CN106720926B - A kind of gadus row's delicate flavour peptide and preparation method thereof - Google Patents
A kind of gadus row's delicate flavour peptide and preparation method thereof Download PDFInfo
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- 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 gadus row's delicate flavour peptide and preparation method thereof.It is made of the pretreatment of gadus row, the preparation of gadus row's hydrolyzate, ultrafiltration, purifying, preparation gadus row's delicate flavour peptide step, it obtains molecular weight and accounts for 85-90% or more 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 75-85% or more；Delicate flavour value is higher than 3.0-4.0 times of sodium glutamate.The delicate flavour base-material delicate flavour being prepared with the method for the present invention is prominent, color stability.
Description
Technical field
The invention belongs to technical field of aquatic product processing, and in particular to a kind of gadus row's delicate flavour peptide and preparation method thereof.
Background technique
Delicate flavour is the 5th kind of basic flavour after four big basic flavours (acid, sweet tea, hardship and salty), is by Japanese physico
The scholar Kikunae Ikeda flavour for finding and identifying in sodium glutamate in 1908, and it is named as Umami (delicate flavour),
The subsequent scientist founds the factory mass production sodium glutamate (also known as monosodium glutamate), and monosodium glutamate is generalized to the whole world.Monosodium glutamate is 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 there may be Toxics by high-temperature cooking
Matter.In subsequent decades, people turn to sight natural, the safe tasty agents from animals and plants, such as from food
Delicate flavour material 5 '-sarcosine and 5 '-ornithines are extracted, but since tasty agents concentration is lower, and cost for purification is high, so that in recent years
People more grow tender of and prepare delicate flavour material using biotechnology.The product special flavour of this law preparation is long, rear rich heavy, not only mouthfeel
Well, environmental pollution is small, and quality is stable, safety is good, convenient.
With the development of China's fishery, the comprehensive utilization of aquatic products also increasingly attracts people's attention.In recent years, it utilizes
The technologies such as biochemistry develop the product of a batch 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, provides method to solve environmental pollution caused by a large amount of wastes.It also is promotion
Living marine resources processing technology is horizontal, high-valued to cheap aquatic product processing waste, opens wide prospect.Gadus is
The important aquatic products processing raw material in China, year processing capacity are about ten thousand tons of 40-50, generate fish head, fish-skin, fish during processing
The discarded leftover bits and pieces such as fin, fish-bone accounts for about the 40%-55% of raw material fish, not only causes the significant wastage of resource, also results in environment
Pollution.
Moreover, its distinctive flavor of the fishy smell component damage that seafood itself is had, hinders its development, therefore remove
Fishy smell substance is the hot issue studied now.Be mainly applied to the method for aquatic products deodorant at present: physics fishy-removing-method is changed
Learn fishy-removing-method and 3 kinds of biologic fishy smell removing method.Physics and chemical fishy-removing-method are difficult aquatic products raw meat using relatively broad
Taste removing is thorough.Aquatic products deodorant can substantially be made with biologic fishy smell removing method, but its application range is restricted, and generally can only
Applied to liquid fish product or fermented fish products, therefore, the removal of gadus row's fishlike smell is solved the problems, such as, for making full use of cod
Steck resource, is of great significance.
The content of invention
Gadus protein hydrolysate is the important sources of delicate flavour peptide, maximizes the amount of gadus delicate flavour peptide, is limitation
Its key technology point applied.To solve the above problems, the fishy smell of removal gadus row, makes full use of gadus to arrange resource, the present invention
One kind is disclosed using fish protein as raw material, multienzyme composite hydrolysis fish are rich in the hydrolyzate of delicate flavour peptide, which 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 obviously mention
Its flavor is risen, the heavy feeling of taste is enhanced.The delicate flavour base-material delicate flavour that the method is prepared is prominent, color stability, protein utilization
Rate is up to 80% or more, and amino acidification rate can be to 50% or more.The present invention provides gadus source delicate flavour peptides, 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 gadus row:
Gadus drainage water is cleaned, then cleans about 25-35min with clear water.It is soaked in after gadus row is cut into small pieces
0.1-0.2%CaCl2Solution (w/v 1:2), ultrasonic wave auxiliary 2-3 (power: 150W of cleaning；Frequency: 40KHz), it is clear every time
3-5min is washed, 10min is spaced, is washed 2-3 times, for resulting gadus row substantially without fishy smell, deodorant rate reaches 80-95%.
