CN106720926A - A kind of cod row delicate flavour peptide and preparation method thereof - Google Patents
A kind of cod row delicate flavour peptide and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
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Abstract
The invention belongs to technical field of aquatic product processing, and in particular to a kind of cod row delicate flavour peptide and preparation method thereof.It is made up of the pretreatment of cod row, the preparation of cod row's hydrolyzate, ultrafiltration, purifying, preparation cod row's delicate flavour peptide step, obtain molecular weight and account for 85 more than 90% less than 1000Da, wherein the ratio of peptide amino acid and the ratio of free amino acid respectively account for 50%, and the amino acid and peptide content of delicate flavour account for total amino acid content 75 more than 85%；Delicate flavour value is higher than 3.0 4.0 times of sodium glutamate.The delicate flavour base-material delicate flavour prepared with the inventive method is protruded, color stability.
Description
Technical field
The invention belongs to technical field of aquatic product processing, and in particular to a kind of cod row delicate flavour peptide and preparation method thereof.
Background technology
Delicate flavour is the 5th kind of basic flavour after four big basic flavours (sour, sweet, bitter and salty), is physico by Japan
The flavour that scholar Kikunae Ikeda have found and identify for 1908 in sodium glutamate, and Umami (delicate flavour) is named as,
The subsequent scientist is founded the factory and largely produces sodium glutamate (also known as monosodium glutamate), and monosodium glutamate is generalized into the whole world.Monosodium glutamate is used as tasty agents
A fashionable whole world nearly century, but it is hot-tempered to have been reported that monosodium glutamate can make one dry tongue, and by high-temperature cooking there may be Toxic
Matter.In subsequent decades, people turn to sight natural, safety the tasty agents for coming from animals and plants, such as from food
Delicate flavour material 5 '-methyl amimoacetic acid and 5 '-ornithine are extracted, but because delicate flavour agent concentration is relatively low, and cost for purification is high so that in recent years
People more grow tender of and prepare delicate flavour material using biotechnology.Product special flavour prepared by this law is long, rear rich heavy, not only mouthfeel
Good, environmental pollution is small, and steady quality, security be good, instant.
With the development of China's fishery, the comprehensive utilization of aquatic products also increasingly causes the attention of people.In recent years, utilize
The technologies such as biochemistry develop the product of a collection of comprehensive utilization from cheap aquatic product and processing waste, are processing of aquatic products
The development of industry provides main theoretical basis of the reform of Chinese economic structure, and the environmental pollution caused to solve a large amount of discarded objects provides method.Also it is lifting
Living marine resources process technology level, it is high-valued to cheap aquatic product processing waste, open wide prospect.Cod is
The important aquatic products processing raw material of China, year processing capacity is about ten thousand tons of 40-50, and fish head, fish-skin, fish are produced during processing
The discarded leftover bits and pieces such as fin, fish-bone accounts for the 40%-55% of raw material fish, not only causes the significant wastage of resource, also results in environment
Pollution.
And, the fishy smell component damage that seafood itself is carried its distinctive local flavor hinders its development, therefore removing
Fishy smell material is the hot issue of present research.The method for being applied to aquatic products deodorant at present is mainly：Physics fishy-removing-method, change
Learn 3 kinds of fishy-removing-method and biologic fishy smell removing method.Physics and chemical fishy-removing-method application are relatively broad, but are difficult aquatic products raw meat
Taste removing is thorough.With biologic fishy smell removing method aquatic products deodorant, but its range of application can substantially be restricted, typically can only
Liquid fish product or fermented fish products are applied to, therefore, solve the problems, such as that cod arranges the removal of fishlike smell, for making full use of cod
Steck resource, is of great significance.
The content of invention
Cod protein hydrolysate is the important sources of delicate flavour peptide, maximizes how the amount of cod delicate flavour peptide, is limitation
The key technology point of its application.To solve the above problems, the fishy smell of removal cod row makes full use of cod to arrange resource, the present invention
One kind is disclosed with fish protein as raw material, hydrolyzate of the multienzyme composite hydrolysis fish rich in delicate flavour peptide, the hydrolyzate has dense
Strongly fragrant delicate flavour, and raw meat bitter taste is extremely low, taste extends sense by force, adds in food and purpose compound flavour enhancer and meat products, can substantially carry
Its local flavor is risen, strengthens the thick and heavy sense of taste.The delicate flavour base-material delicate flavour that the method is prepared is protruded, color stability, protein utilization
Rate is up to more than 80%, and amino acidification rate can be to more than 50%.The invention provides cod source delicate flavour peptide, and disclose San Tiaote
Delicate flavour peptide is levied, this three feature delicate flavour peptides are associated with product delicate flavour.
