CN103864899B - A kind of possess polypeptide strengthening saline taste and preparation method thereof and the salt containing this polypeptide - Google Patents
A kind of possess polypeptide strengthening saline taste and preparation method thereof and the salt containing this polypeptide Download PDFInfo
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- CN103864899B CN103864899B CN201410140312.2A CN201410140312A CN103864899B CN 103864899 B CN103864899 B CN 103864899B CN 201410140312 A CN201410140312 A CN 201410140312A CN 103864899 B CN103864899 B CN 103864899B
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Abstract
What the present invention relates to a kind of natural synthesis possesses polypeptide increasing salty function and preparation method thereof and containing the salt of this polypeptide, discloses the molecular structure of the polypeptide strengthening saline taste, the method for preparation and containing the salt going back polypeptide.Beneficial effect of the present invention is that polypeptide of the present invention has bitter taste unlike sylvite, saline taste is not had yet, just by improving the susceptibility of sodium-ion channel, strengthen the perception of people to saline taste, people's intake to sodium-chlor in life can be effectively reduced, thus avoid affecting the healthy of people because too much taking in; Preparation method of the present invention is simple.
Description
Technical field
The present invention relates to a kind of natural synthetics, what particularly relate to a kind of natural synthesis possesses polypeptide increasing salty function and preparation method thereof and the salt containing this polypeptide.
Background technology
Salt (sodium-chlor) is requisite added ingredients in food-processing, also has material impact to the physiological function of human body.But excessive salt absorption can induce the generation of a series of disease, the health of serious threat people.Confirm that the harm of Excess free enthalpy salt has a lot at present, wherein most often hypertension, cardiovascular disorder and apoplexy.The edible salt intake of human physiological's demand every day should be less than 0.25 gram, and it is every day 5 grams that World Health Organization's suggestion adult salt is suitable for intake, and the edible salt intake of northern China crowd reaches 12-18 gram/day, is that World Health Organization's recommended value obtains more than twice.Along with socio-economic development, standard of living improves constantly, and people more and more focus on healthy diet, thus reduces edible salt intake extremely urgent comprehensively.
Instantly the measure of less salt mainly common salt substitute.Because sylvite, calcium salt, magnesium salts etc. have the physico-chemical property similar to sodium-chlor, be thus that at present research adopts maximum approach using non-sodium salt as common salt substitute Some substitute sodium chloride.Repone K, magnesium chloride, calcium chloride, potassium lactate, calcium lactate etc. have been widely used in foodstuffs industry, and wherein Repone K/sodium chloride mixing salt is most widely used.But non-sodium salt to replace thing also exists the problem of self, as Repone K has bitter taste, when in mixing salt, the ratio of Repone K exceedes a certain amount of, mixing salt bitter taste just can obviously rise and saline taste decline.
Polypeptide is formed by connecting by peptide bond by amino acid, is extensively present in food.Except nutritive value, much amino acid and peptide class also have taste.Such as Sodium Glutamate i.e. chickens' extract have delicate flavour, and aspartame is a kind of dipeptidase derivant, and its sweet taste is 200 times of sucrose.If a kind of polypeptide that can increase saline taste can be found, can solve the problem rapidly undoubtedly.
Summary of the invention
For solving the problem, the invention provides and a kind ofly possess the polypeptide and preparation method thereof increasing saline taste, this polypeptide itself does not have saline taste, but it can improve the susceptibility of sodium-ion channel effectively, strengthens people to the perception of saline taste, thus increases saline taste.
For achieving the above object, the present invention institute by the following technical solutions:
Possess the polypeptide increasing saline taste, its chemical formula is C
18h
29n
5o
11, its molecular structural formula is:
The molecular weight 491.2 of this polypeptide.
