CN107259492B - 一种具有鲜味的五肽 - Google Patents
一种具有鲜味的五肽 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明属于食品添加剂领域，提供一种具有鲜味的五肽，是一级化学结构为Ala‑Glu‑Gly‑Thr‑Ala的五肽，或其可食用的盐，或二者的混合物。该五肽添加于速冻食品、酱油、醋、饮料、肉汤等多种食品中或调味料等多种可食用材料中，将有效地提升其鲜味。
Description
技术领域
本发明涉及食品添加剂领域，提供一种具有鲜味的五肽，该五肽添加于速冻食品、酱油、醋、饮料、肉汤等多种食品中或调味料等多种可食用材料中，将有效地提升其鲜味。
背景技术
鲜味是食品的重要滋味属性，在中餐饮食中扮演着越来越重要的角色。中国发明专利(申请号201510269498.6)公开了一种牛肝菌美拉德鲜味肽及其制备方法，该鲜味肽可用作食品添加剂，还可作为新型天然复合调味料的基础原料。中国发明专利(申请号20121433525.5)公开了一种肉味肽的制备方法及应用，该肉味肽具有典型的肉味。
市场上味精、鸡精等鲜味调味品具有味道单一、缺乏天然性的缺陷。而呈味多肽具有多种呈味特性，其呈味效果往往不是单一的某种味道，而是各种味道的综合效应，不仅味感饱满圆润，且无毒无害，已逐渐成为现有调味品的安全替代品。本发明提供一种具有鲜味的五肽，其添加于速冻食品、酱油、醋、饮料、肉汤等多种食品中或调味料等多种可食用材料中，将有效地提升其鲜味。
发明内容
本发明的目的是提供一种具有鲜味的五肽，其添加于速冻食品、酱油、醋、饮料、肉汤等多种食品中或调味料等多种可食用材料中，将有效地提升其鲜味。
本发明所述的一种具有鲜味的五肽，为一级化学结构为Ala-Glu-Gly-Thr-Ala的五肽，或其可食用的盐，或二者的混合物，其中Ala、Glu、Gly、Thr分别代表丙氨酸、谷氨酸、甘氨酸、苏氨酸，所有氨基酸均为L-构型。
本发明所述的一种具有鲜味的五肽，其添加于速冻食品、酱油、醋、饮料、肉汤等多种食品中或调味料等多种可食用材料中，将有效地提升其鲜味；添加方法可为直接添加，也可与味精、鸡精等其它调味料或水、糊精等可食用材料混合后添加，添加量一般为0.5～6000mg/kg，具体添加量将依照食品口味和食品加工工艺的需求确定。
本发明所述的一种具有鲜味的五肽，可从肉、肉制品如腊肉、动物蛋白(如猪肉、鸡肉、牛肉、海鲜等)的酶解物，或动物蛋白酶解物的热反应产物(如与还原糖类、油脂等一起加热后的产物)中，采用超滤、葡聚糖凝胶色谱、反相高效液相色谱等手段分离得到，也可以氨基酸为原料采用化学合成方法合成得到。采用化学合成方法时，基于一般性的化学合成思路，选择较佳的合成路线，可获得较高的收率。
具体实施方式
实施例1
采用固相法合成五肽。称取二氯树脂5g作为固相载体，将树脂溶胀后洗涤。进行氨基的脱保护和缩合反应，重复脱保护→缩合的过程至所有氨基酸连接完毕，切割树脂后得到五肽Ala-Glu-Gly-Thr-Ala粗品，用高效液相色谱通过C18柱分离提纯后得到五肽Ala-Glu-Gly-Thr-Ala 320mg。
实施例2
以50g牛肉糜为原料，放入到50ml水中，添加肉重量0.4％的复合蛋白酶于55℃水浴下酶解3h后，再添加肉重量0.3％的风味蛋白酶酶解1h。升温至85℃，灭酶10min。酶解液15000r/min离心10min，取上清液，冻干，称取5g，用15ml蒸馏水稀释，通过分子量＜1kDa的超滤膜进行超滤后，再经G-15凝胶色谱柱和C18反相高效液相色谱分离，制得五肽Ala-Glu-Gly-Thr-Ala 7mg。
实施例3
以100g猪肉糜为原料，放入到100ml水中，添加肉重量0.4％的复合蛋白酶于55℃水浴下酶解3h后，再添加肉重量0.3％的风味蛋白酶酶解1h。升温至85℃，灭酶10min。酶解液15000r/min离心10min，取上清液，冻干，称取5g，用10ml蒸馏水稀释，通过分子量＜1kDa的超滤膜进行超滤后，再经G-15凝胶色谱柱和C18反相高效液相色谱柱分离，制得五肽Ala-Glu-Gly-Thr-Ala 15mg。
实施例4
以200g鸡肉糜为原料，放入到200ml水中，添加肉重量0.4％的复合蛋白酶于55℃水浴下酶解3h后，再添加肉重量0.3％的风味蛋白酶酶解1h。升温至85℃，灭酶10min。酶解液15000r/min离心10min，取上清液，冻干，称取2g，用20ml蒸馏水稀释，加木糖0.1g进行热反应1h。热反应产物通过分子量＜1kDa的超滤膜进行超滤后，再经G-15凝胶色谱柱和C18反相高效液相色谱柱分离，制得五肽Ala-Glu-Gly-Thr-Ala 20mg。
以上实施例中制得的五肽的增鲜作用感官评价如下：
取一定量五肽Ala-Glu-Gly-Thr-Ala配成20mg/ml的五肽溶液。(1)取39ml酱油加入1ml蒸馏水作为对照组，另取39ml酱油加入1ml浓度为20mg/ml的五肽溶液，作为样品；(2)取45ml米醋加入5ml蒸馏水作为对照组，另取45ml米醋加入5ml浓度为20mg/ml的五肽溶液，作为样品；(3)取45ml炖煮猪肉汤加入5ml蒸馏水作为对照组，另取45ml炖煮猪肉汤加入5ml浓度为20mg/ml的五肽溶液，作为样品；(4)取47ml火锅底汤加入3ml蒸馏水作为对照组，另取47ml火锅底汤加入3ml浓度为20mg/ml的五肽溶液，作为样品。
评价小组由经过培训的5男5女组成，对以上样品进行感官评价。打分采用7分制，将对照组设定为3分，样品最终得分取10名评价员的平均值。
表1：呈味作用的应用评价结果
由表1可以看出，本发明所制得的五肽可显著提升食品的鲜味，并使食品滋味饱满、醇厚。
Claims (1)
1.一种具有鲜味的五肽，是一级化学结构为Ala-Glu-Gly-Thr-Ala的五肽，或其可食用的盐，或二者的混合物，Ala、Glu、Gly、Thr分别代表丙氨酸、谷氨酸、甘氨酸、苏氨酸，所有氨基酸均为L-构型。
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