CN101457248A - Method for preparing maillard flavor peptides by using soja bean separation protein - Google Patents
Method for preparing maillard flavor peptides by using soja bean separation protein Download PDFInfo
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- CN101457248A CN101457248A CNA2008102190607A CN200810219060A CN101457248A CN 101457248 A CN101457248 A CN 101457248A CN A2008102190607 A CNA2008102190607 A CN A2008102190607A CN 200810219060 A CN200810219060 A CN 200810219060A CN 101457248 A CN101457248 A CN 101457248A
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Abstract
The invention discloses a method for preparing a Maillard flavor peptide (MP, Maillard Peptide) by using soy protein isolate comprising the following steps: isolating the soy protein and obtaining the peptide with a molecular mass between 1000 and 5000Da after the soy protein isolate controllable enzymolysis, carrying out a Maillard reaction to the isolated peptide segment and obtaining the Maillard Peptide through 1000-5000Da isolation to the got reactant. The isolate contains 300f the Maillard Peptide. The experiment indicates that the Maillard peptide can effectively improve the flavor, increase the fresh flavor, the plumpness and the permeability-delaying sense.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of method of utilizing soybean protein isolate to prepare Mei Lade flavor peptides (MP, Maillard Peptide).
Background technology
The peptide class is being played the part of extremely important role in flavour of food products.The existing report of the flavor characteristics of relevant peptide.The oligopeptides that is rich in L-glutamic acid has delicate flavour.The beef enzymolysis peptide that is obtained by papain enzymolysis is separated and be proved to be and have good local flavor enhancement.The mucedin zymolyte of 500-1000Da joins in the bright soup and can improve flavor intensity.
Maillard reaction is the chemical reaction between carbohydrate and amino acid, is the main source of peculiar fragrance and taste in the food hot-work, as the roasting flavor of processing of meat, bread bake flavor, the roasting flavor of coffee and the fermenting-ripening flavor of fermented soya bean etc.There is the independent peptide Maillard reaction thing of evidence not present very strong local flavor abroad, but adds honest sense and the persistence that has significantly strengthened bright soup and clear soup behind the different solution to.Yet, the rarely seen at home report of local flavor research of peptide maillard reaction product.
China's flavouring product scientific and technological content is lower, unreasonable structure, and high-grade food flavouring is less, mouthfeel is mellow inadequately, and medium-to-high grade class seasonings is less, from View of International Market, most market shares are that the enterprise of state such as Japan and Korea S. is carved up, and China's seasonings occupies its due status far away in the world market.The invention of U.S. rad flavor peptides is enhanced one's market competitiveness and has been made major contribution for promoting honest flavor of China's seasonings and nutritive value.
Summary of the invention
The purpose of this invention is to provide a kind of method of utilizing soybean protein isolate to prepare the Mei Lade flavor peptides, the Mei Lade local flavor Toplink of this method preparation effectively promotes the honest sense of seasonings and prolongs oozes sense.
Technical scheme of the present invention is to utilize soybean protein isolate to obtain the soybean peptides (MW1000-5000Da) of high level by Controlled-enzymatic Hydrolysis, soybean peptides and reducing sugar carry out Maillard reaction, maillard reaction product obtains the Mei Lade flavor peptides by membrane sepn, specifically may further comprise the steps:
(1) soybean protein isolate pre-treatment and Controlled-enzymatic Hydrolysis: soybean protein isolate is dissolved in heat-treats after water is mixed with solution, the cooling back adds the Sumizyme MP of 1000-2500U/g and the papain of 1500-2500U/g carries out enzymolysis, the enzyme that goes out after enzymolysis finishes, cooling back centrifugation obtains the soybean protein hydrolysis supernatant liquor;
(2) soybean protein hydrolysis liquid peptide separates: the soybean protein hydrolysis supernatant liquor is separated with the film of 5000Da by 1000, obtain the soybean peptides of molecular weight between 1000-5000Da;
(3) Mei Lade flavor peptides preparation: soybean peptides and reducing sugar be dissolved in the water is configured to solution, and this solution heats and carries out Maillard reaction, reactant through 1000 and the membrane sepn of 5000Da obtain the Mei Lade peptide of 1000-5000Da.
Among the above-mentioned preparation method,
In the step (1) soybean protein isolate is mixed with the solution that the substrate weight concentration is 6-10%.
The soybean protein isolate aqueous solution is in 80-95 ℃ of following thermal treatment 10-20min in the step (1).
Enzymolysis carries out in 50-60 ℃ water-bath in the step (1), and the time 4-8h of enzymolysis, enzymolysis finish the back in the 80-100 ℃ of enzyme 10-20min that goes out.
Centrifugal speed is 4000-6000 commentaries on classics/min in the step (1), and the centrifugation time is 15-20min.
Store down in-40～-50 ℃ after the soybean peptides lyophilize that makes in the step (2).
Reducing sugar is one or more mixtures in wood sugar, glucose, ribose and the lactose in the step (3).
Solution is heated to 80-95 ℃ and keep 3-4h to carry out Maillard reaction in the step (3).
