CN102187988A - Preparation method of flavor base material containing abundant umami peptide - Google Patents
Preparation method of flavor base material containing abundant umami peptide Download PDFInfo
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- CN102187988A CN102187988A CN2011101476365A CN201110147636A CN102187988A CN 102187988 A CN102187988 A CN 102187988A CN 2011101476365 A CN2011101476365 A CN 2011101476365A CN 201110147636 A CN201110147636 A CN 201110147636A CN 102187988 A CN102187988 A CN 102187988A
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Abstract
The invention relates to a preparation method of a flavor base material containing abundant umami peptide. The preparation method comprises the following steps: firstly evenly mixing vegetable protein with distilled water, and then heating the obtained mixed solution at the temperature of 100-121 DEG C for 15-30 minutes; adjusting the corresponding pH value and temperature range, and then adding a proper amount of protease and monomer amino acid; and hydrolyzing until the hydrolysis degree reaches 6%-12%, heating to 85-95 DEG C, keeping the temperature for 15-30 minutes, and filtering to obtain peanut meal hydrolysis supernate. In the preparation method, after the raw materials are pretreated, tasty amino acid in the obtained vegetable protein enzymolysis liquid is reversely regulated and controlled through the monomer amino acid to finally obtain the flavor base material containing the abundant umami peptide, thus the method is applicable to large-scale production.
Description
Technical field
The present invention relates to the deep process technology of vegetable protein, be specifically related to a kind of production method that is rich in delicate flavour peptide base of flavour development.
Background technology
China is the production and consumption big country of important in the world peanut, soybean and wheat, and output relatively ranks forefront always.Peanut meal, big dregs of beans and Gluten are the main byproducts in these commodity production industry, be the protein of very high-quality and huge plant protein resource, and glutamic acid, aspartic acid are higher, be outstanding base of flavour development raw material, but, limited hydrolysis efficiency because the internal structure of these vegetable proteins contains more disulfide bond, its hydrophobic value is higher simultaneously, present tangible bitter taste, due delicate flavour is not obvious, has seriously limited the range of application of vegetable protein enzymolysis product.
Enzymolysis be development in recent years than faster more biological application technology, this technology is applied in the manufacture field of albumen, can obtain the peptide and the amino acid of different content.Peptide is a kind of polypeptide with amino acid sequence that exists with inactivated state, discharge by digestion in the body, and in the process of the enteron aisle digestion of animal, serve as metabolic potential physiological effect thing, extensively be present in occurring in nature, a lot of active materials of organism all exist with the form of peptide.Scientists study has been found peptide except having outside the multiple physiological active functions (as anti-oxidant, antihypertensive, antitumor etc.), also has the function that is flavor.When adding vegetables and fruit juice, can cover its bitter taste as oligomerization glutamic acid.The precursor that these peptides can be used as processed food local flavor and perfume compound uses.(Gly-Leu, Pro-Glu Val-Glu), can strengthen the local flavor of food by the cushioning effect of self to also have some dipeptides.Hamda etc. handle rice bran with protease (Alcalase 2.4L), make the peptide bond hydrolysis of its hydrolysis 7.6%, separate with high performance liquid chromatography then and find, in all several peptide fragments, aspartic acid and glutamic acid in preceding four kinds of peptides are 57% of total amino acid, and the further deaminizating of these peptides is later on a kind of fabulous flavour enhancer.
Delicate flavour is one of of paramount importance sense of taste in the base of flavour development, but the direct enzymolysis liquid that obtains of enzymolysis protein, particularly vegetable protein delicate flavour wretched insufficiency often, the high-valued utilization in food service industry of limit protein source, especially plant protein source.The method that strengthens at present delicate flavour in enzymolysis process mainly contains: utilize complex enzyme zymohydrolysis protein mixed liquor and utilize lactic acid bacteria to take off raw meat, this method can to a certain degree promote the delicate flavour of enzymolysis liquid, but the enzymolysis process complexity, is difficult to controlledly, and can introduce bad ferment local-flavor; Behind enzymolysis, enzymolysis liquid dilution by holding back the milipore filter of different molecular weight, is obtained the peptide section of different molecular weight, this method is enrichment delicate flavour peptide effectively, but complex process, energy consumption strengthen, equipment investment is big, are unfavorable for the large tracts of land popularization in China.