2) preparation of gadus row hydrolyzate:
By the gadus be set with after defishying in high-pressure sterilizing pot 121 DEG C (0.1MPa) processing 35-55min, with feed liquid
It is first homogenized than 1:3-1:5 (w/v), then uses colloid mill homogeneous, powder particle diameter is to 5-20 μm；PH to 7.5-8.0 is adjusted to add
Enter the trypsase and the total 0.6-0.8% of papain (enzyme/gadus row), 50-55 DEG C of enzymatic hydrolysis 2-2.5h that ratio is 1:1；It adjusts
It saves pH to 7.0-7.5 and flavor protease 0.6-0.8% (enzyme/gadus row) is added, 50-55 DEG C of enzymatic hydrolysis 1.5-2h, 95-100 DEG C goes out
Enzyme is centrifugated supernatant, obtains gadus row's enzymolysis product rich in delicate flavour peptide, degree of hydrolysis 26.5%-29.6%.
With the compound strain of ratio inoculation aspergillus oryzae (AS 3.951) and Lu Shi Zygosaccharomyces of 8:2 in above-mentioned enzymolysis liquid
Total 0.3-0.5% (bacterium/gadus row), 28-35 DEG C at a temperature of ferment 120-180min, obtained gadus row's enzymatic hydrolysis and fermentation liquid
Substantially without fishy smell, and delicate flavour value is higher than and is used alone 3-5 times of any one bacterial strain.
3) it purifies:
Ultrafiltration obtains the peptide composition for being less than 1000Da, and delicate flavour value is high, is 2.0-2.5 times of sodium glutamate delicate flavour value；It will surpass
Filtrate is purified using SP Sephadex C25 cation exchange column (2.6cm × 45cm), eluent gradient: A liquid 0-1M NaCl
Solution (is prepared) with B liquid, B liquid 1M acetic acid or sodium-acetate buffer, and coutroi velocity 0.4Bv/h, sample concentration 4mg/mL collect peak
Ridge obtains the highest component of delicate flavour scoring, 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) preparation gadus arranges delicate flavour peptide:
Resin desalination: the pretreated macroporous absorbent resin of 2.5g being added in conical flask, is sufficiently swollen with dehydrated alcohol,
It is washed with deionized water dehydrated alcohol, the gadus that mass concentration is 10mg/mL is added and arranges enzymatic hydrolysis and fermentation liquid 150mL, by taper
Bottle is put into oscillation in 25 DEG C of constant-temperature tables (hunting speed is 160 times/min) 12h；Select the ethyl alcohol of water and 30%, 50%, 70%
It for 24 hours to the resin desorption for having adsorbed gadus row's enzymatic hydrolysis and fermentation liquid and having reached saturation is eluted with dehydrated alcohol as eluant, eluent.
By the liquid spray dryer spray drying after above-mentioned resin desalination, at powder, (inlet air temperature is 170-190 DEG C, out wind-warm syndrome
Degree is 85-95 DEG C) it can be to avoid the variation of flavor substance.
The row's delicate flavour peptide molecular weight of gadus disclosed in this patent accounts for 85-90% or more less than 1000Da, wherein peptides amino
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 following advantages:
1) this patent discloses one kind using fish protein as raw material, the delicate flavour peptide that multienzyme composite hydrolysis gadus is arranged；This
Patent application aspergillus oryzae (AS 3.951) is combined with the compound bacteria of Lu Shi Zygosaccharomyces carries out defishying to gadus row's enzymolysis liquid,
Obtained enzymolysis liquid, substantially without fishy smell, moreover, compound strain collaboration significantly larger than individually makes the umami effects of enzymolysis liquid
With any one in two kinds of bacterial strains；The SP Sephadex C25 cation exchange column 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, has strong delicate flavour, and taste extends sense by force, adds in food and complex flavor
In product, it can be obviously improved its flavor, enhance the heavy feeling of taste；Not only delicate flavour is prominent for the delicate flavour base-material that the method is prepared, color
Pool stablize, safety and have many characteristics, such as nutrition；The delicate flavour peptides proteins utilization rate is high, and delicate flavour peptide content is high, and gadus arranges delicate flavour
Peptide molecular weight accounts for 85-90% or more less than 1000Da's, and wherein the ratio of peptide amino 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% or more；Delicate flavour value is higher than 3.0-4.0 times of sodium glutamate.
