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Sweet peptide gamma-L-Glu-gamma-L-Glu-gamma-L-Glu-D-Val and preparation method and application thereof

A technology of -l-glu-d-val, peptide γ, applied to sweet peptide γ-L-Glu-γ-L-Glu-γ-L-Glu-D-Val and its preparation method and application field, It can solve the problems of differences in taste characteristics, not yet seen, and little mention of taste characteristics, and achieve good stability, increase or sweetness, and improve the effect of sweetness

Inactive Publication Date: 2018-11-02
GUANGDONG POLYTECHNIC OF ENVIRONMENTAL PROTECTION ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

GSH is a well-known small molecular peptide with various physiological functions, but little is mentioned about its taste properties. In fact, the current research on this type of γ-glutamyl peptide mainly focuses on L D-type amino acids, little resea

Method used

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  • Sweet peptide gamma-L-Glu-gamma-L-Glu-gamma-L-Glu-D-Val and preparation method and application thereof
  • Sweet peptide gamma-L-Glu-gamma-L-Glu-gamma-L-Glu-D-Val and preparation method and application thereof
  • Sweet peptide gamma-L-Glu-gamma-L-Glu-gamma-L-Glu-D-Val and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Dissolve 300mM glutamine and 300mM valine in 100g water, adjust the pH value of the solution to 10.0 with 10 mol / l sodium hydroxide solution, add 0.4g glutaminase (Japan Amano Co., Ltd., the activity is 100GTU / g) React at 37°C for 12 hours, then adjust the pH to 7.0 with 4 mol / 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 .

[0025] Depend on figure 1 It can be seen that after the reaction, the sweetness and umami taste of the reaction solution are significantly improved. It shows that the substance of the reaction solution has changed and has a sweet taste. In order to further confirm the change of substances, the reaction solution was used for high performance liquid chromatography to determine the product.

[0026] Quantitative analysis of HPLC liquid relative to the reaction product: Ana...

Embodiment 2

[0032] Add 0.01 g of purified γ-L-Glu-γ-L-Glu-γ-L-Glu-D-Val to black coffee solution or black tea containing an appropriate amount of sugar-free milk powder, and perform sensory evaluation of the product. The sensory evaluation experiment consisted of 7 males and 9 females aged 30-41 with sensory evaluation experience. The sensory evaluation results are shown in Figure 5 a and Figure 5b . Depend on Figure 5a It can be seen that when this sweet peptide is added to black coffee containing milk powder, compared with the blank group, the sweetness of the solution is significantly increased, and the bitterness and sourness are significantly reduced, which shows that this sweet peptide produces coffee mates similar to sucrose. The effect is to give black coffee a sweet taste. Such as Figure 5b , for black tea, after adding sweet peptides, it has a taste similar to milk tea, with increased sweetness and silky feeling. Judging from these two applications, this sweet peptide can...

Embodiment 3

[0034]Inoculate Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) SWJS22 (General Microbiology Center of China Microbiological Culture Collection Management Committee, preservation number 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), 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.

[0035] Dissolve 600mM glutamine and 300mM valine in 100g water, adjust the pH of the solution to 9.0 respectively, add 1g of crude enzyme solution, react at 40°C for 12h, adjust the pH to 7.0 with 4 mol / L hydrochloric acid, Inactivate the enzyme at 90°C for 10 min to obtain a reaction solution of γ-L-Glu-γ-L-Glu-γ-L-Glu-D-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 a sweet peptide gamma-L-Glu-gamma-L-Glu-gamma-L-Glu-D-Val and a preparation method and application thereof. The preparation method specifically comprises the following steps: mixing L-glutamine with D-valine and dissolving the mixture in water; adding glutaminase or gamma-glutamine transpeptidase which is 0.001-0.4%(w/w) of the mass of the solution; adjusting the pH of thesolution with a 10 mol/l sodium hydroxide solution to 8.0-10.0; carrying out reaction for 3-12 hours at 25-50 DEG C; then adjusting the pH back to 6-7 with 4 mol/L hydrochloric acid; and carrying outenzyme deactivation for 10 min at 90 DEG C. The gamma-glutamine peptide (gamma-L-Glu-gamma-L-Glu-gamma-L-Glu-D-Val) prepared by the method has good stability, has a natural sweet waste like saccharose, and can increase or improve the sweetness of food if being applied to the food.

Description

technical field [0001] The invention relates to a peptide with a taste effect and a preparation method thereof, in particular to a sweet taste peptide γ-L-Glu-γ-L-Glu-γ-L-Glu-D-Val and a preparation method and application thereof. Background technique [0002] Taste peptides are one of the important taste substances and flavor precursors. According to their different taste properties, they can be divided into sweet peptides, bitter peptides, sour peptides, salty peptides and umami peptides. Taste peptides with definite sequences of bitter, umami, sour, salty, sweet, etc. were isolated and identified from various foods such as cheese, wine, and meat successively. Since the discovery of the sweetness of L-aspartame-L-phenylalanine methyl ester, a large number of aspartame dipeptide, tripeptide, tetrapeptide and pentapeptide analogues have been synthesized for the purpose of extending sweetness. Types of flavor peptides. [0003] γ-Glutamyl peptide widely exists in a variety ...

Claims

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Application Information

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IPC IPC(8): C07K5/02C12P21/02A23L27/30
CPCC07K5/0205A23L27/31A23V2002/00C12P21/02A23V2200/16A23V2250/55
Inventor 张少敏沈会平李源
Owner GUANGDONG POLYTECHNIC OF ENVIRONMENTAL PROTECTION ENG
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