Strong-taste peptide, strong-taste endowing agent, seasoning and preparation method of strong-taste peptide
A savory peptide and seasoning technology, applied in the field of γ-glutamyl peptide with savory taste and its preparation, can solve the problems of γ-Glu that have not yet been seen
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Embodiment 1
[0027] Dissolve 300mM glutamine and 300mM valine 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), react at 37°C for 12h, Finally, 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 taste of the reaction solution are all significantly improved.
[0029] Quantitative analysis of HPLC liquid relative to the reaction product: analytical column: XSelect HSS T3 5μm 4.6x 250mm; mobile phase: A solution: 0.1% (V / V) formic acid-water solution; B solution: 0.1% (V / V) formic acid-acetonitrile solution; column temperature: 40°C, flow rate: 1mL / min. The injection volume is 10 μL. Its liquid chromatogram is s...
Embodiment 2
[0037]Add 0.01% (g / g) γ-glu-γ-glu-γ-glu-val 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 sensory evaluation experience. The sensory evaluation results are as follows: Figure 5 . Depend on Figure 5 It can be seen that the soy sauce with 0.01g% γ-glu-γ-glu-γ-glu-val can significantly improve its umami taste and kokumi taste.
[0038] It can be seen from Table 3 that γ-glu-γ-glu-γ-glu-val and lactic acid have a strong taste interaction, adding MSG and lactic acid can significantly reduce the two γ-glu-γ-glu-γ-glu The -val stimulus presents a taste threshold.
[0039] table 3
[0040]
[0041] a: sour taste (mg / L), b: thick taste. The pH value of the solution is adjusted to 6.5
Embodiment 3
[0043] Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) SWJS22 (General Microbiology Center of China Microbiological Culture Collection Management Committee, preservation number is CGMCCNo.8425) was inoculated in the fermentation medium with an inoculum of 1% (the composition of the fermentation medium was: 4% Soybean meal, 2% bran, 2% corn flour), fermented at 37-39°C for 30h. 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.
[0044] Dissolve 600mM glutamine and 300mM valine 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-glu-γ-glu-val. Using XSelect HSS T3 5μm 4.6x 250mm analytical column, mobile phase A is 0.1% (V / V) formic acid-water solution...
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