3) present invention develops novel foodstuff delicate flavour flavoring agent as raw material using the leftover bits and pieces gadus row of aquatic products gadus, mentions
Its high added value, for making full use of aquatic resources to be of great significance.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that described embodiments are some of the embodiments of the present invention, rather than complete
The embodiment in portion.Based on the embodiments of the present invention, those of ordinary skill in the art are without making creative work
Every other embodiment obtained, shall fall within the protection scope of the present invention.
Embodiment 1:
1) pretreatment and deodorant of gadus row: by gadus drainage water thawing and cleaning, then clean about 35min with clear water,
0.15%CaCl is soaked in after gadus row is cut into small pieces2Solution (w/v 1:2), ultrasonic wave auxiliary 3 (power: 150W of cleaning；
Frequency: 40KHz), 5min is cleaned every time, is spaced 10min, is washed 3 times, and substantially without fishy smell, deodorant rate reaches resulting gadus row
To 90%.
2) sterilizing and homogeneous: 121 DEG C (0.1MPa) processing in high-pressure sterilizing pot by the gadus be set with after defishying
45min is first homogenized with solid-liquid ratio 1:3 (w/v), then uses colloid mill homogeneous, powder particle diameter is to 15 μm；
3) equivalent is added in pH to 7.5 trypsase and the (enzyme/gadus of papain 0.8% gadus row enzymatic hydrolysis: are adjusted
Row), 50 DEG C of enzymatic hydrolysis 2.5h adjust pH to 7.0 and are added flavor protease 0.7% (enzyme/gadus arrange), 50 DEG C of enzymatic hydrolysis 1.5h, and 100 DEG C
Enzyme deactivation is centrifugated supernatant, obtains gadus row's enzymolysis product rich in delicate flavour peptide, degree of hydrolysis 27%.
4) aspergillus oryzae (AS the Fishy deflavour fermentation of gadus row enzymolysis liquid: is inoculated with the ratio of 8:2 in above-mentioned enzymolysis liquid
3.951) totally 0.3% (bacterium/gadus is arranged) with the compound strain of Lu Shi Zygosaccharomyces, 30 DEG C at a temperature of ferment 150min, obtain
The gadus row enzymatic hydrolysis and fermentation liquid-based arrived this without fishy smell, and delicate flavour value is higher than and is used alone 3-4 times of any one bacterial strain.
5) ultrafiltration: ultrafiltration obtains the peptide composition for being less than 1000Da, and delicate flavour value is high, is 2.5 times of sodium glutamate delicate flavour value.
6) it purifies: ultrafiltrate being purified using SP Sephadex C25 cation exchange column (2.6cm × 45cm), elution
Liquid gradient: A liquid 0-1M NaCl solution (is prepared) with B liquid, B liquid 1M acetic acid or sodium-acetate buffer, coutroi velocity 0.4Bv/h, on
Sample concentration 4mg/mL collects ridge, obtains the highest component of delicate flavour scoring, 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: being added the pretreated macroporous absorbent resin of 2.5g in conical flask, sufficiently molten with dehydrated alcohol
It is swollen, it is washed with deionized water dehydrated alcohol, the gadus that mass concentration is 10mg/mL is added and arranges enzymatic hydrolysis and fermentation liquid 150mL, will bore
Shape bottle is put into oscillation in 25 DEG C of constant-temperature tables (hunting speed is 160 times/min) 12h；Select the second of water and 30%, 50%, 70%
Pure and mild dehydrated alcohol for 24 hours to the resin desorption for having adsorbed gadus row's enzymatic hydrolysis and fermentation liquid and having reached saturation is eluted as eluant, eluent.
8) gadus arranges delicate flavour peptide: by the liquid after above-mentioned resin desalination, with spray dryer spray drying, at powder, (inlet air temperature is
170-190 DEG C, leaving air temp is 85-95 DEG C) it can be to avoid the variation of flavor substance.
Example 2:
1) it the pretreatment of gadus row: by gadus drainage water thawing and cleans, then cleans about 35min with clear water, by gadus
Row is soaked in 0.15%CaCl after being cut into small pieces2Solution (w/v 1:2), ultrasonic wave auxiliary 3 (power: 150W of cleaning；Frequency:
40KHz), 5min is cleaned every time, is spaced 10min, is washed 3 times, and substantially without fishy smell, deodorant rate reaches resulting gadus row
90%.
