CN104719612B - A kind of method that beta cyclodextrin strengthens flavor peptides delicate flavour - Google Patents
A kind of method that beta cyclodextrin strengthens flavor peptides delicate flavour Download PDFInfo
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- CN104719612B CN104719612B CN201510176585.7A CN201510176585A CN104719612B CN 104719612 B CN104719612 B CN 104719612B CN 201510176585 A CN201510176585 A CN 201510176585A CN 104719612 B CN104719612 B CN 104719612B
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- protease
- flavor
- gluten
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- schardinger dextrin
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Abstract
A kind of method that beta cyclodextrin strengthens flavor peptides delicate flavour, is concretely comprised the following steps：(1) Gluten is dissolved with the solution containing beta cyclodextrin, obtains slurries, regulation pH is 7.0, heats up and keeping temperature, adds protease, be placed in constant temperature oscillation environment and reacted；(2) after reaction terminates, the enzyme that goes out, centrifugation, filtering, gained filtrate are the flavor peptides in the Gluten source that beta cyclodextrin participates in enzymolysis.The present invention prepares gained flavor peptides delicate flavour height, bitter taste is low, be of high nutritive value, and can be widely used for the fields such as flavouring, leisure food, health food.
Description
Technical field
The present invention relates to food processing field, more particularly, to one kind using beta-schardinger dextrin interference enzymolysis process so as to strengthen
The method of flavor peptides delicate flavour.
Background technology
Hydrolyzed vegetable protein is that the flavor peptides of plant origin have been widely used in field of food, outstanding in food additives
It is to account for increasing ratio in tasty agents in the market.Hydrolyzing plant can be all added in such as biscuit, instant noodles, can, potato chips food
Albumen makes its taste more delicious.
At present, hydrolyzed vegetable protein is mainly is produced by vegetable protein by the method for acid degradation or proteasome degradation
Arrive.Acid hydrolyzed vegetable protein can produce carcinogen 3- chlorine-1,2-propylene glycols etc. so that acid hydrolyzed vegetable protein is applied by very
Big limitation, and be all difficult to be resolved.Enzyme hydrolysis vegetable protein hydrolysising condition is gentle, will not produce carcinogen, but enzyme
Hydrolyzed vegetable protein product is not enough compared with delicate flavour for acid hydrolyzed vegetable protein, and hydrolyzed vegetable protein has certain bitter taste.
Delicate flavour regulation and control on flavor peptides are both at home and abroad simply by the selection of simple enzyme, the optimization of reaction condition, hydrolysis
The control of degree is realized.Also scholar improves product by later stage Maillard reaction and with the means of other tasty agents compounding
Mouthfeel, improve product delicate flavour.However, the interference for enzymolysis process makes the enhancing of flavor peptides local flavor not study report both at home and abroad
Road.
The content of the invention
In view of the above-mentioned problems existing in the prior art, the applicant, which provides a kind of beta-schardinger dextrin, strengthens flavor peptides delicate flavour
Method.The present invention prepares that gained flavor peptides delicate flavour is high, bitter taste is low, be of high nutritive value, can be widely used for flavouring, leisure food,
The fields such as health food.
Technical scheme is as follows：
A kind of method that beta-schardinger dextrin strengthens flavor peptides delicate flavour, is concretely comprised the following steps：
(1) Gluten is dissolved with the solution containing beta-schardinger dextrin, obtains slurries, regulation pH is 7.0, is heated up and keeping temperature,
Protease is added, is placed in constant temperature oscillation environment and is reacted；
(2) after reaction terminates, the enzyme that goes out, centrifugation, filtering, gained filtrate are the Gluten source that beta-schardinger dextrin participates in enzymolysis
Flavor peptides.
Described in step (1) in the solution containing beta-schardinger dextrin, the concentration of beta-schardinger dextrin is 0.017~0.035mol/L.
Described in step (1) in slurries, the concentration of Gluten is 4wt%.
Protease described in step (1) is the mixture of neutral proteinase and flavor protease, and its preparation method is：Respectively
In the phosphate buffer that neutral proteinase and flavor protease are dissolved in the 0.2mol/L that pH is 7.0, then mix, wherein neutral
The mass ratio of protease and flavor protease is 3:2.
Added described in step (1) after protease, the quality of the protease in system is the 2.5% of Gluten.