Technical scheme is as follows：
1) pretreatment of cod row：
By the cleaning of cod drainage water, about 25-35min is then cleaned with clear water.It is soaked in after cod row is cut into small pieces
0.1-0.2%CaCl2Solution (w/v 1:2), ultrasonic assistant cleans 2-3 (power：150W；Frequency：40KHz), it is clear every time
3-5min is washed, 10min is spaced, washed 2-3 times, the cod of gained is arranged substantially without fishy smell, and its deodorant rate reaches 80-95%.
2) cod arranges the preparation of hydrolyzate：
By the cod be set with after defishying, 121 DEG C (0.1MPa) processes 35-55min in high-pressure sterilizing pot, with feed liquid
Than 1:3-1:5 (w/v) are first homogenized, and then use colloid mill homogeneous, and powder particle diameter is to 5-20 μm；Regulation pH to 7.5-8.0 adds
It is 1 to enter ratio:The 1 common 0.6-0.8% of trypsase and papain (enzyme/cod row), 50-55 DEG C of enzymolysis 2-2.5h；Adjust
Section pH to 7.0-7.5 adds flavor protease 0.6-0.8% (enzyme/cod row), 50-55 DEG C of enzymolysis 1.5-2h, and 95-100 DEG C goes out
Enzyme, centrifugation supernatant obtains the cod row's enzymolysis product rich in delicate flavour peptide, and its degree of hydrolysis is 26.5%-29.6%.
With 8 in above-mentioned enzymolysis liquid:2 ratio is inoculated with the compound strain of aspergillus oryzae (AS 3.951) and Lu Shi Zygosaccharomyceses
Common 0.3-0.5% (bacterium/cod row), ferment 120-180min at a temperature of 28-35 DEG C, the cod row's enzymatic hydrolysis and fermentation liquid for obtaining
Substantially without fishy smell, and delicate flavour value is higher than 3-5 times that any one bacterial strain is used alone.
3) purify：
Ultrafiltration obtains the peptide composition less than 1000Da, and delicate flavour value is high, is 2.0-2.5 times of sodium glutamate delicate flavour value；Will be super
Filtrate is purified using SP Sephadex C25 cation exchange columns (2.6cm × 45cm), eluent gradient：A liquid 0-1M NaCl
Solution (with the preparation of B liquid), B liquid 1M acetic acid or sodium-acetate buffer, coutroi velocity 0.4Bv/h, sample concentration 4mg/mL, collect peak
Ridge, obtains delicate flavour scoring highest component, is 3.0-4.0 times of sodium glutamate delicate flavour value, obtains three with repetitive sequence
Feature delicate flavour peptide：
Gly-Ala-Asp-Gly-Asn-Val-Gly-Pro-Ala；
Gly-Ala-Pro-Gly-Pro-Val-Gly-Pro-Ala-Gly-Lys；
Thr-Gly-Pro-Lys-Gly-Pro-Thr--Gly-Pro-Arg；
4) cod row's delicate flavour peptide is prepared：
Resin desalination：The pretreated macroporous absorbent resins of 2.5g are added in conical flask, it is fully swelling with absolute ethyl alcohol,
Net absolute ethyl alcohol is washed with deionized water, the cod row enzymatic hydrolysis and fermentation liquid 150mL that mass concentration is 10mg/mL is added, by taper
Bottle is put into vibration (hunting speed is 160 times/min) 12h in 25 DEG C of constant-temperature tables；Selection water and 30%, 50%, 70% ethanol
With absolute ethyl alcohol as eluant, eluent, to having adsorbed the resin desorption 24h that cod is arranged enzymatic hydrolysis and fermentation liquid and reaches saturation, wash-out.
