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Oligopeptide, strong flavor agent, seasoning, and preparation method and application of oligopeptide

A technology for seasoning and thick flavor, which is applied to the field of γ-glutamyl peptide with thick flavor and its preparation, and can solve problems such as unseen γ-Glu and the like

Inactive Publication Date: 2017-12-12
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-Abu has a strong taste

Method used

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  • Oligopeptide, strong flavor agent, seasoning, and preparation method and application of oligopeptide
  • Oligopeptide, strong flavor agent, seasoning, and preparation method and application of oligopeptide
  • Oligopeptide, strong flavor agent, seasoning, and preparation method and application of oligopeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Dissolve 400mM glutamine and 400mM 2-aminobutyric acid 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), and react at 25°C for 12h , and then 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 .

[0030] Depend on figure 1 It can be seen that after the reaction, the kokumi, umami and salty tastes of the reaction solution were significantly improved, and the sweetness was significantly reduced. Glutamine is sweet, and the content of glutamine in the solution decreases after the reaction, resulting in weakening of the sweetness of the reaction solution.

[0031] Quantitative taste analysis of HPLC liquid relative to the reaction product: analytical column: XSelect HSS T3 5μm 4.6x250mm; mob...

Embodiment 2

[0039] Put the chicken breast meat into clear water 15 times its weight, boil it and keep it warm for 60 minutes, freeze it to remove the fat in the soup surface, and filter it to obtain chicken broth. Add 0.5% (% is the mass percentage of chicken broth, the same below) salt of chicken broth, add 0.01% γ-Glu-γ-Glu-γ-Glu-Abu to the chicken broth, and evaluate the change of its taste characteristics. The sensory evaluation experiment consisted of 7 males and 9 females with sensory evaluation experience aged 30-41. The sensory evaluation results showed that the chicken broth with 0.01% γ-Glu-γ-Glu-γ-Glu-γ-Abu added The sensation, umami, sweetness and kokumi were all significantly increased, see Figure 5b .

[0040] The soy sauce is commercially available Haitian Gold Standard soy sauce, and 0.01% (mass percentage, the same below) γ-Glu-γ-Glu-γ-Glu-Abu is added to the soy sauce. The sensory evaluation experiment consisted of 7 males and 9 females with sensory evaluation experie...

Embodiment 3

[0042] 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.

[0043] Dissolve 600mM glutamine and 300mM 2-aminobutyric acid in 100g of water, adjust the pH of the solution to 7.0, add 1g of crude enzyme solution, react at 50°C for 3 hours, adjust the pH to 7.0 with 4mol / L hydrochloric acid, Inactivate the enzyme at 90°C for 10 minutes to obtain a reaction solution rich in γ-Glu-γ-Glu-γ-Glu-Abu. XSelect HSS T3 5μm 4.6x250mm analytical column is used, mobile phase A is 0.1% (V / V) form...

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Abstract

The invention discloses oligopeptide, a strong flavor agent, seasoning, and a preparation method and application of the oligopeptide. The oligopeptide gamma-Glu-gamma-Glu-gamma-Glu-Abu has high stability, and can remarkably increase strong flavor of food, especially the seasoning, under the concentration of 60-100mg / kg. The preparation method includes the specific steps: dissolving glutamine and 2-aminobutyric acid in water after mixing, adding glutaminase or gamma-glutamine transpeptidase accounting for 0.001-0.4% of the solution in mass, regulating pH of the solution to 7.0-10.0 by a 10mol / l sodium hydroxide solution, allowing reaction at the temperature of 25-50 DEG C for 3-12 hours, regulating the pH to 7-8 by 4mol / L hydrochloric acid, and performing enzyme deactivation at the temperature of 90 DEG C for 10 minutes.

Description

technical field [0001] The invention relates to a peptide with a taste effect and a preparation method thereof, in particular to a gamma-glutamyl peptide with kokumi and a preparation method thereof. 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. disclos...

Claims

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Application Information

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IPC IPC(8): C07K5/113A23L27/22
Inventor 崔春周文斯
Owner SOUTH CHINA UNIV OF TECH
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