After the Mei Lade peptide lyophilize that makes in the step (3) in-10～-20 ℃ of storages.
The inventive method technology is simple, the route science, and the Mei Lade peptide molecular weight that makes is between 1000-5000Da, and purity reaches 30%.The Mei Lade flavor peptides that makes is added in spices, food flavouring, seasonings and the meat product, all can effectively improve the honest sense of product and prolong and ooze sense.
Embodiment
The present invention will be described below to enumerate specific embodiment.It is pointed out that embodiment only is used for that the invention will be further described, do not represent protection scope of the present invention, nonessential modification and adjustment that other people prompting according to the present invention is made still belong to protection scope of the present invention.
Embodiment 1
Accurately take by weighing the 40g soybean protein isolate, add 460g water, the back that stirs is in 90 ℃ of following thermal treatment 20min.Cooling back adds the Sumizyme MP of 2000U/g and papain enzymolysis 6h in 55 ℃ water-bath of 2000U/g, the enzymolysis back 90 ℃ of enzyme 15min that go out that finish, and cooling back 5000 commentaries on classics/min, 20min centrifugation obtain the soybean protein hydrolysis supernatant liquor.The soybean protein hydrolysis supernatant liquor through 1000 and the membrane sepn of 5000Da obtain soybean peptides.After the soybean peptides lyophilize in-48 ℃ of storages.Get exsiccant soybean peptides 25g and mix with the 4g wood sugar and water-soluble, be made into 24% solution.Solution is heated to 95 ℃ and keeps 3.5h.Reactant once more through 1000 and the membrane sepn of 5000Da obtain the Mei Lade peptide of 1000-5000Da.With standby after the lyophilize of Mei Lade peptide in-18 ℃ of storages.
Embodiment 2
Accurately take by weighing the 60g soybean protein isolate, add 690g water, the back that stirs is in 90 ℃ of following thermal treatment 15min.Cooling back adds the Sumizyme MP of 2000U/g and papain enzymolysis 8h in 55 ℃ water-bath of 1500U/g, the enzymolysis back 90 ℃ of enzyme 10min that go out that finish, and cooling back 5500 commentaries on classics/min, 15min centrifugation obtain the soybean protein hydrolysis supernatant liquor.The soybean protein hydrolysis supernatant liquor through 1000 and the membrane sepn of 5000Da obtain soybean peptides.After the soybean peptides lyophilize in-45 ℃ of storages.Get exsiccant soybean peptides 30g and mix with the 6g wood sugar and water-soluble, be made into 24% solution.Be heated to 90 ℃ and keep 3.5h.Reactant once more through 1000 and the membrane sepn of 5000Da obtain the Mei Lade peptide of 1000-5000Da.With standby after the lyophilize of Mei Lade peptide in-15 ℃ of storages.
Embodiment 3
Accurately take by weighing the 80g soybean protein isolate, add 920g water, the back that stirs is in 80 ℃ of following thermal treatment 20min.Cooling back adds the Sumizyme MP of 2000U/g and papain enzymolysis 6h in 55 ℃ water-bath of 2000U/g, the enzymolysis back 95 ℃ of enzyme 15min that go out that finish, and cooling back 5000 commentaries on classics/min, 20min centrifugation obtain the soybean protein hydrolysis supernatant liquor.The soybean protein hydrolysis supernatant liquor through 1000 and the membrane sepn of 5000Da obtain soybean peptides.After the soybean peptides lyophilize in-40 ℃ of storages.Get exsiccant soybean peptides 25g and mix with 8g glucose and water-soluble, be made into 24% solution.Be heated to 95 ℃ and keep 3.5h.Reactant once more through 1000 and the membrane sepn of 5000Da obtain the Mei Lade peptide of 1000-5000Da.The lyophilize of Mei Lade peptide is standby in-18 ℃ of storages.
Embodiment 4
Accurately take by weighing the 40g soybean protein isolate, add 460g water, the back that stirs is in 95 ℃ of following thermal treatment 15min.Cooling back adds the Sumizyme MP of 2500U/g and papain enzymolysis 6h in 60 ℃ water-bath of 2000U/g, the enzymolysis back 90 ℃ of enzyme 15min that go out that finish, and cooling back 5000 commentaries on classics/min, 20min centrifugation obtain the soybean protein hydrolysis supernatant liquor.The soybean protein hydrolysis supernatant liquor through 1000 and the membrane sepn of 5000Da obtain soybean peptides.After the soybean peptides lyophilize in-50 ℃ of storages.Get exsiccant soybean peptides 30g, 4g wood sugar and mix with 4g glucose and water-soluble, be made into 24% solution.Be heated to 95 ℃ and keep 4h.Reactant once more through 1000 and the membrane sepn of 5000Da obtain the Mei Lade peptide of 1000-5000Da.With standby after the lyophilize of Mei Lade peptide in-20 ℃ of storages.