Prepare a method for aforementioned polypeptides, comprising:
Step one: N-fluorenylmethyloxycarbonyl-L-Ala is dissolved in Wang resin, then slough its protecting group N-fluorenylmethyloxycarbonyl, first amino acid alanine that such peptide chain C holds just has been received on solid phase carrier;
Step 2: form peptide bond by reacting with the amino of the L-Ala be connected on resin again after the activated carboxylic of N-fluorenylmethoxycarb-nyl-nyl O-tert-butyl-L-glutamic acid;
Step 3: the protecting group N-fluorenylmethyloxycarbonyl sloughing step 2 Glutamic Acid, second amino acids glutamic acid that such peptide chain C holds just has been received on solid phase carrier;
Step 4: form peptide bond by reacting with the amino of the L-glutamic acid on resin again after the activated carboxylic of N-fluorenylmethoxycarb-nyl-nyl O-tert-butyl-Serine;
Step 5: the protecting group N-fluorenylmethyloxycarbonyl sloughing the Serine in step 4, the 3rd amino acid serine that such peptide chain C holds just has been received on solid phase carrier;
Step 6: form peptide bond by reacting with the amino of the Serine on resin again after the activated carboxylic of N-fluorenylmethyloxycarbonyl-glycine;
Step 7: the protecting group N-fluorenylmethyloxycarbonyl sloughing step 6 glycine, the 4th amino acids Glycine that such peptide chain C holds just has been received on solid phase carrier;
Step 8: form peptide bond by reacting with the amino of the glycine on resin again after the activated carboxylic of N-fluorenylmethoxycarb-nyl-nyl O-tert-butyl-L-glutamic acid;
Step 9: slough protecting group N-fluorenylmethyloxycarbonyl amino on step 8 Glutamic Acid, the five amino acid L-glutamic acid that such peptide chain C holds just has been received on solid phase carrier;
Step 10: the product of step 9 is carried out drying treatment, then add the mixture of trifluoroacetic acid/tri isopropyl silane/water and in stirring at room temperature, cold diethyl ether poured into by the clear liquid after filtration, after leaving standstill, collected by filtration thing obtains pentapeptide crude product;
Step 11: polypeptide crude product step 10 made is purified by liquid phase chromatography, obtains sterling.
A kind of edible salt, comprises sodium-chlor, also comprises aforementioned polypeptides.
Preferably, in above-mentioned edible salt, the weight percent of polypeptide is 0.05% ~ 0.15%.
As preferred plan, in above-mentioned edible salt, the weight percent of polypeptide is 0.1%.
A kind of chickens' extract, comprises salt, the pure powder of chicken, also comprises aforementioned polypeptides.
Preferably, in above-mentioned chickens' extract, the weight percent of polypeptide is 0.05% ~ 0.15%.
As preferred plan, in above-mentioned chickens' extract, the weight percent of polypeptide is 0.1%.
Beneficial effect of the present invention is:
1) polypeptide of the present invention belongs to natural synthetics, is free from side effects;
2) polypeptide of the present invention has bitter taste unlike sylvite, there is no saline taste, just by improving the susceptibility of sodium-ion channel, strengthening the perception of people to saline taste yet, people's intake to sodium-chlor in life can be effectively reduced, thus avoid affecting the healthy of people because too much taking in;
3) polypeptide production methods of the present invention is simple to operate, cheap for manufacturing cost.
Accompanying drawing explanation
Fig. 1 is that this is containing this patent polypeptide with not containing the salt salinity change comparison diagram of this patent polypeptide.
Embodiment
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not limited to the present invention.
Possess the polypeptide increasing saline taste, its chemical formula is C
18h
29n
5o
11, its molecular structural formula is:
The molecular weight 491.2 of this polypeptide.
Prepare a method for aforementioned polypeptides, preparation method's embodiment is:
Step one: by 50 grams of Wang resins (Replacement rate 0.83mmol/g) and 300 milliliters of DMF (N, N dimethyl formamide) mix and at room temperature stir, add the N-fluorenylmethyloxycarbonyl-L-Ala of 25.8 grams and the pyridine of 26.8 milliliters, stir 2 of dropping 23.8 milliliters after 15 minutes, 6 one dichlorobenzoyl chlorides carry out, stir two hours again after dripping, filter resin, use DMF (2 × 300 milliliters) and methyl alcohol (2 × 300 milliliters) to wash successively.