Heating-up time in step (1) is 10min, and holding temperature is 50 DEG C；It is 50 DEG C to add reaction temperature after protease,
React 8h.
Gone out described in step (2) enzyme condition to keep 10min in boiling water bath.
The condition centrifuged described in step (2) be 3500r/min under centrifuge 15min.
The present invention is beneficial to be had technical effect that：
Beta-schardinger dextrin addition reaction system is made obtained product delicate flavour in the result after reaction condition optimization by the present invention
More protrude, do not carry out big change to its technique, and ensure that albumen yield and nutritive value, Environmental Safety is it
What his method was not reached.The present invention for improve wheat processing byproduct-Gluten exploitation it is significant and
Obtained flavor peptides delicate flavour is strong, bitter taste is weak, albumen yield is high, and small peptide content has higher nutriture value with amino acid content height
Value, can be widely applied in flavouring, leisure food, can, health food etc..
Brief description of the drawings
Fig. 1 is the Production by Enzymes Gluten flavor peptides process ration figure that traditional (left side) and beta-schardinger dextrin participate in (right side)；
The Production by Enzymes Gluten flavor peptides taste comparison diagram that Fig. 2 participates in for tradition and beta-schardinger dextrin；
The Production by Enzymes Gluten flavor peptides molecular weight distribution comparison diagram that Fig. 3 participates in for tradition and beta-schardinger dextrin.
Embodiment
Below in conjunction with the accompanying drawings 1, the present invention is specifically described.
Neutral proteinase is purchased from Novozymes Company Neutrase 1.5MG, from bacillus amyloliquefaciens；Local flavor albumen
Enzyme is purchased from sigma companies Flavourzyme 500L, from aspergillus oryzae.
Embodiment 1：
(1) beta-schardinger dextrin is dissolved in 100ml water, 0.035mol/L beta-schardinger dextrin solution is made.Gluten is crossed 100
4g Glutens, are then dissolved in beta-schardinger dextrin solution by mesh sieve, adjust pH value of solution to 7.0 with 0.5mol/L NaOH solution, obtain
Gluten slurries are obtained, 10min is warming up to 50 DEG C of insulations.
(2) 0.2mol/L that the pH that 0.6g neutral proteinases and 0.4ml flavor proteases are dissolved in into 10mL respectively is 7.0
Phosphate buffer in, obtain neutral proteinase dilution and flavor protease dilution.
(3) 1ml neutral proteinases and 1ml flavor proteases is taken to be mixed in Gluten slurries respectively, in constant temperature at 50 DEG C
8h is vibrated in water-bath.
(4) enzymolysis liquid is placed in into 10min in boiling water bath to go out enzyme, 15min is centrifuged under 3500r/min, filtered, take supernatant,
The flavor peptides in the Gluten source of enzymolysis are participated in for beta-schardinger dextrin.
Embodiment 2：
(1) beta-schardinger dextrin is dissolved in 100ml water, 0.018mol/L beta-schardinger dextrin solution is made.Gluten is crossed 100
4g Glutens, are then dissolved in beta-schardinger dextrin solution by mesh sieve, adjust pH value of solution to 7.0 with 0.5mol/L NaOH solution, obtain
Gluten slurries are obtained, 10min is warming up to 50 DEG C of insulations.
(2) 0.2mol/L that the pH that 0.6g neutral proteinases and 0.4ml flavor proteases are dissolved in into 10mL respectively is 7.0
Phosphate buffer in, obtain neutral proteinase dilution and flavor protease dilution.
(3) 1ml neutral proteinases dilution and 1ml flavor proteases dilution is taken to be mixed in Gluten slurries respectively,
8h is vibrated in water bath with thermostatic control at 50 DEG C.
(4) enzymolysis liquid is placed in into 10min in boiling water bath to go out enzyme, 15min is centrifuged under 3500r/min, filtered, take supernatant,
The flavor peptides in the Gluten source of enzymolysis are participated in for beta-schardinger dextrin.
Detect example：
1st, albumen yield show that degree of hydrolysis is drawn using ninhydrin method using Kjeldahl's method.
