CN105558259B - The method that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys - Google Patents
The method that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys Download PDFInfo
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- CN105558259B CN105558259B CN201510930860.XA CN201510930860A CN105558259B CN 105558259 B CN105558259 B CN 105558259B CN 201510930860 A CN201510930860 A CN 201510930860A CN 105558259 B CN105558259 B CN 105558259B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
Abstract
The invention discloses a kind of methods that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys, comprising: which wheat gluten protein is added to the water to form suspension, it is successively digested later, high temperature enzyme deactivation, deamidation processing, obtained material is taken to carry out high speed centrifugation processing with the revolving speed of 7000r/min or more again, and be spray-dried the supernatant of collection, obtain the low bitter taste Gly-His-Lys；The enzyme used during the enzymolysis processing includes ProteAX enzyme, and the enzyme used in the deamidation processing includes Glutaminase SD-C100S enzyme.Present invention process raw material sources are extensive, and without the de- bitter measure such as other absorption, filtering, addition screening agent, lower production costs, it is necessary to which amino acid retention rate is high, and trophism is strong, is particularly suitable for the applicable high-quality feed of production young animal.
Description
Technical field
Present invention relates particularly to a kind of methods that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys, belong to bioengineering skill
Art field.
Background technique
Wheat gluten protein (being commonly called as Gluten) is the byproduct during wheat starch production, is mainly used for food and feeding
Material industry, is a kind of ABUNDANT NATUREAL RESOURSES, quality-high and inexpensive, edible safety, while be also that structure is relative complex in nature one
Class natural plant.Using the modification technology of wheat gluten protein, the application range of wheat gluten protein has been widened, such as
Field of food and non food area have played the due effect of wheat gluten protein.By Enzymatic Hydrolysis of Wheat Gluten system
Standby Gly-His-Lys produce functional additive, meet the demand for development of modern food biological industry, have broad application prospects.Research
It was found that vegetable protein enzymatic hydrolysis object and its bioactivity peptide matters, not only serve as amino acid donor, and a kind of Physiological effect
Agent not only has excellent digestion and absorption performance in vivo, and participates in Organism immunoregulation in vivo, blood pressure lowering, promotes mineral
Matter absorption, antithrombotic etc..The amino acid quantity that different types of biologically active peptide includes is different, most known bioactivity
Peptide be made of low molecular weight small peptide (2~6 amino acid) (refering to Journal of proteomics, 88:83-91,
2013.), according to amino acid classes and the difference to put in order, bioactivity and in vivo performance physiological action difference.Research
Show: compared with free amino acid, small peptide all has superiority (ginseng in transhipment, absorption, utilization rate and other physiological actions
Read Journal of Animal Science, 86 (9): 2135-2155,2008.).The nutritive effect of small peptide is more and more
People approve, receive and utilize, with small peptide nutrient research further deeply, small peptide will promote feed industry and cultivation
Far-reaching influence is played in the development of industry, manufacture green food, maintenance human health etc..In modernization industry production, egg
White matter hydrolysate has more superior working properties and unique nutritive peculiarity than native protein, but hydrolyzes in protein
In the process, degree of hydrolysis it is lower to will cause small peptide content not high, degree of hydrolysis is higher, and that peptides product can be made to have is unacceptable
Bitter taste, this is greatly limited its application in food.To obtain all good polypeptide products of taste and flavor, people
Elimination is targetedly proposed in scientific research and production practices and reduces the physics and chemistry of protein hydrolysate bitter taste
Technology although physics, chemical debitterizing method de-bittering effect are significant, but can make product generate expensive, protein nitrogen sources damage
The problems such as mistake rate is high, effect is unstable, essential amino acids content is low.Research surface: enzyme process takes off hardship and overcomes above-mentioned problem, and anti-
Mild condition is answered, therefore has very big development space in terms of the development and application of small peptide.Enzyme process takes off hardship and end solution enzyme is usually used
(aminopeptidase and carboxypeptidase) reduces the chain length of polypeptide, eliminates peptide C~end hydrophobic amino acid or N~first section alkaline ammonia
Base acid, thus reduce Gly-His-Lys bitter taste (refering to Journal of industrial microbiology&biotechnology, 35
(1):41-47,2008.Industrial Microbiology and Biotechnology,32(10):487-489,
2005.)。
Wheat gluten protein contains a high proportion of hydrophobic amino acid, reaches higher degree of hydrolysis using alkali protease,
It can guarantee the effective content of small peptide, but will cause peptide C~end using alkali protease and contain the hydrophobic of higher proportion
Acidic amino acid makes bitterness value height；Using the de- hardship of end solution enzyme, Gly-His-Lys bitter taste can be reduced, but in operating process, need to add a large amount of
Lye, it is excessively high that acid-base neutralization will cause salinity again.In addition, contain a large amount of proline in wheat gluten protein, alkali in polypeptide
Acidic amino acid and proline, which adjoin this special acid sequence, can generate strong bitterness, and the restriction enzyme site of alkali protease does not wrap
The peptide bond of alkaline amino acid residue is included, bitter peptides remain, so can not reach ideal target, city using the de- hardship of end solution enzyme
On field other common food-grade albumen enzyme (neutral proteinase, papain, trypsase, flavor protease) degree of hydrolysis compared with
It is low, it cannot be guaranteed that the effective content of small peptide.