Embodiment 5
Accurately take by weighing the 50g soybean protein isolate, add 450g water, the back that stirs is in 90 ℃ of following thermal treatment 20min.Cooling back adds the Sumizyme MP of 2000U/g and papain enzymolysis 5h in 55 ℃ water-bath of 2000U/g, the enzymolysis back 90 ℃ of enzyme 20min that go out that finish, and cooling back 5500 commentaries on classics/min, 15min centrifugation obtain the soybean protein hydrolysis supernatant liquor.The soybean protein hydrolysis supernatant liquor through 1000 and the membrane sepn of 5000Da obtain soybean peptides.After the soybean peptides lyophilize in-48 ℃ of storages.Get exsiccant soybean peptides 25g, the 1g wood sugar, 1g ribose and 2g glucose mix and are water-soluble, are made into 24% solution.Be heated to 90 ℃ and keep 3.5h.Reactant once more through 1000 and the membrane sepn of 5000Da obtain the Mei Lade peptide of 1000-5000Da.With standby after the lyophilize of Mei Lade peptide in-18 ℃ of storages.
Claims (9)
1. method of utilizing soybean protein isolate to prepare the Mei Lade flavor peptides is characterized in that may further comprise the steps:
(1) soybean protein isolate pre-treatment and Controlled-enzymatic Hydrolysis: soybean protein isolate is dissolved in heat-treats after water is mixed with solution, the cooling back adds the Sumizyme MP of 1000-2500U/g and the papain of 1500-2500U/g carries out enzymolysis, the enzyme that goes out after enzymolysis finishes, cooling back centrifugation obtains the soybean protein hydrolysis supernatant liquor;
(2) soybean protein hydrolysis liquid peptide separates: the soybean protein hydrolysis supernatant liquor is separated with the film of 5000Da by 1000, obtain the soybean peptides of molecular weight between 1000-5000Da;
(3) Mei Lade flavor peptides preparation: soybean peptides and reducing sugar be dissolved in the water is configured to solution, and this solution heats and carries out Maillard reaction, reactant through 1000 and the membrane sepn of 5000Da obtain the Mei Lade peptide of 1000-5000Da.
2. the method for utilizing soybean protein isolate to prepare the Mei Lade flavor peptides according to claim 1 is characterized in that: in the step (1) soybean protein isolate is mixed with the solution that the substrate weight concentration is 6-10%.
3. the method for utilizing soybean protein isolate to prepare the Mei Lade flavor peptides according to claim 1 is characterized in that: the soybean protein isolate aqueous solution is in 80-95 ℃ of following thermal treatment 10-20min in the step (1).
4. the method for utilizing soybean protein isolate to prepare the Mei Lade flavor peptides according to claim 1 is characterized in that: enzymolysis carries out in 50-60 ℃ water-bath in the step (1), and the time 4-8h of enzymolysis, enzymolysis finish the back in the 80-100 ℃ of enzyme 10-20min that goes out.
5. the method for utilizing soybean protein isolate to prepare the Mei Lade flavor peptides according to claim 1 is characterized in that: centrifugal speed is 4000-6000 commentaries on classics/min in the step (1), and the centrifugation time is 15-20min.
6. the method for utilizing soybean protein isolate to prepare the Mei Lade flavor peptides according to claim 1 is characterized in that: store down in-40～-50 ℃ after the soybean peptides lyophilize that makes in the step (2).
7. the method for utilizing soybean protein isolate to prepare the Mei Lade flavor peptides according to claim 1 is characterized in that: reducing sugar is one or more mixtures in wood sugar, glucose, ribose and the lactose in the step (3).
8. the method for utilizing soybean protein isolate to prepare the Mei Lade flavor peptides according to claim 1 is characterized in that: solution is heated to 80-95 ℃ and keep 3-4h to carry out Maillard reaction in the step (3).
9. the method for utilizing soybean protein isolate to prepare the Mei Lade flavor peptides according to claim 1 is characterized in that: after the Mei Lade peptide lyophilize that makes in the step (3) in-10～-20 ℃ of storages.
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| CNA2008102190607A CN101457248A (en) | 2008-11-12 | 2008-11-12 | Method for preparing maillard flavor peptides by using soja bean separation protein |
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| CN101988080A (en) * | 2009-08-01 | 2011-03-23 | 山东御馨豆业蛋白有限公司 | Method for producing soybean small peptide |
| CN102240025A (en) * | 2011-05-25 | 2011-11-16 | 天宁香料（江苏）有限公司 | Method for improving Maillard peptide yield by regulating and controlling molecular weight distribution of raw material peptide |
| CN102246944A (en) * | 2011-07-25 | 2011-11-23 | 江南大学 | Method for increasing yield of maillard peptide by using enzyme cross-linked action |
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2008
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| CN115736085A (en) * | 2022-11-22 | 2023-03-07 | 江南大学 | Method for efficiently preparing salty-enhancing and fresh-increasing soybean peptide and Maillard intermediate thereof through small peptide molecular weight distribution regulation |
| CN115736085B (en) * | 2022-11-22 | 2024-01-30 | 江南大学 | Efficient preparation of salty-enhancing and fresh-enhancing soybean peptide and Maillard intermediate thereof through small peptide molecular weight distribution regulation and control |
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