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Shellfish flavor peptide and preparation method thereof

A shellfish and taste peptide technology, which is applied in the field of shellfish taste peptide and its preparation, can solve the problems of taste peptide quality decline, poor thermal stability, protein nutritional value and safety reduction, etc., to achieve strong penetration, The aftertaste is mellow and the taste is soft

Inactive Publication Date: 2012-11-28
GUANGDONG SHINYEE MARINE BIOLOGY ENG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Based on this, it is necessary to provide a shellfish flavor peptide and its preparation for the problems of poor thermal stability of shellfish protein, quality degradation of taste peptide caused by denatured protein, and reduction of protein nutritional value and safety caused by high-temperature glycosylation method

Method used

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  • Shellfish flavor peptide and preparation method thereof
  • Shellfish flavor peptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Raw materials: Pinctada martensii 80g;

[0028] step:

[0029] (1) Pretreatment: clean and drain the Pinctada martensii, beat in a high-speed beater to obtain meat pulp;

[0030] (2) Rinse and filter: the meat slurry is rinsed 3 times with 30mmol / L NaCl solution, and filtered to obtain shellfish protein;

[0031] (3) Glycosylation reaction: Disperse the above-mentioned shellfish protein in the NaCl solution of 30mmol / L, so that the final concentration of the shellfish protein is 4mg / ml, and then press the weight ratio of shellfish protein and dextran 2 : 1 Add dextran, freeze-dry after fully mixing to obtain dry powder; dry powder is subjected to dry heat reaction for 72 hours under airtight conditions with a relative humidity (RH) of 50% and a temperature of 30° C. to obtain dextran shellfish protein;

[0032] (4) Controllable enzymatic hydrolysis: mix dextran shellfish protein with water to obtain dextran shellfish protein liquid, the concentration of dextran shellf...

Embodiment 2

[0038] Raw materials: 40g of pearl oyster, 40g of clam meat;

[0039] step:

[0040] (1) Pretreatment: wash and drain the Pinctada martensii and river clams, and beat them in a high-speed beater to obtain meat pulp;

[0041] (2) Rinse and filter: the meat slurry is rinsed 3 times with 50mmol / L NaCl solution, and filtered to obtain shellfish protein;

[0042] (3) Glycosylation reaction: the above-mentioned shellfish protein is dispersed in the NaCl solution of 50mmol / L, so that the final concentration of shellfish protein is 6mg / ml, and the proportioning by weight of shellfish protein and dextran is 3: 1. Add dextran, mix thoroughly and then freeze-dry to obtain dry powder; the dry powder is subjected to dry heat reaction for 96 hours under airtight conditions with a RH of 65% and a temperature of 40°C to obtain dextran shellfish protein;

[0043](4) Controllable enzymatic hydrolysis: mix dextran shellfish protein with water to obtain dextran shellfish protein liquid, the con...

Embodiment 3

[0049] Raw materials: clam meat 60g;

[0050] step:

[0051] (1) Pretreatment: wash and drain the clam meat, beat it in a high-speed beater to obtain meat pulp;

[0052] (2) Rinse and filter: the meat slurry is rinsed 3 times with 40mmol / L NaCl solution, and filtered to obtain shellfish protein;

[0053] (3) Glycosylation reaction: the above-mentioned shellfish protein is dispersed in the NaCl solution of 40mmol / L, so that the final concentration of the shellfish protein is 5mg / ml, and the proportioning by weight of shellfish protein and dextran is 2: 1. Add dextran, mix thoroughly and then freeze-dry to obtain dry powder; the dry powder is subjected to dry heat reaction for 84 hours under airtight conditions with RH of 60% and temperature of 35°C to obtain dextran shellfish protein;

[0054] (4) Controllable enzymatic hydrolysis: mix dextran shellfish protein with water to obtain dextran shellfish protein liquid, the concentration of dextran shellfish protein is 40wt%, adju...

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Abstract

The invention discloses a shellfish flavor peptide and a preparation method thereof. The method comprises the following steps: using pinctada martensii and Corbicula fluminea as raw materials, and beating; rinsing by using a NaCl solution and filtering to obtain protein; conducting glycosylation: dispersing the protein into the NaCl solution to let the protein uniformly mix with glucan in a proper weight ratio, then conducting freeze drying and dry heating to obtain glucan shellfish protein; conducting enzymatic hydrolysis: adding water in the glucan shellfish protein, adjusting the pH value and the temperature, adding papain and composite protease to conduct enzymatic hydrolysis, after completing the enzymatic hydrolysis, killing enzyme to obtain an enzymoiysis product; carrying out centrifugal filtration on the enzymoiysis product to obtain an enzymatic hydrolysis solution; fermenting to remove fishy smell: carrying out autoclaved sterilization on the enzymatic hydrolysis solution, cooling, inoculating lactic acid bacteria, fermenting to obtain a broth; carrying out ultrafiltration on the broth by using a 5000Da ultrafilter membrane and drying to obtain the flavor peptide. The shellfish flavor peptide prepared by the invention has rich nutrients on the basis of keeping the original taste and guarantees the food safety.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a shellfish taste-presenting peptide and a preparation method thereof. Background technique [0002] Shellfish protein contains rich types of essential amino acids and balanced nutrition. It is an aquatic protein with high protein, high trace elements, high iron, high calcium and low fat. It has the irreplaceable superiority of terrestrial protein resources. The shellfish flavor peptide prepared by using the shellfish protein has high nutritional value, strong and strong umami taste, soft and full mouthfeel, mellow aftertaste and strong penetration. However, the current research results at home and abroad show that due to the poor thermal stability of shellfish protein, protein denaturation is prone to occur under high temperature conditions, which leads to the decline in the quality of nutrition, umami taste, and mouthfeel of shellfish prepared by it. Limit the preparation of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/23A23L1/33A23L27/20A23L17/40A23L27/24
Inventor 林锦何王炎冰任增超潘大兴
Owner GUANGDONG SHINYEE MARINE BIOLOGY ENG CORP
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