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Wheat gluten protein sourced taste-active peptide as well as preparation method and application thereof

A technology of wheat gluten protein and wheat gluten, which is applied in the preparation method, application, and food preparation of peptides, and can solve the problems that no taste peptides have been reported, and achieve the improvement of umami and kokumi, high and stable taste good sex effect

Inactive Publication Date: 2016-01-06
GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, so far, there have been no reports of taste peptides with the amino acid sequence pyroGlu-Gln-Pro-Gly-Gln-Gly

Method used

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  • Wheat gluten protein sourced taste-active peptide as well as preparation method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Enzymatic hydrolysis of wheat gluten: mix wheat gluten and water at a mass ratio of 1:8, add flavor protease (Favourzyme500MG) at 2% of gluten weight, and enzymolyze at 50°C for 3 days until the degree of hydrolysis is 50%, to obtain wheat gluten proteolysis solution;

[0031] (2) Adjust the pH value of the enzymatic hydrolyzate of wheat gluten to 1 with hydrochloric acid, and perform deamidation treatment at 50°C for 12 hours to obtain an enzymatic hydrolyzate of deamidated wheat gluten;

[0032] (3) Inactivate the enzymatic hydrolyzate of deamidated wheat gluten protein, centrifuge it, and take the supernatant to obtain the flavor base material of wheat gluten protein;

[0033] (4) Precipitate macromolecular proteins and polypeptides with ethanol with a volume concentration of 80% in the flavor base material, and take the supernatant; use SephadexG-50 chromatography column for separation chromatography, and collect the third peak; chromatography conditions For: t...

Embodiment 2

[0036] (1) Enzymatic hydrolysis of wheat gluten: mix wheat gluten and water at a mass ratio of 1:10, add 1.5% ProteaseM (Amano Co., Japan) by weight of gluten, and enzymolyze at 55°C for 2 days until the degree of hydrolysis is 56%, to obtain wheat Gluten hydrolyzate;

[0037] (2) Adjust the pH value of the enzymatic hydrolyzate of wheat gluten to 2 with hydrochloric acid, and deamidate it at 70°C for 24 hours to obtain the enzymatic hydrolyzate of deamidated wheat gluten;

[0038] (3) Inactivate the deamidated wheat gluten protein enzymatic hydrolyzate at 100oC for 10 minutes, centrifuge, and take the supernatant to obtain the wheat gluten source flavor base;

[0039] (4) Precipitate macromolecular proteins and polypeptides with 80% ethanol in the flavor base material, and take the supernatant; use SephadexG-50 chromatography column for separation chromatography, and collect the third peak; the chromatography conditions are : The elution rate of the eluent is 0.70ml / min, and...

Embodiment 3

[0042]Evaluation of Taste Effect of Taste Peptide pyroGlu-Gln-Pro-Gly-Gln-Gly

[0043] The pyroGlu-Gln-Pro-Gly-Gln-Gly with a purity of 99% was synthesized by solid-phase synthesis for sensory evaluation.

[0044] Grind the chicken breast, put it into 20 times the weight of water, boil it, keep it warm for 30 minutes, and filter it to get the chicken broth. Add chicken broth quality 0.5% salt, respectively add 200mg / kg of pyroGlu-Gln-Pro-Gly-Gln-Gly in chicken broth, taste at room temperature. The sensory evaluation experiment consisted of 8 males and 10 females aged 32-46 with experience in sensory evaluation. The results of sensory evaluation showed that the thick taste and umami taste of chicken soup added with 200 mg / kg of pyroGlu-Gln-Pro-Gly-Gln-Gly were significantly improved.

[0045] Monosodium glutamate and synthetic gluten-derived taste peptides were added to 0.7% (m / v) salt solution, and the umami taste threshold of the synthetic pyroGlu-Gln-Pro-Gly-Gln-Gly was st...

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Abstract

The invention relates to a wheat gluten protein sourced taste-active peptide as well as a preparation method and an application thereof. Wheat gluten protein is taken as the raw material and subjected to enzymatic hydrolysis, a wheat gluten protein enzymatic hydrolysate is obtained and subjected to deamidization treatment, and a deamidized wheat gluten protein enzymatic hydrolysate is obtained. One novel taste-active peptide product is obtained through separation and purification of the deamidized wheat gluten protein enzymatic hydrolysate, and the amino acid sequence of the novel taste-active peptide product is pyroGLu-Gln-Pro-Gly-Gln-Gly. The taste-active peptide has better taste-active strength and can improve the strong taste and delicious flavor remarkably at the concentration of 200 ppm, so that the flavor can be widely applied to the fields of food and seasoning.

Description

technical field [0001] The invention relates to the technical field of utilization of wheat gluten, in particular to a flavor peptide derived from wheat gluten and a preparation method and application thereof. Background technique [0002] In 1728, Italian scientist Bailey isolated wheat gluten from wheat flour for the first time, also known as gluten. "Gluten" refers to the complex sticky protein that remains after washing dough with water to remove starch and water-soluble proteins, generally accounting for 80% of wheat protein. Wheat gluten, also known as gluten, has different chemical composition depending on the production process conditions. According to the GB / T21924-2008 national standard for gluten, the moisture content of first-grade gluten powder is ≤8%; the crude protein content (N×6.25, dry basis) is ≥85%; the ash content (dry basis) is ≤1.0%; Content (dry basis) ≤ 1.0%; thickness: CB30 sieve pass rate ≥ 99.5%, and CB36 sieve pass rate ≥ 95%; water absorption ...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/16A23L1/226
Inventor 姚玉静黄国平邱礼平马立丽马丽萍
Owner GUANGDONG FOOD & DRUG VOCATIONAL COLLEGE