CN110169563A - A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function - Google Patents
A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function Download PDFInfo
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- CN110169563A CN110169563A CN201910450032.4A CN201910450032A CN110169563A CN 110169563 A CN110169563 A CN 110169563A CN 201910450032 A CN201910450032 A CN 201910450032A CN 110169563 A CN110169563 A CN 110169563A
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/055—Organic compounds containing sulfur as heteroatom
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
Abstract
The invention discloses a kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function, belong to food additives field.The present invention is with corn protein peptide, methionine, cysteine and xylose are raw material, based on Maillard reaction technology, a kind of Mei Lade flavor peptides for having both potato enhancing and anti-oxidation function have been prepared, by the ratio for regulating and controlling amino acid, so that the flavor for the Mei Lade peptide being prepared is different, and it can be while enhancing food flavor characteristic, use of the part substitution chemical synthesis antioxidant in food, it is a kind of safety, efficient and multi-functional food additives, increase the additional function of maillard reaction product in traditional sense, the range of its research and application in food additives field is widened.
Description
Technical field
The invention belongs to food additives fields, and in particular to a kind of Mei Lade flavor peptides with anti-oxidation function and its
Preparation method.
Background technique
Potato and products thereof plays key player in terms of improving human health and nutrition.Potato products and Ma Ling
The snack food of potato flavor is also deep to be liked by consumers, but (is toasted, boils, roasted, fried being processed to potato
With microwave etc.) during, the loss of flavor substance is difficult to avoid that, it is therefore desirable to with potato
Product provides potato to enhance the flavor of potato product, or for other products.
Maillard reaction is the non-enzymatic reaction occurred between amino-compound and carbonyls in food, is generated
Reaction product in include various Volatile infochemicals, non-volatile taste compound and sepia high molecular polymer,
Therefore the unique fragrance of food, flavour and color can be assigned.U.S. ladd flavor peptides are by protolysate or certain molecular weight
Small peptide and reduced sugar by Maillard reaction generate, and with compared with high wind taste castering action a kind of maillard reaction product,
The delicate flavour, alcohol savoury and lasting sense of food can be significantly increased.Often pass through the tune to reaction substrate and reaction condition in the prior art
The whole Mei Lade peptide to prepare different flavor characteristic, often full aroma, alcohol savoury are strong and fidelity is higher for this kind of flavor peptides.
Therefore, it can use Maillard reaction to prepare a kind of flavor peptides with potato reinforcing effect, for improving food
Potato.
Antioxidant be can scavenging activated oxygen, remove or inhibit and slow down oxidation reaction generation a substance,
The fields such as medicine, food, chemical industry, feed are widely used in, quickly grow in recent years and is concerned by people and payes attention to.Food
Widely used antioxidant in product industry, wherein the overwhelming majority is artificial synthesized.In recent years, the safety of synthetized oxidation preventive agent
Property is under suspicion, and the addition of synthetized oxidation preventive agent also will also result in certain influence, therefore natural anti-oxidation to flavour of food products
The research and development of agent is more by the attention of people.Maillard reaction is food ingredient in the participation naturally-occurring of no chemical reagent
, therefore there is good safety, some researches show that, small molecule reductone in maillard reaction product, nitrogenous contain
Sulfurheterocyclic compound and macromolecular melanoidin all have good inoxidizability.But according to existing to the external of Mei Lade peptide
Inoxidizability measurement result it is commonly found that, the raising and the extension in reaction time of reaction temperature are conducive to Mei Lade peptide inoxidizability
Enhancing, therefore the Mei Lade peptide of high antioxidant often there are problems that high temperature or for a long time react.But excessively high reaction
The flavor characteristics that temperature and too long reaction time will lead to Mei Lade peptide are deteriorated, and it is also most important for losing it most basic
Flavor enhances function.Since both functional characteristics are difficult to get both, lead to limit Mei Lade peptide to a certain extent in food
Application.
