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Salty-flavor-enhancing peptide and preparation method and application thereof

A technology of salty taste and polypeptide powder, which is applied in the fields of application, food ingredients as taste improvers, food science, etc., can solve the problems of sodium retention, increase the incidence of diseases such as osteoporosis, etc., and achieve enhanced salty taste and rich nutrition value effect

Active Publication Date: 2019-09-06
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Studies have shown that long-term intake of high-sodium foods can easily lead to sodium retention, thereby increasing the incidence of diseases such as high blood pressure, kidney disease, cardiovascular disease, and osteoporosis

Method used

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  • Salty-flavor-enhancing peptide and preparation method and application thereof
  • Salty-flavor-enhancing peptide and preparation method and application thereof
  • Salty-flavor-enhancing peptide and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A salty taste enhancing peptide is prepared through the following steps:

[0040] (1) Proteolysis

[0041] Take 50g of large yellow croaker minced meat and add 50g of deionized water to mix evenly, then treat with 100MPa ultra-high static pressure for 20min, add trypsin with 0.5% protein content, enzymolyze at 55°C for 5h, then inactivate the enzyme with boiling water for 10min, freeze at 4°C at 8000rpm Centrifuge for 30 minutes, filter to obtain the enzymatic hydrolyzate, and then filter it with a 5KDa ultrafiltration membrane. The filtrate is the salty taste enhancing protein hydrolyzate.

[0042] (2) Enzymatic hydrolysis of bream:

[0043] Mix bream with water at a mass ratio of 1:1.5, add 1% papain to the mass of bream, and hydrolyze it. The hydrolysis temperature is 40°C, the pH value is 5.4, and the time is 2 hours. Then add trypsin and continue enzymatic hydrolysis 3h. Inactivate the enzyme at high temperature for 30 minutes, refrigerate and centrifuge at 7000...

Embodiment 2

[0051] A salty taste enhancing peptide is prepared through the following steps:

[0052] (1) Proteolysis

[0053] Take 50g of minced bream meat and add 50g of deionized water to mix evenly, and then treat it with 125MPa ultra-high static pressure for 20min, add 0.5% trypsin of bream protein, enzymolyze it at 50°C for 4h, after the hydrolysis is completed, inactivate the enzyme with boiling water for 20min, 4 Refrigerated and centrifuged at 8000 rpm for 25 minutes, filtered to obtain the enzymatic hydrolyzate, and then filtered with a 5KDa ultrafiltration membrane, the filtrate was the salty taste enhanced protein hydrolyzate.

[0054] (2) Enzymatic hydrolysis of bream:

[0055] Mix bream with water at a mass ratio of 1:1.5, add 1.5% alkaline protease to the mass of bream, and hydrolyze it. The hydrolysis temperature is 50°C, the pH value is 6.0, and the time is 2.5 hours. Then add trypsin and continue Enzymolysis 2h. Enzyme was inactivated in high-temperature boiling water ...

Embodiment 3

[0063] A salty taste enhancing peptide is prepared through the following steps:

[0064] (1) Proteolysis

[0065] Take 50g of minced bream meat and add 50g of deionized water to mix it evenly, then treat it with 150MPa ultra-high static pressure for 20min, add 0.5% trypsin of bream protein, and enzymolyze it at 50°C for 3h. Refrigerated and centrifuged at 8000 rpm for 20 minutes, filtered to obtain the enzymatic hydrolyzate, and then filtered with a 5KDa ultrafiltration membrane, the filtrate was the salty taste enhanced protein hydrolyzate.

[0066] (2) Enzymatic hydrolysis of bream:

[0067] Mix bream with water at a mass ratio of 1:1.5, add 0.5% papain to the mass of bream, and carry out enzymatic hydrolysis. The hydrolysis temperature is 55°C, the pH value is 7.0, and the time is 4 hours. Then add trypsin and continue to enzymatically Solution 2h. Enzyme was inactivated in high-temperature boiling water for 30 minutes, refrigerated and centrifuged at 7500 rpm at 4°C for...

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Abstract

The invention discloses a salty-flavor-enhancing peptide and a preparation method and an application thereof. The preparation method of the salty-flavor-enhancing peptide includes the following steps:after pretreatment of large yellow croaker, adding protease, carrying out enzymatic hydrolysis for several hours, carrying out freezing centrifugation, and ultrafiltering the supernatant to obtain anenzymatic hydrolysate; after pretreatment of bream, adding water and protease, carrying out hydrolysis, carrying out freezing centrifugation, and freeze-drying, to obtain bream polypeptide powder; and mixing the bream polypeptide powder with other non-sodium salts, to obtain a solute, adding the solute into the large yellow croaker enzymatic hydrolysate, treating by a pulsed electric field, and freeze-drying to obtain the salty-flavor-enhancing peptide. The content of table salt is reduced under the same salinity, and the sodium ion content is reduced by 40%-50%. Therefore, the salty-flavor-enhancing peptide prepared by the method is a salty-flavor-enhancing agent having rich nutritional value, maintaining the original flavor balance of food and then effectively enhancing the salty flavor.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a salty taste enhancing peptide and its preparation method and application. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to dietary health. The salty taste enhancing peptide has received extensive attention due to its nutrition and functionality, and has a good development prospect. Healthy China 2030 strategic plan proposed by the state. [0003] Studies have shown that long-term intake of high-sodium foods can easily lead to sodium retention, thereby increasing the incidence of diseases such as high blood pressure, kidney disease, cardiovascular disease, and osteoporosis. With the development of the economy and the improvement of the consumption level, consumers' dietary concepts gradually tend to be healthy and safe, so the development of a low-sodium product has broad market prospects. [0004] ...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23L27/00A23L33/18
CPCA23V2002/00A23L27/88A23L33/18C12P21/06A23V2200/324A23V2200/30A23V2250/55A23V2200/16
Inventor 孙为正李微苏国万赵谋明
Owner SOUTH CHINA UNIV OF TECH
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