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Taste peptide of straw mushroom and its preparation method and application

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: 2021-02-23
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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  • Taste peptide of straw mushroom and its preparation method and application
  • Taste peptide of straw mushroom and its preparation method and application
  • Taste peptide of straw mushroom and its preparation method and application

Examples

Experimental program
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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 a taste peptide of straw mushroom, the amino acid sequence of which is shown in SEQ ID NO.1. The present invention also provides the above-mentioned method for preparing the flavor peptide of straw mushrooms, firstly extracting water-soluble components from straw mushrooms by high-pressure cooking; using nanofiltration membranes to separate ultrafiltration components with a molecular weight cut-off between 200Da and 1000Da; After separating and purifying the ultrafiltration fraction, the amino acid sequence is the taste-presenting peptide of straw mushroom as shown in SEQ ID NO.1. The present invention also provides the application of the above-mentioned taste peptide of straw mushroom in food. The present invention also provides a food seasoning, which contains the above-mentioned taste peptide of straw mushroom. As a kind of taste substance, the taste peptide of straw mushroom of the present invention is applied in the field of food. The research of the present invention found that the Maillard reaction peptide of straw mushroom with good flavor enhancement effect can be obtained by using the taste peptide of straw mushroom prepared in this embodiment for Maillard reaction.

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 Patents(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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