Summary of the invention
[technical problem]
The antioxygenic property of the Mei Lade flavor peptides of prior art production preparation is low, and prepares high antioxidant Mei Lade wind
Gustin needs high temperature, prolonged process.
[technical solution]
To solve the above-mentioned problems, the present invention is based on using corn protein peptide, methionine, cysteine and xylose as raw material
A kind of Mei Lade flavor peptides for having both potato and anti-oxidation function, Neng Gou has been prepared in Maillard reaction technology
While enhancing food flavor characteristic, part substitutes use of the chemical synthesis antioxidant in food.
Specifically, the preparation method of the present invention provides a kind of Mei Lade flavor peptides with anti-oxidation function, the side
Method is methionine and cysteine to be added, then react 60 at 75~105 DEG C with xylose using corn protein peptide as reaction substrate
After~100min, product is dried to obtain to the Mei Lade flavor peptides with anti-oxidation function.
In one embodiment of the invention, the method specifically comprises the following steps:
(1) concentration of corn protein peptide is adjusted to 8wt%~12wt%, obtains peptide substrate；
(2) in the peptide substrate for obtaining methionine and cysteine according to step (1) soluble solid quality 8%~
10% is added in bottom material peptide, and the mass ratio of methionine and cysteine is 5:1~10:1；
(3) after methionine and cysteine dissolution, soluble solid quality 10%~18% in peptide substrate is added
Xylose；
(4) pH for the mixed solution that step (3) obtains is adjusted to 6~9；
(5) 60~100min of Maillard reaction is carried out at 75~105 DEG C, terminates reaction；
(6) reaction solution obtained by step (5) is freeze-dried.
In one embodiment of the invention, the drying is preferably freeze-dried.
In one embodiment of the invention, the corn protein peptide is that corn protein powder crushed to 50~100 mesh
Sieve passes sequentially through alkali protease and compound fertilizer production enzymatic hydrolysis, with soluble solid in refractometer measurement supernatant
Mass concentration, and be concentrated or be diluted with water by rotary evaporation and adjust its concentration between 8wt%~12wt%, as rear
The peptide substrate of continuous reaction.
In one embodiment of the invention, the enzymolysis process is specially to take appropriate corn protein powder that water is added to be formed
Even suspension, after 85~100 DEG C of 10~40min of heat treatment, respectively at 50~65 DEG C by alkali protease digest 1~5h,
1~4h, 80~100 DEG C of enzyme deactivation 5~30min, 2000~5000r/min centrifugations are digested by compound fertilizer production at 45~55 DEG C
10~30min, gained supernatant are enzymolysis liquid.
In one embodiment of the invention, it is preferred that the enzymolysis process is specially that appropriate corn protein powder is taken to add
Water forms homogenous suspension, after 95 DEG C of heat treatment 30min, respectively at digesting 3h by alkali protease at 58 DEG C, at 50 DEG C by
Compound fertilizer production digests 2h, and 100 DEG C of enzyme deactivations 10min, 4000r/min are centrifuged 20min, and gained supernatant is enzymolysis liquid.
In one embodiment of the invention, the mass ratio of step (2) methionine and cysteine is preferably 6:1
~9:1.
In one embodiment of the invention, the additive amount of step (3) described xylose is preferably soluble in peptide substrate
The 15%~16% of solid quality.
In one embodiment of the invention, pH described in step (4) is preferably 6.5~7.5.
In one embodiment of the invention, in step (5), the reaction temperature control is between 85~105 DEG C, instead
Control is preferable between 80~90min between seasonable.
In one embodiment of the invention, the method for terminating reaction are as follows: ice-water bath is cooling.
Secondly, the present invention also provides the Mei Lade flavor peptides that the above method is prepared.
Third, the present invention also provides the applications of above-mentioned U.S. ladd flavor peptides, and the application is the Mei La that will be prepared
Moral flavor peptides and edible salt are soluble in water, and the two mass ratio is 1:1~1.5:1, and being made into total mass concentration is 40%~60%
Solution.
4th, the present invention provides the Mei Lade flavor peptide products that above-mentioned application method is prepared.