Step 2: slough protecting group (N-fluorenylmethyloxycarbonyl) amino on L-Ala in step one; first amino acid (L-Ala) that such peptide chain C holds just has received solid phase carrier; step (1) gained resin is mixed with 500 milliliters of 20% piperidines/DMF solution; stirred at ambient temperature 30 minutes; filter; resin uses DMF (2 × 300 milliliters) and methyl alcohol (2 × 300 milliliters) to wash successively, and it is positive that ninhydrin reaction detects resin.
Step 3: by N-fluorenylmethoxycarb-nyl-nyl O-tert-butyl-L-glutamic acid (53 grams), the abbreviation of I-hydroxybenzotriazole (17.3 grams) and HBTU[2-(7-azo benzotriazole)-tetramethyl-urea phosphofluoric acid ester] 47 grams be dissolved in the DMF of 300 milliliters, step (2) gained resin is added and stirs, add the diisopropyl ethyl amine of 16.1 grams again, stirred at ambient temperature 1.5 hours, it is positive rear filtration that ninhydrin reaction detects resin, and resin uses DMF (2 × 300 milliliters) and methyl alcohol (2 × 300 milliliters) to wash successively.
Step 4: slough protecting group (N-fluorenylmethyloxycarbonyl) amino on step 3 Glutamic Acid, second amino acid (L-glutamic acid) that such peptide chain C holds just has been received on solid phase carrier, operates identical with step (2).The object of this step is activated by the carboxyl of the L-glutamic acid in or not three.
Step 5: form peptide bond by reacting with the amino of L-glutamic acid on resin again after N-fluorenylmethoxycarb-nyl-nyl O-tert-butyl-Serine (47.7 grams) activated carboxylic, operate identical with step (3), selected activator is I-hydroxybenzotriazole (17.3 grams), the diisopropyl ethyl amine of HBTU (47 grams) and 16.1 grams.
Step 6: slough protecting group (N-fluorenylmethyloxycarbonyl) amino on Serine in step 5, the 3rd amino acid (Serine) that such peptide chain C holds just has been received on solid phase carrier, operates identical with step (2).
Step 7: react with the amino of Serine on resin again after N-fluorenylmethyloxycarbonyl-glycine (37 grams) activated carboxylic and form peptide bond, operate identical with step (3), selected activator is I-hydroxybenzotriazole (17.3 grams), the diisopropyl ethyl amine of HBTU (47 grams) and 16.1 grams.
Step 8: slough protecting group (N-fluorenylmethyloxycarbonyl) amino on glycine in step 7, the 4th amino acid (glycine) that such peptide chain C holds just has been received on solid phase carrier, operates identical with step (2).
Step 9: react with the amino of the glycine be connected on resin again after N-fluorenylmethoxycarb-nyl-nyl O-tert-butyl-L-glutamic acid (53 grams) activated carboxylic and form peptide bond.Operate identical with step (3), selected activator is I-hydroxybenzotriazole (17.3 grams), the diisopropyl ethyl amine of HBTU (47 grams) and 16.1 grams.
Step 10: slough protecting group (N-fluorenylmethyloxycarbonyl) amino on step 9 Glutamic Acid, the five amino acid (L-glutamic acid) that such peptide chain C holds just has been received on solid phase carrier.Operate identical with step (2).
Step 11: vacuum-drying 12 hours, resin weighs 84.6 grams, resin is added trifluoroacetic acid/tri isopropyl silane/water=95/3/2 (weight ratio) mixture of 800 grams and stirring at room temperature 2.5 hours, 8 liters of cold diethyl ethers poured into by the clear liquid after filtration.Leave standstill collected by filtration (pentapeptide crude product) after 1 hour.
