Oligopeptide gamma-Glu-gamma-Glu-Ile, flavor enhancing agent, seasoning and preparation method thereof

A technology of glu-ile and seasoning, applied in the fields of oligopeptide γ-Glu-γ-Glu-Ile, thick taste imparting agent, seasoning and its preparation, can solve the problem of γ-Glu-γ-Glu-Ile that has not yet been seen And other issues

Inactive Publication Date: 2017-11-03
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-Ile has a strong taste

Method used

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  • Oligopeptide gamma-Glu-gamma-Glu-Ile, flavor enhancing agent, seasoning and preparation method thereof
  • Oligopeptide gamma-Glu-gamma-Glu-Ile, flavor enhancing agent, seasoning and preparation method thereof
  • Oligopeptide gamma-Glu-gamma-Glu-Ile, flavor enhancing agent, seasoning 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] Add 400mM glutamine and 600mM isoleucine to 100g water, adjust the pH value of the solution to 9.5, add 1g of crude enzyme solution, react at 40°C for 12h, and then adjust the pH to 7.0 with 4mol / L hydrochloric acid, 90 Inactivate the enzyme at ℃ for 10 min to obtain a reaction solution containin...

Embodiment 2

[0029] 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.

[0030] Dissolve 600mM glutamine and 400mM isoleucine 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, then use 4mol / L After adjusting the pH to 7.0 with hydrochloric acid, the enzyme was inactivated at 90°C for 10 minutes to obtain a reaction solution rich in γ-Glu-γ-Glu-Ile. Using XSelect HSS T3 5μm 4.6x 250mm analytical column, mobile phase A is 0.1% (V / V) formic acid-water solution; mobile phase B is 0.1% (V / V) formic acid-acetonitrile solution, column tempera...

Embodiment 3

[0032]Add 0.03% (g / g) γ-Glu-γ-Glu-Ile or γ-Glu-γ-Glu-γ-Glu-Ile to soy sauce, and 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 0.03g% γ-Glu-γ-Glu-Ile could significantly improve its kokumi. .

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Abstract

The invention discloses oligopeptide gamma-Glu-gamma-Glu-Ile, a flavor enhancing agent, a seasoning and a preparation method thereof. The amino acid sequence of the oligopeptide gamma-Glu-gamma-Glu-Ile is gamma-Glu-gamma-Glu-Ile. The flavor enhancing agent consists of the oligopeptide and other peptides. The seasoning comprises more than 300mg / kg of gamma-Glu-gamma-Glu-Ile. Within the concentration of 300mg / kg, the gamma-glutamine peptide gamma-Glu-gamma-Glu-Ile can remarkably enhance the strong flavor of food, particularly seasonings.

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): C07K5/093C07K1/02A23L27/22
Inventor 崔春
Owner SOUTH CHINA UNIV OF TECH
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