5th, the present invention provides above-mentioned U.S. ladd flavor peptides peptide and Mei Lade flavor peptide product adjust flavour of food products and
Application in food oxydating resistance field.
Compared with prior art, the present invention having the following advantages that and effect:
1, the present invention has found equalization point between the formation of Mei Lade peptide characteristic flavor on basis and the reinforcing of antioxygenic property,
Carried out under more mild reaction condition, temperature be no more than 105 DEG C, the time control within 100min, prepare have both compared with
The Mei Lade peptide of strong inoxidizability and excellent potato characteristic flavor on basis.
2, the present invention for the first time compounds methionine with cysteine, and using corn protein peptide as reaction substrate, adds
Entering xylose and carries out Maillard reaction, the DPPH free radical scavenging ability of gained Mei Lade flavor peptides can reach 90% or more,
Reducing power shows as A700Light absorption value be greater than 0.85, the inoxidizability of prepared Mei Lade flavor peptides compared with the existing technology,
Higher antioxidant levels are shown, use of the chemical synthesis antioxidant in food can be partially substituted, increase traditional meaning
The additional function of Mei Lade flavor peptides in justice has widened the range of its research and application in food additives field.
3, preparation method of the invention solves methionine-reduced sugar-corn protein peptide and produce obtained by Maillard reaction
Raw grain taste is heavier in object, single flavor, boring and uncoordinated and cysteine-reduced sugar reaction product sulphur taste are heavier,
After compounding the two according to a certain percentage, the zein for being rich in small peptide and amino acid is added in problem pungent, color is bad
In enzymolysis liquid, then Maillard reaction products therefrom is carried out, there is potato characteristic flavor on basis, duration is strong, almost without corn peptide
Raw grain taste brought by itself, and can assign food good color, and coordinate full whole flavor.
4, preparation method of the invention can also be in the zone of reasonableness, by reaction substrate proportion and reaction condition
Regulation, prepare the Mei Lade peptide of different flavor feature.For example, baking Ma Ling when the large percentage of methionine and cysteine
Potato taste is more prominent, and meat flavour gradually increases after reduction ratio；When reaction temperature is lower, Mei Lade peptide is more biased towards in steamed potato
Flavor, and when temperature is higher, then closer to the taste of baked potato, corresponding flavor characteristic can be prepared according to actual needs
Mei Lade peptide.
5, the present invention does not add any chemical reagents using natural food grade materials as reaction substrate, and rationally,
It is reacted in the condition and range of safety, prepares natural, efficient, multi-functional food additives.
Detailed description of the invention
The DPPH free radical scavenging activity of Mei Lade flavor peptides a and b that Fig. 1 Examples 1 and 2 are prepared.
The reducing power of Mei Lade flavor peptides a and b that Fig. 2 Examples 1 and 2 are prepared.
Specific embodiment
For a better understanding of the present invention, the content of invention is furtherd elucidate below with reference to embodiment, but of the invention interior
Appearance is not limited solely to the following examples.
Enzymolysis process: taking appropriate corn protein powder that water is added to form homogenous suspension, after 95 DEG C of heat treatment 30min, respectively
3h is digested by alkali protease at 58 DEG C, 2h, 100 DEG C of enzyme deactivations 10min, 4000r/ are digested by compound fertilizer production at 50 DEG C
Min is centrifuged 20min, and gained supernatant is enzymolysis liquid, and the mass concentration of soluble solid in supernatant is measured with refractometer,
And be concentrated or be diluted with water by rotary evaporation and adjust its concentration between 8wt%~12wt%, as subsequent reactions
Peptide substrate.
Embodiment 1
The corn protein peptide that 30g mass concentration is 10% is weighed, the methionine and half Guang of 0.27g and 0.03g are separately added into
Propylhomoserin (i.e. the two ratio is 9:1), after stirring makes it completely dissolved, is added the xylose of 0.45g.It is fast with 6mol/L NaOH solution
It after velocity modulation section pH to 7.4, is transferred in the Maillard reaction bottle added with magnetic agitation rotor, and the bottle cap for being tied with raw material band is revolved
Tightly, in reacting 90min in predetermined 105 DEG C of oil bath pan, ice bath is cooling rapidly to terminate reaction, and freeze-drying obtains Mei Lade flavor
Peptide a.