Step 12: crude product EGSEA purifies through preparative liquid chromatography, C18 filler, mobile phase A adds 0.1% hydrochloric acid in 1% ethanol, and Mobile phase B adds 0.1% hydrochloric acid in 90% ethanol, and linear gradient is that 40 minutes B are from 0 to 50%.
Step 13: obtain 16 grams of sterlings, C
18h
29n
5o
11, molecular weight 491.2, sterling is white, tasteless.The productive rate of whole synthesis is 80%.The purity of product is by nuclear-magnetism, and chromatography-mass spectroscopy confirms.
A kind of edible salt, comprises sodium-chlor, also comprises aforementioned polypeptides.
Preferably, in above-mentioned edible salt, the weight ratio of polypeptide is 0.05% ~ 0.15%.
As preferred plan, in above-mentioned edible salt, the weight ratio of polypeptide is 0.1%
A kind of chickens' extract, comprises salt, the pure powder of chicken, also comprises aforementioned polypeptides.
Preferably, in above-mentioned chickens' extract, the weight ratio of polypeptide is 0.05% ~ 0.15%.
As preferred plan, in above-mentioned chickens' extract, the weight ratio of polypeptide is 0.1%
Embodiment 1: the function measure experiment of this patent polypeptide (hereinafter referred to as " EGSEA ")
With 0.1%, 0.2%, 0.3%, the common salt aqueous solution of 0.4% and 0.5% makes object of reference, 0.1% salt solution salinity is decided to be 5, and 0.5% salt solution salinity is decided to be 20, then adds 0.1%EGSEA (weight ratio) by the fragrant member of ten product to 0.1% common salt aqueous solution, 0.2% common salt aqueous solution adds 0.1%EGSEA, and 0.3% common salt aqueous solution adds the saline taste that 0.1%EGSEA and 0.4% common salt aqueous solution add four kinds of mixtures of 0.1%EGSEA and assesses.Test is shown in shown in accompanying drawing 1.Result: after 0.2% common salt aqueous solution adds 0.1%EGSEA, the salinity of solution improves, close to the salinity of 0.3% salt solution.After 0.3% common salt aqueous solution adds 0.1%EGSEA, the salinity of solution improves, close to the salinity of 0.4% salt solution.After 0.4% common salt aqueous solution adds 0.1%EGSEA, the salinity of solution improves, the salinity of the salt solution more than 0.5%.Totally it seems, the EGSEA of 0.1% has effect of less salt about 30%.
Embodiment 2:EGSEA is used for salt reduction instant noodles
40 ordinary consumer (men 20, female 20, age 18-50 year) participate in the experiment, these tasters were never subject to any training, during contrast, every human consumer takes one's seat trial test in a separate room, there is provided four kinds of sample faces to everyone, be the instant noodles of (1) common non-salt reduction respectively, (2) salt reduction 30% add 0.05%EGSEA; (3) salt reduction 30% add 0.1%EGSEA; (4) salt reduction 30% add 0.5%EGSEA.Require that they give a mark in acceptance level to four kinds of faces, 1 point minimum, and 10 points the highest.Result overwhelming majority human consumer can not differentiate instant noodles and the difference of non-salt reduction instant noodles in mouthfeel and saline taste that salt reduction 30% adds 0.1%EGSEA.
| Sample | Consumers' Acceptance |
| Non-salt reduction | 8.0 |
| Salt reduction 30% adds 0.05%EGSEA | 6.2 |
| Salt reduction 30% adds 0.1%EGSEA | 8.1 |
| Salt reduction 30% adds 0.15%EGSEA | 8.3 |
Embodiment 3:EGSEA is used for salt reduction chickens' extract
40 ordinary consumer (men 20, female 20, age 18-50 year) participate in the experiment, these tasters were never subject to any training, during contrast, every human consumer takes one's seat trial test in a separate room, there is provided two kinds of sample chickens' extract soup to everyone, be the chickens' extract soup of (1) common non-salt reduction respectively, (2) salt reduction 30% add the chickens' extract soup of 0.1%EGSEA.Require that they compare in acceptance level two kinds of soup, result overwhelming majority human consumer can not differentiate the difference of two kinds of chickens' extract soup in mouthfeel and saline taste.
