Oligopeptide gamma-Glue-gamma-Glue-Tyr, intense flavor giving agent, seasoning material and preparation method thereof

A technology of -glu-tyr and seasoning, applied in the field of γ-glutamyl peptide and its application, can solve the problems of γ-Glu-γ-Glu-Tyr that have not been seen yet

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-Tyr has a strong taste

Method used

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  • Oligopeptide gamma-Glue-gamma-Glue-Tyr, intense flavor giving agent, seasoning material and preparation method thereof
  • Oligopeptide gamma-Glue-gamma-Glue-Tyr, intense flavor giving agent, seasoning material and preparation method thereof
  • Oligopeptide gamma-Glue-gamma-Glue-Tyr, 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 1000mM 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-G...

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. The fermentation broth was centrifuged at 4°C and 10,000 r / min at high speed for 10 minutes, and the supernatant was obtained by filtration, that is, the crude enzyme solution 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, the enzyme was inactivated at 90°C for 10 minutes to obtain a reaction solution rich in γ-Glu-γ-Glu-Tyr. XSelect HSS T3 5μm 4.6x250mm analytical column is used, mobile phase A is 0.1% (V / V) formic acid-water solution; mobile phase B is 0.1% (V / V) formic acid-acetonitril...

Embodiment 3

[0033]Add 0.025% (g / g) 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 results of sensory evaluation showed that the soy sauce with 0.025% γ-Glu-γ-Glu-Tyr was added, and its kokumi was significantly improved.

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Abstract

The invention discloses an oligopeptide 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-Tyr is gamma-Glue-gamma-Glue-Tyr; the intense flavor giving agent is prepared from oligopeptide and other peptides. The seasoning material contains more than 250mg/kg of gamma-Glue-gamma-Glue-Tyr. The gamma-glutamine dipeptide gamma-Glue-gamma-Glue-Tyr can obviously improve the intense flavor of food, particularly the seasoning material at the concentration of 250 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): C07K5/093A23L27/22
Inventor 崔春
Owner SOUTH CHINA UNIV OF TECH
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