Summary of the invention
The objective of the invention is to overcome the prior art above shortcomings, a kind of preparation method who is rich in delicate flavour peptide base of flavour development be provided, comprise following content:
(1) preliminary treatment of raw material: get 1 part of vegetable protein and 5-10 part distilled water by weight, under 100 ℃～121 ℃ temperature, heat 15min～30min, and colloid mill obtains the vegetable protein slurries excessively;
(2) hydrolysis of vegetable protein: add protease and single amino acid in the vegetable protein slurries, carry out enzymolysis under 45 ℃～60 ℃ condition, get enzymolysis liquid, when described protease was neutral proteinase or alkali protease, pH was 5.0～8.0 during enzymolysis; When described protease was acid protease, pH was 2.0～4.0 during enzymolysis;
(3) enzyme that goes out: when degree of hydrolysis reaches 6%～12%, 85～95 ℃ of heating 15～30min enzyme enzymolysis reaction of going out;
(4) separate: will carry out the centrifugal 10-30min of 4000 * g～8000 * g through the enzymolysis liquid that the enzyme that goes out is handled, the supernatant that obtains is the vegetable protein enzymolysis liquid that is rich in the delicate flavour peptide.
Selecting vegetable protein in the wherein said step (1) for use is peanut (peanut meal) albumen, soybean (soybean protein isolate or big dregs of beans) albumen and wheat (Gluten) albumen.
Described step (2) is characterized in that described protease is the food-grade albumen enzyme, this protease is papain (neutral proteinase), chymotrypsin (neutral proteinase) or Protamex(neutral proteinase), Alcalase (alkali protease), pepsin (acid protease), total addition level is 1%～5% of a vegetable protein.
The single amino acid of system is that (weight proportion 1:0.1～1:0.5), total addition level is 2 ‰ of vegetable protein～8 ‰ for the mixture of food-grade methionine and taurine in the described step (2).
The present invention compared with prior art, has following advantage: under the situation that does not change existing production technology, by adding the single amino acid mixed enzymolysis, carrying out substrate suppresses, the generation of restriction free amino acid improves the content of peptide, the amino acid that changes enzymolysis product is simultaneously formed, and improves the amino acid whose content of delicate flavour, obtains being rich in the base of flavour development of delicate flavour peptide; The preliminary treatment of vegetable protein simultaneously can interrupt the disulfide bond in the peanut meal albumen, increases the enzymolysis sensitiveness of vegetable protein, improves the enzymolysis degree of hydrolysis, also plays the effect of sterilization simultaneously, improves the security of whole process of production.Technological operation of the present invention is simple, production cost is low, without any pollute, the base of flavour development raciness that is rich in the delicate flavour peptide of gained, can be widely used in the field of food.
Description of drawings
Fig. 1 is for adding ispol and the delicate flavour sensory evaluation of not adding ispol gained peanut, Gluten enzymolysis liquid in the embodiment.
Fig. 2 continues the sense sensory evaluation for adding ispol in the embodiment with the delicate flavour intensity of not adding ispol gained peanut, Gluten enzymolysis liquid.
Fig. 3 a ~ Fig. 3 d is respectively vegetable protein enzymolysis liquid graph of molecular weight distribution among the embodiment 1 ~ 4.
The specific embodiment
Below in conjunction with embodiment and accompanying drawing enforcement of the present invention is described further.
