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Clam umami peptide and preparation method and application thereof

A technology of umami peptides and clams, applied in the fields of application, food ingredients as taste improvers, multi-step food processing, etc., can solve the unfavorable development and utilization of umami peptides of clams, different taste sensations, and insufficient research on the structure of taste peptide components Sufficient and other issues

Pending Publication Date: 2020-05-22
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, enzymatic hydrolysis makes its umami components different from natural clam umami components, and the taste is also different. On the other hand, the research on the structure of its taste peptide components is not sufficient, which is not conducive to the development of clam umami peptides. Development and utilization. Therefore, it is of great significance to study and develop the structure and umami characteristics of pure natural umami peptides in clams, and to develop clam umami peptides with more market potential.

Method used

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  • Clam umami peptide and preparation method and application thereof
  • Clam umami peptide and preparation method and application thereof
  • Clam umami peptide and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A clam umami peptide, the preparation method of which polypeptide comprises the following steps:

[0051] (1) Preparation of freeze-dried clam boiled liquid powder: shell fresh clams and wash the clam meat, drain the water and weigh, add deionized water at a ratio of 1:3 (w / v) to liquid Homogenize, heat and cook, keep the temperature for 20 minutes after the center temperature reaches 95°C, filter through the filter cloth after the temperature drops to room temperature after the end of heating, centrifuge the filtrate at 5000r / min for 20min at 4°C, take the supernatant, freeze-dry to obtain clams Freeze-dried powder of boiled liquid.

[0052] (2) Ultrafiltration separation: redissolve the freeze-dried powder of clam boiled liquid in ultrapure water, prepare a solution with a concentration of 10mg / mL, and use an ultrafiltration membrane with a molecular weight cut-off of 3000Da to conduct ultrafiltration separation at 4°C , collect the filtrate, and freeze-dry to obtain...

Embodiment 2

[0056] (1) Preparation of freeze-dried clam boiled liquid powder: shell fresh clams and wash the clam meat, drain the water and weigh, add deionized water at a ratio of 1:3 (w / v) to liquid Homogenize, heat and boil, keep for 30 minutes after the center temperature reaches 100°C, filter through filter cloth after the temperature drops to room temperature at the end of heating, centrifuge the filtrate at 5000r / min for 30min at 4°C, take the supernatant, freeze-dry to obtain clams Freeze-dried powder of boiled liquid.

[0057] (2) ultrafiltration separation: with embodiment 1.

[0058] (3) Purification by gel chromatography: reconstitute the lyophilized ultrafiltrate powder with ultrapure water, prepare a solution with a concentration of 10 mg / mL, put it on a Sephadex G-15 gel chromatography column, and elute with ultrapure water , the elution conditions were: sample volume 2mL, flow rate 1mL / min, ultraviolet detection wavelength 220nm, the fifth peak component F5 was collected,...

Embodiment 3

[0061] (1) Preparation of freeze-dried clam boiled liquid powder: shell fresh clams and wash the clam meat, drain the water and weigh, add deionized water at a ratio of 1:3 (w / v) to liquid Homogenize, heat and cook, keep the temperature for 25 minutes after the center temperature reaches 95°C, filter through filter cloth after the temperature drops to room temperature after heating, centrifuge the filtrate at 5000r / min for 25min at 4°C, take the supernatant, freeze-dry to obtain clams Freeze-dried powder of boiled liquid.

[0062] (2) ultrafiltration separation: with embodiment 1.

[0063] (3) Purification by gel chromatography: same as in Example 2.

[0064] (4) Purification by RP-HPLC: Same as in Example 1, to obtain freeze-dried clam umami peptide powder.

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Abstract

The invention discloses a clam umami peptide and a preparation method and application thereof, and belongs to the technical field of food additives and preparation methods thereof. The clam umami peptide comprises any one or more polypeptides of which the amino acid sequences are GLLPDGTPR, RPNPFENR, STMLLESER, ANPGPVRDLR, QVAIAHRDAK, VLPTDQNFILR and VTADESQQDVLK. The preparation method of the polypeptide comprises the following steps: taking meat of fresh and live clams, adding water, performing homogenizing, performing heating to prepare a clam boiled liquid, and carrying out ultrafiltrationseparation, gel chromatography purification and RP-HPLC purification to obtain the umami peptide. The umami peptide prepared by the method disclosed by the invention has umami and salty taste enhancing effects, and can be in butt joint with an umami receptor T1R1 / T1R3 based on molecular simulation, wherein the main binding sites are amino acid residues Asp 196, Glu128, His125, His368, Glu281 andArg34 located on a T1R3 subunit. A umami peptide seasoning disclosed by the invention adopts a natural cooking and purifying method, is natural in umami, has a very good nutritional value, and is an ideal seasoning product.

Description

technical field [0001] The invention belongs to the technical field of food additives and preparation methods thereof, and in particular relates to clam umami peptides, preparation methods and applications thereof. Background technique [0002] Umami peptides are a class of small molecular peptides that can present umami taste. They have high nutritional value and flavor activity. They can not only endow food with a delicious taste, enhance food umami and mellow taste, but also synergize with other substances to increase freshness. When used synergistically, it can reduce the intake of table salt and monosodium glutamate (MSG). In addition, umami peptides can also reduce the intensity of bitterness, and have good thermal stability, processing characteristics, umami effect and nutritional value, in line with the "natural, nutritious, safe" food development trend, so it has become the focus of food umami science in recent years. Research hotspots and key directions of umami f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23J1/04A23L27/21A23L27/23A23L27/26A23L33/18A23L23/10A23L27/50
CPCA23J3/04A23J1/04A23L27/21A23L27/26A23L27/235A23L33/18A23L27/50A23L23/10A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2250/06A23V2250/2042A23V2250/55A23V2250/542A23V2300/14A23V2300/38
Inventor 李学鹏励建荣王金厢谢晓霞仪淑敏李婷婷徐永霞朱文慧米红波郭晓华牟伟丽于建洋
Owner BOHAI UNIV
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