By the liquid spray dryer spray drying after above-mentioned resin desalination, into powder, (EAT is 170-190 DEG C, goes out wind-warm syndrome
Spend is 85-95 DEG C) change of flavor substance can be avoided.
Cod row's delicate flavour peptide molecular weight accounts for more than 85-90%, wherein peptides amino less than 1000Da disclosed in this patent
The ratio of acid and the ratio of free amino acid respectively account for 50%, the amino acid and peptide content of delicate flavour account for total amino acid content 75-85% with
On.
The invention has the advantages that：
1) this patent discloses one kind with fish protein as raw material, the delicate flavour peptide that multienzyme composite hydrolysis cod row obtains；This
Patent application aspergillus oryzae (AS 3.951) is combined with the compound bacteria of Lu Shi Zygosaccharomyceses carries out defishying to cod row's enzymolysis liquid,
The enzymolysis liquid for obtaining, substantially without fishy smell, moreover, compound strain cooperates with to be significantly larger than the umami effects of enzymolysis liquid individually to be made
With any one in two kinds of bacterial strains；The SP Sephadex C25 cation exchange columns method of use has very excellent
Effect, and obtain three feature delicate flavour peptides with repetitive sequence.
2) delicate flavour peptide disclosed in this patent, with strong delicate flavour, taste extends sense by force, adds in food and complex flavor
In product, its local flavor can be obviously improved, strengthen the thick and heavy sense of taste；Not only delicate flavour is protruded the delicate flavour base-material that the method is prepared, color
Pool is stable, safe and with features such as nutrition；The delicate flavour peptides proteins utilization rate is high, and delicate flavour peptide content is high, cod row's delicate flavour
Peptide molecular weight accounts for more than 85-90% less than 1000Da, and the wherein ratio of peptide amino acid and the ratio of free amino acid is respectively accounted for
50%, the amino acid and peptide content of delicate flavour account for more than total amino acid content 75-85%；Delicate flavour value is higher than 3.0-4.0 times of sodium glutamate.
3) present invention is arranged as development of raw materials novel foodstuff delicate flavour flavor enhancement using the leftover bits and pieces cod of aquatic products cod, is carried
Its added value high, it is significant for making full use of aquatic resources.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in the embodiment of the present invention
Technical scheme is clearly and completely described, it is clear that described embodiment is a part of embodiment of the invention, rather than complete
The embodiment in portion.Based on the embodiment in the present invention, those of ordinary skill in the art are not under the premise of creative work is made
The every other embodiment for being obtained, belongs to the scope of protection of the invention.
Embodiment 1：
1) pretreatment and deodorant of cod row：By cod drainage water thawing and clean, about 35min then cleaned with clear water,
0.15%CaCl is soaked in after cod row is cut into small pieces2Solution (w/v 1:2), ultrasonic assistant cleans 3 (power：150W；
Frequency：40KHz), 5min being cleaned every time, 10min is spaced, being washed 3 times, the cod of gained is arranged substantially without fishy smell, and its deodorant rate reaches
To 90%.
2) sterilizing and homogeneous：121 DEG C (0.1MPa) treatment in high-pressure sterilizing pot by the cod be set with after defishying
45min, with solid-liquid ratio 1:3 (w/v) are first homogenized, and then use colloid mill homogeneous, and powder particle diameter is to 15 μm；
3) cod row enzymolysis：Regulation pH to 7.5 adds the trypsase and the (enzyme/cod of papain 0.8% of equivalent
Arrange), 50 DEG C of enzymolysis 2.5h, regulation pH to 7.0 adds flavor protease 0.7% (enzyme/cod row), and 50 DEG C digest 1.5h, 100 DEG C
Go out enzyme, centrifugation supernatant, obtains the cod row's enzymolysis product rich in delicate flavour peptide, and its degree of hydrolysis is 27%.
4) cod arranges the Fishy deflavour fermentation of enzymolysis liquid：With 8 in above-mentioned enzymolysis liquid:2 ratio inoculation aspergillus oryzae (AS
3.951) with the compound strain of Lu Shi Zygosaccharomyceses totally 0.3% (bacterium/cod row), ferment 150min at a temperature of 30 DEG C, obtains
The cod row enzymatic hydrolysis and fermentation liquid-based for arriving this without fishy smell, and delicate flavour value is higher than being used alone 3-4 times of any one bacterial strain.