Summary of the invention
The main purpose of the present invention is to provide a kind of method that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys, with gram
Take the deficiencies in the prior art.
For realization aforementioned invention purpose, the technical solution adopted by the present invention includes:
A kind of method that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys is provided in the embodiment of the present invention, is wrapped
It includes: wheat gluten protein being added to the water to form suspension, successively digested later, high temperature enzyme deactivation, deamidation processing, then take
Obtained material carries out high speed centrifugation processing with the revolving speed of 7000r/min or more, and the supernatant of collection is spray-dried, and obtains
Obtain the low bitter taste Gly-His-Lys；
The enzyme used during the enzymolysis processing includes ProteAX enzyme, and the enzyme used in the deamidation processing includes
Glutaminase SD-C100S enzyme.
Further, the method that the enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys includes: by wheat gluten egg
It is white to be added to the water, it is warming up to 50-60 DEG C, and the suspension lasts of formation are stirred into 0.5~1h.
Preferably, the high speed centrifugation processing includes: to be centrifuged 10-15min with the revolving speed of 7000~7500r/min, later
Collect the supernatant.
Preferably, the enzymolysis processing includes: to add water to solid-liquid ratio into the suspension as 1:10~20, is to temperature
At 45~55 DEG C, ProteAX enzyme is added, under constant temperature conditions pH value=6.5~7.0 of maintenance reaction system, enzymatic hydrolysis 270~
330min, later in 90-95 DEG C of 10~15min of enzyme deactivation.
Preferably, the mass ratio of the ProteAX enzyme and wheat gluten protein is 1.5~2.5%:1.
Preferably, the deamidation processing includes: the enzymolysis liquid after enzymolysis processing to be cooled to 65 DEG C, and adjust enzymatic hydrolysis
Glutaminase SD-C100S enzyme is then added in pH value=6.0~7.0 of liquid, maintains the temperature at 60~70 DEG C, enzymatic hydrolysis 120
~180min.
Preferably, the mass ratio of the Glutaminase SD-C100S enzyme and wheat gluten protein is 3~4%:1.
Further, the ProteAX enzyme and Glutaminase SD-C100S enzyme are selected from delicatessen food grade protease.
Further, in the method that the enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys, can by HCl,
The pH value of the instrumentalities Material such as NaOH system.
Further, low bitter taste Gly-His-Lys middle reaches content in bleeding sap from stem in terms of butt < 25%, molecular weight distribution section exists
Small peptide content between 180~500Da in terms of butt>50%, bitterness value<1.0.
Further, protein salvage utilization rate > 80% of the low bitter taste Gly-His-Lys compared with the wheat gluten protein.
