Anti-oxygenation maillard flavor peptides and method for preparing same

A technology of anti-oxidation and taste peptide, applied in the field of food science, can solve problems such as fishy smell and deep color, and achieve the effect of enhancing umami, simple process and strong anti-oxidation effect

Inactive Publication Date: 2011-11-02
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many studies on the preparation of seasonings from aquatic waste, most of them are directly hydrolyzed to the raw materials, and the hydrolyzate or the concentrated dried product of the hydrolyzate is used as the final product, which has a deep color and a fishy smell, which has great limitations on product development.

Method used

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  • Anti-oxygenation maillard flavor peptides and method for preparing same
  • Anti-oxygenation maillard flavor peptides and method for preparing same
  • Anti-oxygenation maillard flavor peptides and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Raw material pretreatment: Accurately weigh 0.5 kg of tilapia skin, wash and mince, add 5 L of 0.05 mol / L NaOH solution to soak for 30 min, and wash with water until neutral. Then add 5L of 0.2% sulfuric acid solution to soak for 30min, wash with water until neutral, finally add 5L of water, extract at 50°C overnight, centrifuge at 5,000×g for 20min, and the supernatant is collagen extract;

[0021] (2) Controllable enzymatic hydrolysis of collagen: take collagen extract, concentrate, adjust its concentration to 10%, adjust its pH to 8.0 with 1mol / L NaOH solution, heat to 50°C, add collagen 0.5% by weight Protease and 1% alkaline protease, hydrolyze at constant temperature, monitor the degree of hydrolysis, when the degree of hydrolysis is about 20%, heat the hydrolyzate to 90°C, keep it for 10 minutes to kill the enzyme, after cooling, centrifuge at 5,000×g for 15 minutes, collect the supernatant, The supernatant is an enzymatic hydrolysis solution;

[0022] (3) U...

Embodiment 2

[0025] (1) Raw material pretreatment: Accurately weigh 0.5kg of cod skin, wash and mince, add 2.5L of 0.1mol / L NaOH solution to soak for 10min, and wash with water until neutral. Then add 2.5L of 0.5% sulfuric acid solution to soak for 10min, wash with water until neutral, finally add 2.5L of water, extract overnight at 70°C, centrifuge at 5,000×g for 20min, collect the supernatant, which is the collagen extract;

[0026] (2) Controllable enzymatic hydrolysis of collagen: Concentrate the collagen extract, adjust its concentration to 1%, adjust its pH to 8.0 with 1mol / L NaOH solution, heat to 45°C, add 2% of collagen weight alkali Protease, constant temperature hydrolysis, monitor the degree of hydrolysis, when the degree of hydrolysis is about 23%, heat the hydrolyzate to 90°C, keep it for 10 minutes to inactivate the enzyme, after cooling, centrifuge at 5,000×g for 15 minutes, collect the supernatant, which is the enzyme Solution;

[0027] (3) Ultrafiltration enrichment of 1...

Embodiment 3

[0030] (1) Raw material pretreatment: Accurately weigh 0.5kg of dace skin, wash and mince, add 7.5L of 0.01mol / L NaOH solution to soak for 60min, and wash with water until neutral. Then add 7.5L of 0.05% sulfuric acid solution to soak for 60min, wash with water until neutral, finally add 7.5L of water, extract overnight at 30°C, centrifuge at 5,000×g for 20min, collect the supernatant, which is the collagen extract;

[0031] (2) Controllable enzymatic hydrolysis of collagen: Concentrate the collagen extract, adjust its concentration to 15%, adjust its pH to 7.0 with 1mol / L NaOH solution, heat to 55°C, add trypsin with 1% collagen weight , constant temperature hydrolysis, monitor the degree of hydrolysis, when the degree of hydrolysis is about 17%, raise the temperature of the hydrolyzate to 90°C, keep it for 10min to inactivate the enzyme, after cooling, centrifuge at 5,000×g for 15min, collect the supernatant, which is the enzymatic hydrolyzate ;

[0032] (3) Ultrafiltration...

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Abstract

The invention discloses anti-oxygenation maillard flavor peptides and a method for preparing the same. The anti-oxygenation maillard flavor peptides are prepared by using fish skin, which is waste from the processing of various fishes as a raw material and by the steps of pre-treatment, controlled enzymolysis, ultrafiltration, maillard reaction, ultrafiltration, drying and the like. The molecularweight range of the prepared maillard flavor peptides is between 1,000 and 5,000Da and the peptide content in the maillard flavor peptides is more than or equal to 90 percent. Tests indicates that the maillard flavor peptides prepared by the method can obviously improve delicate flavor, plumpness and delayed permeation property; simultaneously, the maillard flavor peptides are high in anti-oxygenation, and the oxidation resisting activity of the maillard flavor peptides is equal to commercial edible antioxidants; and the maillard flavor peptides not only obviously improve the delicate flavor,but also contain health-care ingredients, and is a novel natural and healthy flavor-development base material for flavorings.

Description

technical field [0001] The invention relates to the field of food science, in particular to a Maillard reaction-type taste-presenting peptide with antioxidative effect and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, healthy and delicious foods have become people's fashionable pursuit of food. This requires the condiment market to continuously innovate in terms of raw materials and technology to produce products that meet the needs of consumers. At present, my country's seasoning industry obviously lacks innovation in these aspects, and most of the high-end seasoning products are produced in Japan, South Korea and other countries. [0003] At present, high-grade seasonings are compound seasonings rich in taste peptides. Peptides play a vital role in the flavor of seasonings, and their flavor characteristics have been reported. Glutamic acid-rich oligopeptides have umami taste, and 500-1,000Da whea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/221A23L1/29A23L27/10A23L27/20A23L33/00
Inventor 孙丽平曹建新周志宏庄永亮
Owner KUNMING UNIV OF SCI & TECH
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