卤肉汤营养成分分析及鲜味肽鉴定OA

The quality of braised meat products is fundamentally influenced by the"old brine,"which serves as both a defining identity and a technical hallmark of traditional soy-braised meats.Analyzing its nutritional composition is essential for the comprehensive utilization of"old brine"and the preservation of Chinese culinary heritage.Through analysis of the nutritional composition of stewed beef old brine,the protein content was found to reach 3.8%,free amino acids reached 2.17%,and it was rich in multiple mineral elements such as potassium,magnesium,and manganese,while the levels of fat,sugar,vitamins,and cholesterol were negligible.Using liquid chromatography-high-resolution mass spectrometry combined with four sequence-based machine learning predictors and molecular docking technology,the peptide profiles in stewed beef"old brine"were analyzed.A total of 91 hydrolyzed peptides were detected,and three umami peptides capable of binding to metabotropic glutamate receptor 5 were identified:a 24-peptide(GTPTGDSEASGGTKKGGKKKGSSF),a 25-peptide(SGTPTGDSEASGGTKKGGKKKGSSF),and a 27-peptide(SGTPTGDSEASGGTKKGGKKKGSSFQT).Software simulation indicated that these three umami peptides exhibited high biological activity,were non-toxic and non-allergenic,and possessed good water solubility and stability.The high protein content and the discovery of umami peptides in stewed beef"old brine"point the way toward high-value utilization and deep processing of"old brine".