CN109090559A - A kind of delicate flavour dipeptides and its application as flavouring - Google Patents
A kind of delicate flavour dipeptides and its application as flavouring Download PDFInfo
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- CN109090559A CN109090559A CN201810994812.0A CN201810994812A CN109090559A CN 109090559 A CN109090559 A CN 109090559A CN 201810994812 A CN201810994812 A CN 201810994812A CN 109090559 A CN109090559 A CN 109090559A
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- delicate flavour
- dipeptides
- soy sauce
- amino acid
- soybean protein
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
Abstract
The invention discloses a kind of delicate flavour dipeptides and its as the application of flavouring, the amino acid sequence of the delicate flavour dipeptides is NP, and N is asparagine, and P is proline, and two kinds of amino acid are L-configuration.Above-mentioned delicate flavour dipeptides can be using amino acid as raw material, using being chemically synthesized；It can also be isolated from soy sauce or hydrolysate of soybean protein product using means such as film ultrafiltration, sephadex chromatography, ultra performance liquid chromatographies.Delicate flavour dipeptide structure of the invention is simply apparent, can realize accurate preparation using chemical synthesis process；Soy sauce and soybean protein isolate are from a wealth of sources, cheap, and extensive, efficiently preparation can be achieved from soy sauce or the separation of soybean protein isolate enzymolysis product.Delicate flavour dipeptides delicate flavour of the invention is prominent, with etc. the delicate flavour intensity of quality monosodium glutamate it is suitable, and its fresh adding effect is fairly obvious, and 0.01-1.00% delicate flavour dipeptides of the invention is added in monosodium glutamate, soy sauce, chicken soup, promote its delicate flavour intensity with can dramatically.
Description
Technical field
The invention belongs to food additives fields, and in particular to a kind of delicate flavour dipeptides and its application as flavouring.
Background technique
Delicate flavour (umami) is the fifth-largest basic sense of taste found after acid, sweet tea, hardship, saline taste, has increase food mouthfeel rich
Richness and make one the features such as feeling pleasure.Delicate flavour is not received within very long a period of time by western scholar, until delicate flavour by
The discovery of body T1R1 and T3R1, delicate flavour are just confirmed as the 5th basic taste.The delicate flavour material found earliest is Japanese scholars
Sodium glutamate (MSG) Ikeda isolated from sea tangle soup, subsequent scholars have found 5 '-Sodium Inosinates (IMP), 5 '-guanosines
Sour sodium (GMP), sodium succinate etc. also have delicate flavour.In addition to this, scholars also have found have in animals and plants protein hydrolysate
The small-molecule peptide of delicate flavour.
Delicate flavour peptide is that one kind can make up for it or the peptide matters of condensed food original local flavor are mentioned with food quality is improved
The characteristics of high taste perception degree, enhancing consumer's appetite.Delicate flavour peptide generally can be digested or be fermented by animal/vegetable protein and obtained, portion
Dividing the peptides of synthesis in solid state also has delicate flavour.
It is relatively broad to the research of beef deliciousness peptide (BMF) in the research of delicate flavour peptide, beef deliciousness peptide be earliest by
The octapeptide that Yamasaki etc. is isolated and purified from beef protein enzymolysis liquid using gel filtration and ion-exchange chromatography,
Its identified primary structure is Lys-Gly-Asp-Glu-Ser-Leu-Leu-Ala, and it is good to find that the octapeptide has through sensory evaluation
Good flavour.Then, researcher has carried out a large amount of research to delicate flavour peptide, and research finds that delicate flavour peptide will not influence other tastes
Feel, and usually contains aspartic acid (Asp) and glutamic acid (Glu) both amino acid in delicate flavour peptide.
Application of the delicate flavour peptide in food have the characteristics that naturally, it is nutrition, safe, meet food development trend.With other
Flavouring is compared, and delicate flavour peptide has the advantages such as low, with rich flavor in taste threshold value.Delicate flavour peptide can improve the quality and wind of food
Taste, the effect that one side delicate flavour peptide plays in flavour of food products are not limited to the contribution to delicate flavour, it can also cover food
In unpleasant flavor, improve food quality；Another aspect delicate flavour peptide can provide flavor precursor matter or anti-by Mei Lade
Other aromatic substances should be generated, people's appetite is enhanced.Delicate flavour peptide can be added to flavouring, meat products, pickled vegetable, instant noodles
In equal food, the salty sense of salt, the interference sense of monosodium glutamate can be reduced, moreover it is possible to enhance delicate flavour, the voluptuousness, dense sense of food, after extension
Taste enhances the harmony of various tastes.
Summary of the invention
The primary purpose of the present invention is that providing a kind of delicate flavour dipeptides.
Application another object of the present invention is to provide above-mentioned delicate flavour dipeptides as flavouring.
The purpose of the invention is achieved by the following technical solution:
A kind of delicate flavour dipeptides, amino acid sequence NP；N is asparagine, and P is proline, and two kinds of amino acid are L structure
Type, the amino acid flavor better effect of the configuration.
