CN110074378A - A kind of flavor peptide isolated from oyster enzymolysis liquid and the preparation method and application thereof - Google Patents
A kind of flavor peptide isolated from oyster enzymolysis liquid and the preparation method and application thereof Download PDFInfo
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- CN110074378A CN110074378A CN201910432364.XA CN201910432364A CN110074378A CN 110074378 A CN110074378 A CN 110074378A CN 201910432364 A CN201910432364 A CN 201910432364A CN 110074378 A CN110074378 A CN 110074378A
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
Abstract
The invention discloses a kind of flavor peptides isolated from oyster enzymolysis liquid and the preparation method and application thereof.Method includes the following steps: breaking into meat gruel after cleaning oyster meat using oyster meat as raw material, water is added to be prepared into oyster homogenate；Complex enzyme zymohydrolysis is added into homogenate, after reaction, enzyme deactivation obtains enzymolysis product, and centrifugal filtration obtains enzymolysis liquid；Alcohol grading extracts the peptide in enzymolysis liquid；Novel flavor peptide, amino acid sequence Thr-Gly-Ser-Ser-Pro-Ala-Gly-Glu are identified in UPLC-MS/MS separation.The present invention separates the oyster flavor peptide identified, and not only flavour is abundant, moreover it is possible to provide fundamental basis for industrialized synthesis.
Description
Technical field
The present invention relates to flavor peptide fields, and in particular to a kind of flavor peptide isolated from oyster enzymolysis liquid and its preparation
Method and application.
Background technique
Oyster is maximum cultivated shellfish, while the and maximum economic shellfish of Chinese yield in the world.Oyster taste is fresh
Beauty is rich in a variety of physiologically active ingredients, there is important potential value in food and medicinal aspect, the Ministry of Public Health, China will be male
It is both raw material one of of the food but also as medicinal material that oyster, which is classified as in the first batch,.The product developed currently on the market using oyster as raw material is main
Functional sex-health products, sea food seasoning and drug etc..The oyster processing class product in China is relatively fewer, is mostly traditional meaning
How oyster product in justice, such as dried product, can utilize the modern foods works such as fermentation technique, biological enzymolysis technology instantly
Skill new and high technology carries out intensive processing to oyster meat, so that oyster resource be made full use of to have become the hot spot of research.
Zymotechnic is a kind of novel marine feedstock processing technology, and because its reaction condition is mild, process is easily controllable, and can
It is attracted attention with the preferably nutriment of retaining food product raw material.Instantly zymotechnic has been widely used for all kinds of oyster products
Exploitation in, application mainly include enzyme modification promoted protein function, nutritional ingredient and enzyme in enzymolysis and extraction albumen
Solution generates these three aspects of flavor substance.
Wherein enzyme modification can change the structure of Oyster Protein, to improve its emulsibility, dissolubility and foaming characteristic etc.
Functional characteristic.Oyster Protein is digested using zymotechnic, its hydrolysis can be made to generate a variety of small-molecular peptides and free amino acid, thus
Assign oyster hydrolysates nutrition abundant and full flavour.When digesting Oyster Protein using zymotechnic, the selection of protease
Very crucial, different protease has its unique mode of action, therefore can also generate different hydrolysis results.It digests at present male
The common protease of oyster has Protemax complex enzyme, trypsase, alkali protease, neutral proteinase, flavor protease etc..It adopts
It is all more preferable with the flavor and color of the enzymolysis liquid of Protemax complex enzyme preparation；Pancreatin is a kind of mixing enzyme preparation, by tryptose
The list enzyme such as enzyme, amylopsin, pancreatic lipase, aminopeptidase collectively constitutes, and has the advantages that hydrolysis efficiency is high, specificity is strong；Alkalinity
Protease hydrolytic is high-efficient, specificity is poor, has preferable water to aromatic amino acid, hydrophobic amino acid and basic amino acid
Solve effect；Neutral proteinase is a kind of restriction endonuclease, has the advantages that hydrolysis efficiency height, hydrolysate raciness, is widely used
In functional food and flavor industry；Flavor protease can make proteolysis generate the free amine group with excellent flavor
Acid and oligopeptides, therefore flavor protease is widely used in condiment.
