Abstract
The study investigated the extraction, characterization, and molecular docking of umami peptides from defatted Antarctic krill powder. Optimal conditions for enzymatic hydrolysis were hydrolysis temperature 41 °C, time 3 h, flavor protease to trypsin ratio 1:5 (2000 U/g), degree of hydrolysis 37.56%, and peptide yield 29.85%. After ultrafiltration (1 kDa), the Antarctic krill hydrolysate exhibited higher levels of bitter, umami, and sweet amino acids (27.55 g/100 g, 14.31 g/100 g, and 14.40 g/100 g, respectively) than before ultrafiltration (17.09 g/100 g, 8.05 g/100 g, and 9.03 g/100 g, respectively), indicating that ultrafiltration enhanced the flavor by concentrating umami and sweet amino acids. Overall, 179 peptides were identified via LC-MS/MS analysis, with VLALEELLAMPEN being the dominant (28.4% of the total peptides). Docking of Antarctic krill peptides with T1R1/T1R3 receptor showed hydrogen bonds and van der Waals forces as crucial interactions, deepening understanding of the taste mechanism of Antarctic krill umami peptides.
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