Volvariella volvacea taste-active peptide as well as preparation method and application thereof

A technology of straw mushroom and flavor peptide, applied in the field of food science, can solve the problems of single function and insufficient flavor

Active Publication Date: 2018-06-19
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a taste peptide of straw mushroom and its preparation method and application. The described taste peptide of straw mushroom and its preparation method and application should solve the The condiments are prepared by chemical methods, have a single function and lack of flavor

Method used

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  • Volvariella volvacea taste-active peptide as well as preparation method and application thereof
  • Volvariella volvacea taste-active peptide as well as preparation method and application thereof
  • Volvariella volvacea taste-active peptide as well as preparation method and application thereof

Examples

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Embodiment 1

[0031] Example 1 Extraction, Isolation, Purification and Identification of Straw Mushroom Taste Peptide with Amino Acid Sequence Ala-Ser-Asn-Met-Ser-Asp-Leu

[0032] Step (1): Obtaining the oligopeptide water-soluble extract of straw mushroom

[0033] Raw materials: Straw mushrooms are collected from Zhuanghang Experimental Base of Shanghai Academy of Agricultural Sciences. Wash the straw mushrooms and homogenize them with a homogenizer, then add 1.5 times of water, and cook for 2 hours under a pressure of 40kPa. Filter with double-layer gauze, centrifuge the filtrate at 4° C. for 15 minutes at a speed of 7000 r, and collect the supernatant.

[0034] Step (2): Separation and purification of the extract of straw mushroom oligopeptide

[0035] The supernatant obtained before was suction-filtered with a 0.45 μm filter membrane, and the filtrate was subjected to ultrafiltration separation using an ultrafiltration membrane with a molecular weight cut-off range of 1000Da and a nan...

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Abstract

The invention provides volvariella volvacea taste-active peptide. An amino acid sequence of the peptide is shown in SEQ ID NO.1. The invention further provides a preparation method of the volvariellavolvacea taste-active peptide. The preparation method comprises the following steps: firstly, extracting water-soluble components from volvariella volvacea through high pressure cooking; separating ultrafiltration components with molecular weight cut-off between 200 Da and 1000 Da by a nanofiltration membrane; separating and purifying the ultrafiltration components to obtain the volvariella volvacea taste-active peptide with the amino acid sequence shown in SEQ ID NO.1. The invention further provides an application of the volvariella volvacea taste-active peptide in food and a food seasoning containing the volvariella volvacea taste-active peptide. The volvariella volvacea taste-active peptide as a taste-active substance is applied to the field of food. Research indicates that the volvariella volvacea taste-active peptide prepared by the embodiment can be subjected to Maillard reaction, and the volvariella volvacea Maillard reaction peptide with good flavor enhancement effect can be obtained.

Description

technical field [0001] The invention belongs to the field of food science, and relates to a condiment, in particular to a taste peptide of straw mushroom and its preparation method and application. Background technique [0002] Taste is one of the important factors that constitute the quality of food. The taste receptors in the mouth are stimulated by the taste substances in the food, and then transmitted to the taste center of the brain through a neurosensory system that collects and transmits information. Central system analysis, resulting in a sense of taste. The earliest recognized tastes were sweet, salty, bitter and sour. In 1908, Japanese scholars discovered a substance similar to sodium glutamate from Japanese seaweed soup, and named its taste property umami, which is umami, which is now recognized as the fifth basic taste composition. [0003] The trends in modern food are health, variety and convenience, and consumers' expectations for natural and innovative prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K7/06C07K1/34C07K1/14A23L27/10
CPCA23V2002/00A23L27/11C07K7/06A23V2250/208A23V2250/55
Inventor 宋诗清徐晓东许锐宋泽贾茜冯涛姚凌云孙敏
Owner SHANGHAI INST OF TECH
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