Flavor peptide is small molecule peptide, can influence or improve the flavor of food, obtains the main side of flavor peptide instantly
Formula has enzymatic hydrolysis and biotechnology synthesis.Flavor peptide type is abundant, flavor cover acid, sweet tea, hardship, it is salty, it is fresh five kinds substantially
Taste, therefore flavor peptide can replace the seasonings such as traditional sucrose, salt, sodium glutamate and be added in food.In recent years, about
It is separated from food and identifies that the research of flavor peptide has very much, in the means that many flavor peptides isolate and purify, food grade ethyl alcohol
Partition method is received because having the advantages that nontoxic, high-throughput, separating rate is fast and is widely applied.It reflects in flavor peptide structure
Fixed aspect, ultra performance liquid chromatography-tandem mass spectrum (UPLC-MS/MS) technology and de novo sequencing (De Novo sequencing)
The accuracy of method and sensitivity all substantially exceed conventional detection method, can rapidly and accurately identify and measure polypeptide.
Summary of the invention
The purpose of the present invention is separating to identify a kind of novel flavor peptide from the enzymolysis liquid of complex enzyme zymohydrolysis oyster, utilize
Fresh oyster meat is raw material, obtains enzymolysis liquid using complex enzyme hydrolysis technology, is separated using alcohol grading method and UPLC-MS/MS
Identify flavor peptide, the flavor peptide tart flavour, delicate flavour are strong, without apparent raw meat bitter taste, can develop by the commercial synthesis flavor peptide
Sea food seasoning.
The purpose of the present invention is achieved through the following technical solutions.
A kind of flavor peptide, the amino acid sequence of the flavor peptide are Thr-Gly-Ser-Ser-Pro-Ala-Gly-Glu.
A kind of method of flavor peptide is isolated from oyster enzymolysis liquid, comprising the following steps:
(1) pre-process: using oyster meat as raw material, cleaning is drained, and breaks into meat gruel, and water is added to be prepared into oyster homogenate；
(2) it digests: complex enzyme is added into oyster homogenate and carries out enzyme digestion reaction, after reaction enzyme deactivation, centrifugation, gained filter
Liquid is oyster enzymolysis liquid；
(3) alcohol grading extracts the peptide in oyster enzymolysis liquid: ethyl alcohol is added into oyster enzymolysis liquid, stirs evenly, is centrifuged
Sediment (I) and supernatant (I) are obtained afterwards, and ethyl alcohol is added in clear liquid (I) then up, is centrifugated to obtain sediment after mixing evenly
(II) and supernatant (II)；Ethyl alcohol is added into supernatant (II) again, centrifugation obtains supernatant (III) after mixing evenly, then will be upper
Clear liquid (III) removes unnecessary alcohol.
Preferably, the solid-liquid ratio of step (1) the oyster homogenate is 1g:1ml.
Preferably, step (2) complex enzyme is Pancreatin (pancreatin), Papain (papain), Acid
Protease (acid protease), Ns 37071 (alkali protease), Protamex (composite hydrolytic enzyme),
It is two or more in Flavorzyme500MG (flavor protease) and Alcalase2.4L (alkali protease).
It is further preferred that the complex enzyme is the mixed enzyme of Flavorzyme500MG and Pancreatin.
It is furthermore preferred that the mass ratio of Flavorzyme500MG and Pancreatin is 1:3 in the mixed enzyme.
Preferably, the additive amount of step (2) described complex enzyme is the 0.1-0.5wt% of oyster meat, further preferably
0.2wt%.
Preferably, the temperature of step (2) described enzymatic hydrolysis is 45-55 DEG C, further preferably 50 DEG C；The time of enzymatic hydrolysis is 4-
8h, further preferably 7h.
Preferably, the time of step (2) described enzyme deactivation is 10-20min.
Preferably, in step (3), the ethyl alcohol of 3-5 times of volume of oyster enzymolysis liquid is added into oyster enzymolysis liquid；To supernatant
(I) ethyl alcohol is added in makes final ethanol concentration in system be 70-90vol%；It is proper to make to addition ethyl alcohol in supernatant (II)
Final ethanol concentration is 95vol% in system.
It is further preferred that the ethyl alcohol of 4 times of volumes of oyster enzymolysis liquid is added into oyster enzymolysis liquid in step (3)；Upwards
Ethyl alcohol is added in clear liquid (I) makes final ethanol concentration in system be 90vol%；It is proper to make to addition ethyl alcohol in supernatant (II)
Final ethanol concentration is 95vol% in system.
