Antioxidant peptides from the mixed-distillate of Baijiu fermented grains and soy sauce residue interact with flavor substances in sauce-aroma Baijiu

作者：Yunhao Zhao, Shanlin Tian, Sijie Zhang, Yougui Yu, Qiang Wu · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.117955 · 被引用次数：5 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Food Quality and Safety Studies、Biochemical effects in animals

ABSTRACT The antioxidant peptides of Leu-Pro-Phe (LPF), Leu-Tyr-Pro (LYP), Val-Leu-Pro-Phe (VLPF), Val-Gly-Phe-Cys (VGFC), Pro-Leu-Phe (PLF), and Phe-Thr-Phe (FTF) were screened from the mixed-distillate of Baijiu fermented grains and soy sauce residue for verifying the effect on flavor of sauce-aroma Baijiu by gas chromatography (GC), ultraviolet (UV) wavelength scanning, and molecular docking. These peptides preferred to inhibit the volatilization of esters and pyrazines. Among them, FTF had more obvious inhibitory effect on it, responsible for the formed hydrogen bonds with the flavor substance. It presented the strongest binding energy of -3.17 kcal/mol. The flavor substances preferred to form hydrogen bonds with the peptides composed of Leu, Val, Phe, Thr, Pro, or Cys amino acid residues, in which the NH- group was easier to bind with flavor substances than OH- group and CH 3 - group. This study is of great significance for clarifying intramolecular interaction between antioxidant peptides and flavor substances for improving the flavor and health quality of sauce-aroma Baijiu.