5) ultrafiltration：Ultrafiltration obtains the peptide composition less than 1000Da, and delicate flavour value is high, is 2.5 times of sodium glutamate delicate flavour value.
6) purify：Ultrafiltrate is purified using SP Sephadex C25 cation exchange columns (2.6cm × 45cm), wash-out
Liquid gradient：A liquid 0-1M NaCl solutions (with the preparation of B liquid), B liquid 1M acetic acid or sodium-acetate buffer, coutroi velocity 0.4Bv/h, on
Sample concentration 4mg/mL, collects ridge, obtains delicate flavour scoring highest component, is 4.0 times of sodium glutamate delicate flavour value, obtains three
Feature delicate flavour peptide：
Gly-Ala-Asp-Gly-Asn-Val-Gly-Pro-Ala；
Gly-Ala-Pro-Gly-Pro-Val-Gly-Pro-Ala-Gly-Lys；
Thr-Gly-Pro-Lys-Gly-Pro-Thr--Gly-Pro-Arg。
7) resin desalination：The pretreated macroporous absorbent resins of 2.5g are added in conical flask, it is fully molten with absolute ethyl alcohol
It is swollen, net absolute ethyl alcohol is washed with deionized water, the cod row enzymatic hydrolysis and fermentation liquid 150mL that mass concentration is 10mg/mL is added, will bore
Shape bottle is put into vibration (hunting speed is 160 times/min) 12h in 25 DEG C of constant-temperature tables；Selection water and 30%, 50%, 70% second
Alcohol and absolute ethyl alcohol are used as eluant, eluent, to having adsorbed the resin desorption 24h that cod is arranged enzymatic hydrolysis and fermentation liquid and reaches saturation, wash-out.
8) cod row delicate flavour peptide：By the liquid spray dryer spray drying after above-mentioned resin desalination, into powder, (EAT is
170-190 DEG C, leaving air temp is 85-95 DEG C) change of flavor substance can be avoided.
Example 2：
1) pretreatment of cod row：By cod drainage water thawing and clean, about 35min is then cleaned with clear water, by cod
Row is soaked in 0.15%CaCl after being cut into small pieces2Solution (w/v 1:2), ultrasonic assistant cleans 3 (power：150W；Frequency：
40KHz), 5min being cleaned every time, 10min is spaced, being washed 3 times, the cod of gained is arranged substantially without fishy smell, and its deodorant rate reaches
90%.
2) sterilize：By the cod be set with after defishying, 121 DEG C (0.1MPa) processes 45min in high-pressure sterilizing pot, with
Solid-liquid ratio 1:3 (w/v) are first homogenized, and then use colloid mill homogeneous, and powder particle diameter is to 15 μm；
3) digest：Regulation pH to 7.5 adds the trypsase and papain 0.8% (enzyme/cod row) of equivalent, 50 DEG C
Enzymolysis 2.5h, the regulation additions of pH to 7.0 flavor protease 0.7% (enzyme/cod row), 50 DEG C of enzymolysis 1.5h, 100 DEG C of enzymes that go out, from
The heart separates supernatant, obtains the cod row's enzymolysis product rich in delicate flavour peptide, and its degree of hydrolysis is 27%.
4) Fishy deflavour fermentation：With 8 in above-mentioned enzymolysis liquid:2 ratio is inoculated with aspergillus oryzae (AS 3.951) and engages ferment with Lu Shi
Female compound strain totally 0.5% (bacterium/cod row), ferment 180min at a temperature of 35 DEG C, the cod row's enzymatic hydrolysis and fermentation for obtaining
Liquid-based this without fishy smell, and delicate flavour value is higher than being used alone 4-5 times of any one bacterial strain.
5) ultrafiltration：Ultrafiltration obtains the peptide composition less than 1000Da, and delicate flavour value is high, is 2.5 times of sodium glutamate delicate flavour value.
