Oligopeptide, strong taste imparting agent, seasoner, and preparation method and application of oligopeptide

A technology for seasoning and thick flavor, which is applied to the field of γ-glutamyl peptide with thick flavor and its preparation, and can solve the problems such as unseen γ-Glu-γ-Glu-Abu

Inactive Publication Date: 2017-09-01
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] So far, there is no report th

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  • Oligopeptide, strong taste imparting agent, seasoner, and preparation method and application of oligopeptide
  • Oligopeptide, strong taste imparting agent, seasoner, and preparation method and application of oligopeptide
  • Oligopeptide, strong taste imparting agent, seasoner, and preparation method and application of oligopeptide

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Dissolve 400mM glutamine and 400mM 2-aminobutyric acid in 100g water, adjust the pH value of the solution to 10.0, add 0.4g glutaminase (Japan Amano Co., Ltd., the activity is 100GTU / g), and react at 25°C for 12h , and then adjust the pH to 7.0 with 4mol / L hydrochloric acid, inactivate the enzyme at 90°C for 10 minutes, and perform sensory evaluation on the taste characteristics of the product. The taste characteristics before and after the reaction are as follows: figure 1 .

[0028] Depend on figure 1 It can be seen that after the reaction, the kokumi, umami and salty tastes of the reaction solution were significantly improved, and the sweetness was significantly reduced. Glutamine is sweet, and the content of glutamine in the solution decreases after the reaction, resulting in weakening of the sweetness of the reaction solution.

[0029] Quantitative taste analysis of HPLC liquid relative to the reaction product: analytical column: XSelect HSS T3 5μm 4.6x250mm; mob...

Embodiment 2

[0037]Put the chicken breast meat into clear water 15 times its weight, boil it and keep it warm for 60 minutes, freeze it to remove the fat in the soup surface, and filter it to obtain chicken broth. Add 0.5% (% is the percentage of the mass of the chicken broth, the same below) salt in the chicken broth, add 0.01% γ-Glu-γ-Glu-Abu to the chicken broth, and evaluate the change of its taste characteristics. The sensory evaluation experiment consisted of 7 males and 9 females with sensory evaluation experience aged 30-41. The sensory evaluation results showed that the chicken soup with 0.01% γ-Glu-γ-Glu-Abu added the feeling, umami taste, Both sweetness and savory taste have increased significantly, see Figure 5b .

[0038] The soy sauce is commercially available Haitian Gold Standard soy sauce, and 0.01% γ-Glu-γ-Glu-Abu is added to the soy sauce. The sensory evaluation experiment consisted of 7 males and 9 females with sensory evaluation experience aged 30-41. The sensory ev...

Embodiment 3

[0040] Inoculate Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) SWJS22 (General Microorganism Center of China Microbiological Culture Collection Management Committee, preservation number is CGMCC No.8425) with 1% inoculum in the fermentation medium (the composition of the fermentation medium is: 4 % soybean meal, 2% bran, 2% corn flour), ferment and cultivate at 37-39°C for 30h. will ferment

[0041] The solution was centrifuged at a high speed of 10000 r / min at 4°C for 10 min, and the supernatant was obtained by filtration, that is, the crude enzyme solution of glutaminase.

[0042] Dissolve 600mM glutamine and 300mM 2-aminobutyric acid in 100g of water, adjust the pH of the solution to 7.0, add 1g of crude enzyme solution, react at 50°C for 3 hours, adjust the pH to 7.0 with 4mol / L hydrochloric acid, Inactivate the enzyme at 90°C for 10 minutes to obtain a reaction solution rich in γ-Glu-γ-Glu-Abu. Using XSelect HSS T3 5μm 4.6x 250mm analytical column, mobile phas...

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Abstract

The invention discloses oligopeptide, a strong taste imparting agent, a seasoner, and a preparation method and application of oligopeptide. The oligopeptide gamma-Glu-gamma-Glu-Abu has favorable stability, can remarkably improve the strong taste of food, particularly the seasoner, under the concentration of 60-100 mg/kg. The preparation method particularly comprises the following steps: mixing glutamine with 2-aminobutyric acid; dissolving the mixture into water; adding glutaminase or gamma-glutamyl transpeptidase with the solution mass of 0.001-0.4% (w/w); adjusting the pH of the solution to be 7.0-10.0 by use of a 10 mol/l sodium hydroxide solution; enabling reaction for 3-12 h at 25-50 DEG C; adjusting the pH back to 7-8 by use of 4 mol/L hydrochloric acid; and performing enzyme deactivation for 10 min at 90 DEG C.

Description

technical field [0001] The invention relates to a peptide with a taste effect and a preparation method thereof, in particular to a gamma-glutamyl peptide with kokumi and a preparation method thereof. Background technique [0002] γ-glutamyl peptide is widely stored in a variety of animals, plants and fermented foods, and is a safe, natural and safe food ingredient. The primary structure of common glutathione is γ-Glu-Cys-Gly, which is a typical γ-glutamyl peptide. Modern studies have shown that γ-glutamyl peptides are related to the metabolic activities and physiological functions of organisms. In addition, most γ-glutamyl peptides have the functions of calming and decompression, relieving fatigue, anti-cancer and detoxification, complexing heavy metal ions, and maintaining cell metal ions Physiological functions such as balance. [0003] In recent years, it has been found that γ-glutamyl peptide also has strong taste properties. In 2002, Japan Ajinomoto Co., Ltd. disclos...

Claims

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Application Information

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IPC IPC(8): C07K5/093C07K1/02C07K1/16A23L27/20
Inventor 崔春谢瑾
Owner SOUTH CHINA UNIV OF TECH
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