唯一来源。Practical ApplicationsThe特性的干腌肉可能会导致从发酵和老化过程中蛋白质水解释放的生物活性肽的存在。然而，蛋白质水解产物有时具有苦味，这是消费者不希望的，因此有必要寻找一种将联合收割机功能性与经历蛋白水解变化的食品（例如干腌肉制品）的消费者可接受性相结合的方法。到目前为止，关于与猪生肉直接相关的蛋白质因素的知识不足，这些蛋白质因素影响消费者可接受性、商业化和功能性富含肽产品的验证。该分析是关于猪肉中味道活性蛋白质化合物的全面和有用的数据来源，其可用于显示如果将该特定材料应用于生产某些特定的肉类衍生产品（例如，干腌肉）。
Information on taste-active components of porcine meat was provided based on an in-silico analysis using tools available in the BIOPEP database. The role of proteins as crucial nonvolatile components of muscle tissue was defined to develop the sensory profile of meat products. Among them, myofibrillar proteins, particularly myosin-2, proved to be a good precursor for taste-active peptides and amino acids; bitter, umami, and sour compounds were the most numerous among them. The role of peptides in suppressing (sourness and sweetness) and enhancing (salty and umami) the taste was also highlighted, which was not observed for amino acids. Troponin T, fast skeletal muscle, was the only source of components suppressing the sour taste.Practical applicationsThe properties of dry-cured meats may result from the presence of bioactive peptides released by protein hydrolysis during fermentation and aging. However, protein hydrolysates sometimes have a bitter taste, which is unwanted by consumers, thus it is necessary to look for a way to combine functionality with consumer acceptability of food products undergoing proteolytic changes, such as dry-cured meat products. So far, there is insufficient knowledge regarding the protein factors directly related to porcine raw meat influencing the taste that affects consumer acceptability, commercialization, and validation of functional peptide-rich products. This analysis is a thorough and useful data source on taste-active protein compounds in porcine meat that can be used to show what taste can be expected if this particular material is applied to produce some specific meat-derived product (e.g., dry-cured meat).