6) purify：Ultrafiltrate is purified using SP Sephadex C25 cation exchange columns (2.6cm × 45cm), wash-out
Liquid gradient：A liquid 0-1MNaCl solution (with the preparation of B liquid), B liquid 1M acetic acid or sodium-acetate buffer, coutroi velocity 0.4Bv/h, on
Sample concentration 4mg/mL, collects ridge, obtains delicate flavour scoring highest component, is 3.5 times of sodium glutamate delicate flavour value, obtains three
Feature delicate flavour peptide：
Gly-Ala-Asp-Gly-Asn-Val-Gly-Pro-Ala；
Gly-Ala-Pro-Gly-Pro-Val-Gly-Pro-Ala-Gly-Lys；
Thr-Gly-Pro-Lys-Gly-Pro-Thr--Gly-Pro-Arg。
7) resin desalination：The pretreated macroporous absorbent resins of 2.5g are added in conical flask, it is fully molten with absolute ethyl alcohol
It is swollen, net absolute ethyl alcohol is washed with deionized water, the cod row enzymatic hydrolysis and fermentation liquid 150mL that mass concentration is 10mg/mL is added, will bore
Shape bottle is put into vibration (hunting speed is 160 times/min) 12h in 25 DEG C of constant-temperature tables；Selection water and 30%, 50%, 70% second
Alcohol and absolute ethyl alcohol are used as eluant, eluent, to having adsorbed the resin desorption 24h that cod is arranged enzymatic hydrolysis and fermentation liquid and reaches saturation, wash-out.
8) cod row delicate flavour peptide：By the liquid spray dryer spray drying after above-mentioned resin desalination, into powder, (EAT is
170-190 DEG C, leaving air temp is 85-95 DEG C) change of flavor substance can be avoided.
Claims (7)
1. a kind of cod arranges the preparation method of delicate flavour peptide, it is characterised in that comprise the steps of：
(1) pretreatment of cod row：By the cleaning of cod drainage water, clear water is cleaned after being cut into small pieces with w/v 1:2 ratio immersion
In CaCl2In solution, ultrasonic assistant is cleaned 2-3 times, and 3-5min is cleaned every time, is spaced 10min, is washed 2-3 times；
(2) cod arranges the preparation of hydrolyzate：Pretreated cod be set with is processed in high-pressure sterilizing pot, according to material after cooling
Liquor ratio w/v 1:3-1:5 are first homogenized, and then use colloid mill homogeneous, and powder particle diameter is to 5-20 μm；Regulation pH to 7.5-8.0 adds
Enter trypsase and papain that total amount accounts for cod row's quality 0.6-0.8%, trypsase and papain ratio are
1:1,50-55 DEG C of enzymolysis 2-2.5h；Then regulation pH to 7.0-7.5 adds the flavor protease of cod row's quality 0.6-0.8%,
50-55 DEG C of enzymolysis 1.5-2h；Go out enzyme at 95-100 DEG C again, and centrifugation supernatant is cod row's enzymolysis liquid；
The aspergillus oryzae of cod row's quality 0.3-0.5% and the Lu Shi of cod row's quality 0.3-0.5% are inoculated with above-mentioned enzymolysis liquid
The compound strain of Zygosaccharomyces, ferment 120-180min at a temperature of 28-35 DEG C；
(3) purify：Ultrafiltration obtains the peptide composition less than 1000Da, and ultrafiltrate is used into SP Sephadex C25 cation exchanges
Post is purified, eluent gradient：A liquid is 0-1M NaCl solutions, is prepared with B liquid；B liquid is 1M acetic acid or sodium-acetate buffer, control
Flow velocity 0.4Bv/h, sample concentration 4mg/mL, collect ridge；
(5) cod row's delicate flavour peptide is prepared：The pretreated macroporous absorbent resins of 2.5g are added in conical flask, is filled with absolute ethyl alcohol
Divide swelling, net absolute ethyl alcohol be washed with deionized water, add the cod row enzymatic hydrolysis and fermentation liquid 150mL that mass concentration is 10mg/mL,
Conical flask is put into 25 DEG C of constant-temperature tables and vibrates 12h；Selection water and 30%, 50%, 70% ethanol and absolute ethyl alcohol conduct
Eluant, eluent, to having adsorbed the resin desorption 24h that cod is arranged enzymatic hydrolysis and fermentation liquid and reaches saturation, wash-out；
By the liquid spray dryer spray drying into powder after above-mentioned resin desalination.
