Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of umami peptide and its preparation method and application

A umami peptide and freeze-drying technology, which is applied in the field of preparation of taste peptides, can solve the problems of poor emulsification of products, achieve high taste intensity, and improve the effect of umami intensity

Active Publication Date: 2022-03-11
NINGBO UNIV
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 1994, Surowka hydrolyzed chicken head with pig pepsin. Under the optimal conditions of enzymatic hydrolysis temperature of 55°C, p H = 1.5 and adding 750g of water and 3g of enzyme hydrolysis for 5 hours per kilogram of raw material, the total nitrogen content of the hydrolyzate after drying 15.7g, no bitter taste, light cream color, high mineral content, but poor emulsification

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of umami peptide and its preparation method and application
  • A kind of umami peptide and its preparation method and application
  • A kind of umami peptide and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] (1) Use minced chicken meat as raw material, pass it through a meat grinder, and then add water, the ratio of material to liquid is 1.5:1 (m:v), that is, the ratio of minced chicken meat to water is 1.5g: 1mL.

[0065] (2) Add 0.1% flavor protease of chicken minced meat mass, enzymolyze at 54°C and pH value 6.0-8.0 for 1.5h, add 0.25% of chicken mass for enzymolysis with compound protease for 2.5h, inactivate enzyme at 90°C for 15min, Obtain chicken enzymatic hydrolyzate.

[0066] (3) Filtration: the enzymatic hydrolyzate is filtered by step-by-step sieving, so that the filtrate is separated from the filter residue, and the filtrate is taken and freeze-dried to obtain a freeze-dried enzymatic hydrolyzate.

[0067] (4) Separating and purifying the freeze-dried enzymatic hydrolyzate with dextran gel, selecting the component with the strongest umami taste through electronic tongue and sensory evaluation, and freeze-drying to obtain a freeze-dried gel component.

[0068] T...

Embodiment 2

[0081] (1) Use minced chicken meat as raw material, pass it through a meat grinder, and then add water, the ratio of material to liquid is 1.5:1 (m:v), that is, the ratio of minced chicken meat to water is 1.5g: 1mL.

[0082] (2) Add 0.1% flavor protease of chicken minced meat mass, enzymolyze at 54°C and pH value 6.0-8.0 for 1.5h, add 0.25% of chicken mass for enzymolysis with compound protease for 2.5h, inactivate enzyme at 90°C for 15min, Obtain chicken enzymatic hydrolyzate.

[0083] (3) Filtration: the enzymatic hydrolyzate is filtered by step-by-step sieving, so that the filtrate is separated from the filter residue, and the filtrate is taken and freeze-dried to obtain a freeze-dried enzymatic hydrolyzate.

[0084] (4) Separating and purifying the freeze-dried enzymatic hydrolyzate with dextran gel, selecting the component with the strongest umami taste through electronic tongue and sensory evaluation, and freeze-drying to obtain a freeze-dried gel component.

[0085] T...

Embodiment 3

[0094] (1) The ten synthetic peptide sequences were screened for blood pressure lowering function.

[0095] (2) Activity detection of peptides with ACE inhibitory activity, comprising the following steps:

[0096] Add 80 μL 5 mmol / L HHL (hippuryl-histidyl-leucine) (dissolved in HEPES buffer, pH 8.3) and 30 μL sample solutions of different concentrations (dissolved in double-distilled water) into a centrifuge tube, mix After placing in a water bath at 37°C for 5 minutes, 40 μL of 0.025 U / mL ACE (dissolved in HEPES buffer, pH 8.3) was added, incubated at 37°C for 1 hour, and then 150 μL of 1M hydrochloric acid was added to terminate the reaction. In the blank group, hydrochloric acid was added at the same time as ACE, in the control group, 30 μL of double distilled water was used instead of the sample solution, and captopril (10 ng / mL) was used as a positive control. After the reaction was completed, the content of hippuric acid (HA) in the sample was detected by RP-HPLC, and t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an umami peptide having both ACE inhibitory activity and dipeptidyl peptidase-4 (DPP-IV) inhibitory activity and its preparation method and application. Its amino acid sequence is sequence 1-10, which is hydrolyzed by double enzymes The umami peptide was obtained by separation and purification of chicken minced meat, and the umami peptide was screened for its function to obtain the taste peptide with the function of synergistically increasing freshness and lowering blood pressure and blood sugar. The umami peptide of the present invention has both ACE inhibitory and DPP‑IV inhibitory activities, and is very suitable for the preparation of functional taste base materials, and can be used for the research and development of functional seasonings, and can also be used for the preparation of health food for lowering blood pressure and blood sugar.

Description

technical field [0001] The invention relates to the field of umami base materials, in particular to a taste peptide obtained by separating and purifying chicken minced meat with double enzymes, and performing functional screening on the taste peptide to obtain a multi-function of synergistically increasing freshness and lowering blood pressure and blood sugar. Preparation process and application of taste peptide. Background technique [0002] Due to the tenderness and delicious taste of chicken meat, people's demand for chicken production is constantly increasing, and the types of deep-processed chicken products are also increasing. Since the 20th century, the production of chicken and its products has increased to a certain extent. After decades of continuous and rapid development At present, the chicken industry has developed into the industry with the highest degree of industrialization in the field of agriculture and animal husbandry in my country. However, my country's ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C07K7/06C12P21/06C07K1/16C07K1/34C07K1/36C07K1/14A23L33/18A23L27/20
CPCC07K7/06C12P21/06A23L33/18A23L27/20A23V2002/00A23V2200/326A23V2200/328A23V2250/55
Inventor 党亚丽陈梦迪高新昌潘道东杨正苍
Owner NINGBO UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com