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Novel umami oligopeptide as well as preparation method and application thereof

An umami-flavored oligopeptide and oligopeptide technology, applied in biochemical equipment and methods, microorganism-based methods, peptides, etc., can solve the problems of insufficient flavor of umami-flavored peptides, inability to meet extensive needs in the field of food processing, and high production costs , to achieve the effect of improving taste application

Pending Publication Date: 2022-03-15
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Umami peptides extracted from meat, grains, or fungi using traditional methods are often tasteless and expensive to produce, and cannot meet the wide range of needs in the food processing field

Method used

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  • Novel umami oligopeptide as well as preparation method and application thereof
  • Novel umami oligopeptide as well as preparation method and application thereof
  • Novel umami oligopeptide as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Example 1 Application of halophilic Tetradendococcus SNTH-1 in the production of umami peptides by fermentation

[0063] 1. Strain activation:

[0064] Take 1 portion of the preserved Tetragenococcus shalophilus SNTH-1 strain from the -80°C ultra-low temperature refrigerator, and inoculate it in 50 mL of MRS with 1% (v / v) inoculation amount after melting the ice medium, adjust the pH value to 8.3, and shake the flask for 40 hours at 37°C. When the strain grows to the end of the logarithmic growth phase, take 0.5mL of fermentation broth and repeatedly inoculate it in 50mL of MRS medium to obtain activated Halotetradendococcus SNTH-1 strain;

[0065] 2. Seed solution culture:

[0066] Inoculate the above-mentioned activated bacterial liquid into a 5L fermenter with 3L of enriched medium, at a temperature of 37°C, a rotation speed of 200rpm, an air flow ratio of 1:0.5, and a tank pressure of 0.1kg / cm 2 Cultivate 24h under the condition of obtaining seed liquid;

[0067...

Embodiment 2

[0080] Example 2 Extraction and Purification of Umami Peptides Produced by Tetradynococcus halophilus SNTH-1

[0081] 1. Ethanol classification:

[0082] (1) Get the fermented liquid of halophilic Tetradendococcus SNTH-1 described in 200mL embodiment 1, concentrate to 100mL, then add 67mL edible grade dehydrated alcohol to the fermented liquid after the concentration then stir at room temperature for 30min and centrifuge (8000g, 30min ), to obtain precipitate E1 and supernatant 1;

[0083] (2) Freeze-dry the precipitate E1 to obtain the fraction extracted with 40% ethanol; mix the supernatant 1 with 80mL ethanol to make a solution with a final ethanol concentration of 60%, stir at room temperature for 30min and centrifuge (8000g, 15min) , to obtain precipitate E2 and supernatant 2;

[0084] (3) Get the precipitate E2 to freeze-dry to obtain the component extracted by 60% ethanol; add 200mL ethanol to the supernatant 2 and mix to form a solution with a final ethanol concentra...

Embodiment 3

[0112] Example 3 Identification, Synthesis and Evaluation of Umami Peptides Produced by Halo-tetradendococcus SNTH-1

[0113] 1. UPLC-ESI-MS / MS sequence analysis and identification:

[0114] The umami component G-A-2-II separated by RP-HPLC in Example 2 was used for amino acid sequence analysis.

[0115] The specific method is as follows:

[0116] The A solution used in the liquid phase is 0.1% formic acid aqueous solution, and the B solution is 0.1% formic acid acetonitrile aqueous solution (acetonitrile is 84%). A liquid chromatography column (0.15mm*150mm, RP-C18, Column Technology Inc.) was equilibrated with 95% liquid A, and the sample was loaded onto Zorbax 300SB-C18 peptide traps (Agilent Technologies, Wilmington, DE ), and separated by liquid chromatography column, the relevant liquid phase gradient is set as follows: 0-50min, B liquid linear gradient from 4%-50%; 50-54min, B liquid linear gradient from 50%-100%; 54-60min , Liquid B was maintained at 100%. The prod...

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Abstract

The invention relates to the technical field of functional microorganism screening and food biology, and particularly provides novel delicate flavor oligopeptide as well as a preparation method and application thereof. The umami oligopeptide is separated and extracted from fermentation liquor of tetrastreptococcus halophilus, has strong umami and strong taste extension feeling, has an umami enhancing effect, and can be widely applied to the fields of foods and seasonings.

Description

technical field [0001] The invention relates to the field of functional microorganism screening and food biotechnology, in particular to a novel umami oligopeptide and its preparation method and application. Background technique [0002] Umami peptides are small molecular peptides with umami characteristics extracted from food or synthesized by amino acids, and their molecular weight is usually 150 to 3000 Da. As a new type of umami substance proposed in recent years, umami peptide has good umami effect, processing characteristics, and nutritional value, and has become a research hotspot in food umami science and a key direction in the development of umami taste agents in recent years. widespread attention. [0003] Umami peptides can be used to complement and enhance the overall taste of food, making it more harmonious, soft and rich; it can also be used to synergistically or melarize without affecting other tastes such as sour, sweet, bitter or salty. German reaction, to...

Claims

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Application Information

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IPC IPC(8): C07K5/093C07K5/103C12N1/20C12P21/02A23L27/21C12R1/46
CPCC07K5/0819C07K5/101C12N1/20C12P21/02A23L27/21A23V2002/00C12R2001/46A23V2200/16A23V2250/55Y02P60/87Y02E50/10
Inventor 乌日娜武俊瑞安飞宇曹恺欣赵越赵悦
Owner SHENYANG AGRI UNIV
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