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Preparation method and application of meat taste peptide

A meaty and deamidated technology, applied in vegetable protein processing and other directions, can solve the problems of high cost, low solubility and poor dispersion performance of enzyme preparations, and achieve the effect of high protein utilization and good solubility

Inactive Publication Date: 2013-03-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong hydrophobicity of wheat gluten molecules, poor dispersion performance in water, that is, low solubility, its functional properties cannot compete with other proteins, which limits its application range, and leads to low enzymatic hydrolysis efficiency and high enzyme preparation costs

Method used

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  • Preparation method and application of meat taste peptide
  • Preparation method and application of meat taste peptide
  • Preparation method and application of meat taste peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Wheat gluten protein powder and 9 times the mass ratio of water are prepared into a wheat gluten protein mixture, and succinic acid (accounting for 1% of the volume of the mixture) is used to deamidate it under 110oC humid heat for 1 hour, and the deamidation degree is 30 % wheat gluten protein suspension; add 0.3% acid protease based on the mass of wheat gluten protein powder, enzymolyze at 50°C for 30h, the degree of hydrolysis is 12.6%, and the protein recovery rate reaches 90%; inactivate the enzyme at 95°C for 15min, 8000r / m centrifugation for 20 minutes, the supernatant was passed through a 10,000Da ultrafiltration membrane to remove macromolecular polypeptides and proteins, concentrated and spray-dried into powder to obtain meat-flavored peptides, and the yield of meat-flavored peptides reached 80%.

Embodiment 2

[0039] Wheat gluten protein powder and 7 times the mass ratio of water are prepared into a wheat gluten protein mixture, which is placed in a water bath shaker at 50 oC for 20 hours with hydrochloric acid (accounting for 2% of the volume of the mixture) for deamidation treatment to obtain deamidation Wheat gluten protein suspension with a concentration of 35%; add 0.2% acid protease based on the mass of wheat gluten protein powder, enzymatically hydrolyze at 45°C for 24 hours, the degree of hydrolysis reaches 13%, and the protein recovery rate reaches 90%; Enzyme is inactivated at 85°C Centrifuge at 10,000r / m for 30min for 10min, pass the supernatant through a 10,000Da ultrafiltration membrane to remove macromolecular polypeptides and proteins, concentrate, spray and dry it into powder to obtain the meat-flavored peptide, and the yield of the meat-flavored peptide is about 81%.

Embodiment 3

[0041] Carry out in the same manner as in Embodiment 2, except that the hydrolyzate of deamidated wheat gluten protein is obtained by enzymatic hydrolysis at 55°C for 24 hours, the degree of hydrolysis is increased to 14.5%, the protein utilization rate reaches about 92%, and the peptide yield rate reaches About 85%, and the enzymatic hydrolyzate has typical meat flavor characteristics.

[0042] Table 3 is the sensory evaluation result of meat flavor peptide in embodiment 3

[0043] Table 3 Statistics of sensory evaluation results of meat-flavored peptides in Example 3

[0044]

[0045] Get the fuzzy relationship matrix from the above table R = 0.6 0.4 0 0 0.4 0.3 0.3 ...

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Abstract

The invention relates to a preparation method and an application of a meat taste peptide. The method comprises the following steps: carry outing deamidation modification of wheat gluten proteins by an organic acid or an inorganic acid to the deamidation degree of 30-50%, carrying out enzymatic hydrolysis of the deamidated wheat gluten proteins by an acidic protease to the hydrolysis degree reaching 10-15%, centrifuging, filtering by an ultrafilter membrane, concentrating, and carrying out spray drying to obtain the meat taste peptide. The protein recovery rate of the method reaches above 90%, and the obtained meat taste peptide can be dissolved in 20% brine and has a typical meat taste, so the meat taste peptide can be widely applied in sausage products, instant soup stocks, meat cans and instant foods, and can improve the vegetable protein utilization rate and the food quality.

Description

technical field [0001] The invention relates to a preparation method and application of a meat-flavored peptide, belonging to the field of food biotechnology. Background technique [0002] "Food is the most important thing for the people, and taste is the first priority for food." There are various flavors of food, including sour, sweet, bitter, spicy, spicy, fresh, etc. It is the chemical induction presented by food ingredients stimulating the taste bud cells on the surface of the tongue. Taste peptides refer to oligopeptides with a molecular weight less than 5000u that are extracted from food or synthesized from amino acids and have a certain contribution to food flavor, including characteristic taste peptides and flavor precursor peptides. Taste peptides are found in a variety of foods, including meat, fruits, and vegetables, and are important for the flavor of both processed and unprocessed foods. Taste peptides can not only produce characteristic taste, but also parti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/18
Inventor 崔春赵谋明胡庆玲任娇艳尹文颖
Owner SOUTH CHINA UNIV OF TECH
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