Application of the above-described flavor peptide in food.
Compared with prior art, the present invention has the advantage that
(1) present invention is digested using complex enzyme from multiple sites, is improved the degree of hydrolysis of Oyster Protein, is improved simultaneously
The yield of polypeptide；
(2) flavor peptide of the invention is 8 peptides that molecular weight is less than 800Da, is easily absorbed by the body, improves nutriture value
Value.
(3) reaction condition of the present invention is mild, and the reaction time is short, and the enzyme used in reaction is cheap, quality is high and dosage
It is few, effectively save cost.
(4) flavor peptide and other flavor combinations that present invention separation identifies can significantly increase the delicate flavour of flavouring, cut
Weak raw meat bitter taste.
Detailed description of the invention
Fig. 1 is that alcohol grading extracts flow chart；
The sensory evaluation figure of Fig. 2 difference enzymatic hydrolysis condition.
Fig. 3 a, Fig. 3 b, Fig. 3 c, oyster hydrolysates that Fig. 3 d is various concentration are to the flavor synergistic effect figure of food.
Fig. 4 is the second order ms figure of the flavor peptide of UPLC-MS/MS.
Specific embodiment
Specific implementation of the invention is described further below in conjunction with example and figure, but embodiments of the present invention are not
It is limited to this.
Embodiment 1
Screen the optimal oyster enzymolysis liquid of flavour
1, using oyster meat as raw material, cleaning is drained, and breaks into meat gruel, adds water to be prepared into the oyster that solid-liquid ratio is 1g:1ml even
Slurry；
2, the mixed of the Flavorzyme500MG and Pancreatin of oyster meat 0.1-0.5wt% is added into oyster homogenate
Synthase (mass ratio of Flavorzyme500MG and Pancreatin are 1:3), under natural ph, 45-55 DEG C of enzymatic hydrolysis 7h, instead
After should terminating, enzymolysis liquid is placed in progress destroy the enzyme treatment 10min in boiling water, enzymolysis liquid centrifugation, filtering, gained filtrate is that enzymatic hydrolysis produces
Object is divided into E-1, E-2, E-3, E-4, E-5 by enzyme additive amount, wherein E-1:0.1wt% mixed enzyme, 50 DEG C of enzymatic hydrolysis 7h；E-2:
0.3wt% mixed enzyme, 50 DEG C of enzymatic hydrolysis 7h；E-3:0.5wt% mixed enzyme, 50 DEG C of enzymatic hydrolysis 7h；E-4:0.3wt% mixed enzyme, 45 DEG C
Digest 7h；E-5:0.3wt% mixed enzyme, 55 DEG C of enzymatic hydrolysis 7h；
3, the subjective appreciation of enzymolysis liquid
The small group selection of the subjective appreciation of this research do not have each five of the male and female of dysgeusia (age 24~30 it
Between), the temperature for judging room is controlled at room temperature (25 ± 2 DEG C).For experiment the characteristics of, with reference solution to group member into
Row training.Reference solution is as follows: delicate flavour (MSG solution, 16mmol/L, 8mmol/L, 4mmol/L)；Sweet taste (sucrose solution,
50mmol/L, 30mmol/L, 10mmol/L)；Tart flavour (citric acid solution, 8mmol/L, 4mmol/L, 2mmol/L)；Bitter taste (L-
Isoleucine solution, 40mmol/L, 20mmol/L, 10mmol/L)；The mouthfeel of savoury is complex, this research is endured using plain boiled water
Chicken soup made from the old hen boiled makees reference solution (chicken soup of infusion 6h, the chicken soup of infusion 4 hours, the chicken soup of infusion 2 hours).
Wherein the flavor scores of 3 kinds of concentration of reference liquid position 10 points, 5 points, 1 point by strong and weak respectively.Each flavor scores refer to and its wind
Reference liquid score value similar in taste, final result take the average value of each group member's scoring.
