Integrating instrumental analysis and computational simulation to elucidate the effect of dual-enzyme hydrolysis combined with γ-glutamylation on the flavor characteristics of soybean meal.

To improve soybean meal's flavor, this study explored the effect and mechanism of dual-enzyme hydrolysis combined with γ-glutamylation on the flavor characteristics of soybean meal. Sensory evaluation revealed dual-enzyme hydrolysis significantly enhanced umami, saltiness and sweetness, while γ-glutamylation further strengthened umami and kokumi sensations. Specifically, γ-glutamylation increased umami amino acid (18.23 mg/100 mL), reduced bitter amino acids (26.94 mg/100 mL). Meanwhile, it also elevated esters and heterocyclic compounds (P < 0.05). Correlation analysis showed umami/sweet amino acids were positively correlated with umami/kokumi (P < 0.05), with ethyl formate, 2,6- and 2,5-dimethylpyrazine as potential contributors Besides, γ-Glutamylation increased potential umami peptides by 16.70%, with 7-13 amino acid peptides dominating. Molecular docking identified key interaction modes (hydrogen bond, hydrophobic and electrostatic interactions) and residues (Asp216, Ser147, Ala302 for T1R1/T1R3; Asp215, Gln179, Ser147 for calcium-sensing receptor). This strategy effectively improves soybean meal's flavor, providing theoretical support for novel flavor base materials development.