Intense flavor peptide, intense flavor giving agent, seasoning material and preparation method thereof

A technology of seasoning and thick flavor, applied in γ-glutamyl peptide and its application field, can solve the problems that have not yet been seen.

Inactive Publication Date: 2017-10-03
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] So far, there is no report that γ-Glu-γ-Glu-γ-Glu-Tyr has a strong taste

Method used

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  • Intense flavor peptide, intense flavor giving agent, seasoning material and preparation method thereof
  • Intense flavor peptide, intense flavor giving agent, seasoning material and preparation method thereof
  • Intense flavor peptide, intense flavor giving agent, seasoning material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) SWJS22 (General Microbiology Center of China Microbiological Culture Collection Management Committee, preservation number is CGMCC No.8425, has submitted a preservation certificate in the application of Chinese Patent Application No. 201510222162.4) with 1% The inoculum is inoculated into a fermentation medium (the composition of the fermentation medium is: 4% soybean meal, 2% bran, and 2% corn flour), and fermented at 37-39° C. for 30 hours. The fermentation broth was centrifuged at 4°C and 10,000 r / min at high speed for 10 minutes, and the supernatant was filtered to obtain the crude glutaminase enzyme solution.

[0025] Dissolve 600mM glutamine and 600mM tyrosine in 100g water, adjust the pH of the solution to 9.0, add 1g of crude enzyme solution, react at 40°C for 12h, adjust the pH to 7.0 with 4mol / L hydrochloric acid, 90 Inactivate the enzyme at ℃ for 10 min to obtain a reaction solution containing γ-Glu-γ-Gl...

Embodiment 2

[0030] Bacillus subtilis ATCC 6633 was inoculated in a fermentation medium (the composition of the fermentation medium was: 4% soybean meal, 2% bran, and 2% corn flour) at an inoculation amount of 1%, and fermented at 37-39° C. for 48 hours. Centrifuge the fermented liquid at a high speed of 10,000 r / min at 4°C for 10 min, and filter to obtain the supernatant, which is the crude enzyme liquid of γ-glutamine transpeptidase.

[0031] Dissolve 600mM glutamine and 600mM tyrosine in 100g of water, adjust the pH value of the solution to 8.0, add 1g of γ-glutamine transpeptidase crude enzyme solution, react at 40°C for 6h, and then wash with 4mol / L hydrochloric acid After adjusting the pH to 7.0, inactivate the enzyme at 90°C for 10 minutes to obtain a reaction solution rich in γ-Glu-γ-Glu-γ-Glu-Tyr. XSelect HSS T35μm 4.6x250mm analytical column is adopted, the mobile phase A is 0.1% (V / V) formic acid-water solution; the mobile phase B is 0.1% (V / V) formic acid-acetonitrile solution,...

Embodiment 3

[0033] Add 0.033% (g / g) γ-Glu-γ-Glu-γ-Glu-Tyr soy sauce to evaluate the change of its taste characteristics. Among them, the soy sauce is commercially available Haitian Gold Label soy sauce. The sensory evaluation experiment consisted of 7 males and 9 females aged 30-41 with experience in sensory evaluation. The sensory evaluation results showed that more than 80% of the sensory evaluation team members believed that the soy sauce added with 0.025% γ-Glu-γ-Glu-γ-Glu-Tyr had a significantly improved taste.

[0034] Example 3

[0035] Weigh 0.025g and 0.04g of γ-Glu-γ-Glu-γ-Glu-Tyr, as well as 0.5g of salt and 0.3g of monosodium glutamate, dissolve them in 100g of water, and compare them with the blank sample (0.5g of table salt in 100g of water). Sensory evaluation. The sensory evaluation experiment consisted of 7 males and 9 females aged 30-41 with sensory evaluation experience. The sensory evaluation results are shown in Table 1.

[0036] It can be seen from Table 1 that t...

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Abstract

The invention discloses an intense flavor peptide gamma-Glue-gamma-Glue-gamma-Glue-Tyr, an intense flavor giving agent, a seasoning material and a preparation method thereof. The amino acid sequence of the oligopeptide gamma-Glue-gamma-Glue-gamma-Glue-Tyr is gamma-Glue-gamma-Glue-gamma-Glue-Tyr; the intense flavor giving agent is prepared from oligopeptide and other peptides. The seasoning material contains more than 330mg / kg of gamma-Glue-gamma-Glue-gamma-Glue-Tyr. The gamma-glutamine dipeptide gamma-Glue-gamma-Glue-gamma-Glue-Tyr can obviously improve the intense flavor of food, particularly the seasoning material at the concentration of 330 mg / kg.

Description

technical field [0001] The invention relates to a peptide with a taste effect, in particular to a gamma-glutamyl peptide with kokumi and its application. 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. disclosed that by exploring a variety of compounds wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K5/02C12P21/02C07K1/16A23L27/20
Inventor 李文治崔春
Owner SOUTH CHINA UNIV OF TECH
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