Compared with prior art, the invention has the advantages that
(1) the raw material system wheat gluten protein that present invention process uses, belongs to natural plant, abundance,
Quality-high and inexpensive, edible safety, meanwhile, the ProteAX enzyme of use has both protein endoenzyme and exo-acting, and hydrolytic sites are extensive, can
Effectively to prepare the Gly-His-Lys containing higher proportion small peptide, especially ProteAX enzyme in depth hydrolysis' wheat gluten protein process
In, compared with alkali protease, under equivalent hydrolysis's degree, the NaOH amount of required addition is significantly reduced, and reduces Gly-His-Lys salinity；
(2) carboxyl terminal of present invention process uses ProteAX enzyme hydrolysis arginine and lysine, avoids in small peptide
Basic amino acid and proline adjoin, and targetedly solve the strong bitterness that this special acid sequence generates, together
When, present invention process also generates a large amount of free glutamic acids, and sodium glutamate is generated in conjunction with sodium ion, improves the delicate flavour of product
Meanwhile the bitter special efficacy of fresh adding suppression has been played, it further reduced the bitter taste of Gly-His-Lys.
(3) present invention is without the de- bitter measure such as other absorption, filtering, addition screening agent, lower production costs, it is necessary to
Amino acid retention rate is high, and trophism is strong, the high-quality feed applicable especially suitable for production young animal.
Detailed description of the invention
Fig. 1 is generation Gly-His-Lys bitterness value distribution histogram in reference examples 1~2 and Examples 1 to 5 of the present invention.
Specific embodiment
In view of deficiency in the prior art, inventor is studied for a long period of time and is largely practiced, and is able to propose of the invention
Technical solution.The technical solution, its implementation process and principle etc. will be further explained as follows.
One aspect of the present invention some embodiments provide a kind of enzymolyzed wheat mucedins to prepare low bitter taste Gly-His-Lys
Method comprising: using wheat gluten protein as raw material, by pretreatment, enzymatic hydrolysis, high temperature enzyme deactivation, deamidation processing after, 7000
About 10-15min is centrifuged under~7500r/min revolving speed, the supernatant of collection is spray-dried up to the wheat flour for being rich in small peptide again
The low bitter taste Gly-His-Lys of muscle albumen.
Further, the preprocessing process is that wheat gluten protein is dissolved in water, and is warming up to about 50-60 DEG C, stirring
0.5~1h of suspension is with solubilising.
Further, the enzymolysis process is plus water complements to solid-liquid ratio 1:10~20, when temperature is 45~55 DEG C, adds
Entering ProteAX enzyme, water bath with thermostatic control maintains pH value of reaction system=6.5~7.0 using NaOH solution, digests 270~330min,
90-95 DEG C of 10~15min of enzyme deactivation.
Further, the deamidation process is when temperature is cooled to about 65 DEG C, after adjusting enzyme deactivation with HCl or NaOH etc.
Glutaminase SD-C100S enzyme is then added in enzymolysis liquid pH value=6.0~7.0, maintains the temperature at 60~70 DEG C, enzymatic hydrolysis
120~180min.
Further, the ProteAX enzyme and Glutaminase SD-C100S enzyme can be selected from commercially available food-grade albumen
Enzyme.
Further, the ProteAX enzyme (by wheat gluten protein quality of material calculate) additive amount be 1.5~
2.5%.
Further, the Glutaminase SD-C100S enzyme (by wheat gluten protein quality of material calculate) add
Dosage is 3~4%.
Another aspect of the present invention some embodiments provide a kind of low bitter tastes of wheat gluten protein rich in small peptide
Gly-His-Lys, wherein protein salvage utilization rate>80%, free aminoacid content (% in terms of butt)<25%, molecular weight distribution section exists
Small peptide content (% in terms of butt)>50% between 180-500Da, bitterness value<1.0.
The ProteAX enzyme enzyme that the method that a kind of enzymolyzed wheat mucedin proposed by the present invention prepares low bitter taste Gly-His-Lys uses
Solution site is extensive, and the peptide bond including glutamine, arginine and lysine residue avoids polypeptide neutral and alkali amino acid and dried meat ammonia
Acid adjoins the strong bitterness that this special acid sequence generates.A large amount of free glutamine exists in enzymolysis liquid product simultaneously
Under the desamidation of Glutaminase SD-C100S enzyme, it is converted into free glutamic acid.The knot of free glutamic acid and sodium ion
The delicate flavour for improving Gly-His-Lys is closed, the bitter special efficacy of fresh adding suppression has been played, further reduced the bitter taste of Gly-His-Lys.
With reference to embodiments and reference examples make further explanation explanation to technical solution of the present invention.
