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
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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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