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Meat water-retaining peptide, meat-flavored peptide, preparation method and application thereof

A meat product and meat flavor technology, which is applied in the fields of using chemicals to preserve meat/fish, food ingredients as humectants, and food ingredients as taste modifiers, etc., can solve problems such as exceeding the standard, achieve strong meat flavor and improve flavor characteristics. , good water retention effect

Active Publication Date: 2020-08-28
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the raw materials of meat products contain a certain amount of phosphate, even if the meat products are added normally, they may face the risk of exceeding the standard

Method used

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  • Meat water-retaining peptide, meat-flavored peptide, preparation method and application thereof
  • Meat water-retaining peptide, meat-flavored peptide, preparation method and application thereof
  • Meat water-retaining peptide, meat-flavored peptide, preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Dissolve 400mM glutamine and 400mM methionine in 100g water, adjust the pH value of the solution to 10.0, add 0.1g glutaminase (Japan Amano Co., Ltd., the activity is 100GTU / g), react at 37°C for 12h, and then use After adjusting the pH to 7.0 with 4 mol / L hydrochloric acid, the enzyme was inactivated at 90°C for 10 minutes to obtain water-retaining peptides of meat products rich in γ-Glu-γ-Glu-Met.

[0030] Quantitative analysis of HPLC liquid relative to the reaction product: analytical column: XSelect HSS T3 5μm 4.6x250mm; mobile phase: liquid A: 0.1% (V / V) formic acid-water solution; liquid B: 0.1% (V / V) formic acid-acetonitrile solution ;Column temperature: 40°C, flow rate: 1mL / min, injection volume 10μL. Its liquid chromatogram is shown in figure 1 . The gradient changes of the mobile phase are shown in Table 1.

[0031] Table 1

[0032] Time / min 0 5 10 15 20 A / ％ 90 85 20 90 90

[0033] figure 1 Among them, the peak with peak time...

Embodiment 2

[0045] Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) SWJS22 (General Microbiology Center of China Microbiological Culture Collection Management Committee, preservation number is CGMCC No.8425, has been preserved in the Chinese patent application with application number 201410349296.8) was inoculated with 1% inoculum In a fermentation medium (the composition of the fermentation medium is: 4% soybean meal, 2% bran, and 2% corn flour), ferment and cultivate at 37-39° C. for 30 h. 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.

[0046] Dissolve 400mM glutamine and 200mM methionine in 100g water, adjust the pH of the solution to 9.5, add 1g of crude enzyme solution, react at 40°C for 12h, adjust the pH to 7.0 with 4mol / L hydrochloric acid, and extinguish at 90°C Enzyme for 10 minutes to obtain the reaction solution of γ-Glu-γ-Glu-Met. Using XSel...

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PUM

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Abstract

The invention discloses a meat product water retention peptide, a meat taste peptide, a preparation method and application thereof, and belongs to the field of food biotechnology. The preparation method uses glutamine as a substrate and methionine to be synthesized by enzymatic method, the temperature is raised to 90-95°C, and the temperature is kept for 15-30min. After chromatographic separation, γ-glutamine peptide, which is the water-retaining peptide of meat products, is obtained. Its amino acid sequence is γ-Glu-γ-Glu-Met. The γ-glutamine peptide prepared by this method has strong water retention capacity and strong meat flavor, and can be applied to meat products.

Description

technical field [0001] The invention relates to a method for preparing a water-retaining agent, more specifically, the invention relates to the production of a meat product water-retaining peptide and meat-flavored peptide with strong water-retaining effect, and its preparation method and application. Background technique [0002] Water retention refers to the ability of meat products to retain their moisture during processing or storage such as pressurization, chopping, heating, freezing, thawing, and pickling. Phosphate plays an important role in improving the quality of meat products, so it is widely used in the field of meat processing. The national standard GB2760-2011 stipulates that the amount of phosphate added is ≤0.5%, but some enterprises add excessive amounts in order to pursue economic interests. Excess phosphates can have an adverse effect, resulting in a metallic astringency in the product. Excessive phosphate intake may combine with calcium in the intestine...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K5/093A23B4/20A23L13/40A23L13/70
CPCA23B4/20A23L13/428A23L13/72A23V2002/00C07K5/0819A23V2200/16A23V2200/23A23V2250/55
Inventor 许立锵郑雪君陈智光陈楚锐李龄佳
Owner 广东真美食品股份有限公司