Polypeptide capable of increasing saline taste, preparation method thereof and salt containing polypeptide

A peptide chain, fluorene methoxycarbonyl technology, applied in the field of natural synthetics, can solve the problems of decreased salty taste, increased bitterness of mixed salt, etc., and achieves the effects of reducing intake, low manufacturing cost, and enhancing perception

Active Publication Date: 2014-06-18
PANASIA OLAUGHLIN BIO TECH WUHAN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, non-sodium salt substitutes have their own problems. For example, potassium chloride has a bitter taste. When the proportion of potassiu...

Method used

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  • Polypeptide capable of increasing saline taste, preparation method thereof and salt containing polypeptide
  • Polypeptide capable of increasing saline taste, preparation method thereof and salt containing polypeptide
  • Polypeptide capable of increasing saline taste, preparation method thereof and salt containing polypeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1: Functional measures experiment of the patented polypeptide (hereinafter referred to as "EGSEA")

[0057] Taking 0.1%, 0.2%, 0.3%, 0.4% and 0.5% saline solutions as references, the salinity of 0.1% saline is set at 5, and the salinity of 0.5% saline is set at 20, and then ten tasters compare the The salty taste of four mixtures of 0.1% saline solution plus 0.1% EGSEA (weight ratio), 0.2% saline solution plus 0.1% EGSEA, 0.3% saline solution plus 0.1% EGSEA and 0.4% saline solution plus 0.1% EGSEA was evaluated. test see attached figure 1 shown. Results: After adding 0.1% EGSEA to 0.2% saline solution, the saltiness of the solution increased, approaching that of 0.3% saline. After adding 0.1% EGSEA to 0.3% saline solution, the saltiness of the solution increases, approaching that of 0.4% saline. After adding 0.1% EGSEA to 0.4% saline solution, the salinity of the solution increases, exceeding that of 0.5% saline. Overall, 0.1% EGSEA has a salt reduction eff...

Embodiment 2

[0058] Embodiment 2: EGSEA is used for reducing salt instant noodles

[0059] 40 ordinary consumers (20 males, 20 females, aged 18-50 years old) participated in the experiment. These tasters had never received any training. For comparison, each consumer sat in a single room and tasted, and each person was provided with The four sample noodles are (1) ordinary instant noodles without salt reduction, (2) 30% salt reduction and adding 0.05% EGSEA; (3) 30% salt reduction and adding 0.1% EGSEA; (4) 30% salt reduction And add 0.5%EGSEA. They were asked to rate the acceptance of the four sides, with 1 being the lowest and 10 being the highest. As a result, most consumers could not tell the difference in taste and saltiness between instant noodles with 30% salt reduction plus 0.1% EGSEA and instant noodles without salt reduction.

[0060] sample

Embodiment 3

[0061] Embodiment 3: EGSEA is used for reducing salt chicken essence

[0062] 40 ordinary consumers (20 males, 20 females, aged 18-50 years old) participated in the experiment. These tasters had never received any training. For comparison, each consumer sat in a single room and tasted, and each person was provided with Two samples of chicken bouillon soup, namely (1) ordinary chicken bouillon soup without salt reduction, (2) chicken bouillon soup with 30% salt reduction and 0.1% EGSEA added. They were asked to compare the acceptance of the two soups. As a result, most consumers could not tell the difference in taste and saltiness between the two chicken bouillon soups.

[0063] Raw material name and specification

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Abstract

The invention relates to a natural synthetic polypeptide capable of increasing saline taste, a preparation method thereof and a table salt containing the polypeptide, and discloses a molecular structure of the polypeptide capable of increasing saline taste, a preparation method of the polypeptide and a table salt containing the polypeptide. The polypeptide invention has the positive effects that the polypeptide provided by the invention has no bitter taste, like kali salt, and also has no saline taste; the perception of people to saline taste can be enhanced just by improving sensibility of sodium ion channels, the sodium chloride acceptable daily intake of people in life can be effectively reduced, and thus, influence on health of people caused by excessive intake is avoided. The preparation method provided by the invention is simple.

Description

technical field [0001] The invention relates to a natural synthetic compound, in particular to a naturally synthesized polypeptide with salt-enhancing function, a preparation method thereof and table salt containing the polypeptide. Background technique [0002] Salt (sodium chloride) is an essential additive in food processing, and it also has an important impact on the physiological functions of the human body. However, excessive salt intake can induce a series of diseases and seriously threaten people's health. It has been confirmed that there are many hazards of excessive salt intake, the most common of which are high blood pressure, cardiovascular disease and stroke. The daily salt intake of human physiological needs should be less than 0.25 grams. The World Health Organization recommends that the appropriate intake of salt for adults is 5 grams per day, while the salt intake of people in northern my country reaches 12-18 grams per day, which is the World Health Organi...

Claims

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Application Information

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IPC IPC(8): C07K7/06C07K1/06C07K1/04A23L1/237A23L1/226A23L27/20A23L27/40
Inventor 雷国泰
Owner PANASIA OLAUGHLIN BIO TECH WUHAN CO LTD
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