Embodiment 1: wheat gluten protein is dissolved in water, and is warming up to 60 DEG C, stirs 1h with solubilising, water is added to complement to feed liquid
Than 1:10, when temperature is 55 DEG C, 2.5%ProteAX enzyme (calculating by wheat gluten protein quality of material), thermostatted water is added
Bath maintains reaction system pH=7.0 using NaOH solution, digests 330min, 95 DEG C of enzyme deactivation 15min；65 DEG C are cooled to temperature
When, with enzymolysis liquid pH=6.0 after HCl or NaOH adjusting enzyme deactivation, 4%Glutaminase SD-C100S enzyme is then added (by small
Wheat mucedin quality of material calculates), it maintains the temperature at 70 DEG C, digests 180min, after enzyme digestion reaction, 7500r/min turns
Speed is lower to be centrifuged 15min, collects supernatant；By the supernatant of collection it is spray-dried wheat gluten protein Gly-His-Lys, be packaged i.e.
Obtain the low bitter Gly-His-Lys of the wheat gluten protein rich in small peptide.
Embodiment 2: wheat gluten protein is dissolved in water, and is warming up to 55 DEG C, stirs 1h with solubilising, water is added to complement to feed liquid
Than 1:15, when temperature is 50 DEG C, it is added 2%ProteAX enzyme (being calculated by wheat gluten protein quality of material), water bath with thermostatic control,
Reaction system pH=7.0 is maintained using NaOH solution, digests 300min, 90 DEG C of enzyme deactivation 15min；When temperature is cooled to 65 DEG C,
With enzymolysis liquid pH=6.5 after HCl or NaOH adjusting enzyme deactivation, 3.5%Glutaminase SD-C100S enzyme is then added and (presses wheat
Mucedin quality of material calculates), it maintains the temperature at 65 DEG C, digests 150min, after enzyme digestion reaction, 7300r/min revolving speed
Lower centrifugation 15min collects supernatant；By the supernatant of collection it is spray-dried wheat gluten protein Gly-His-Lys, be packaged to obtain the final product
To the low bitter Gly-His-Lys of the wheat gluten protein rich in small peptide.
Embodiment 3: wheat gluten protein is dissolved in water, and is warming up to 50 DEG C, stirs 0.5h with solubilising, water is added to complement to material
1.5%ProteAX enzyme (calculating by wheat gluten protein quality of material), thermostatted water is added when temperature is 45 DEG C in liquor ratio 1:20
Bath maintains reaction system pH=6.5 using NaOH solution, digests 270min, 90 DEG C of enzyme deactivation 10min；65 DEG C are cooled to temperature
When, with enzymolysis liquid pH=6.0 after HCl or NaOH adjusting enzyme deactivation, 3%Glutaminase SD-C100S enzyme is then added (by small
Wheat mucedin quality of material calculates), it maintains the temperature at 60 DEG C, digests 120min, after enzyme digestion reaction, 7000r/min turns
Speed is lower to be centrifuged 10min, collects supernatant；By the supernatant of collection it is spray-dried wheat gluten protein Gly-His-Lys, be packaged i.e.
Obtain the low bitter Gly-His-Lys of the wheat gluten protein rich in small peptide.
Embodiment 4: wheat gluten protein is dissolved in water, and is warming up to 55 DEG C, stirs 0.5h with solubilising, water is added to complement to material
2%ProteAX enzyme (calculating by wheat gluten protein quality of material), thermostatted water is added when temperature is 50 DEG C in liquor ratio 1:15
Bath maintains reaction system pH=7.0 using NaOH solution, digests 330min, 90 DEG C of enzyme deactivation 15min；65 DEG C are cooled to temperature
When, with enzymolysis liquid pH=6.5 after HCl or NaOH adjusting enzyme deactivation, 3.5%Glutaminase SD-C100S enzyme is then added and (presses
Wheat gluten protein quality of material calculates), it maintains the temperature at 65 DEG C, digests 150min, after enzyme digestion reaction, 7300r/min
It is centrifuged 15min under revolving speed, collects supernatant；By the supernatant of collection it is spray-dried wheat gluten protein Gly-His-Lys, be packaged
Obtain the low bitter Gly-His-Lys of the wheat gluten protein rich in small peptide.
