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Method for improving delicate flavor of peptide by using beta-cyclodextrin

A cyclodextrin and flavor peptide technology, which is applied in the field of food processing, can solve the problems of flavor enhancement of flavor peptides, achieve strong umami taste, ensure protein yield and nutritional value, and high protein yield

Active Publication Date: 2015-06-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no research reports at home and abroad on the interference of the enzymatic hydrolysis process to enhance the flavor of flavor peptides

Method used

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  • Method for improving delicate flavor of peptide by using beta-cyclodextrin
  • Method for improving delicate flavor of peptide by using beta-cyclodextrin
  • Method for improving delicate flavor of peptide by using beta-cyclodextrin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Dissolve β-cyclodextrin in 100ml of water to prepare 0.035mol / L β-cyclodextrin solution. Pass the gluten powder through a 100-mesh sieve, then dissolve 4g gluten powder in the β-cyclodextrin solution, adjust the pH of the solution to 7.0 with 0.5mol / L NaOH solution to obtain a gluten powder slurry, and heat up to 50°C for 10 minutes insulation.

[0026] (2) 0.6 g of neutral protease and 0.4 ml of flavor protease were dissolved in 10 mL of 0.2 mol / L phosphate buffer solution with a pH of 7.0 to obtain neutral protease dilution and flavor protease dilution.

[0027] (3) Take 1ml of neutral protease and 1ml of flavored protease, mix them in the gluten slurry, shake in a constant temperature water bath at 50°C for 8 hours.

[0028] (4) Put the enzymolysis solution in a boiling water bath for 10 minutes to inactivate the enzyme, centrifuge at 3500 r / min for 15 minutes, filter, and take the supernatant, which is the gluten-derived flavor peptide that β-cyclodextrin parti...

Embodiment 2

[0030] (1) Dissolve β-cyclodextrin in 100ml of water to prepare 0.018mol / L β-cyclodextrin solution. Pass the gluten powder through a 100-mesh sieve, then dissolve 4g gluten powder in the β-cyclodextrin solution, adjust the pH of the solution to 7.0 with 0.5mol / L NaOH solution to obtain a gluten powder slurry, and heat up to 50°C for 10 minutes insulation.

[0031] (2) 0.6 g of neutral protease and 0.4 ml of flavor protease were dissolved in 10 mL of 0.2 mol / L phosphate buffer solution with a pH of 7.0 to obtain neutral protease dilution and flavor protease dilution.

[0032] (3) Take 1ml neutral protease diluent and 1ml flavored protease diluent respectively, mix them evenly in the gluten slurry, shake in a constant temperature water bath at 50°C for 8h.

[0033] (4) Put the enzymolysis solution in a boiling water bath for 10 minutes to inactivate the enzyme, centrifuge at 3500 r / min for 15 minutes, filter, and take the supernatant, which is the gluten-derived flavor peptide ...

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Abstract

A method for improving delicate flavor of peptide by using beta-cyclodextrin comprises the following specific steps of (1) dissolving gluten powder by using solution containing the beta-cyclodextrin to obtain liquor, adjusting pH (potential of hydrogen) of the liquor to be 7.0, heating the liquor and keeping the temperature of the liquor, adding protease in the liquor, and placing the liquor in a constant-temperature oscillation environment to react; and (2) performing enzyme deactivation, centrifugation and filtration on the liquor after reaction is finished to obtain the peptide which sources from the gluten powder and is subjected to enzymolysis by using the beta-cyclodextrin. The peptide prepared by the method is high in delicate flavor, low in bitter taste and high in nutritional value, and can be widely used for the field of condiments, snack food, health food and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for enhancing the umami taste of flavor peptides by using β-cyclodextrin to interfere with the enzymatic hydrolysis process. Background technique [0002] Hydrolyzed vegetable protein, that is, plant-derived flavor peptides, has been widely used in the food field, accounting for a larger proportion of food additives, especially in the umami flavor market. Foods such as biscuits, instant noodles, canned food, and potato chips are all added with hydrolyzed vegetable protein to make them taste more delicious. [0003] At present, hydrolyzed vegetable protein is mainly produced by acid degradation or protease degradation of vegetable protein. Acid-hydrolyzed vegetable protein will produce carcinogens such as 3-chloro-1,2-propanediol, which greatly restricts the application of acid-hydrolyzed vegetable protein and is difficult to solve. Enzymatically hydrolyzed plant protein ...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23L1/22A23L27/00
Inventor 金征宇王金鹏王丽华李林林谢正军赵建伟杨哪田耀旗焦爱权周星
Owner JIANGNAN UNIV
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