Stropharia rugoso-annulata flavor active peptide base material as well as preparation method and application thereof

A technology of Mushroom globulus and peptide base material, which is applied in the directions of application, protein-containing food ingredients, food ingredients as taste improvers, etc., to achieve the effect of improving ACE inhibitory activity

Pending Publication Date: 2022-05-13
SHANGHAI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In the prior art, there are a variety of plant-derived ACE inhibitory peptides, such as corn or soybean-derived ACE inhibitory peptides, but the preparation of ACE inhibitory act...

Method used

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  • Stropharia rugoso-annulata flavor active peptide base material as well as preparation method and application thereof
  • Stropharia rugoso-annulata flavor active peptide base material as well as preparation method and application thereof
  • Stropharia rugoso-annulata flavor active peptide base material as well as preparation method and application thereof

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preparation example Construction

[0032] The invention provides a method for preparing a flavor active peptide base material of Stropharia stropharii, comprising the following steps:

[0033] Using alkaline protease to enzymolyze Stropharia stropharia to obtain the flavor active peptide base material of Stropharia stropharia;

[0034] The enzyme activity of the alkaline protease is 2×10 5 U / g, the dosage is 0.5%-1.5% of the mass of Stropharia stropharia.

[0035] In the present invention, it is preferable to carry out enzymatic hydrolysis on the mushroom liquid of Stropharia grandis. The preparation method of the Stropharia stropharia mushroom liquid in the present invention preferably comprises mixing water with the Stropharia stropharia to obtain the Stropharia stropharia mushroom liquid. In the present invention, it is preferred to use the dry product of Stropharia stropharia to carry out the mixing; the dry product is preferably the dry product obtained after drying Stropharia stropharii and cutting the ...

Embodiment 1

[0043] The preparation of dry product of Stropharia stropharia, the steps are as follows:

[0044] The raw materials of Stropharia stropharia stalks and inferior mushrooms are dried with hot air at a drying temperature of 55°C and a ventilation volume of 3500m 3 / h, the drying time is 6h, and when the moisture content of the dried Stropharia stropharia is less than 8%, samples are collected.

[0045] Cut the Stropharia stropharii samples obtained by drying above to obtain the raw material of diced mushrooms with a particle size of 3×3×3 mm.

Embodiment 2

[0047] Cellulase Stropharia pretreatment method, the steps are as follows:

[0048] Get the Stropharia stropharii mushroom dices prepared in Example 1 and mix with water to prepare the Stropharia stropharia mushroom liquid with a substrate concentration of 50 g / L.

[0049] Get the above-mentioned Stropharia stropharia mushroom liquid, add Sobalai cellulase (enzyme activity 5 × 10 5 U / g), the cellulase addition ratio (mass ratio, cellulase / dried mushroom) is 1.0%, the reaction temperature is 60°C, the pH is 5.0, the cellulase treatment time is 120min, and the raw material solution treated by cellulase is obtained , centrifuged at 4000rpm for 10min, and the supernatant was collected to measure the content of soluble protein.

[0050] Determination method of soluble protein content: BCA method protein content determination kit of Suzhou Mengxi Biomedical Technology Co., Ltd. was used. Take 10 μL of the supernatant sample, add 190 μL of the working solution of the kit, cover the...

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Abstract

The invention belongs to the technical field of food, and particularly relates to a stropharia rugoso-annulata flavor active peptide base material and a preparation method and application thereof. Alkaline protease is adopted to perform enzymolysis on the stropharia rugoso-annulata, so that the ACE inhibitory activity of the stropharia rugoso-annulata flavored active peptide base material is effectively improved, and the stropharia rugoso-annulata flavored active peptide base material has pleasant sensory characteristics of freshness and salty taste; the evaluation value of the salty sensory electronic tongue flavor is 12.93-23.33 (the control group has no salty taste characteristic), the evaluation value of the delicious sensory electronic tongue flavor is improved by 1.21-1.28 times compared with the contrast, and the ACE inhibitory activity is improved by 3.07 times compared with the contrast.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a flavor active peptide base material of Stropharia strophargi and its preparation method and application. Background technique [0002] Stropharia flavor peptide is a natural flavor substance derived from bacteria. It has unique flavor characteristics and nutritional value. It can not only bring a pleasant taste experience, but also provide nutrients such as peptides and amino acids, which can protect human health. play an important nutritional role and biological activity. With the advent of the era of advocating nutritional and healthy consumption, the development of fungal-derived flavor peptide products with both sensory pleasure and pharmacological activity, as an important new food and drug resource, is in line with the development needs of my country's big health industry. [0003] Angiotensin-converting enzyme (ACE), also known as kininase II or peptidyl-carbo...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L27/40A23J1/00A23J3/34C12P21/06
CPCA23L33/18A23L27/45A23J1/008A23J3/347C12P21/06A23V2002/00A23V2200/30A23V2200/16A23V2250/55
Inventor 李文杨焱陈万超吴迪张忠
Owner SHANGHAI ACAD OF AGRI SCI
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