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Maillard flavor peptide with anti-oxidation function and preparation method thereof

A flavor peptide and anti-oxidation technology, which is applied in the field of Maillard flavor peptide and its preparation, can solve the problem of Maillard peptide anti-oxidation, deterioration of Maillard peptide flavor characteristics, and loss of flavor enhancement when reaction temperature rises and reaction time Function and other issues, to achieve the effect of excellent potato characteristic flavor, increase additional functions, and broaden the scope of research and application

Inactive Publication Date: 2019-08-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to the existing in vitro antioxidant assay results of Maillarde peptide, it is generally found that the increase of reaction temperature and the prolongation of reaction time are conducive to the enhancement of Maillarde peptide antioxidant activity, so high antioxidant Maillard peptide Peptides often have problems with high temperature or long time response
However, too high reaction temperature and too long reaction time will lead to the deterioration of the flavor characteristics of Maillard peptide, making it lose the most basic and important flavor enhancement function
Because these two functional properties are difficult to have at the same time, the application of Maillard peptide in food is limited to a certain extent.

Method used

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  • Maillard flavor peptide with anti-oxidation function and preparation method thereof
  • Maillard flavor peptide with anti-oxidation function and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041]Weigh 30g of zein peptide with a mass concentration of 10%, add 0.27g and 0.03g of methionine and cysteine ​​respectively (that is, the ratio of the two is 9:1), stir to dissolve it completely, and then add 0.45g of wood sugar. After quickly adjusting the pH to 7.4 with 6mol / L NaOH solution, transfer it to a Maillard reaction bottle with a magnetic stirring rotor, and tighten the bottle cap wrapped with a raw material tape, and place it in an oil bath at a predetermined temperature of 105°C. After reacting for 90 minutes, the reaction was rapidly cooled in an ice bath to terminate the reaction, and freeze-dried to obtain Maillard flavor peptide a.

[0042] Add the prepared Maillard flavor peptide and table salt into water, and the mass fraction of both is 25%, which is the Maillard flavor peptide product A.

Embodiment 2

[0044] Weigh 30g of zein peptide with a mass concentration of 10%, add 0.26g and 0.04g of methionine and cysteine ​​respectively (that is, the ratio of the two is 6.5:1), stir to dissolve it completely, and then add 0.45g of wood sugar. After quickly adjusting the pH to 7.4 with 6mol / L NaOH solution, transfer it to a Maillard reaction bottle with a magnetic stirring rotor, and tighten the bottle cap wrapped with a raw material tape, and place it in an oil bath at a predetermined temperature of 105°C. After reacting for 90 minutes, the reaction was rapidly cooled in an ice bath to terminate the reaction, and freeze-dried to obtain Maillard flavor peptide b.

[0045] Add the prepared Maillard flavor peptide and table salt into water, and the mass fraction of both is 25%, which is the Maillard flavor peptide product B.

Embodiment 3

[0046] The application of embodiment 3 baked potato slices

[0047] Peel the potatoes and cut them into thin slices of about 3mm, soak them in water to remove the starch, take them out, wipe off the water on both sides with absorbent paper, brush the right amount of cooking oil on both sides, set the oven at 180°C, preheat for 10 minutes, and then Put the potato slices in the oven and bake for 15 minutes. After the baking is finished, the Maillard-flavored peptide products A and B prepared in Examples 1 and 2 are sprayed evenly on the surface of the potato chips in equal amounts immediately according to 0.5% of the mass of the baked potato chips. Descriptive sensory evaluation was performed after natural cooling.

[0048] The results showed that, compared with the blank control group without Maillard flavor peptide, the potato chips added with Maillard flavor peptide Product A had a more prominent roasted potato flavor, slightly meaty flavor, and a stronger roasted aroma. Po...

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Abstract

The invention discloses a Maillard flavor peptide with an anti-oxidation function and a preparation method thereof, and belongs to the field of food additives. Zein peptide, methionine, cysteine and xylose are used as raw materials to prepare the Maillard flavor peptide having both potato flavor enhancement and anti-oxidation functions based on a Maillard reaction technology. The ratio of amino acid is regulated, so that the prepared Maillard peptides is different in flavor, and can be used as a safe, efficient and multifunctional food additive for partially replacing chemically synthesized antioxidants in food while enhancing the flavor characteristic of the food; the additional functions of Maillard reaction products in the conventional sense are added, and the research and application range of the Maillard flavor peptide in the food additive field is broadened.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a Maillard flavor peptide with antioxidant function and a preparation method thereof. Background technique [0002] The potato and its products play an important role in improving human health and nutrition. Potato products and potato-flavored snack foods are also popular among consumers, but in the process of potato processing (baking, boiling, grilling, frying and microwave, etc.), the loss of its flavor substances is unavoidable. , Therefore, there is a need to enhance the flavor of potato products with a potato-flavored product, or to provide other products with a potato flavor. [0003] The Maillard reaction is a non-enzymatic reaction between amino compounds and carbonyl compounds in food. The resulting reaction products contain various volatile aroma substances, non-volatile taste substances, and brown polymers. As a result, it can impart a unique aroma, taste a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L29/00C07K1/00C12P21/06
CPCA23L27/21A23L29/055C07K1/00C12P21/06
Inventor 夏书芹周烨张晓鸣于静洋
Owner JIANGNAN UNIV
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