Pea protein source salty peptide and preparation method thereof

The preparation of pea protein salty peptides through enzymatic hydrolysis and molecular screening solves the problem of insufficient development of salty peptides in pea protein, provides a healthy salty substitute and high-value utilization of pea protein, and realizes large-scale production and cost reduction.

CN120682309APending Publication Date: 2025-09-23BEIJING TECH & BUSINESS UNIV
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Patent Information

Application Number
CN202510986867.7
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-07-17
Publication Date
2025-09-23

AI Technical Summary

Technical Problem

Existing technologies have not yet fully developed the salty peptides in pea protein, lack effective preparation methods and applications, and it is difficult to provide healthy salty substitutes and expand the application areas of pea protein.

Method used

Pea protein was enzymatically hydrolyzed, the pea protein hydrolysate was separated and purified, and peptide sequences with salty activity were screened using liquid chromatography-mass spectrometry and molecular docking technology. Pea protein salty peptides, including peptides AR8, RF8, RA7, FR6, FF5 and DS5, were prepared by solid-phase synthesis.

Benefits of technology

Pea protein salty peptides with good salty activity and salt-enhancing effects were prepared for use in the development of low-salt foods, providing healthy salty alternatives, expanding the application areas of pea protein, and achieving large-scale production and cost reduction.

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Abstract

The invention provides a pea protein source salty peptide and a preparation method thereof.The method comprises the steps that pea protein is subjected to enzymolysis, ultrafiltration, separation and purification to obtain a pea protein salty peptide primary extract, then the primary extract is subjected to LC-MS / MS analysis and computer simulation technologies to screen non-toxic polypeptide sequences capable of being combined with a TMC4 protein receptor, and finally the pea protein source salty peptide is synthesized through a solid-phase synthesis method. And carrying out sensory analysis on salty taste and salty strength to obtain the pea protein salty peptide. The peptide RA7, the peptide AR8 and the peptide FR6 screened by the invention have good salty taste scores, the salty taste intensity of the peptide RA7, the peptide AR8 and the peptide FR6 is equivalent to that of a salt solution with the concentration of 3g / L, meanwhile, the peptide RF8, the peptide FF5 and the peptide DS5 have relatively high salty taste increasing effects, and particularly, the salty taste increasing rate of the peptide RF8 is 136%. The method not only can promote high-valued application of the pea protein salty peptide, but also can be used for development of low-salt food to achieve the effect of reducing salt but not reducing salty.
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