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Chicken umami peptide and preparation method and application thereof

A technology of umami peptide and chicken, which is applied in the direction of application, protein components of meat, and food ingredients as taste improvers, etc., can solve the problems of weak taste intensity and poor solubility of chicken powder, etc. The effect of high flavor intensity

Active Publication Date: 2016-06-29
GUANGDONG CHUBANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chicken powder prepared by the first method has good aroma and good solubility, but the taste intensity is weak, and it is mainly used to increase the aroma of the product
The chicken powder prepared by the second method has poor solubility, has the characteristic aroma of chicken, and has a weaker taste intensity
[0004] In the above prior art, there is no report on the direct preparation of chicken umami peptides with good taste intensity by using protein controlled enzymatic hydrolysis technology

Method used

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  • Chicken umami peptide and preparation method and application thereof
  • Chicken umami peptide and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Use chicken breast meat as raw material, pass it through a meat grinder, add 0.05% papain and 0.05% flavor protease (produced by fermentation of Aspergillus oryzae) to 1kg of chicken breast weight, and enzymolyze it at 50°C and pH 6.0 For 24 hours, the degree of hydrolysis of chicken protein reached 46.7%, and the enzyme was kept at 95°C for 10 minutes to obtain chicken enzymatic solution;

[0031] (2) passing the chicken enzymatic hydrolyzate through an ultrafiltration membrane with a molecular weight cut-off of 10kDa, and getting the permeate;

[0032] (3) Add ethanol to the permeate until the ethanol concentration is 90% (v / v) to precipitate macromolecular proteins and polypeptides, and take the supernatant;

[0033] (4) The supernatant is passed through the gel chromatographic column SuperdexPeptide10 / 300GL, and the 3rd peak is collected (see figure 1 ), which is the umami peptide. The structural identification of the umami peptide was carried out by liquid-ma...

Embodiment 2

[0038] (1) Take 5kg chicken breast meat as raw material, pass it through a meat grinder, add 0.1% alkaline protease (from Bacillus subtilis) and 0.2% flavor protease (produced by fermentation of Aspergillus oryzae) of the weight of chicken breast meat at 60°C, pH value Under the condition of 8.0 for 18 hours, the degree of hydrolysis of chicken protein reached 41.9%, and kept at 90°C for 15 minutes to inactivate the enzyme, and the chicken enzymatic solution was obtained;

[0039] (2) passing the chicken enzymatic hydrolyzate through an ultrafiltration membrane with a molecular weight cut-off of 10kDa, and getting the permeate;

[0040] (3) Add ethanol to the permeate until the ethanol concentration is 80% (v / v) to precipitate macromolecular proteins and polypeptides, and take the supernatant;

[0041] (4) Pass the supernatant through the gel chromatography column SuperdexPeptide10 / 300GL, and collect the third peak, which is the umami peptide. The structural identification of...

Embodiment 3

[0043](1) Take 3kg chicken breast meat as raw material, pass it through a meat grinder, add 0.3% flavor protease and 0.2% bromelain by weight of chicken breast meat, and enzymolyze it for 12 hours at 55°C and a pH value of 7.0 to hydrolyze chicken protein When the temperature reaches 49.8%, keep at 92°C for 12 minutes to inactivate the enzyme, and obtain the chicken enzymatic hydrolyzate;

[0044] (2) passing the chicken enzymatic hydrolyzate through an ultrafiltration membrane with a molecular weight cut-off of 10kDa, and getting the permeate;

[0045] (3) Add ethanol to the permeate until the ethanol concentration is 85% (v / v) to precipitate macromolecular proteins and polypeptides, and take the supernatant;

[0046] (4) Pass the supernatant through the gel chromatography column SuperdexPeptide10 / 300GL, and collect the third peak, which is the umami peptide. The structural identification of the umami peptide by liquid-mass showed that its primary structure was pyroGlu-Cys-G...

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Abstract

The invention discloses a chicken umami peptide and a preparation method and application thereof. The preparation method comprises the steps that chicken chest meat is taken as a raw material to be subjected to multi-enzymatic hydrolysis to obtain chicken protein enzymatic hydrolysate; the chicken protein enzymatic hydrolysate is separated and purified to obtain the novel flavor peptide, and the amino acid sequence of the peptide is pyroGlu-Cys-Gly-Gly-Ser. The chicken umami peptide has the better flavor intensity, can significantly improve the thick taste and umami of food under the concentration of 300 ppm and can be widely applied to the fields of food, seasonings and the like.

Description

technical field [0001] The invention relates to a preparation method and application of chicken umami peptide, in particular to a method and application of producing chicken umami peptide by controlling hydrolysis with compound protease. Background technique [0002] Chicken powder is the core ingredient of chicken-flavored condiments such as chicken juice, chicken essence, and chicken paste, and is widely used in the food industry. Numerous researchers at home and abroad have applied for a large number of patents on the preparation of chicken seasoning in recent years. [0003] In 2003, Hengxing Biological Food Co., Ltd. (200310100533.9) of Xingning City, Guangdong Province disclosed a chicken powder and its production method. It is made by adding ingredients, heat reaction, homogenizing under high pressure, spray drying, cooling, sieving and packaging. The chicken powder has strong flavor and long lasting fragrance, and can be used as a raw material in the production of ...

Claims

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Application Information

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IPC IPC(8): A23J1/02A23L27/22
CPCA23J1/02A23V2002/00A23V2200/16A23V2250/55A23V2300/14
Inventor 杨明泉贾爱娟陈穗高听明陈大坤胡徽祥钟睿龙
Owner GUANGDONG CHUBANG FOOD
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