Embodiment 5: wheat gluten protein is dissolved in water, and is warming up to 55 DEG C, stirs 0.5h with solubilising, water is added to complement to material
2%ProteAX enzyme (calculating by wheat gluten protein quality of material), thermostatted water is added when temperature is 50 DEG C in liquor ratio 1:15
Bath maintains reaction system pH=7.0 using NaOH solution, digests 270min, 90 DEG C of enzyme deactivation 15min；65 DEG C are cooled to temperature
When, with enzymolysis liquid pH=6.5 after HCl or NaOH adjusting enzyme deactivation, 3.5%Glutaminase SD-C100S enzyme is then added and (presses
Wheat gluten protein quality of material calculates), it maintains the temperature at 65 DEG C, digests 150min, after enzyme digestion reaction, 7300r/min
It is centrifuged 15min under revolving speed, collects supernatant；By the supernatant of collection it is spray-dried wheat gluten protein Gly-His-Lys, be packaged
Obtain the low bitter Gly-His-Lys of the wheat gluten protein rich in small peptide.
Reference examples 1: wheat gluten protein is dissolved in water, and is warming up to 55 DEG C, stirs 1h with solubilising, water is added to complement to feed liquid
Than 1:15, when temperature is 50 DEG C, it is added 2%ProteAX enzyme (being calculated by wheat gluten protein quality of material), water bath with thermostatic control,
Reaction system pH=7.0 is maintained using NaOH solution, digests 120min, 90 DEG C of enzyme deactivation 15min；When temperature is cooled to 65 DEG C,
With enzymolysis liquid pH=6.5 after HCl or NaOH adjusting enzyme deactivation, 3.5%Glutaminase SD-C100S enzyme is then added and (presses wheat
Mucedin quality of material calculates), it maintains the temperature at 65 DEG C, digests 150min, after enzyme digestion reaction, 7300r/min revolving speed
Lower centrifugation 15min collects supernatant；By the supernatant of collection it is spray-dried wheat gluten protein Gly-His-Lys.
Reference examples 2: wheat gluten protein is dissolved in water, and is warming up to 55 DEG C, stirs 1h with solubilising, water is added to complement to feed liquid
Than 1:15, when temperature is 50 DEG C, it is added 2%ProteAX enzyme (being calculated by wheat gluten protein quality of material), water bath with thermostatic control,
Reaction system pH=7.0 is maintained using NaOH solution, after digesting 300min, 90 DEG C of enzyme deactivation 15min；Under 7300r/min revolving speed from
Heart 15min collects supernatant；By the supernatant of collection it is spray-dried wheat gluten protein Gly-His-Lys.
Using the trip of defined in micro kjeldahl determination GB/T5511-2008 method and soy peptide powder GB/T22492-2008
Protein salvage of the measuring method of content in bleeding sap from stem to wheat gluten protein Gly-His-Lys in above-mentioned reference examples 1-2 and embodiment 1-5
Utilization rate, free aminoacid content are detected, and statistical result is as shown in table 1.
Using 1525 high performance liquid chromatograph of Waters (with 2487 UV detector and Empower work station GPC software)
Chromatographic column is 2,000 300 mm of SWXL of TSK gel × 7.8nm, measures wheat gluten egg in reference examples 1-2 and embodiment 1-5
White peptide molecular weight distribution, pipette samples 100mg or so is in 10mL volumetric flask, with mobile phase acetonitrile/water/trifluoroacetic acid (10/
90/0.1, v/v) constant volume, sample introduction after then being filtered with micropore filtering film, wherein column temperature is 30 DEG C, and flow velocity selects 0.5mL/min,
It is detected at 220nm.Wherein, standard items used in molecular weight calibration curve are as follows: cromoci (MW12384), bacillus enzyme (MW
1422), aminoacetic acid-aminoacetic acid-Tyr-Arg (MW 451), aminoacetic acid-aminoacetic acid-aminoacetic acid (MW 189).Molecular weight
The statistical result of small peptide content (% in terms of butt) between 180-500Da is as shown in table 1.
1 reference examples 1~2 of table and the testing result of Examples 1 to 5 compare
It is scored respectively to the bitterness intensity of Gly-His-Lys in reference examples 1-2 and embodiment 1-5 using the method that sense organ is evaluated and tested.