Above-mentioned delicate flavour dipeptides can be using amino acid as raw material, and using being chemically synthesized, this is well known in the art；It can also
To be divided from soy sauce or hydrolysate of soybean protein product using the means such as film ultrafiltration, sephadex chromatography, ultra performance liquid chromatography
From obtaining.
Delicate flavour dipeptides of the invention can be used as flavouring and be directly appended in food, can also be with other flavouring or food
After the mixing of product additive, it is then added in food；
Delicate flavour dipeptides of the invention, additive amount account for the 0.01-1.00% of food weight, according to specific food system or food
The requirement of product technique determines.
The present invention has the following advantages and effects with respect to the prior art:
1, delicate flavour dipeptide structure of the invention is simply apparent, can realize accurate preparation using chemical synthesis process；Soy sauce and
Soybean protein isolate is from a wealth of sources, cheap, can be achieved from soy sauce or the separation of soybean protein isolate enzymolysis product extensive, high
Effect preparation.
2, delicate flavour dipeptides delicate flavour of the invention is prominent, with etc. the delicate flavour intensity of quality monosodium glutamate it is suitable, and its fresh adding effect ten
It is clearly demarcated aobvious, 0.01-1.00% delicate flavour dipeptides of the invention is added in monosodium glutamate, soy sauce, chicken soup, promotes its delicate flavour with can dramatically
Intensity.
Detailed description of the invention
Fig. 1 is the second order ms figure of Asn-Pro.
Fig. 2 is in soy sauce < gel chromatography (Sephadex G-15) the separation figure of 1kDa component.
Fig. 3 is in soybean protein isolate enzymolysis liquid < gel chromatography (Sephadex G-15) the separation figure of 1kDa component.
Specific embodiment
Present invention will now be described in further detail with reference to the embodiments and the accompanying drawings, but embodiments of the present invention are unlimited
In this.
In following embodiment, each sensory evaluation method is as follows:
(1) dipeptides for taking 100mL distilled water that 500mg embodiment 1,2,3 is added respectively separately takes 100mL to steam as experimental group
Distilled water adds 500mg monosodium glutamate as a control group；
(2) 100mL distilled water is taken to add 500mg monosodium glutamate and the dipeptides of 100mg embodiment 1,2,3 as experimental group respectively, separately
100mL distilled water is taken to add 500mg monosodium glutamate as a control group；
(3) it takes 100mL soy sauce to add the dipeptides of 100mg embodiment 1,2,3 as experimental group respectively, 100mL soy sauce is separately taken to make
For control group；
(4) it takes 100mL chicken soup to add the dipeptides of 100mg embodiment 1,2,3 as experimental group respectively, separately takes 100mL chicken
Soup is as a control group.
Sensory evaluation group is by 10 group members (five male five female, the age was at 25 years old to 35 years old) composition, these members couple
Five kinds of basic taste sensations (acid, sweet tea, hardship, salty, fresh) are very familiar to.Temperature in sensory evaluation room is controlled at 23 ± 2 DEG C.Evaluate sample
Point system is used when product, assigns to 10 points from 0,0 point indicates that detected sample insipidness, 10 points of expression samples have significant
Taste.Select control group (1) (2) (3) (4) as standard items, delicate flavour scoring is 5 points, and different experiments group is in these standards
Marking assessment is carried out on the basis of product, the results are shown in Table 1.
Embodiment 1
Delicate flavour dipeptides NP is synthesized using solid-phase synthesis, comprising the following steps:
By 1g dichloro resin swelling, washing, amino acid progress condensation reaction is added after removing Fmoc protecting group, repeats remove-insurance
The process of shield --- condensation is until the connection of all amino acid finishes.Cutting resin obtains dipeptides NP crude product, uses RP-HPLC
Chromatography is further purified, and obtains dipeptides NP sterling, and second level mass spectrogram is shown in Fig. 1.
Embodiment 2
Delicate flavour dipeptides NP is isolated and purified from soy sauce, comprising the following steps:
It is 1% that soy sauce, which is diluted to solid content, passes sequentially through the ultrafiltration membrane of 5kDa, 3kDa and 1kDa, respectively obtain >
Then 5kDa, 3-5kDa, 1-3kDa and < 1kDa component separate the component of < 1kDa by Sephadex G-15 gel chromatography
(separation condition are as follows: chromatographic column (1.6cm × 70cm), eluent are ultrapure water, applied sample amount 1mL, flow velocity 1mL/min, Detection wavelength
220nm), P1, P2, P3, P4, P5, P6, P7 and P8 totally 8 components are obtained, then by each component vacuum freeze drying, wherein P2 group
Dividing is the component containing NP, and Sephadex G-15 gel chromatography separation figure is shown in Fig. 2.
