Strong-taste peptide, strong-taste endowing agent, seasoning and preparation method of strong-taste peptide

A technology of savory peptides and seasonings, applied in the field of γ-glutamyl peptides with savory taste and its preparation, can solve problems that have not yet been seen

Inactive Publication Date: 2017-09-01
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] So far, there is no report that γ-Glu-γ-Glu-γ-Glu-γ-Glu-val has a strong taste

Method used

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  • Strong-taste peptide, strong-taste endowing agent, seasoning and preparation method of strong-taste peptide
  • Strong-taste peptide, strong-taste endowing agent, seasoning and preparation method of strong-taste peptide
  • Strong-taste peptide, strong-taste endowing agent, seasoning and preparation method of strong-taste peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Dissolve 300mM glutamine and 300mM valine in 100g water, adjust the pH value of the solution to 10.0, add 0.4g glutaminase (Japan Amano Co., Ltd., the activity is 100GTU / g), react at 37°C for 12h, Finally, adjust the pH to 7.0 with 4mol / L hydrochloric acid, inactivate the enzyme at 90°C for 10 minutes, and perform sensory evaluation on the taste characteristics of the product. The taste characteristics before and after the reaction are as follows: figure 1 .

[0028] Depend on figure 1 It can be seen that after the reaction, the kokumi, umami and salty taste of the reaction solution are all significantly improved.

[0029] Quantitative analysis of HPLC liquid relative to the reaction product: analytical column: XSelect HSS T35μm 4.6x 250mm; mobile phase: A solution: 0.1% (V / V) formic acid-water solution; B solution: 0.1% (V / V) formic acid-acetonitrile solution ; Column temperature: 40°C, flow rate: 1mL / min. The injection volume is 10 μL. Its liquid chromatogram is s...

Embodiment 2

[0037] Put the chicken breast and beef into 15 times the weight of water respectively, boil and keep warm for 25 minutes, freeze to remove the fat in the soup surface, and filter to obtain chicken soup and beef soup. Add 0.5% of the soup mass (% is based on the soup mass, the same below) of salt, add 0.01% γ-glu-γ-glu-γ-glu-γ-glu-val to the chicken soup and beef soup, and evaluate its taste Characteristics change. The sensory evaluation experiment consisted of 7 males and 9 females aged 30-41 with sensory evaluation experience. The sensory evaluation results are as follows: Figure 5a-Figure 5b .

[0038] Depend on Figures 5a-5b It can be seen that adding 0.01% γ-glu-γ-glu-γ-glu-γ-glu-val to chicken soup and beef soup can significantly improve the umami and kokumi taste.

[0039] It can be seen from Table 3 that γ-γ-glu-γ-glu-γ-glu-γ-glu-val and lactic acid have a strong taste interaction, adding MSG and lactic acid can significantly reduce the γ-glu-γ-glu Stimulation of ...

Embodiment 3

[0044] Inoculate Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) SWJS22 (General Microorganism Center of China Microbiological Culture Collection Management Committee, preservation number is CGMCC No.8425) with 1% inoculum in the fermentation medium (the composition of the fermentation medium is: 4 % soybean meal, 2% bran, 2% corn flour), ferment and cultivate at 37-39°C for 30h. The fermentation broth was centrifuged at 4°C and 10,000 r / min at high speed for 10 minutes, and the supernatant was filtered to obtain the crude glutaminase enzyme solution.

[0045] Dissolve 600mM glutamine and 300mM valine in 100g water, adjust the pH of the solution to 9.0, add 1g of crude enzyme solution, react at 40°C for 12h, adjust the pH to 7.0 with 4mol / L hydrochloric acid, 90 Inactivate the enzyme at ℃ for 10 minutes to obtain the reaction solution of γ-glu-γ-glu-γ-glu-γ-glu-val. XSelect HSS T3 5μm 4.6x250mm analytical column is used, mobile phase A is 0.1% (V / V) formic acid-water ...

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Abstract

The invention discloses strong-taste peptide, a strong-taste endowing agent, seasoning and a preparation method of the strong-taste peptide. The strong-taste peptide (gamma-Glu-gamma-Glu-gamma-Glu-gamma-Glu-val) disclosed by the invention has favorable stability, and can significantly improve the strong taste of foods particularly condiments under the concentration of 20-100mg/kg. The preparation method comprises the specific preparation steps of mixing glutamine with valine to obtain a mixture, dissolving the mixture in water to obtain a solution, adding glutaminase of which the mass is 0.001-0.4%(w/w) of that of the solution or gamma-glutamyl transpeptidase of which the mass is 0.001-0.4%(w/w) of that of the solution, regulating the pH of the solution to be 8.0-10.0 with a 10mol/l sodium hydroxide solution, performing a reaction at 25-50 DEG C for 3-12 hours, then regulating the pH of the solution back to be 6-7 with 4 mol/l hydrochloric acid, and performing enzyme deactivation at 90 DEG C for 10min.

Description

technical field [0001] The invention relates to a peptide with a taste effect and a preparation method thereof, in particular to a gamma-glutamyl peptide with kokumi and a preparation method thereof. Background technique [0002] γ-glutamyl peptide is widely stored in a variety of animals, plants and fermented foods, and is a safe, natural and safe food ingredient. The primary structure of common glutathione is γ-Glu-Cys-Gly, which is a typical γ-glutamyl peptide. Modern studies have shown that γ-glutamyl peptides are related to the metabolic activities and physiological functions of organisms. In addition, most γ-glutamyl peptides have the functions of calming and decompression, relieving fatigue, anti-cancer and detoxification, complexing heavy metal ions, and maintaining cell metal ions Physiological functions such as balance. [0003] In recent years, it has been found that γ-glutamyl peptide also has strong taste properties. In 2002, Japan Ajinomoto Co., Ltd. disclos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/22C07K7/02
CPCA23L27/21A23L27/22C07K7/02
Inventor 崔春胡志顺
Owner SOUTH CHINA UNIV OF TECH
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