Umami peptide, composition containing umami peptide and application of umami peptide

A technology of umami peptides and uses, applied in the field of salt substitutes, can solve problems such as increasing the risk of heart disease, affecting food flavor, high blood pressure, etc. Effect

Active Publication Date: 2022-05-17
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vast majority of edible salt that people use now is sodium salt, and excessive sodium intake can lead to high blood pressure, increase the risk of cardiovascular and cerebrovascular diseases such as heart disease and stroke, but reducing the use of edible salt will greatly affect food flavor

Method used

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  • Umami peptide, composition containing umami peptide and application of umami peptide
  • Umami peptide, composition containing umami peptide and application of umami peptide
  • Umami peptide, composition containing umami peptide and application of umami peptide

Examples

Experimental program
Comparison scheme
Effect test

Synthetic example 1

[0041] Entrusted Nanjing Yuanpeptide Biotechnology Co., Ltd. to synthesize the umami peptide TPLVDR.

[0042] The purity of the synthesized TPLVDR was detected by HPLC (equipment model is Agilent 1100), such as figure 1 ( figure 1 As shown in the HPLC chromatogram of umami peptide TPLVDR), the purity is 98.72%.

[0043] Use HPLC-MS (equipment model AB SCIEX X500R Q-TOF) to determine the molecular weight and structure, such as figure 2 ( figure 2 It is the secondary mass spectrometry analysis diagram of the umami peptide TPLVDR), showing that the molecular weight is 699.39 Da, and the structure is H-Thr-Pro-Leu-Val-Asp-Arg-OH.

Synthetic example 2

[0045] Entrusted Nanjing Yuanpeptide Biotechnology Co., Ltd. to synthesize the freshness-enhancing peptide AEINKILGN.

[0046] The purity of the synthesized AEINKILGN was detected by HPLC (equipment model is Agilent 1100), as image 3 ( image 3 As shown in the HPLC chromatogram of the freshening peptide AEINKILGN), the purity is 98.96%.

[0047]Use HPLC-MS / MS (equipment model AB SCIEX X500R Q-TOF) to determine the molecular weight and structure, such as Figure 4 ( Figure 4 It is the secondary mass spectrometry analysis diagram of the freshness-enhancing peptide AEINKILGN) showing that the molecular weight is 970.54Da and the structure is H-Ala-Glu-Ile-Asn-Lys-Ile-Leu-Gly-Asn-OH.

[0048] Taste analysis:

[0049] 14 healthy sensory evaluation team members (8 females and 6 males, aged 24-30 years) with experience in sensory evaluation were recruited from the laboratory. First, a 2-week taste training was conducted for the members of the evaluation team. The training cont...

Embodiment 1

[0054] A salt substitute mixture, including 1mol umami-taste peptide TPLVDR and 9mol umami-enhancing peptide AEINKILGN.

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Abstract

The invention relates to a umami peptide, a composition containing the umami peptide and application of the umami peptide. The umami peptide provided by the invention has a sequence of TPLVDR. The invention provides the umami peptide with the ACE enzyme inhibition effect, the umami peptide has relatively good salty taste perception, can be used as a salt substitute for replacing part of sodium chloride, can achieve the purpose of reducing salt without reducing salty taste, and meanwhile, the umami peptide has the ACE enzyme inhibition effect, so that the umami peptide can relieve cardiovascular diseases.

Description

technical field [0001] The invention belongs to the field of salt substitutes, and in particular relates to an umami peptide, a composition containing it and an application thereof. Background technique [0002] Salty taste is the first of the five flavors, and it is people's favorite taste. The vast majority of edible salt that people use now is sodium salt, and excessive sodium intake can lead to high blood pressure, increase the risk of cardiovascular and cerebrovascular diseases such as heart disease and stroke, but reducing the use of edible salt will greatly affect the flavor of the food. [0003] According to the data, the umami peptide has the effect of increasing saltiness, so the proper use of umami peptide as a food additive can achieve the effect of reducing salt without reducing saltiness. And food additives are widely used in instant noodles, meat products, chicken essence and condiments, puffed and snack foods, quick-frozen foods, etc. [0004] There is a n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L33/18
CPCA23L27/45A23L33/18A23V2002/00A23V2200/326A23V2250/55
Inventor 张玉玉
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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