2. cod as claimed in claim 1 arranges the preparation method of delicate flavour peptide, it is characterised in that：Used by the step (1)
CaCl2Solution concentration is 0.1-0.2%；The power of ultrasonic assistant cleaning is 150W, and frequency is 40KHz.
3. cod as claimed in claim 1 arranges the preparation method of delicate flavour peptide, it is characterised in that：Step (2) mesohigh goes out
Bacterium condition is 121 DEG C, processes 35-55min under 0.1Mpa；First time centrifugation condition is 4000-4200r/min, 15-
20min；Second centrifugation condition is 4000-4200r/min, 30-35min.
4. cod as claimed in claim 1 arranges the preparation method of delicate flavour peptide, it is characterised in that：In the step (2) for the first time
Supernatant is cod row's enzymolysis liquid after centrifugation, and degree of hydrolysis is 26.5%-29.6%.
5. cod as claimed in claim 1 arranges the preparation method of delicate flavour peptide, it is characterised in that：Aspergillus oryzae in the step (2)
Strain is AS 3.951, and Lu Shi Zygosaccharomyceses strain is NCYC 381.
6. cod as claimed in claim 1 arranges the preparation method of delicate flavour peptide, it is characterised in that：Constant temperature shakes in the step (4)
Speed is swung for 160 times/min, and drying condition is that EAT is 170-190 DEG C, and leaving air temp is 85-95 DEG C.
7. a kind of cod arranges delicate flavour peptide, it is characterised in that：It is obtained by the method for claim any one of 1-6, cod row's delicate flavour peptide
Molecular weight accounts for more than 85-90% less than 1000Da, and the wherein ratio of peptide amino acid and the ratio of free amino acid is respectively accounted for
50%, the amino acid and peptide content of delicate flavour account for more than total amino acid content 75-85%；Delicate flavour value is higher than 3.0-4.0 times of sodium glutamate.
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| CN107164447A (en) * | 2017-06-16 | 2017-09-15 | 中国海洋大学 | A kind of method that utilization cod processing accessory substance prepares anti-oxidation peptide |
| CN107937468A (en) * | 2018-01-15 | 2018-04-20 | 中国海洋大学 | Low bitter taste oligopeptides of a kind of gadus source function and preparation method thereof |
| CN109329869A (en) * | 2018-11-08 | 2019-02-15 | 佛山市海天(高明)调味食品有限公司 | A kind of soy sauce delicate flavour base-material and preparation method thereof |
| CN109329860A (en) * | 2018-11-30 | 2019-02-15 | 衡阳师范学院 | A kind of delicate flavour peptide and delicate flavour peptide seasoning and their preparation method |
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| CN107164447A (en) * | 2017-06-16 | 2017-09-15 | 中国海洋大学 | A kind of method that utilization cod processing accessory substance prepares anti-oxidation peptide |
| CN107937468A (en) * | 2018-01-15 | 2018-04-20 | 中国海洋大学 | Low bitter taste oligopeptides of a kind of gadus source function and preparation method thereof |
| CN107937468B (en) * | 2018-01-15 | 2021-05-25 | 中国海洋大学 | Codfish source functional low-bitter oligopeptide and preparation method thereof |
| CN109329869A (en) * | 2018-11-08 | 2019-02-15 | 佛山市海天(高明)调味食品有限公司 | A kind of soy sauce delicate flavour base-material and preparation method thereof |
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| CN109329860B (en) * | 2018-11-30 | 2021-11-23 | 衡阳师范学院 | Umami peptide, umami peptide seasoning and preparation method thereof |
| CN109998082A (en) * | 2019-05-17 | 2019-07-12 | 福建师范大学闽南科技学院 | Seafood seasoning powder composition and preparation method thereof |
| WO2022252619A1 (en) * | 2021-06-04 | 2022-12-08 | 广东省农业科学院动物科学研究所 | Fermentation and enzymolysis preparation method for small peptides from leaf-shaped fish and use thereof |
| CN114190531A (en) * | 2021-12-22 | 2022-03-18 | 浙江万里学院 | Pneumatophorus japonicus flavor-developing peptide preparation and preparation method and application thereof |
| CN114190531B (en) * | 2021-12-22 | 2023-12-12 | 浙江万里学院 | Preparation of mackerel flavor peptide and preparation method and application thereof |
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