Embodiment 1
(1) preliminary treatment of raw material: after peanut meal was ground into 20 purpose peanut meal powders, 1:7 mixed with water, heats 30min under 100 ℃ temperature, finished to take out spreading for cooling to room temperature; And colloid mill obtains the peanut meal slurries excessively;
(2) hydrolysis of peanut meal: adopt the NaOH of 1mol/L to regulate the peanut meal slurry pH value to pH8.0, press substrate (peanut meal) quality 1.2% and add alkali protease (Alcalase 2.4L), 55 ℃ are carried out enzyme digestion reaction, adopt pH-Stat method control degree of hydrolysis to 6%, get enzymolysis liquid.
(3) the enzymolysis liquid enzyme that goes out: 85 ℃ of heating 30min enzyme that goes out, enzymolysis reaction.
(4) separate: will be through the enzymolysis liquid of the enzyme processing of going out at 8000 * g centrifugation 20min, the supernatant that obtains is the peanut enzymolysis liquid.
Amino acid in the protein recovery of enzymolysis liquid, peptide content, the peptide is formed, and sensory evaluation and molecular weight distribution result see Table 1～3 and Fig. 1, Fig. 2, Fig. 3 a respectively.
Table 1 is formed with the amino acid that does not add in ispol gained peanut, the Gluten enzymolysis liquid peptide for adding ispol in the embodiment.Table 2 is for adding the amino acid whose ratio of delicate flavour in ispol and the protein recovery, peptide content and the peptide that do not add in ispol gained peanut, the Gluten enzymolysis liquid peptide in the embodiment.Table 3 is for adding ispol and the molecular weight distribution of not adding ispol gained peanut, Gluten enzymolysis liquid in the embodiment.
(1) preliminary treatment of raw material: after peanut meal was ground into 20 purpose peanut meal powders, 1:7 mixed with water, heats 30min under 100 ℃ temperature, finished to take out spreading for cooling to room temperature; And colloid mill obtains the peanut meal slurries excessively;
(2) hydrolysis of peanut meal: adopt the NaOH of 1mol/L to regulate the peanut meal slurry pH value to pH8.0; press substrate quality 1.2% and add alkali protease (Alcalase 2.4L); press substrate quality 6.0 ‰ and add single amino acid mixture (weight ratio methionine: taurine 1:0.4); 55 ℃ are carried out enzyme digestion reaction; adopt pH-Stat method control degree of hydrolysis to 6%, get enzymolysis liquid.
(3) the enzymolysis liquid enzyme that goes out: 85 ℃ of heating 30min enzyme that goes out, enzymolysis reaction.
(4) separate: will be through the enzymolysis liquid of the enzyme processing of going out at 8000 * g centrifugation 20min, the supernatant that obtains is for being rich in delicate flavour peptide peanut enzymolysis liquid.Amino acid in the protein recovery of enzymolysis liquid, peptide content, the peptide is formed, and sensory evaluation and molecular weight distribution result see Table 1～3 and Fig. 1, Fig. 2, Fig. 3 b respectively.By chart as seen, adopt the inventive method after, the protein peptides of small-molecular weight in the content of protein peptides and the enzymolysis liquid in the enzymolysis liquid (molecular weight less than 1000Da and molecular weight at 1000-3000Da) obviously increases.Form from the amino acid of protein peptides, being the delicate flavour amino acid content in the protein peptides obviously increases than embodiment 1, and the protein recovery of enzymolysis liquid is not had obvious influence.Continue the sense experimental result from the delicate flavour intensity of enzymolysis liquid, the delicate flavour intensity of the enzymolysis liquid that the inventive method obtains continues sense and obviously prolongs than embodiment 1.
Embodiment 3
(1) preliminary treatment of raw material: Gluten is mixed with water 1:8, under 100 ℃ temperature, heat 30min, finish and take out spreading for cooling to room temperature; And colloid mill obtains the Gluten slurries excessively;
(2) hydrolysis of Gluten: employing NaOH is transferred Gluten protein solution pH to 7.0, presses substrate quality 1.5% and adds papain (Papain), and 50 ℃ are carried out enzyme digestion reaction, adopts pH-Stat method control degree of hydrolysis to 10%, gets enzymolysis liquid.
