Study On The Construction Of The Evaluation System Of Umami Peptide In Fish Sauce

In this study,using the combination of electronic tongue technology,STC-1cell evaluation and sensory evaluation,the taste characteristics of 23 dipeptides and tripeptides synthesized by solid phase synthesis in fish sauce were studied and the taste evaluation system was constructed.Analyze its structure-activity relationship,provide reference materials for further exploring the material basis of fish sauce condiments,and provide theoretical basis and technical platform for food taste research and development of new taste peptides.The established method for evaluating the umami taste of fish-salted synthetic peptides by STC-1 cells establishes a correlation between the concentration of taste substances and the intensity of taste,which is conducive to the establishment of a convenient evaluation model and a new evaluation for flavor evaluation way.The research content and results of this paper are as follows:1.Using electronic tongue technology to analyze the taste of 23 synthetic peptide monomers.Ile-Pro,Val-Pro,Tyr-Pro,Lys-Pro,Ala-Pro,?-Asp-Pro,Ser-Pr,?-Asp-Lys-Pro,Pro-Ala-Pro,Pro-Gly-Pro,Val-Pro-Leu,?-Asp-Leu,?-Glu-Leu,?-Glu-Ile,?-Glu-Met,?-Glu-Va l-Gly,?-Glu-Leu-Gly,Gly-Phe,Ala-Ser-Val,?-Asp-Hyp and Leu-Hyp all exhibit salty taste,Gly-Pro and Val-Hyp both have a umami taste,followed by a sour and salty taste.2.Using electronic tongue technology to analyze the interaction between 23 synthetic peptides of umami or salty taste.After adding 0.24 mg/m L MSG(umami standard)to 20 peptide solutions,Val-Pro,Gly-Pro,?-Asp-Leu,?-Glu-Leu and ?-Glu-Ile solutions have slightly reduced umami taste;Tyr-Pro,Lys-Pro,Pro-Ala-Pro,Pro-Gly-Pro,Val-Pro-Leu,?-Glu-Leu-Gly,Ala-Ser-Val,?-Asp-Hyp and Leu-Hyp solutions have slightly enhanced umami;Ser-Pro,?-Asp-Lys-Pro,?-Glu-Met,?-Glu-Val-Gly,Gly-Phe and Val-Hyp solutions was no significant change.Val-Pro,Gly-Pro,Ser-Pro,?-Asp-Leu,?-Glu-Leu,?-Glu-Ile and?-Glu-Met solutions after adding 0.5 mg/m L Na Cl to 20 peptide solutions Salty taste is reduced;saltytaste is improved in Lys-Pro,Pro-Ala-Pro,Pro-Gly-Pro,Val-Pro-Leu,Val-Hyp,Ala-Ser-Val,?-Asp-Hyp and Leu-Hyp solutions and the umami taste was slightly enhanced;the salty taste of Val-Hyp solution was improved,but the umami taste did not change significantly,indicating that Val-Hyp and Na Cl had a significant synergistic effect but could not enhance the umami taste;There was no significant change in the salty taste of the Tyr-Pro,?-Asp-Lys-Pro,?-Glu-Val-Gly,?-Glu-Leu-Gly and Gly-Phe solutions.3.The sensory evaluation was used to analyze 23 synthetic peptides.Ile-Pro,LeuHyp,?-Asp-Lys-Pro,?-Asp-Pro,Pro-Ala-Pro,Pro-Gly-Pro,Val-Pro-Leu,Ala-Ser-Val,?-Asp-L eu and ?-Asp-Hyp have a salty and sour taste;In addition to its salty and sour taste,Val-Pro,Tyr-Pro,Ala-Pro and Gly-Phe also exhibit a faint umami taste;Lys-Pro and Ser-Pro have a bitter taste in addition to salty and sour taste;?-Glu-Leu,?-Glu-Ile,?-Glu-Met,?-Glu-Val-Gly and ?-Glu-Leu-Gly have a salty and sour taste,but also have a strong feeling;Gly-Pro has a umami,thick and slightly sour taste,Val-Hyp has a fresh and umami taste Longer lasting,slightly thicker and slightly sour.4.The sensory evaluation was used to analyze the effect of 20 synthetic peptides on the umami taste and salty taste.After adding 20 synthetic peptides in 0.35 % MSG solution,Tyr-Pro,Lys-Pro and Pro-Ala-Pro,Pro-Gly-Pro,Val-Pro-Leu,Ala-Ser-Val,?-Glu-Leu-Gly,?-Asp-Hyp and Leu-Hyp enhance the umami taste of the MSG solution and also weaken Its own astringency,indicates that these nine peptides have synergistic effects with umami;Ser-Pro,Gly-Phe,?-Asp-Lys-Pro,?-Glu-Val-Gly and Val-Hyp have no significant improvement on umami taste;Val-Pro,Gly-Pro,?-Glu-Leu,?-Glu-Ile,?-Glu-Met and?-Asp-Leu slightly weakened the umami taste.After adding 20 synthetic peptides in 0.35%Na Cl solution,Val-Pro,Gly-Pro,?-Glu-Met,?-Asp-Leu,Ser-Pro,?-Glu-Leu and ?-Glu-Ile can be reduce the saltiness of Na Cl solution,but Gly-Pro,?-Glu-Leu,?-Glu-Ile and?-Glu-Met made the solution rich in mouthfeel,indicating that the seven peptides did not synergistically with Na Cl,but inhibited the salty taste.However,the solution can be rich in mouthfeel;Tyr-Pro,Gly-Phe,?-Asp-Lys-Pro,?-Glu-Val-Gly and ?-Glu-Leu-Gly have no obvious effect on salty taste;Lys-Pro,Pro-Ala-Pro,Pro-Gly-Pro,?-Asp-Hyp,Val-Pro-Leu,Ala-Ser-Val,Val-Hyp and Leu-Hyp have an enhanced effect on salty taste,with the exception of Val-Hyp can give the solution a slightly fresh taste effect,indicating that the seven peptides have a synergistic effect with Na Cl and can enhance the umami taste,while Val-Hyp have synergistic effects with Na Cl but cannot be improved tasty.5.The taste evaluation method was established using STC-1 cells.The scent standard MSG and the synthetic peptide in fish sauce stimulate STC-1 cells to induce intracellular Ca2+ transient changes within a certain concentration range,and most of the relative fluorescence intensity increases first and then decreases with increasing concentration.The regularity indicates that STC-1 cells can be used to evaluate the relationship between peptide and taste,thereby further exploring the concentration dose effect of taste concentration and taste intensity.Among them,?-Glu-Ile,?-Glu-Met,?-Glu-Val-Gly and?-Glu-Leu-Gly solutions can cause intracellular Ca2+ transient changes,and taste at 3?25mmol/L,the intensity is negatively correlated.