The results of sensory evaluation of oyster enzymolysis liquid is as shown in Figure 1.As shown in Figure 1, the sense organ scoring of oyster enzymolysis liquid E-2
Are as follows: delicate flavour 6.67, tart flavour 1.96, sweet taste 3.75, savoury 4.18, bitter taste 1.65.Its delicate flavour, sweet taste compared with other enzymolysis liquids scoring
Higher, the scoring of savoury is moderate, and the scoring of tart flavour and bitter taste is lower.This shows that enzyme additive amount is 0.3wt%, under natural pH, 50
DEG C enzymatic hydrolysis the resulting oyster enzymolysis liquid delicate flavour of 7h it is strong, mouthfeel is full and pleasant impression is longer, and sugariness is moderate, without apparent tart flavour and hardship
Taste, whole better flavor.
Embodiment 2
The optimal enzymolysis liquid flavor synergy evaluation of flavour
1, using oyster meat as raw material, cleaning is drained, and breaks into meat gruel, adds water to be prepared into the oyster that solid-liquid ratio is 1g:1ml even
Slurry；
2, the mixed enzyme of the Flavorzyme500MG and Pancreatin of oyster meat 0.3wt% are added into oyster homogenate
(mass ratio of Flavorzyme500MG and Pancreatin are 1:3), under natural ph, 50 DEG C of enzymatic hydrolysis 7h, reaction terminating
Afterwards, enzymolysis liquid is placed in progress destroy the enzyme treatment 10min in boiling water, enzymolysis liquid centrifugation, filtering, gained filtrate is enzymolysis product.
3, flavor synergy is evaluated
It is separately added into the mixed solution and monosodium glutamate of chicken soup solution, steamed beef soup solution, monosodium glutamate and salt water, salt water and I+G
In mixed solution, wherein Fig. 3 a is indicated: salt and monosodium glutamate mixed solution；Fig. 3 b is indicated: the mixed solution of salt, monosodium glutamate and I+G；
Fig. 3 c is indicated: model chicken soup；Fig. 3 d is indicated: model steamed beef soup, and will be prepared using sodium hydroxide solution and formic acid solution
The pH value of each solution is adjusted to 6.5.Prepared each solution is presented to sense by its sequence of enzymolysis product concentration from small to large
Official evaluates group, and evaluates its flavor synergy.Using " 5 points " intensity scale (0, it is undetectable；5, strong detectable) comment
Estimate the organoleptic feature of each solution, target organoleptic's feature includes delicate flavour, (mouthfeel is complex, and evaluating member is tasting food for savoury
It is assessed after 10 seconds) and duration (can continue maintain sensory effects or flavor synergy, evaluating member taste eat
Object assessed it after 25 seconds).
By Fig. 3 a, Fig. 3 b, Fig. 3 c, Fig. 3 d it is found that oyster enzymolysis liquid has the delicate flavour, savoury and duration of four kinds of solution
Different degrees of reinforcing effect, and additive amount is that 0.1% enzymolysis liquid is all remarkably higher than addition to the flavor synergism value of four kinds of solution
Amount is 0.05% enzymolysis liquid.Oyster enzymolysis liquid is preferable to salt and the duration of monosodium glutamate mixed solution and the reinforcing effect of delicate flavour,
Its flavor synergism value is successively are as follows: duration > delicate flavour > savoury, the range of flavor synergism value is respectively 0.52~0.81,0.58~
0.71 and 0.18~0.24；Preferable to the duration reinforcing effect of salt water, monosodium glutamate and I+G mixed solution, flavor is rised in value successively
Are as follows: duration > delicate flavour > savoury, the range of flavor synergism value is respectively 0.71~1.2,0.23~0.42 and 0.32~0.51；
The reinforcing effect of delicate flavour and savoury to chicken soup is preferable, and flavor synergism value is successively are as follows: delicate flavour > savoury > duration, flavor increase
The range of valid value is respectively 0.69~0.84,0.61~0.82 and 0.21~0.39；Enhancing to the delicate flavour and savoury of steamed beef soup
Effect is preferable, and flavor synergism value is followed successively by savoury > delicate flavour > duration, and the range of flavor synergism value is respectively 0.73~
0.9,0.41~0.66 and 0.19~0.38.It can be seen that oyster enzymolysis liquid can effectively promote the flavor of food, to not
Flavor influence with food has a certain difference.