(3) the enzymolysis liquid enzyme that goes out: 85 ℃ of heating 30min enzyme that goes out, enzymolysis reaction.
(4) separate: will be through the enzymolysis liquid of the enzyme processing of going out at 8000 * g centrifugation 20min, the supernatant that obtains is the Gluten enzymolysis liquid.Amino acid in the protein recovery of enzymolysis liquid, peptide content, the peptide is formed, and sensory evaluation and molecular weight distribution result see Table 1～3 and Fig. 1, Fig. 2, Fig. 3 c respectively.
(1) preliminary treatment of raw material: Gluten is mixed with water 1:8, under 100 ℃ temperature, heat 30min, finish and take out spreading for cooling to room temperature; And colloid mill obtains the peanut meal slurries excessively;
(2) hydrolysis of peanut meal: adopt NaOH to transfer Gluten protein solution pH to 7.0; press substrate quality 1.5% and add papain (Papain); add single amino acid mixture (the weight ratio methionine: taurine is 1:0.6) by substrate quality 5.0 ‰; 50 ℃ are carried out enzyme digestion reaction; adopt pH-Stat method control degree of hydrolysis to 12%, get enzymolysis liquid.
(3) the enzymolysis liquid enzyme that goes out: 85 ℃ of heating 30min enzyme that goes out, enzymolysis reaction.
(4) separate: will be through the enzymolysis liquid of the enzyme processing of going out at 8000 * g centrifugation 20min, the supernatant that obtains is for being rich in delicate flavour peptide Gluten enzymolysis liquid.Amino acid in the protein recovery of enzymolysis liquid, peptide content, the peptide is formed, and sensory evaluation and molecular weight distribution result see Table 1～3 and Fig. 1, Fig. 2, Fig. 3 d respectively.By chart as seen, adopt the inventive method after, the protein peptides of small-molecular weight in the content of protein peptides and the enzymolysis liquid in the enzymolysis liquid (molecular weight less than 1000Da and molecular weight at 1000-3000Da) obviously increases.Form from the amino acid of protein peptides, being the delicate flavour amino acid content in the protein peptides obviously increases than embodiment 3, and the protein recovery of enzymolysis liquid is not had obvious influence.Continue the sense experiment from the delicate flavour intensity of enzymolysis liquid, the delicate flavour intensity of the enzymolysis liquid that the inventive method obtains continues sense and obviously prolongs than embodiment 3.
The amino acid of table 1 plant protein peptide is formed (unit: %)
| ? | Embodiment 1 | |
Embodiment 3 | |
| Aspartic acid | 11.98 | 13.66 | 4.01 | 4.49 |
| Glutamic acid | 24.93 | 30.15 | 30.92 | 33.17 |
| Serine | 3.06 | 2.92 | 6.13 | 5.35 |
| Glycine | 7.74 | 9.14 | 4.63 | 7.93 |
| Histidine | 2.78 | 2.36 | 2.44 | 2.81 |
| Arginine | 10.51 | 9.98 | 6.06 | 4.82 |
| Threonine | 2.46 | 3.65 | 2.26 | 2.40 |
| Alanine | 3.36 | 2.66 | 3.49 | 4.25 |
| Proline | 8.06 | 10.28 | 17.62 | 14.29 |
| Tyrosine | 2.76 | 1.37 | 3.77 | 4.72 |
| Valine | 2.6 | 0.36 | 1.87 | 1.51 |
| Methionine | 1.03 | 1.45 | 1.65 | 1.88 |
| Cystine | 0.28 | 0.12 | 0.51 | 0.43 |
| Isoleucine | 2.86 | 1.31 | 3.40 | 2.91 |
| Leucine | 5.3 | 2.46 | 5.43 | 3.78 |
| Tryptophan | 1.1 | 0.9 | 3.59 | 1.78 |
| Phenylalanine | 4.57 | 2.58 | 0.93 | 0.65 |
| Lysine | 4.61 | 4.66 | 1.31 | 2.83 |
| Delicate flavour amino acid | 52.58 | 58.19 | 43.97 | 50.49 |
Annotate: delicate flavour amino acid is: glutamic acid, asparatate, alanine and glycine.