| Material name and specification | Common non-less salt chickens' extract proportioning | Less salt 30% chickens' extract proportioning |
| Salt | 31 | 21.7, add 0.1EGSEA, add 9.2 starch |
| Sugar | 6.5 | 6.5 |
| MSG | 40 | 40 |
| I+G | 2 | 2 |
| Dried scallop powder | 0.8 | 0.8 |
| IMP | 1 | 1 |
| The pure powder of chicken | 3 | 3 |
| Chicken essence | 2 | 2 |
| Maltodextrin | 4.3 | 4.3 |
| White pepper powder | 0.4 | 0.4 |
| Onion powder | 0.5 | 0.5 |
| Jiang Fen | 0.2 | 0.2 |
| Yeastex | 2 | 2 |
| M-M100 | 2 | 2 |
| Chicken fat essence | 0.3 | 0.3 |
| Chicken fat | 2 | 2 |
| Citric acid | 12ppn | 12ppn |
| Antioxidant | 0.002 | 0.002 |
| Anticaking agent | 1 | 1 |
| Amount to | 100 | 100 |
Embodiment 4
The difference of the present embodiment and embodiment 3 is only that the proportioning of EGSEA and starch in chickens' extract is respectively 0.15 and 9.15.
Embodiment 5
The difference of the present embodiment and embodiment 3 is only that the proportioning of EGSEA and starch in chickens' extract is respectively 0.05 and 9.25.
Claims (8)
1. possess the polypeptide increasing saline taste, its chemical formula is C
18h
29n
5o
11, its molecular structural formula is:
2. prepare a preparation method for claim 1 polypeptide, comprising:
Step one: N-fluorenylmethyloxycarbonyl-L-Ala is dissolved in Wang resin, then slough its protecting group N-fluorenylmethyloxycarbonyl, first amino acid that such peptide chain C holds just has been received on solid phase carrier;
Step 2: form peptide bond by reacting with the amino of the L-Ala be connected on resin again after the activated carboxylic of N-fluorenylmethoxycarb-nyl-nyl O-tert-butyl-L-glutamic acid;
Step 3: the protecting group N-fluorenylmethyloxycarbonyl sloughing step 2 Glutamic Acid, second amino acid that such peptide chain C holds just has been received on solid phase carrier;
Step 4: form peptide bond by reacting with the amino of the L-glutamic acid on resin again after the activated carboxylic of N-fluorenylmethoxycarb-nyl-nyl O-tert-butyl-Serine;
Step 5: the protecting group N-fluorenylmethyloxycarbonyl sloughing the Serine in step 4, the 3rd amino acid that such peptide chain C holds just has been received on solid phase carrier;
Step 6: form peptide bond by reacting with the amino of the Serine on resin again after the activated carboxylic of N-fluorenylmethyloxycarbonyl-glycine;
Step 7: the protecting group N-fluorenylmethyloxycarbonyl sloughing step 6 glycine, the 4th amino acid that such peptide chain C holds just has been received on solid phase carrier;
Step 8: form peptide bond by reacting with the amino of the glycine on resin again after the activated carboxylic of N-fluorenylmethoxycarb-nyl-nyl O-tert-butyl-L-glutamic acid;
Step 9: slough protecting group N-fluorenylmethyloxycarbonyl amino on step 8 Glutamic Acid, the five amino acid that such peptide chain C holds just has been received on solid phase carrier;
Step 10: the product of step 9 is carried out drying treatment, then add the mixture of trifluoroacetic acid/tri isopropyl silane/water and in stirring at room temperature, cold diethyl ether poured into by the clear liquid after filtration, after leaving standstill, collected by filtration thing obtains pentapeptide crude product;
Step 11: polypeptide crude product step 10 made is purified by liquid phase chromatography, obtains sterling.