2nd, delicate flavour, bitter taste are drawn using hedonic scoring system, using sodium glutamate and Folum Ilicis extract as reference material, take 10
Divide system.10 points to represent the mouthfeel dense, and 0 point represents without the mouthfeel.Hydrolyzate molecular weight distribution is obtained using high performance liquid chromatography
Go out, chromatographic condition：Chromatographic column：TSKgel2000SWXL 300mm × 7.8mm, mobile phase is acetonitrile:Water:Trifluoroacetic acid, 45:
55:0.1(V:V), detector UV220nm, flow velocity 0.5ml/min, 30 DEG C of column temperature.
Testing result is as shown in Figure 2 and Figure 3.The Gluten flavor peptides delicate flavour that beta-schardinger dextrin is participated in as shown in Figure 2 is denseer, bitter
Taste is substantially reduced.The Gluten flavor peptides for having beta-schardinger dextrin to participate in as shown in Figure 3 substantially increase in below 500Da content, this
May be exactly the reason for its delicate flavour strengthens.And to be due to beta-schardinger dextrin embedded hydrophobic amino in flavor peptides to the reduction of its bitter taste
Acid and free hydrophobic amino acid.
Claims (3)
1. a kind of method that beta-schardinger dextrin strengthens flavor peptides delicate flavour, it is characterised in that concretely comprise the following steps：
(1) Gluten is dissolved with the solution containing beta-schardinger dextrin, obtains slurries, regulation pH is 7.0, heats up and keeping temperature, adds
Protease, is placed in constant temperature oscillation environment and is reacted；
(2) after reaction terminates, the enzyme that goes out, centrifugation, filtering, gained filtrate are the local flavor in the Gluten source that beta-schardinger dextrin participates in enzymolysis
Peptide；
Described in step (1) in the solution containing beta-schardinger dextrin, the concentration of beta-schardinger dextrin is 0.017~0.035mol/L；
Described in step (1) in slurries, the concentration of Gluten is 4wt%；
Protease described in step (1) is the mixture of neutral proteinase and flavor protease, and its preparation method is：Respectively by
Property protease and flavor protease be dissolved in pH be 7.0 0.2mol/L phosphate buffer in, then mix, wherein neutral protein
The mass ratio of enzyme and flavor protease is 3:2；
Added described in step (1) after protease, the quality of the protease in system is the 2.5% of Gluten；
Heating-up time in step (1) is 10min, and holding temperature is 50 DEG C；It is 50 DEG C to add reaction temperature after protease, reaction
8h。
2. according to the method described in claim 1, it is characterised in that the condition for the enzyme that gone out described in step (2) is to be protected in boiling water bath
Hold 10min.
3. according to the method described in claim 1, it is characterised in that the condition centrifuged described in step (2) is under 3500r/min
Centrifuge 15min.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077899A (en) * | 2009-11-26 | 2011-06-01 | 王占友 | Technology for processing soybean flavor peptide by using bean pulps at high temperature |
| CN102138627A (en) * | 2011-01-27 | 2011-08-03 | 广东汇香源生物科技股份有限公司 | Plant-derived flavor-enhancing peptide and preparation method thereof |
| CN102187988A (en) * | 2011-06-02 | 2011-09-21 | 华南理工大学 | Preparation method of flavor base material containing abundant umami peptide |
| CN102204620A (en) * | 2011-05-10 | 2011-10-05 | 华南理工大学 | Method for preparing bitterless protein peptides |
-
2015
- 2015-04-14 CN CN201510176585.7A patent/CN104719612B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077899A (en) * | 2009-11-26 | 2011-06-01 | 王占友 | Technology for processing soybean flavor peptide by using bean pulps at high temperature |
| CN102138627A (en) * | 2011-01-27 | 2011-08-03 | 广东汇香源生物科技股份有限公司 | Plant-derived flavor-enhancing peptide and preparation method thereof |
| CN102204620A (en) * | 2011-05-10 | 2011-10-05 | 华南理工大学 | Method for preparing bitterless protein peptides |
| CN102187988A (en) * | 2011-06-02 | 2011-09-21 | 华南理工大学 | Preparation method of flavor base material containing abundant umami peptide |
Non-Patent Citations (2)
| Title |
|---|
| "呈味肽的风味及调控";王丽华等;《粮食与发酵工业》;20141231(第6期);第104-109页 * |
| "酶解小麦面筋蛋白及多肽酒发酵研究";刘立芳;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑，B024-187》;20111215(第 S2 期);第21-24页 * |
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