Every index of table 2 vegetable protein enzymolysis liquid
| ? | Protein recovery % | Peptide nitrogen accounts for total nitrogen ratio % | Delicate flavour amino acid ratio % in the peptide |
| Embodiment 1 | 72.13 | 64.61 | 52.58 |
| |
71.96 | 72.75 | 58.19 |
| Embodiment 3 | 68.57 | 62.12 | 43.97 |
| |
68.02 | 69.87 | 50.49 |
The molecular weight distribution of table 3 vegetable protein enzymolysis liquid
| ? | ＞10000Da | 5000-10000Da | 3000-5000Da | 1000-3000Da | ＜1000Da |
| Embodiment 1 | 12.24% | 9.17% | 62.02% | 14.87% | 1.70% |
| |
1.27% | 3.25% | 30.88% | 43.39% | 21.21% |
| Embodiment 3 | 4.18% | 5.51% | 72.40% | 16.70% | 1.21% |
| |
1.54% | 2.99% | 44.60% | 35.60% | 15.27% |
In the above-mentioned example, the impression evaluation method is: utilization descriptive analysis method, and judge personnel (5 male 5 woman, the age is between 25-35 year) for 10 the delicate flavour of each enzymolysis liquid is carried out sensory evaluation.The personnel of judging are required the delicate flavour of sample is carried out sensory evaluation marking, and the Alcalase enzymolysis liquid that does not add ispol got 10 fens as standard items.Enzymolysis liquid and standard items that embodiment obtains compare, and estimate with regard to the multiple that delicate flavour intensity increases.Get the multiple * 10 that score value increases for delicate flavour intensity.After marking is finished, calculate mean value as evaluation result, as Fig. 1.
Above-mentioned example utilization descriptive analysis method: judge personnel (5 male 5 woman for 10, age is at 25-35 between year), the delicate flavour intensity of the enzymolysis liquid that different embodiment are obtained continues sense and carries out sensory evaluation, and its delicate flavour of different time sections in the oral cavity marked, the delicate flavour that draws sample continues the sense result, as Fig. 2.
Claims (5)
1. be rich in the preparation method of delicate flavour peptide base of flavour development, it is characterized in that comprising the steps:
(1) preliminary treatment of raw material: get 1 part of vegetable protein and 5-10 part distilled water by weight, under 100 ℃～121 ℃ temperature, heat 15min～30min, and colloid mill obtains the vegetable protein slurries excessively;
(2) hydrolysis of vegetable protein: add protease and single amino acid in the vegetable protein slurries, carry out enzymolysis under 45 ℃～60 ℃ condition, get enzymolysis liquid, when described protease was neutral proteinase or alkali protease, pH was 5.0～8.0 during enzymolysis; When described protease was acid protease, pH was 2.0～4.0 during enzymolysis;
(3) enzyme that goes out: when degree of hydrolysis reaches 6%～12%, 85～95 ℃ of heating 15～30min enzyme enzymolysis reaction of going out;
(4) separate: will carry out centrifugation through the enzymolysis liquid that the enzyme that goes out is handled, the supernatant that obtains is the vegetable protein enzymolysis liquid that is rich in the delicate flavour peptide.
2. the preparation method who is rich in delicate flavour peptide base of flavour development according to claim 1 is characterized in that, vegetable protein is peanut protein, soybean protein or wheat gluten described in the described step (1).
3. the preparation method who is rich in delicate flavour peptide base of flavour development according to claim 1 is characterized in that, the described protease of step (2) is the food-grade albumen enzyme, and described neutral proteinase is papain, chymotrypsin or Protamex; Described alkali protease is Alcalase; Described acid protease is a pepsin, and the protease addition is 1%～5% of a vegetable protein weight.