Embodiment 3
1. pretreatment: using oyster meat as raw material, cleaning is drained, and breaks into meat gruel, and adding water to be prepared into solid-liquid ratio is 1g:1ml's
Oyster homogenate；
2, the mixed enzyme of the Flavorzyme500MG and Pancreatin of oyster meat 0.39wt% are added into oyster homogenate
(mass ratio of Flavorzyme500MG and Pancreatin are 1:3), under natural pH (6.8) value, 50 DEG C of enzymatic hydrolysis 7h, reaction
After termination, enzymolysis liquid is placed in progress destroy the enzyme treatment 10min in boiling water, enzymolysis liquid centrifugation, filtering, gained filtrate is that enzymatic hydrolysis produces
Object.
3. alcohol grading extracts the peptide in oyster enzymolysis liquid:
30min is stirred after taking oyster enzymolysis liquid 20mL that 80mL dehydrated alcohol is added at 25 DEG C, be centrifuged (8000r/min, 4
DEG C, 20min) sediment (1) and supernatant (1) are obtained, make ethyl alcohol in system finally dense to dehydrated alcohol is added in supernatant (1)
Degree is 90vol%, stirs under above-mentioned equal conditions, is centrifugated to obtain sediment (2) and supernatant (2)；Again to supernatant (2)
Middle addition 200mL dehydrated alcohol makes final ethanol concentration in system be 95vol%, with the stirring of above-mentioned equal conditions, is centrifuged
To supernatant (3), supernatant (3) redissolves after removing unnecessary alcohol in deionized water, obtains component to be measured.Concrete operations process is shown in figure
Shown in 1.
Novel flavor peptide in 4.UPLC-MS/MS separation identification component
The polypeptide in ethyl alcohol extraction components is divided using ultra performance liquid chromatography tandem mass spectrometry and de novo sequencing method
From identification, sample is separated through ultra performance liquid chromatography first, then enters high resolution mass spectrometer after electron spray dissociates (ESI)
In, fragment ion is fragmented into after second order ms bombard, is separated according to the difference of mass-to-charge ratio, second order ms figure is formed
(see Fig. 2).1 novel peptide chain is matched from ethanol component by Peaks software and database search, molecular weight is less than
800 Da, the peptide chain identified are Thr-Gly-Ser-Ser-Pro-Ala-Gly-Glu, which can be artificial synthesized.
5. utilizing the flavor characteristic of artificial sense assessment method measurement small peptide
(1) enhancement effect of synthetic peptide-salt and monosodium glutamate mixture
Organoleptic standard product are 0.35% monosodium glutamate and salt mixed solution, and scoring is 5 points.Synthesis polypeptide is added to standard items
In solution, adjusting peptide concentration be 2mg/mL, by prepared each solution be presented to subjective appreciation group (10: 5 male, 5 female,
Trained subjective appreciation person), and its flavor synergy is evaluated.The organoleptic feature of each solution is assessed, target organoleptic is special
Sign includes delicate flavour, savoury (mouthfeel is complex, and evaluating member assesses it after tasting food 10 seconds) and duration (can
With the sensory effects of lasting maintenance or flavor synergy, evaluating member assesses it after tasting food 25 seconds).It is fresh to evaluate its
Taste, saline taste and its flavor synergy.
(2) synthetic peptide-salt enhancement effect: organoleptic standard product are 0.35% salt solution, and scoring is 5 points.It will synthesis
Peptide is added in standard solution, and adjusting peptide concentration is 2mg/mL, evaluates its saline taste and its flavor synergy.
Table 1
As it can be seen from table 1 delicate flavour of the synthetic peptide in salt solution is enhanced, tart flavour weakens, and indicates salt solution
It has a certain upgrade effect to the delicate flavour of flavor peptide；Certain delicate flavour reinforcing effect is presented in salt and monosodium glutamate mixed solution.
Claims (10)
1. a kind of flavor peptide, which is characterized in that the amino acid sequence of the flavor peptide is Thr-Gly-Ser-Ser-Pro-Ala-
Gly-Glu。
2. isolating a kind of method of flavor peptide described in claim 1 from oyster enzymolysis liquid, which is characterized in that including following
Step:
(1) pre-process: using oyster meat as raw material, cleaning is drained, and breaks into meat gruel, and water is added to be prepared into oyster homogenate；
(2) it digests: complex enzyme is added into oyster homogenate and carries out enzyme digestion reaction, enzyme deactivation, centrifugation, gained filtrate are after reaction
Oyster enzymolysis liquid；
(3) alcohol grading extracts the peptide in oyster enzymolysis liquid: ethyl alcohol is added into oyster enzymolysis liquid, stirs evenly, after centrifugation
Ethyl alcohol is added then up, is centrifugated to obtain sediment (II) after mixing evenly for sediment (I) and supernatant (I) in clear liquid (I)
With supernatant (II)；Again to ethyl alcohol is added in supernatant (II), centrifugation is obtained supernatant (III) after mixing evenly, then by supernatant
(III) unnecessary alcohol is removed.
