Active peptide derived from myosin and its application

A myosin and active peptide technology, applied in the field of protein active peptides, can solve the problems of limited types of umami peptides and different contribution levels, and achieve the effects of high umami intensity, easy absorption and high purity

Inactive Publication Date: 2021-03-26
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, the types of umami peptides in known foods are limited, and their contribution to umami taste is also different. At the same time, umami peptides as a new type of natural umami agent have also attracted people's attention and research. Therefore, new umami peptides Urgent development

Method used

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  • Active peptide derived from myosin and its application
  • Active peptide derived from myosin and its application
  • Active peptide derived from myosin and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Enzymolysis screening of embodiment 1 scallop myosin

[0030] Pepsin (EC 3.4.23.1), trypsin (EC 3.4.21.4) and chymotrypsin (EC 3.4.21.1) were selected to use on muscle by ExPASy PeptideCutter (http: / / web.expasy.org / peptide_cutter / ) The globulin sequence (GenBank: BAB40711.1) was digested to obtain 747 peptide sequences.

[0031] The toxicity of the peptides was analyzed using ToxinPred (http: / / crdd.osdd.net / raghava / / toxinpred / ). The water solubility of the peptides was analyzed by peptide property calculator (http: / / www.innovagen.com / ), and 322 non-toxic active peptides with good water solubility were screened. The taste of the umami peptide is related to the composition of amino acids, the spatial arrangement of amino acids and the molecular weight of the peptide. It contains glutamic acid and aspartic acid, and contains certain hydrophilic amino acids, and the length of the peptide chain skeleton is 2-6. , has good taste effect, and the C-terminal of the dipeptide i...

Embodiment 2

[0036] Embodiment 2 Electronic Tongue Detection

[0037] This embodiment selects monosodium glutamate (MSG) as positive control. Peptides DK, EEK, EDQK, SEGGR, QDSIGS and MSG were formulated as 0.1 mg / ml solutions. Five test sensors, AAE, CT0, CA0, C00, and AE1, and two reference sensors were selected to detect the samples. The taste of the samples was analyzed by interpolation method, and the data processing results are shown in Table 2.

[0038] Table 2 Umami and Richness values ​​of different peptides based on electronic tongue

[0039]

[0040] The results showed that the active peptides DK, EEK, EDQK, SEGGR, and QDSIGS had better freshness effects than monosodium glutamate (MSG). Among them, peptide EDQK had the highest umami intensity. Finally, the present invention provides five umami peptides.

Embodiment 3

[0041] The chemical synthesis of embodiment 3 active peptide DK, EEK, EDQK, SEGGR, QDSIGS

[0042]In this example, peptides DK, EEK, EDQK, SEGGR, and QDSIGS were synthesized in solid phase by FMOC method. At a temperature of 22°C to 28°C and normal pressure, add Fmoc-Tyr(tBu)-Wang Resin to the polypeptide solid-phase synthesis reactor, add 10mL 25% piperidine / DMF solution to remove the amino protecting group Fmoc, and then The peptide chain is extended by reacting with the activated hydroxyl group of the next amino acid with a 2-fold excess. During the condensation process, ninhydrin is used to monitor the reaction process qualitatively by color development until the target peptide required for synthesis is obtained. Select appropriate cleavage conditions to cleave the target polypeptide from the resin and remove the side chain protecting group. After the solution is rotary evaporated, anhydrous ether is added to precipitate the polypeptide. After centrifugation, washing and v...

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Abstract

The present invention relates to the field of protein active peptides, in particular to a plurality of active peptides derived from myosin, the amino acid sequences of which are respectively Asp‑Lys (DK), Glu‑Glu‑Lys (EEK), Glu‑Asp‑Gln‑Lys ( EDQK), Ser‑Glu‑Gly‑Gly‑Arg (SEGGR), Gln‑Asp‑Ser‑Ile‑Gly‑Ser (QDSIGS). The active peptides described in the present invention are obtained by means of molecular docking and virtual screening techniques, can be synthesized by genetic engineering or chemical methods, and can also be obtained by combining biological enzymatic hydrolysis techniques with purification means. The five active peptides provided by the invention can be used as base materials or auxiliary materials to make condiments, and are widely used in the field of food.

Description

technical field [0001] The invention belongs to the field of protein active peptides, in particular to bioactive peptides derived from myosin and applications thereof. Background technique [0002] At present, the preparation and application development of bioactive peptides has become a research hotspot worldwide. Umami peptides have received more and more attention because they can enhance the umami and mellow taste of food, are easy to absorb, have good processing characteristics and nutritional value. Moreover, the application of umami peptides in food is also in line with the development trend of "natural, nutritious and safe" food. Umami peptides can not only enhance the delicious taste of food, but also act as precursors of volatile flavor substances to react with Maillard to further enhance the characteristic aroma of food; it can also make sugar sweeter, salt saltier, reduce bitterness and The sour taste, in conjunction with the five basic flavors, makes the umami...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K5/072C07K5/093C07K5/113C07K14/435A23L27/21
CPCA23V2002/00A23L27/21C07K5/06113C07K5/0819C07K5/1021C07K14/43504A23V2200/16A23V2250/55
Inventor 于志鹏亢利鑫赵文竹武思佳阚若彤夏晨思励建荣
Owner BOHAI UNIV
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