4. the preparation method who is rich in delicate flavour peptide base of flavour development according to claim 1; it is characterized in that; the single amino acid of system is food-grade methionine and the taurine mixture of 1:0.1～1:0.5 by weight ratio in the described step (2), and total addition level is 2 ‰ of vegetable protein weight～8 ‰.
5. according to each described preparation method who is rich in delicate flavour peptide base of flavour development of claim 1～4, it is characterized in that centrifugation is the centrifugal 10～30min of 4000 * g～8000 * g in the described step (4).
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| CN102524736A (en) * | 2011-12-27 | 2012-07-04 | 广州合诚实业有限公司 | Method for preparing functional flavor-developing base material from rice protein |
| CN102919804A (en) * | 2012-10-30 | 2013-02-13 | 上海爱普食品工业有限公司 | Preparation method for natural MSG (Monosodium Glutamate) substitute |
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| CN105361101A (en) * | 2015-09-30 | 2016-03-02 | 华南理工大学 | Taste-active base material with prominent delicate flavor and production method and application thereof |
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| CN102524736A (en) * | 2011-12-27 | 2012-07-04 | 广州合诚实业有限公司 | Method for preparing functional flavor-developing base material from rice protein |
| CN102524736B (en) * | 2011-12-27 | 2013-05-29 | 广州合诚实业有限公司 | Method for preparing functional flavor-developing base material from rice protein |
| CN102919804A (en) * | 2012-10-30 | 2013-02-13 | 上海爱普食品工业有限公司 | Preparation method for natural MSG (Monosodium Glutamate) substitute |
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| CN104719612B (en) * | 2015-04-14 | 2017-10-31 | 江南大学 | A kind of method that beta cyclodextrin strengthens flavor peptides delicate flavour |
| CN104719612A (en) * | 2015-04-14 | 2015-06-24 | 江南大学 | Method for improving delicate flavor of peptide by using beta-cyclodextrin |
| CN105361101B (en) * | 2015-09-30 | 2018-11-02 | 华南理工大学 | A kind of delicate flavour outstanding is in fresh base-material and its production method and purposes |
| CN105361101A (en) * | 2015-09-30 | 2016-03-02 | 华南理工大学 | Taste-active base material with prominent delicate flavor and production method and application thereof |
| CN105361100A (en) * | 2015-10-09 | 2016-03-02 | 北京工商大学 | Delicate polypeptide |
| CN106262657A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | One peanut sugar flavor essence base material and preparation method thereof |
| CN108634280B (en) * | 2018-05-10 | 2021-08-10 | 华南理工大学 | Delicious hexapeptide and application thereof |
| CN108634280A (en) * | 2018-05-10 | 2018-10-12 | 华南理工大学 | A kind of delicate flavour hexapeptide and application thereof |
| CN113892624A (en) * | 2021-09-15 | 2022-01-07 | 华南理工大学 | Soybean high-definition flavor-developing base material and preparation method and application thereof |
| CN114946993A (en) * | 2022-05-16 | 2022-08-30 | 华南理工大学 | Bitter-free bean pulp delicious peptide and preparation method and application thereof |
| CN115287320A (en) * | 2022-08-08 | 2022-11-04 | 上海市农业科学院 | Stropharia rugosoannulata soluble flavor peptide and preparation method and application thereof |
| CN115287320B (en) * | 2022-08-08 | 2023-12-01 | 上海市农业科学院 | Stropharia rugoso-annulata soluble flavor peptide, and preparation method and application thereof |
| CN115669914A (en) * | 2022-10-14 | 2023-02-03 | 华南理工大学 | Method for improving delicate flavor of soy sauce |
| CN115669914B (en) * | 2022-10-14 | 2024-04-02 | 华南理工大学 | Method for improving soy sauce flavor |
| CN115736089A (en) * | 2022-11-21 | 2023-03-07 | 华南理工大学 | Acid hydrolysis plant protein liquid and preparation method thereof |
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Application publication date: 20110921 |