The Mei Lade flavor peptides and salt that are prepared are added to the water, the mass fraction of the two is 25%, as
U.S. ladd flavor peptide product A.
Embodiment 2
The corn protein peptide that 30g mass concentration is 10% is weighed, the methionine and half Guang of 0.26g and 0.04g are separately added into
Propylhomoserin (i.e. the two ratio is 6.5:1), after stirring makes it completely dissolved, is added the xylose of 0.45g.With 6mol/L NaOH solution
After quickly adjusting pH to 7.4, it is transferred in the Maillard reaction bottle added with magnetic agitation rotor, and the bottle cap that raw material band will be tied with
It screws, in reacting 90min in predetermined 105 DEG C of oil bath pan, ice bath is cooling rapidly to terminate reaction, and freeze-drying obtains Mei Lade wind
Gustin b.
The Mei Lade flavor peptides and salt that are prepared are added to the water, the mass fraction of the two is 25%, as
U.S. ladd flavor peptide product B.
Embodiment 3 bakes the application of potato chips
Potato is peeled and is cut into the thin slice of 3mm or so, it is soaked to remove desizing, after pulling out, with blotting paper by the moisture on two sides
It dries, suitable edible oil is brushed on two sides, and oven is 180 DEG C, preheats 10min, then potato chips is put into oven, is baked
15min.End is baked, immediately by the 0.5% Mei Lade flavor that Examples 1 and 2 are prepared respectively of roast potato tablet quality
Peptide product A and B equivalent are equably sprayed to potato chips surface.Descriptive Sensory Analysis is carried out after natural cooling.
The result shows that having added the soil of Mei Lade flavor peptide product A compared to the blank control group that Mei Lade flavor peptides are not added
Beans piece, baked potato flavor is more prominent, slightly meat flavour, and baking fragrance is stronger.The potato of Mei Lade flavor peptide product B is added
Piece, not only potato is strong, but also meat flavour is obvious, and whole fragrance is more full dense.
The test of 4 antioxidation in vitro performance of embodiment
The test of DPPH free radical scavenging ability
The Mei Lade flavor peptides a that embodiment 1 is prepared is dissolved in the Mei Lade flavor peptide solution that water forms various concentration,
The accurate Mei Lade flavor peptide solution for drawing 3mL various concentration is added 3mL 0.1mM DPPH methanol solution and mixes, and blank is used
Deionized water replaces sample, and control replaces DPPH with methanol, is protected from light 20min in room temperature, measures the suction under 517nm wavelength
Luminosity.
It is calculated by formula:
A in formulaiFor sample light absorption value；AjFor control group light absorption value；A0For blank group light absorption value.
The Mei Lade flavor peptides b that embodiment 2 is prepared is subjected to DPPH free radical scavenging ability after the same method
Test.
As a result as shown in Figure 1, it is seen then that the Mei Lade flavor peptides that the present invention is prepared have stronger DPPH free radical clear
Removing solid capacity, and concentration is higher, the DPPH free radical scavenging ability of Mei Lade flavor peptide solution is stronger.Wherein 0.4mg/mL beauty is drawn
The DPPH free radical scavenging activity of moral flavor peptides a just has reached 90% or more, and when its concentration is improved to 0.6mg/mL, removes
Rate is up to 95.82%；The DPPH free radical scavenging activity of 0.5mg/mL U.S. ladd flavor peptides b has also reached 90%, continues to improve dense
When degree is to 0.6mg/mL, the DPPH free radical scavenging activity of Mei Lade flavor peptides b is 91.83%.Mei Lade prepared by the prior art
The DPPH free radical scavenging ability of flavor peptides is relatively low, generally below 90%.Therefore Mei Lade flavor prepared by the present invention
The inoxidizability of peptide shows apparent advantage in the index.