3. preparation method according to claim 2, which is characterized in that step (2) complex enzyme be Pancreatin,
Papain, Acid Protease, Ns 37071, two kinds in Protamex, Flavorzyme500MG and Alcalase2.4L
More than.
4. preparation method according to claim 3, which is characterized in that the complex enzyme be Flavorzyme500MG and
The mixed enzyme of Pancreatin.
5. the preparation method according to claim 4, which is characterized in that in the mixed enzyme Flavorzyme500MG and
The mass ratio of Pancreatin is 1:3.
6. preparation method according to claim 2, which is characterized in that the additive amount of step (2) described complex enzyme is oyster
The 0.1-0.5wt% of meat.
7. preparation method according to claim 2, which is characterized in that the temperature of step (2) described enzymatic hydrolysis is 45-55 DEG C,
Time is 4-8h.
8. preparation method according to claim 7, which is characterized in that the temperature of step (2) described enzymatic hydrolysis is 50 DEG C, the time
For 7h.
9. preparation method according to claim 2, which is characterized in that in step (3), oyster is added into oyster enzymolysis liquid
The ethyl alcohol of 3-5 times of volume of enzymolysis liquid；Final ethanol concentration in system is made to be 70-90vol% to ethyl alcohol is added in supernatant (I)；
Final ethanol concentration in system is made to be 95vol% to ethyl alcohol is added in supernatant (II).
10. application of the flavor peptide described in claim 1 in food.
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| CN201910432364.XA CN110074378B (en) | 2019-05-23 | 2019-05-23 | Flavor development peptide separated from oyster enzymolysis liquid and preparation method and application thereof |
| PCT/CN2019/113799 WO2020232975A1 (en) | 2019-05-23 | 2019-10-28 | Flavor peptide isolated from oyster enzymatic hydrolysate, preparation method therefor and use thereof |
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|---|---|---|---|---|
| WO2020232975A1 (en) * | 2019-05-23 | 2020-11-26 | 华南理工大学 | Flavor peptide isolated from oyster enzymatic hydrolysate, preparation method therefor and use thereof |
| CN112841597A (en) * | 2020-12-24 | 2021-05-28 | 天津味沁百家科技发展有限公司 | Oyster polypeptide for enhancing mellow flavor of food and preparation method thereof |
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| CN113151386B (en) * | 2021-04-16 | 2022-08-16 | 安徽国肽生物科技有限公司 | Oyster peptide with DPP-IV (dipeptidyl peptidase-IV) inhibition function and preparation method and application thereof |
| CN113880918B (en) * | 2021-11-19 | 2023-11-28 | 广东药科大学 | Method for preparing oyster polypeptide |
| CN113957113A (en) * | 2021-11-29 | 2022-01-21 | 海南华研胶原科技股份有限公司 | Oyster oligopeptide and preparation method thereof |
| CN114451540B (en) * | 2022-02-24 | 2023-10-10 | 鲜之然(广东)生物技术有限公司 | Shellfish aquatic product sauce and preparation method thereof |
| CN114468112B (en) * | 2022-03-15 | 2023-08-15 | 海南盛美诺生物技术有限公司 | Method for extracting anti-fatigue functional polypeptide from fresh oyster |
| CN115669916B (en) * | 2022-10-31 | 2023-07-21 | 佛山市海天(高明)调味食品有限公司 | Soy sauce-based flavoring base material and preparation method and application thereof |
| CN117581971A (en) * | 2024-01-02 | 2024-02-23 | 广东海洋大学 | Process for improving oyster enzymolysis protein powder base material flavor and application |
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Also Published As
| Publication number | Publication date |
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| CN110074378B (en) | 2022-10-25 |
| WO2020232975A1 (en) | 2020-11-26 |
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