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A kind of umami tetradetrapeptide and its Maillard reaction product and application

A Maillard reaction and product technology, applied in the field of food additives, can solve problems that are not recognized by Western scholars.

Active Publication Date: 2021-05-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Umami was first identified in the early 20th century by the Japanese chemist Ikeda from seaweed soup as a taste that is different from the four basic flavors, but it was not accepted by Western scholars for a long time

Method used

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  • A kind of umami tetradetrapeptide and its Maillard reaction product and application
  • A kind of umami tetradetrapeptide and its Maillard reaction product and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The synthetic method of polypeptide RGENESDEQGAIVT comprises the following steps:

[0035] Swell and wash 1 g of dichloro resin, remove the Fmoc protecting group, add amino acid for condensation reaction, repeat the deprotection-condensation process until all amino acids are connected. Cleave the resin to obtain the crude peptide RGENESDEQGAIVT, then purify it by reverse-phase high-performance liquid chromatography, and freeze-dry to obtain the umami tetradecapeptide.

[0036] The umami taste and umami-increasing threshold of umami tetradecapeptide are shown in Table 1.

[0037] The application effect of umami fourteen peptides in condiments is shown in Table 2.

Embodiment 2

[0039] The preparation method of the Maillard reaction product of polypeptide RGENESDEQGAIVT comprises the following steps:

[0040] Mix 3g of umami tetradecapeptide (RGENESDEQGAIVT), 1g of glucose and 6g of deionized water, adjust the pH of the system to 6.5 with 0.1mol / L sodium hydroxide solution, react at 110°C for 60min, finish the reaction and cool down to room temperature, freeze-dry , to obtain the umami fourteen peptide Maillard reaction product 1.

[0041] The umami taste and umami-increasing threshold of umami tetradetrapeptide Maillard reaction product 1 are shown in Table 1.

[0042] The application effect of the umami tetradetrapeptide Maillard reaction product 1 in condiments is shown in Table 2.

Embodiment 3

[0044] The preparation method of the Maillard reaction product of polypeptide RGENESDEQGAIVT comprises the following steps:

[0045] Mix 5.5g of umami fourteen peptide (RGENESDEQGAIVT), 0.5g of glucose and 4g of deionized water, adjust the pH of the system to 5.0 with 0.1mol / L sodium hydroxide solution and 0.1mol / L HCL solution, and react at 80°C for 20min After finishing the reaction, the temperature was lowered to normal temperature, freeze-dried, and the umami fourteen peptide Maillard reaction product 2 was obtained.

[0046] The umami taste and umami-increasing threshold of umami tetradetrapeptide Maillard reaction product 2 are shown in Table 1.

[0047] The application effect of the umami tetradetrapeptide Maillard reaction product 2 in condiments is shown in Table 2.

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Abstract

The invention discloses a umami fourteen peptide and its Maillard reaction product. The amino acid sequence of the primary structure of the polypeptide is RGENESDEQGAIVT; the preparation method of the Maillard reaction product comprises the following steps: mixing the polypeptide with water and reducing sugar Mix, adjust the pH value of the reaction system to 5.0-6.5, and react at 80-110°C for 30-240min to prepare. The present invention has discovered a polypeptide (tetradeceptide) with outstanding umami taste, and the umami taste intensity and freshness-increasing function of the umami taste peptide can be further improved by using the Maillard reaction technology; The Rad reaction product is applied to food and seasoning, which can significantly improve the umami taste and fullness of food and seasoning.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to an umami tetradetrapeptide and its Maillard reaction product and their application. Background technique [0002] Umami taste is similar to the feeling caused by monosodium glutamate (MSG). It is the fifth basic taste after sour, sweet, salty and bitter. It has the characteristics of increasing the richness of food taste and making people feel happy. Umami was first identified in the early 20th century by the Japanese chemist Ikeda from seaweed soup as a taste that is different from the four basic flavors, but it was not accepted by Western scholars for a long time. It was not until scholars discovered the umami taste receptor in 2002 that umami taste was identified as the fifth basic taste. In addition to sodium glutamate and taste nucleotides (IMP, GMP) that have umami taste, scholars have also found small molecular peptides with umami taste in animal and plant hydrol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K7/08C07K1/107A23L27/21
CPCA23L27/215C07K7/08
Inventor 苏国万赵谋明张佳男
Owner SOUTH CHINA UNIV OF TECH