3. an edible salt, comprises sodium-chlor, it is characterized in that: also comprise polypeptide according to claim 1.
4. edible salt according to claim 3, is characterized in that: the weight percent of described polypeptide is 0.05% ~ 0.15%.
5. edible salt according to claim 4, is characterized in that: the weight percent of described polypeptide is 0.1%.
6. a chickens' extract, comprises salt, the pure powder of chicken, it is characterized in that: also comprise polypeptide according to claim 1.
7. chickens' extract according to claim 6, is characterized in that: the weight percent of described polypeptide is 0.05% ~ 0.15%.
8. chickens' extract according to claim 7, is characterized in that: the weight percent of described polypeptide is 0.1%.
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| US20160242439A1 (en) | 2014-04-04 | 2016-08-25 | Douxmatok Ltd | Method for producing sweetener compositions and sweetener compositions |
| CN104222999B (en) * | 2014-09-26 | 2016-06-01 | 大连雅威特生物技术股份有限公司 | The composition of a kind of Novel low-sodium salt, preparation and purposes |
| SG11201704067WA (en) * | 2014-11-26 | 2017-06-29 | Fuji Oil Holdings Inc | Manufacturing method of oil-and-fat for enhancing salty taste |
| CN104610101B (en) * | 2015-01-15 | 2016-06-22 | 湖北泛亚生物科技有限公司 | A kind of compound possessing enhancing sweet taste and preparation method thereof and the sugar containing this compound |
| CA2986841A1 (en) * | 2015-05-27 | 2016-12-01 | Douxmatok Ltd | Enhanced salt compositions and methods of preparation thereof |
| CN106923298A (en) * | 2017-05-17 | 2017-07-07 | 陈丹燕 | A kind of low-sodium healthcare salt suitable for cardiovascular patient and preparation method thereof |
| CN109007751A (en) * | 2018-06-20 | 2018-12-18 | 陈玉海 | A kind of low sodium peptide salt |
| CN109007750A (en) * | 2018-06-20 | 2018-12-18 | 陈玉海 | A kind of dedicated low sodium complex peptides salt of the elderly |
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| CN102224921A (en) * | 2011-05-11 | 2011-10-26 | 南京农业大学 | Polypeptide salt substitute and preparation method thereof |
| CN103005378A (en) * | 2012-12-21 | 2013-04-03 | 中国肉类食品综合研究中心 | Novel low-sodium salt substitute and preparation method thereof |
| CN103271365A (en) * | 2013-05-29 | 2013-09-04 | 南京农业大学 | Processing method for naturally fermenting low-sodium dry cured meat product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224921A (en) * | 2011-05-11 | 2011-10-26 | 南京农业大学 | Polypeptide salt substitute and preparation method thereof |
| CN103005378A (en) * | 2012-12-21 | 2013-04-03 | 中国肉类食品综合研究中心 | Novel low-sodium salt substitute and preparation method thereof |
| CN103271365A (en) * | 2013-05-29 | 2013-09-04 | 南京农业大学 | Processing method for naturally fermenting low-sodium dry cured meat product |
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Effective date of registration: 20161227 Address after: 436032 Gedian Development Zone, Hubei Province, No. building road, No. 77 Patentee after: Pan o'laughlin (Wuhan) Biological Technology Co. Ltd. Address before: 430067 Hubei Province, Wuhan city Wuchang District Luoshi Road No. 76 building room 2306, vista Patentee before: Lei Guotai |
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Address after: 436070 No. 77 Construction Avenue, Gedian Economic Development Zone, Ezhou City, Hubei Province Patentee after: Pan-Asia (Wuhan) Food Technology Co., Ltd. Address before: 436032 No. 77 Construction Avenue, Gedian Development Zone, Ezhou City, Hubei Province Patentee before: Pan o'laughlin (Wuhan) Biological Technology Co. Ltd. |
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