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Preparation method and application of taste peptide from Grifola frondosa

A technology of frondosa flower and flavor peptide, which is applied in the field of food science to achieve the effect of good flavor enhancement effect

Active Publication Date: 2021-06-18
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, researchers at home and abroad have mainly focused on the study of polysaccharides, storage and preservation, and the development of primary seasonings on straw mushrooms. There are few reports on the development of taste peptides.

Method used

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  • Preparation method and application of taste peptide from Grifola frondosa
  • Preparation method and application of taste peptide from Grifola frondosa
  • Preparation method and application of taste peptide from Grifola frondosa

Examples

Experimental program
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Embodiment 1

[0029] This embodiment provides a method for extracting, separating and purifying taste peptides from Grifola frondosa with an amino acid sequence of Arg-Ser-Gly-VaL (RSGV), and the specific steps are as follows:

[0030] Step (1): Obtaining the oligopeptide water-soluble extract of Grifola frondosa

[0031] Raw materials: Add 100g of Grifola frondosa powder (the dry product of Grifola frondosa was purchased in Qingyuan, Zhejiang), add deionized water according to the material-to-liquid ratio of 1:20, and extract it with a flash high-speed extractor for 2 minutes at a speed of 11000r / min. Then high-pressure cooking was used to pretreat Grifola frondosa at a pressure of 40kPa for 1.5 hours; then the crude extract was refrigerated and centrifuged at 7000rmp at 4°C for 15min; the supernatant was filtered through a 0.45μm microporous filter for later use ;

[0032] Step (2): Separation and purification of Grifola frondosa oligopeptide extract

[0033] The filtrate is separated b...

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Abstract

The invention discloses a taste peptide of Grifola frondosa, which is characterized in that its amino acid sequence is Arg-Ser-Gly-VaL. The preparation method comprises: first extracting the water-soluble components from the frondosa frondosa by high-pressure cooking, then performing ultrafiltration on the modified water-soluble components, and then further separating and purifying the ultrafiltration components. Maillard reaction can be obtained by using the taste peptide of Grifola frondosa prepared in this example to obtain the Maillard reaction peptide of Grifola frondosa with good flavor enhancing effect.

Description

technical field [0001] The invention belongs to the field of food science, and relates to a condiment, in particular to a preparation method and application of a taste peptide from frondosa frondosa. Background technique [0002] Taste is an important indicator for evaluating food quality at present. Small molecular peptides, amino acids, nucleotides, inorganic ions, etc. will all make an important contribution to the taste of food. The taste of food is a series of taste sensations, such as sour, sweet, bitter, salty, fresh, etc., produced by small molecular taste substances stimulating the corresponding taste bud cells in the human taste organ tongue. Different taste substances combine with different taste bud cells to produce their own characteristic taste. [0003] The various taste effects of peptides in food show different taste sensations, such as sour, sweet, bitter, salty, and fresh, due to the difference in peptide chain length, amino acid composition, and arrangem...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K5/11C07K1/14C07K1/34A23L33/18A23L27/20
CPCA23L27/20A23L33/18C07K5/1019
Inventor 宋诗清许锐冯涛孙敏姚凌云
Owner SHANGHAI INST OF TECH
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