2) sterilize: by the gadus be set with after defishying in high-pressure sterilizing pot 121 DEG C (0.1MPa) processing 45min, with
Solid-liquid ratio 1:3 (w/v) is first homogenized, and then uses colloid mill homogeneous, powder particle diameter is to 15 μm；
3) it digests: the trypsase and papain 0.8% (enzyme/gadus row) of the adjusting addition equivalent of pH to 7.5,50 DEG C
2.5h is digested, pH to 7.0 is adjusted and is added flavor protease 0.7% (enzyme/gadus row), 50 DEG C of enzymatic hydrolysis 1.5h, 100 DEG C of enzyme deactivations, from
The heart separates supernatant, obtains gadus row's enzymolysis product rich in delicate flavour peptide, degree of hydrolysis 27%.
4) ferment Fishy deflavour fermentation: is engaged with Lu Shi with ratio inoculation aspergillus oryzae (AS 3.951) of 8:2 in above-mentioned enzymolysis liquid
Female compound strain totally 0.5% (bacterium/gadus row), 35 DEG C at a temperature of ferment 180min, obtained gadus row's enzymatic hydrolysis and fermentation
Liquid-based this without fishy smell, and delicate flavour value is higher than and is used alone 4-5 times of any one bacterial strain.
5) ultrafiltration: ultrafiltration obtains the peptide composition for being less than 1000Da, and delicate flavour value is high, is 2.5 times of sodium glutamate delicate flavour value.
6) it purifies: ultrafiltrate being purified using SP Sephadex C25 cation exchange column (2.6cm × 45cm), elution
Liquid gradient: A liquid 0-1MNaCl solution (is prepared) with B liquid, B liquid 1M acetic acid or sodium-acetate buffer, coutroi velocity 0.4Bv/h, on
Sample concentration 4mg/mL collects ridge, obtains the highest component of delicate flavour scoring, 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: being added the pretreated macroporous absorbent resin of 2.5g in conical flask, sufficiently molten with dehydrated alcohol
It is swollen, it is washed with deionized water dehydrated alcohol, the gadus that mass concentration is 10mg/mL is added and arranges enzymatic hydrolysis and fermentation liquid 150mL, will bore
Shape bottle is put into oscillation in 25 DEG C of constant-temperature tables (hunting speed is 160 times/min) 12h；Select the second of water and 30%, 50%, 70%
Pure and mild dehydrated alcohol for 24 hours to the resin desorption for having adsorbed gadus row's enzymatic hydrolysis and fermentation liquid and having reached saturation is eluted as eluant, eluent.
8) gadus arranges delicate flavour peptide: by the liquid after above-mentioned resin desalination, with spray dryer spray drying, at powder, (inlet air temperature is
170-190 DEG C, leaving air temp is 85-95 DEG C) it can be to avoid the variation of flavor substance.
Claims (7)
1. a kind of preparation method of gadus row delicate flavour peptide, it is characterised in that comprise the steps of:
(1) gadus row pretreatment: by gadus drainage water clean, clear water clean be cut into small pieces after be soaked in the ratio of w/v1:2
CaCl2In solution, ultrasonic wave auxiliary cleaning 2-3 times, 3-5min is cleaned every time, is spaced 10min, is washed 2-3 times；
(2) preparation of gadus row hydrolyzate: pretreated gadus be set with is handled in high-pressure sterilizing pot, according to material after cooling
Liquor ratio w/v1:3-1:5 is first homogenized, and then uses colloid mill homogeneous, powder particle diameter is to 5-20 μm；PH to 7.5-8.0 is adjusted to add
Enter trypsase and papain that total amount accounts for gadus row quality 0.6-0.8%, trypsase and papain ratio are
1:1,50-55 DEG C of enzymatic hydrolysis 2-2.5h；Then the flavor protease that gadus row quality 0.6-0.8% is added in pH to 7.0-7.5 is adjusted,
50-55 DEG C of enzymatic hydrolysis 1.5-2h；Again in 95-100 DEG C of enzyme deactivation, being centrifugated supernatant is gadus row's enzymolysis liquid；
The aspergillus oryzae of gadus row quality 0.3-0.5% and the Lu Shi of gadus row quality 0.3-0.5% are inoculated in above-mentioned enzymolysis liquid
The compound strain of Zygosaccharomyces, 28-35 DEG C at a temperature of ferment 120-180min；
(3) purify: ultrafiltration obtains the peptide composition for being less than 1000Da, and ultrafiltrate is exchanged using SP Sephadex C25 cation
Column purification, eluent gradient: A liquid is 0-1M NaCl solution, 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；
(4) preparation gadus arranges delicate flavour peptide: the pretreated macroporous absorbent resin of 2.5g being added in conical flask, is filled with dehydrated alcohol
Divide swelling, be washed with deionized water dehydrated alcohol, adds the gadus that mass concentration is 10mg/mL and arrange enzymatic hydrolysis and fermentation liquid 150mL,
Conical flask is put into 25 DEG C of constant-temperature tables and vibrates 12h；Select water and 30%, 50%, 70% ethyl alcohol and dehydrated alcohol as
Eluant, eluent for 24 hours to the resin desorption for having adsorbed gadus row's enzymatic hydrolysis and fermentation liquid and having reached saturation elutes；
By the liquid after above-mentioned resin desalination with spray dryer spray drying at powder.
