Oligopeptide composition, and delicious seasoning containing same and preparation method and application thereof

An oligopeptide and composition technology, applied in the fields of food and condiments, can solve the problems such as no report yet, no report on enzymolysate research, insufficient enzymolysate development, and insufficient utilization, and achieve high ACE inhibition. active effect

Inactive Publication Date: 2015-12-30
DALIAN YAWEITE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] However, the development and utilization of the enzymatic hydrolyzate of these shellfish or seaweed is still insufficient.
There are no reports on the enzymatic hydrolyzate of clams, variegated clams, m

Method used

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  • Oligopeptide composition, and delicious seasoning containing same and preparation method and application thereof
  • Oligopeptide composition, and delicious seasoning containing same and preparation method and application thereof
  • Oligopeptide composition, and delicious seasoning containing same and preparation method and application thereof

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Effect test

preparation example Construction

[0058] 1) Preparation of enzymatic hydrolysis solution: take 4000 g of thawed minced clam meat, adjust the pH to 7.0 according to the properties of the composite protease, and adjust the pH to 7.0 according to the optimum hydrolysis conditions, the reaction temperature is 45 ° C, and the amount of enzyme added is 0.5% of the protein content, that is, 5 mg / g, Stir at constant temperature in a water bath for 3h, 10h, and 24h, inactivate the enzyme at 100°C, centrifuge for 20min (6000r / min, 4°C, 15min), filter with qualitative filter paper, and store the filtered supernatant at -18°C.

[0059] 2) Preparation of the reaction solution: take 10 μL of the above enzymatic hydrolysis solution, add it to a 0.5 mL polyethylene centrifuge tube, and add 5 mmol / L HHL (Hippuryl-Histidyl-Leucine, N-Hippuryl-His-Leuhydrate, HHL for short) solution 30 μL, mixed evenly, and preheated in a constant temperature water bath at 37°C for 6 min.

[0060] At the same time, 30 μL of 100 mU / mL ACE solutio...

Embodiment 1

[0098] Take 10 kilograms of fresh scallops and homogenize them into minced scallops to make 2.0-2.5% (in terms of protein content) scallop homogeneous paste, hydrolyzed by neutral protease and flavored protease, and concentrated by vacuum concentration pump at low temperature , and then spray-dried through a drying tower to obtain a scallop oligopeptide composition.

[0099] As the enzymatic hydrolysis process, first, use neutral protease for enzymatic hydrolysis. The enzymatic hydrolysis conditions are: ultrasonic power 250W, temperature 45°C, pH 7.0, neutral protease dosage 5mg / g (1800U / g), time 100min. Then, add flavor protease to continue hydrolysis, and the enzymatic hydrolysis conditions are: ultrasonic power 250W, temperature 53°C, pH 6.0-7.0, substrate concentration 2.5% (calculated by protein content), flavor protease addition amount of 0.5%, i.e. 5mg / g, Time 5 hours.

[0100] The composition of the obtained scallop oligopeptide composition was determined by HPLC ana...

Embodiment 2

[0105] Take 10 kilograms of fresh clams, homogenize them into mince, and make 2.0-2.5% (in terms of protein content) homogeneous paste of clams. After being hydrolyzed by papain and flavor protease, vacuum low-temperature concentration is carried out by a vacuum concentration pump. Then spray drying through a drying tower to obtain a clam oligopeptide composition.

[0106] As the enzymatic hydrolysis process, first, papain was used for enzymatic hydrolysis, and the enzymatic hydrolysis conditions were: ultrasonic power 250W, papain concentration 3 mg / g, temperature 50° C., pH 9, and time 100 min. Then, add flavor protease to continue hydrolysis, the enzymolysis conditions are: ultrasonic power 250W, temperature 53 ℃, pH 6.0~7.0, substrate concentration 2.5% (calculated by protein content), flavor protease addition amount 0.5%, time 5 hours.

[0107] The composition of the obtained clam oligopeptide composition was determined by HPLC analysis, and the results showed that the mo...

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Abstract

The invention provides an oligopeptide composition, and a delicious seasoning containing the same and a preparation method and application thereof. The oligopeptide composition is prepared from a shellfish or alga through enzymatic hydrolysis under the action of supersonic waves, wherein enzymatic hydrolysis conditions are that the power of the supersonic waves is 250 to 500 W, an enzyme concentration is 2 to 10 mg/g, the mass percent concentration of a substrate is 2 to 10% (in terms of the content of protein), temperature is 45 to 60 DEG C, time is 1 to 10 h and used enzymes comprises flavourzyme and one or more selected from the group consisting of compound protease, neutral protease, papain, alkali protease and pancreatin, and the molecular weight of oligopeptide in the oligopeptide composition is 200 to 4000 Da. The oligopeptide composition has high ACE inhibition activity and unique delicious taste; and the delicious seasoning with a blood pressure-reducing health function and unique flavor can be prepared from the oligopeptide composition.

Description

technical field [0001] The present invention relates to the field of food and condiments. Specifically, it relates to an oligopeptide composition obtained by enzymatic hydrolysis of shellfish or seaweed, an umami flavoring containing the same, and a preparation method and application thereof. Background technique [0002] Essential hypertension is one of the most common diseases that threaten human health, and its pathogenesis has not been fully elucidated, but studies have shown that the pathogenesis of essential hypertension is related to individual genetic background and blood pressure caused by various acquired environmental factors. The regulatory mechanism is related to decompensation, including activation of the renin-angiotensin system (RAS), high sodium intake, insulin resistance, and neuropsychiatric factors. [0003] Angiotensin-converting enzyme (ACE) can convert angiotensin I (AngI) in the renin-angiotensin system (RAS) to angiotensin II (AngII) with vasoconstr...

Claims

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Application Information

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IPC IPC(8): A23L1/305A23L1/226A23L1/237
CPCA23V2002/00A23V2200/326A23V2200/15A23V2250/1614A23V2250/55A23V2250/06
Inventor 于传兴
Owner DALIAN YAWEITE BIOTECH
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