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

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

Inactive Publication Date: 2017-12-01
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] So far, there is no report th...

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 T3 5μm 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]Add 0.01% (g / g) γ-glu-γ-glu-γ-glu-val soy sauce to evaluate the change of its taste characteristics. Among them, the soy sauce is commercially available Haitian Gold Label soy sauce. 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 5 . Depend on Figure 5 It can be seen that the soy sauce with 0.01g% γ-glu-γ-glu-γ-glu-val can significantly improve its umami taste and kokumi taste.

[0038] It can be seen from Table 3 that γ-glu-γ-glu-γ-glu-val and lactic acid have a strong taste interaction, adding MSG and lactic acid can significantly reduce the two γ-glu-γ-glu-γ-glu The -val stimulus presents a taste threshold.

[0039] table 3

[0040]

[0041] a: sour taste (mg / L), b: thick taste. The pH value of the solution is adjusted to 6.5

Embodiment 3

[0043] Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) SWJS22 (General Microbiology Center of China Microbiological Culture Collection Management Committee, preservation number is CGMCCNo.8425) was inoculated in the fermentation medium with an inoculum of 1% (the composition of the fermentation medium was: 4% Soybean meal, 2% bran, 2% corn flour), fermented 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.

[0044] 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 min to obtain a reaction solution containing γ-glu-γ-glu-γ-glu-val. Using XSelect HSS T3 5μm 4.6x 250mm analytical column, mobile phase A is 0.1% (V / V) formic acid-water solution...

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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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IPC IPC(8): A23L27/21A23L27/22
Inventor 崔春相欢
Owner SOUTH CHINA UNIV OF TECH
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