In this study, to explore a healthier and safer alternative method for reducing salt intake, new umami peptides were identified from the hydrolysate of Ruditapes philippinarum through structure–activity relationship and molecular docking. The impact of these peptides on enhancing salty taste was examined using a sensory test and an electronic tongue evaluation. The mechanism of salt reduction was investigated through molecular docking. In addition, eight new umami peptides: LEDKVE, DEELNKLK, DLKEKL, LEER, AEKEEEFENT, EQEEYKK, EFDKK, and GEDFDNKLV, extracted from the hydrolysate of Ruditapes philippinarum, were identified, and their taste thresholds ranged from 0.12 to 0.24 mmol/L. When new umami peptides were mixed with 3 g/L of NaCl, the saltiness of NaCl was enhanced. Among the umami peptides studied, LEDKVE had the most significant impact on improving saltiness, achieving a perception of salty taste equivalent to 5 g/L of NaCl in a solution of 3 g/L of NaCl. Molecular docking revealed that the umami peptide interacted with transmembrane channel-like protein 4 (TMC4) through hydrogen bonds, and the key active sites, including Lys568, Trp145, Tyr565, Arg151, and Gln155, potentially played a crucial role in taste perception. This study offers valuable insights into the development of flavorful and nutritious seasonings that can enhance nutritional quality.
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