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Pneumatophorus japonicus flavor peptide preparation as well as preparation method and application thereof

A technology of taste peptide and mackerel, which is applied in the field of mackerel flavor peptide preparation and its preparation, can solve the problems of perishability and deterioration, achieve simple and easy-to-control preparation process, realize high-value utilization, and high separation and purification yield Effect

Pending Publication Date: 2022-03-18
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mackerel is rich in endogenous enzymes, is very perishable, and is prone to produce biogenic amines such as histamine, so it is usually frozen immediately after fishing

Method used

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  • Pneumatophorus japonicus flavor peptide preparation as well as preparation method and application thereof
  • Pneumatophorus japonicus flavor peptide preparation as well as preparation method and application thereof
  • Pneumatophorus japonicus flavor peptide preparation as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] (1) Pretreatment of mackerel

[0062] After the mackerel is thawed, remove the head, tail, skin and viscera, then use a grinder to grind it into surimi, and store the surimi for later use;

[0063] (2) Enzymatic hydrolysis of surimi

[0064] Use 0.2mol / L phosphate buffer solution of pH 6.0 to prepare the surimi obtained in step (1) into a suspension with a solid-to-liquid ratio of 1:3, and add Chinese medium with a mass ratio of 1:0.3 to the suspension. Protease and flavor protease, the amount of enzyme added according to the mass ratio of the substrate is 600U / g, enzymolyzed in a constant temperature water bath at 45°C for 5 hours, then incubated at 90°C for 10 minutes to inactivate the enzyme, and finally centrifuged to obtain the supernatant to obtain the enzymatic hydrolyzate;

[0065] (3) Fermentation of enzymolyzate

[0066] Koji making: Weigh 100g of soybean meal and 50g of bran, add 188mL of water and mix evenly, soak for 5 hours, cook and sterilize at 121°C f...

Embodiment 2

[0071] (1) Pretreatment of mackerel

[0072] After the mackerel is thawed, remove the head, tail, skin and viscera, then use a grinder to grind it into surimi, and store the surimi for later use;

[0073] (2) Enzymatic hydrolysis of surimi

[0074] Use 0.2 mol / L phosphate buffer solution of pH 8.0 to prepare the surimi obtained in step (1) into a suspension with a solid-to-liquid ratio of 1:10, and add Chinese medium with a mass ratio of 1:3 to the suspension Protease and flavor protease, the amount of enzyme added according to the mass ratio of the substrate is 1200U / g, enzymolyzed in a constant temperature water bath at 55°C for 7 hours, then incubated at 95°C for 20 minutes to inactivate the enzyme, and finally centrifuged to obtain the supernatant to obtain the enzymatic hydrolyzate;

[0075] (3) Fermentation of enzymolyzate

[0076] Koji making: Weigh 200g of soybean meal and 100g of bran, add 188mL of water and mix evenly, soak for 5 hours, cook and sterilize at 121°C ...

Embodiment 3

[0081] (1) Pretreatment of mackerel

[0082] After the mackerel is thawed, remove the head, tail, skin and viscera, then use a grinder to grind it into surimi, and store the surimi for later use;

[0083] (2) Enzymatic hydrolysis of surimi

[0084] Use 0.2 mol / L phosphate buffer solution with pH 7.0 to prepare the surimi obtained in step (1) into a suspension with a solid-to-liquid ratio of 1:4, and add Chinese medium with a mass ratio of 1:2 to the suspension. Protease and flavor protease, according to the substrate mass ratio, the enzyme amount is 800U / g, enzymolyzed in a constant temperature water bath at 50°C for 6 hours, then incubated at 95°C for 20 minutes to inactivate the enzyme, and finally centrifuged to obtain the supernatant to obtain the enzymatic hydrolyzate;

[0085] (3) Fermentation of enzymolyzate

[0086] Koji making: Weigh 150g of soybean meal and 75g of bran, add 188mL of water and mix evenly, soak for 5 hours, cook and sterilize at 121°C for 40min in a ...

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Abstract

The invention relates to a pneumatophorus japonicus taste-active peptide preparation product, which comprises polypeptides Glu-Glu-Gln-Cys-Ser-Ser, Thr-Ser-Pro-Gly-Pro-Ala-Ala-Asn-Tyr, Ser-Thr-Pro-Pro-Gly-Asn-Phe-Thr-Gly-Pro-Pro, Pro-Thr-Pro-Pro-Pro-Pro-Pro-Pro, Pro-Pro-Thr-Pro-Pro-Pro-Pro-Pro, Pro-Pro-Pro-Pro-Pro, Pro-Pro-Pro-Pro, Pro-Pro-Pro-Pro-Pro, Pro-Pro- The flavor of the flavor peptide prepared product is equivalent to 0.1-0.2 time of that of MSG, and the flavor peptide prepared product and NaCl have a synergistic effect; the invention further relates to a preparation method of the flavor peptide preparation, the method takes mackerel as a raw material, rapid enzymolysis fermentation and a column chromatography technology are combined for use, the cost is low, the process is simple and easy to control, and the obtained flavor peptide preparation is low in salt content and relatively clear in component, and can be used as a seasoning product for special crowds such as hypertensive patients and pregnant women. The method provides a basis for deep processing and efficient utilization of the mackerel.

Description

technical field [0001] The invention relates to the field of taste peptides from marine sources, in particular to a mackerel taste peptide preparation and its preparation method and application. Background technique [0002] There are many types of taste substances in food, among which taste peptides widely exist in various foods and play an important role in food flavor. At present, different taste peptide components are found in various foods, especially fermented products. For example, some acidic oligopeptides isolated from fish protein hydrolyzate by Noguchi et al. have a taste similar to sodium glutamate, which can greatly enhance the umami taste of food. Such components are called umami peptides, also known as flavor-enhancing peptides, which are naturally present in various foods, such as meat, cheese, seafood and vegetables. Umami peptides can complement or enhance the original flavor of food without affecting other tastes of food. [0003] Current studies have s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23J1/04C12P21/06C07K1/22
CPCA23L27/10A23J1/04C12P21/06C07K1/22A23V2002/00A23V2200/16A23V2250/55
Inventor 曹少谦戚向阳徐刘贝马佳雯杨华
Owner ZHEJIANG WANLI UNIV
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