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Hypsizygus marmoreus flavor peptide as well as preparation method and application thereof

A technology of taste peptide and white jade, which is applied in the field of food science, can solve the problems of rare reports on taste peptide research and achieve remarkable technological progress

Inactive Publication Date: 2020-05-15
苏州蕙茝生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At this stage, the research on Shiitake mushroom mainly focuses on its cultivation and medicinal use, and there are few reports on the study of taste peptides.

Method used

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  • Hypsizygus marmoreus flavor peptide as well as preparation method and application thereof
  • Hypsizygus marmoreus flavor peptide as well as preparation method and application thereof
  • Hypsizygus marmoreus flavor peptide as well as preparation method and application thereof

Examples

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Embodiment 1

[0032] This example provides a method for preparing the taste peptide of white jade mushroom, the specific steps are as follows:

[0033] Step (1): Prepare white jade mushroom enzymatic hydrolysis solution:

[0034] After the white jade mushroom (purchased from Shanghai Fengke Biotechnology Co., Ltd.) was cleaned and impurities removed, it was homogenized with a homogenizer, and then deionized water was added in a ratio of 1:4, and the enzyme was inactivated at a water bath temperature of 90°C for 5 minutes. Then lower it to 40°C, adjust the pH to 3.5, add cellulase (Celluclast, 1.5L, Novozymes China Investment Co., Ltd., Denmark) according to the weight of fresh mushrooms at 0.5%, and enzymatically hydrolyze for 2 hours. Then heat up to 50°C, adjust the pH to 6.0, add flavor protease (Flavourzyme, 1000L, Danish Novozymes China Investment Co., Ltd.) according to the weight of fresh mushrooms at 0.4%, and continue the enzymatic hydrolysis for 2 hours; finally raise the temperat...

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Abstract

The invention provides hypsizygus marmoreus flavor peptide as well as a preparation method and application thereof. An amino acid sequence of the flavor peptide is shown in SEQ ID NO.1. The inventionfurther provides a preparation method of the flavor peptide. The preparation method comprises the following steps: firstly, acquiring a hypsizygus marmoreus water-soluble component through enzymolysisby complex enzyme; after filtration and centrifugation, carrying out ultrafiltration a component with a molecular weight cut-off of 200 Da and 3000 Da; and further separating and purifying a membraneseparation component to obtain the amino acid sequence SEQ ID NO.1 of the hypsizygus marmoreus flavor peptide. The invention also provides application of the hypsizygus marmoreus flavor peptide in food. The invention further provides a food seasoning containing the flavor peptide. The hypsizygus marmoreus flavor peptide as one of flavor substances can be applied to the food field. Hypsizygus marmoreus Maillard reaction peptide with a flavor enhancement effect can be obtained after Maillard reaction of the hypsizygus marmoreus flavor peptide prepared in the embodiment.

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 white jade mushroom. Background technique [0002] White jade mushroom (hypsizygus marmoreus) belongs to Basidiomycotina, Agaricidae, Agaricaceae, Lilyphyllaceae, and Amygium genus. It is an excellent edible fungus in the northern temperate zone. Its color is white, the cover is hemispherical, and the meat is tender. High Yield. White jade mushroom is rich in polysaccharides, vitamins and amino acids. Studies have shown that white jade mushroom contains a new type of glycoprotein that can inhibit human leukemia, and white jade mushroom can produce active substances that inhibit hypertension and gout in a water extraction environment. Therefore, the development of white jade mushroom deep processing industry has certain development prospects. [0003] Fresh mushrooms are thick in texture, hard to the touch, light in weight and high in w...

Claims

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Application Information

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IPC IPC(8): C07K5/103C12P21/06C07K1/34A23L27/10
CPCC07K5/101C12P21/06C07K1/34A23L27/10
Inventor 冯涛姚凌云宋诗清李雪孙敏
Owner 苏州蕙茝生物科技有限公司
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