Flavor-enhancing umami tripeptide and derivatives and application thereof

A technology of derivatives and amino acids, which is applied in the field of tripeptide and its derivatives, to achieve the effect of improving meat taste and savory taste, and improving umami taste

Active Publication Date: 2018-10-09
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although scientists started research on umami peptides as early as 1963, the structure-activity relationship and production applications of umami peptides have always been at the forefront due to the limitations of synthesis technology, complex and variable three-dimensional structure, and production. Exploration stage

Method used

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  • Flavor-enhancing umami tripeptide and derivatives and application thereof
  • Flavor-enhancing umami tripeptide and derivatives and application thereof
  • Flavor-enhancing umami tripeptide and derivatives and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The solid-phase synthesis method synthesizes Ser-Phe-Glu polypeptide, comprises the following steps:

[0044] Swell and wash 1 g of dichloro resin, remove the Fmoc protecting group, add amino acid for condensation reaction, repeat the deprotection-condensation process until all amino acids are connected. Cut the resin to obtain the crude peptide Ser-Phe-Glu. Purified by reversed-phase high-performance liquid chromatography to obtain pure polypeptide.

Embodiment 2

[0046] The preparation method of polypeptide Ser-Phe-Glu derivative (formula I), comprises the following steps:

[0047] The N-terminal of Glu is protected by a common protecting group (such as benzyloxyformyl), and a catalyst is added to promote the dehydration and condensation of the C-terminal carboxyl group of Glu and the side-chain carboxyl group to form a ring, and then the protecting group is removed to obtain the dehydrated compound of Glu. Then synthesize the polypeptide derivative I by solid-phase synthesis, swell and wash 1g of dichloro resin, remove the Fmoc protecting group, add the dehydration compound of amino acid and Glu to carry out condensation reaction, repeat the deprotection-condensation process until all the compounds are connected . The resin was cleaved to obtain the crude product of polypeptide derivative I. Purified by reverse-phase high-performance liquid chromatography to obtain pure polypeptide derivative I.

Embodiment 3

[0049] The preparation method of polypeptide Ser-Phe-Glu derivative (formula II), comprises the following steps:

[0050] The pH value of the pure polypeptide (10% solids concentration) system of Example 1 was adjusted to 6.5, and then heated at 110° C. for 90 minutes to obtain the polypeptide derivative II.

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Abstract

The invention discloses a flavor-enhancing umami tripeptide and derivatives and application thereof. A primary amino acid sequence of the tripeptide is Ser-Phe-Glu; a first derivative structural formula of the tripeptide is shown as a formula I, a second derivative chemical formula is shown as a formula II, and the derivatives are thermal reaction products of the tripeptide; third and fourth derivatives of the tripeptide are maillard reaction products namely glycopeptide compounds in structural formulas shown as a formula III and a formula IV. The tripeptide with flavor-enhancing and umami characteristics generates the derivatives with strong flavor-enhancing characteristics under heating or maillard reaction, and adding the derivatives into quick-freeze foods, soy sauce, vinegar, beverages and broth or seasonings can effectively improve umami, mellowness and durability.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a tripeptide with umami and freshness-enhancing effects, derivatives and applications thereof. Background technique [0002] Umami is the fifth important basic taste, which can make people feel happy and is one of the characteristic tastes of Chinese food. There are many substances with umami taste, such as sodium glutamate, sodium 5'-inosinate and sodium 5'-guanylate (I+G), umami peptides, yeast extracts, animal and plant hydrolyzed proteins, succinic acid Disodium, glucopyranoside, etc. But monosodium glutamate, as the first generation umami taste agent, has the defects of easy to cause dry mouth, single taste and the formation of toxic coked sodium glutamate at high temperature. [0003] At present, the fifth-generation umami agents are mainly natural extracts and compound seasonings, and umami peptides and their derivatives, as important components of natural seaso...

Claims

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Application Information

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IPC IPC(8): A23L27/22A23L27/00
CPCA23L27/00A23L27/22
Inventor 赵谋明张佳男苏国万
Owner SOUTH CHINA UNIV OF TECH
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