2. the preparation method of gadus row delicate flavour peptide as described in claim 1, it is characterised in that: used in the step (1)
CaCl2Solution concentration is 0.1-0.2%；The power of ultrasonic wave auxiliary cleaning is 150W, frequency 40KHz.
3. the preparation method of gadus row delicate flavour peptide as described in claim 1, it is characterised in that: step (2) mesohigh goes out
Bacterium condition is 121 DEG C, handles 35-55min under 0.1Mpa；Centrifuge separation condition is 4000-4200r/min, 15- for the first time
20min；Second of centrifuge separation condition is 4000-4200r/min, 30-35min.
4. the preparation method of gadus row delicate flavour peptide as described in claim 1, it is characterised in that: in the step (2) for the first time
Supernatant is gadus row's enzymolysis liquid, degree of hydrolysis 26.5%-29.6% after centrifuge separation.
5. the preparation method of gadus row delicate flavour peptide as described in claim 1, it is characterised in that: aspergillus oryzae in the step (2)
Strain is AS3.951, and Lu Shi Zygosaccharomyces strain is NCYC381.
6. the preparation method of gadus row delicate flavour peptide as described in claim 1, it is characterised in that: constant temperature shakes in the step (4)
Swinging speed is 160 times/min, and drying condition is that inlet air temperature is 170-190 DEG C, and leaving air temp is 85-95 DEG C.
7. a kind of gadus arranges delicate flavour peptide, it is characterised in that: be made by the method for any one of claim 1-6, gadus arranges delicate flavour peptide
Molecular weight accounts for 85-90% or more less than 1000Da's, and wherein the ratio of peptide amino 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% or more；Delicate flavour value is higher than 3.0-4.0 times of sodium glutamate,
Three feature delicate flavour peptides with repetitive sequence:
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。
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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 |
| CN107937468B (en) * | 2018-01-15 | 2021-05-25 | 中国海洋大学 | Codfish source functional low-bitter oligopeptide and preparation method thereof |
| CN109329869B (en) * | 2018-11-08 | 2022-07-29 | 佛山市海天(高明)调味食品有限公司 | Soy sauce delicate flavour base material and preparation method thereof |
| 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 |
| CN113136410B (en) * | 2021-06-04 | 2022-04-12 | 广东省农业科学院动物科学研究所 | Fermentation enzymolysis preparation method and application of small leaf fish peptide |
| 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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| CN101904482A (en) * | 2010-08-16 | 2010-12-08 | 广东兴亿海洋生物工程有限公司 | Natural peptide-rich flavor enhancer and preparation method thereof |
| CN105255979A (en) * | 2015-10-20 | 2016-01-20 | 东北农业大学 | Method for synchronously preparing sardine oil and umami peptide |
| CN105707405A (en) * | 2016-03-15 | 2016-06-29 | 广东厨邦食品有限公司 | Chicken umami peptide and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101904482A (en) * | 2010-08-16 | 2010-12-08 | 广东兴亿海洋生物工程有限公司 | Natural peptide-rich flavor enhancer and preparation method thereof |
| CN105255979A (en) * | 2015-10-20 | 2016-01-20 | 东北农业大学 | Method for synchronously preparing sardine oil and umami peptide |
| CN105707405A (en) * | 2016-03-15 | 2016-06-29 | 广东厨邦食品有限公司 | Chicken umami peptide and preparation method and application thereof |
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