Bitter inhibiting peptide and application thereof
A technology for a bitterness inhibitor and inhibitory peptide, which is applied to the bitterness inhibitory peptide and its application field, can solve the problems of high cost, less application and small application range, and achieves the effects of simple application operation, improved flavor and good water solubility.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0020] Example 1. Screening of Bioactive Peptides with Bitter Taste Inhibition
[0021] 1. Screening of bitter taste inhibitory peptides
[0022] The present invention uses ExPASy PeptideCutter (http: / / web.expasy.org / peptide_cutter / ), an online enzymolysis tool, to carry out virtual enzymolysis on the myosin sequence of Ezo scallop, and obtain 323 polypeptides after enzymolysis. The biological activity and water solubility of 323 peptides were screened by peptide property calculator and PeptideRanker online program. Toxicity prediction was performed using the ADMET program of DS2017 software, and three toxicity properties were predicted: mutagenicity, developmental toxicity and skin sensitization. We obtained 10 safe and non-toxic peptides with good water solubility, bioactivity score higher than 0.5, and their sequences were SM, RR, ADM, GFPSR, GIR, KPM, QRPR, NPPK, DM, DPDF.
[0023] 2. Prediction and analysis of bitter taste inhibitory activity
[0024] The crystal struc...
Embodiment 2
[0025] Example 2. Verification of Bitter Taste Inhibitory Peptide QRPR Inhibiting Bitter Taste Activity
[0026]Peptide QRPR was prepared by means of solid-phase synthesis, fermentation or enzymatic hydrolysis, and the freeze-dried powder of the peptide was dissolved in deionized water to prepare different solubility solutions, and 50mL of 1mM quinine solution was added to prepare the solution to be tested. The bitter taste inhibitory peptide LEGSLE was used as a positive control, and the solution was filled into a special beaker for the electronic tongue, and placed in an automatic sampling analysis device to detect changes in membrane potential. The results showed that the 0.15mg / mL active peptide QRPR had a 50% inhibitory rate on the bitter taste of quinine, and the inhibitory effect was stronger than that of the positive control.
[0027] At the same time, the bitterness inhibitory peptide QRPR can also be used as a bitterness inhibitor in foods composed of bitter ingredie...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More 