Quinin hydrochloride is configured to the solution of various concentration, is scored as standard.The concentration of standard solution is respectively 0,8 ×
10-6、1.6×10-5、2.4×10-5、3.2×10-5With 4 × 10-5G/mL, corresponding score value are 0,1,2,3,4 and 5 point, bitter taste
Higher, score is higher.Sample and standard solution (wheat gluten protein hydrolysate concentration 1%, pH=6.5) are carried out at room temperature
Comparison, and score according to standard score sample to be tested.Subjective appreciation group is commented by 10 flavors Jing Guo professional training
Staffing composition (age 20~40 years old, 5 male 5 female), the final score of enzymolysis liquid flavor is being averaged for 10 subjective appreciation person's marking
Value, statistical result are as shown in Figure 1.
It should be appreciated that the technical concepts and features of above-described embodiment only to illustrate the invention, its object is to allow be familiar with this
The personage of item technology cans understand the content of the present invention and implement it accordingly, and it is not intended to limit the scope of the present invention.It is all
Equivalent change or modification made by Spirit Essence according to the present invention, should be covered by the protection scope of the present invention.
Claims (3)
1. a kind of method that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys, characterized by comprising: by wheat gluten protein
It is added to the water, is warming up to 50~60 DEG C, and the suspension lasts of formation are stirred into 0.5~1h, is successively digested later, high temperature
Enzyme deactivation, deamidation processing, then obtained material is taken to carry out centrifugal treating 10- with the revolving speed of the r/min of 7000 r/min~7500
15min, and the supernatant of collection is spray-dried, obtain low bitter taste Gly-His-Lys；
The enzymolysis processing includes: that solid-liquid ratio is added water into the suspension for 1:10~20, when temperature is 45~55 DEG C,
The mass ratio of addition ProteAX enzyme, ProteAX enzyme and wheat gluten protein is 1.5~2.5%:1, is maintained under constant temperature conditions
PH value=6.5~7.0 of reaction system digest 270~330min, later in 90-95 DEG C of 10~15min of enzyme deactivation；
Deamidation processing include: the enzymolysis liquid after enzymolysis processing is cooled to 65 DEG C, and adjust the pH value of enzymolysis liquid=
6.0~7.0, GlutaminaseSD-C100S enzyme is then added, GlutaminaseSD-C100S enzyme and wheat gluten protein
Mass ratio is 3~4%:1, maintains the temperature at 60~70 DEG C, digests 120~180min；
Low bitter taste Gly-His-Lys middle reaches content in bleeding sap from stem in terms of butt < 25%, molecular weight distribution section is between 180~500Da
Small peptide content in terms of butt>50%, bitterness value<1.0.
2. the method that enzymolyzed wheat mucedin according to claim 1 prepares low bitter taste Gly-His-Lys, it is characterised in that: described
ProteAX enzyme and GlutaminaseSD-C100S enzyme are selected from delicatessen food grade protease.
3. the method that enzymolyzed wheat mucedin according to claim 1 prepares low bitter taste Gly-His-Lys, it is characterised in that: described
Protein salvage utilization rate > 80% of the low bitter taste Gly-His-Lys compared with the wheat gluten protein.
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| CN105219824B (en) * | 2015-10-20 | 2019-02-26 | 广东食品药品职业学院 | Wheat gluten protein source flavor peptide and the preparation method and application thereof |
| CN108410938A (en) * | 2018-04-24 | 2018-08-17 | 浙江大学 | A method of preparing low bitter taste lactalbumin antioxidant peptide powder |
| CN108611390A (en) * | 2018-04-24 | 2018-10-02 | 浙江大学 | A method of preparing low bitter taste buffalo's milk casein antioxidant peptide powder |
| CN112226478A (en) * | 2020-06-11 | 2021-01-15 | 杭州康源食品科技有限公司 | Wheat peptide and preparation method and application thereof |
| CN114480542A (en) * | 2022-01-27 | 2022-05-13 | 河南工业大学 | Method for extracting bitter peptides from wheat gluten protein enzymolysis products |
| CN114982861A (en) * | 2022-06-16 | 2022-09-02 | 西南大学 | Thick sensory peptide and preparation method and application thereof |
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| 阿玛诺天野酶制剂商贸 (上海) 有限公司新产品新技术发布会;平野淳也等;《中国食品添加剂》;20120308;第227-228页 |
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| CN105558259A (en) | 2016-05-11 |
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