Embodiment 3
Delicate flavour dipeptides NP is isolated and purified from soybean protein isolate enzymolysis liquid, comprising the following steps:
100g soybean protein isolate is added in 1000g deionized water, pH value is adjusted to 7.0, adds 0.25g basic protein
Enzyme (Novozymes Company) and 0.25g flavor protease (Novozymes Company) digest 12h under conditions of 55 DEG C, then heat to 95
Enzymolysis liquid is centrifuged 15min in 8000r/min, collects supernatant by DEG C enzyme deactivation 15min.Supernatant is diluted to solid content
It is 1%, passes sequentially through the ultrafiltration membrane of 5kDa, 3kDa and 1kDa, obtains>5kDa, 3-5kDa, 1-3kDa and<1kDa component, then
The component of < 1kDa is separated into (separation condition are as follows: chromatographic column (1.6cm × 70cm) is washed by Sephadex G-15 gel chromatography
De- liquid is ultrapure water, applied sample amount 1mL, flow velocity 1mL/min, Detection wavelength 220nm), obtain P1, P2, P3, P4, P5 and P6 totally 6
Component, then by each component vacuum freeze drying, wherein P2 component is the component containing NP, Sephadex G-15 gel chromatography
Separation figure is shown in Fig. 3.
Each embodiment organoleptic analysis table of table 1
As shown in Table 1, by isolated and purified in synthesis in solid state, soy sauce separated in acquisition and soybean protein isolate enzymolysis liquid it is pure
Change delicate flavour (5.0 points) phase that the dipeptides NP obtained all has delicate flavour (having respectively reached 4.0,4.5 and 4.0 points) and monosodium glutamate solution
It is poor little.If the dipeptides NP that three kinds of different approaches obtain is added in monosodium glutamate solution, soy sauce and chicken soup, can mention significantly
The delicate flavour intensity of high monosodium glutamate solution, soy sauce and chicken soup, delicate flavour score can reach 7.0 points or more from 5.0 points, and can not
Satiety, lasting sense and the mellow sense for degree promoting monosodium glutamate solution, soy sauce and chicken soup, illustrate delicate flavour two of the invention
Peptide in food with good application prospect.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (5)
1. a kind of delicate flavour dipeptides, it is characterised in that amino acid sequence NP.
2. delicate flavour dipeptides according to claim 1, it is characterised in that: two kinds of amino acid are L-configuration.
3. application of the delicate flavour dipeptides of any of claims 1 or 2 as flavouring.
4. application according to claim 3, it is characterised in that: the delicate flavour dipeptides is directly appended in food, or
After being mixed with other flavouring or food additives, it is then added in food.
5. application according to claim 4, it is characterised in that: the delicate flavour dipeptides, additive amount account for food weight
0.01-1.00%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810994812.0A CN109090559B (en) | 2018-08-29 | 2018-08-29 | Umami dipeptide and application thereof as seasoning |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810994812.0A CN109090559B (en) | 2018-08-29 | 2018-08-29 | Umami dipeptide and application thereof as seasoning |
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| CN109090559A true CN109090559A (en) | 2018-12-28 |
| CN109090559B CN109090559B (en) | 2022-05-24 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875964A (en) * | 2021-09-29 | 2022-01-04 | 华南理工大学 | Dipeptide and Maillard reaction product thereof, preparation method and application |
| CN114766654A (en) * | 2022-04-22 | 2022-07-22 | 华南农业大学 | Fish sauce delicious peptide, preparation method thereof, delicious strength evaluation method and application thereof |
| CN114947098A (en) * | 2022-05-05 | 2022-08-30 | 华南理工大学 | Seasoning capable of increasing freshness and increasing salt content and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070190226A1 (en) * | 2003-06-10 | 2007-08-16 | Kyowa Hakko Food Specialites Co., Ltd. | Seasoning |
| CN104336580A (en) * | 2013-07-26 | 2015-02-11 | Mc食品科技株式会社 | Taste quality improving method for delicate flavour of drinks |
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2018
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070190226A1 (en) * | 2003-06-10 | 2007-08-16 | Kyowa Hakko Food Specialites Co., Ltd. | Seasoning |
| CN104336580A (en) * | 2013-07-26 | 2015-02-11 | Mc食品科技株式会社 | Taste quality improving method for delicate flavour of drinks |
Non-Patent Citations (2)
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| 易翠平主编: "《吃对果蔬排好毒》", 30 November 2013, 中国医药科技出版社 * |
| 武彦文等: ""氨基酸和肽在食品中的呈味作用"", 《中国调味品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875964A (en) * | 2021-09-29 | 2022-01-04 | 华南理工大学 | Dipeptide and Maillard reaction product thereof, preparation method and application |
| CN114766654A (en) * | 2022-04-22 | 2022-07-22 | 华南农业大学 | Fish sauce delicious peptide, preparation method thereof, delicious strength evaluation method and application thereof |
| CN114766654B (en) * | 2022-04-22 | 2023-06-16 | 华南农业大学 | Fish sauce flavor peptide, preparation method thereof, flavor intensity evaluation method and application |
| CN114947098A (en) * | 2022-05-05 | 2022-08-30 | 华南理工大学 | Seasoning capable of increasing freshness and increasing salt content and preparation method and application thereof |
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| CN109090559B (en) | 2022-05-24 |
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