Method for increasing yield of maillard peptide by using enzyme cross-linked action

Abstract

The invention discloses a method for increasing the yield of maillard peptide by using enzyme cross-linked action, belonging to the field of food additives. The cross linking of peptides is promoted by using the enzyme action so as to increase the content of 1000-5000Da peptide sections of the peptide, thereby the yield of the maillard peptide (a maillard product with 1000-5000Da) in the products is increased and further flavor peptide with a full mellow taste is effectively prepared. The method comprises the specific steps of: adding enzyme into a 5-15 percent (substrate concentration) peptide solution according to the mass percentage of the enzyme to the peptide as 0.1-1.0 percent; carrying out cross linking at the pH value of 5-8 and the temperature of 35-45DEG C for 4.0-6.0h; adding 0.1-0.5g of sugar and 0.05-0.3g of L-cysteine in 6-16g of peptide solution subjected to cross linking, uniformly mixing and reacting at the temperature of 100-130DEG C for 1.5-3.5h; and cooling with icy water to end the reaction, spraying and drying the reaction solution to obtain the flavor peptide. The flavor peptide is powder with shallow yellow color; the content of the maillard peptide is as high as 15-20 percent; and compared with the like products prepared with the conventional method, the yield of the maillard peptide is increased by 17-28 percent. The flavor peptide produced by adopting the method has shallow color and luster, and strong, mellow and full aroma of meat and can be applied to meat seasoning products as an addictive, and the problems that the use of the cysteine results in reduction in color and luster, increase in the aroma of the meat but decrease in the yield of the maillard peptide are effectively solved.

Description

technical field [0001] The invention relates to a method for increasing the yield of Maillard peptide through enzyme cross-linking, which belongs to the field of food additives. Background technique [0002] There are a large number of research reports on the use of enzymatic cross-linking of proteins, which can cause covalent cross-linking between proteins to form polymers, which can improve the functional properties of food, such as thermal stability, emulsification, gel properties, water retention, and fluidity. variable properties, etc. Peptides are similar to proteins in that they are compounds made of amino acids joined by peptide bonds. Plant protein peptide contains a small amount of free amino acids and most of short peptides. It is a pure natural food ingredient that can bring different flavor characteristics to food, and is also a good raw material for flavor enhancers. Therefore, the use of enzymes to cross-link plant protein peptides, thereby increasing the co...

AI Technical Summary

Problems solved by technology

Maillard peptide of 1000-5000Da has the effect of enhancing the mellow taste, and its content determines the strength of the flavor enhancement effect of the product, but the addition of cysteine ​​reduces the content of Maillard peptide in the product to a certain extent , which weakens the mellowness of the final product and limits the application of flavor peptide products in meat condiments