Reducing power test
The Mei Lade flavor peptides a that embodiment 1 is prepared is dissolved in the Mei Lade flavor peptide solution that water forms various concentration,
The accurate Mei Lade flavor peptide solution for drawing 1mL various concentration, sequentially adds 1mL 0.2mol/L phosphate buffer solution (pH
6.6) 10% trichloroacetic acid of 1mL is added immediately after cooling in 50 DEG C of reaction 20min with 1mL 1% (w/v) potassium ferricyanide solution
Solution sequentially adds 4mL deionized water and 0.8mL 0.1% (w/v) ferric chloride solution after mixing, measure after standing 10min
Absorbance (A under 700nm wavelength700), blank replaces the potassium ferricyanide with deionized water.Absorbance is bigger, represents reducing power and gets over
By force.
The Mei Lade flavor peptides b that embodiment 2 is prepared is carried out to the test of reducing power after the same method.
As a result as shown in Fig. 2, the Mei Lade flavor peptides that the present invention is prepared have preferable reducing power, and concentration is got over
Height, reducing power are stronger.When the concentration of solution is 2mg/mL, A measured by Mei Lade flavor peptides a and b700Value difference
For 0.917 and 0.873, there is higher level in reducing power.
Antioxidant effect is tested during embodiment 5 stores chip potato
By potato washing peeling, it is cut into the thin slice with a thickness of 1.0~2.0mm, it is soaked to remove desizing, after pulling out, with water suction
Paper dries the moisture on two sides, fried under the conditions of 160 DEG C, deep-fat frying time 8min.It is divided into two groups after taking the dish out of the pot, wherein one group vertical
The Mei Lade flavor peptide product A that 0.5% embodiment 1 of roast potato tablet quality is prepared is added, another group is not added as sky
White group of control.There is into the time of tapinoma-odour in accelerated oxidation, organoleptic detection in 60 DEG C of insulating boxs in two groups of chip potatos.As a result
It was found that blank control group occurs as soon as apparent tapinoma-odour in 5d, the chip potato of Mei Lade flavor peptides is added in 7d
There is tapinoma-odour.It is spoiled that sensory results show that prepared Mei Lade flavor peptides can slow down to a certain extent chip potato.
Edible oil is divided into two groups of TBHQ of addition 0.03% and 0.02%, the chip potato under the conditions of 160 DEG C
8min.0.5% embodiment 1 of roast potato tablet quality is added in the wherein fried potato chips of 0.02%TBHQ group immediately after taking the dish out of the pot
Mei Lade flavor peptide product A, the 0.03%TBHQ group being prepared is not added, and control group is 0.02%TBHQ group.By this three groups oil
There is the time of tapinoma-odour in accelerated oxidation, organoleptic detection in 60 DEG C of insulating boxs in chrisps.As a result, it has been found that at 0.03%TBHQ
Just there is tapinoma-odour in 12d in the chip potato that reason group and 0.02%TBHQ+0.5% U.S. ladd flavor peptides are jointly processed by group,
And then there is tapinoma-odour at the 9th day in 0.02%TBHQ control group, to illustrate that Mei Lade flavor peptides can partially substitute TBHQ
Dosage, play the role of delaying oxidation.
Embodiment 6
The corn protein peptide that 30g mass concentration is 10% is weighed, the methionine and half Guang of 0.27g and 0.03g are separately added into
Propylhomoserin (i.e. the two ratio is 9:1), after stirring makes it completely dissolved, is added the xylose of 0.45g.It is fast with 6mol/L NaOH solution
It after velocity modulation section pH to 7.4, is transferred in the Maillard reaction bottle added with magnetic agitation rotor, and the bottle cap for being tied with raw material band is revolved
Tightly, in reacting 90min in predetermined 95 DEG C of oil bath pan, ice bath is cooling rapidly to terminate reaction, and freeze-drying obtains Mei Lade flavor
Peptide c.According to the method for embodiment 4, the measurement of in vitro anti-oxidation is carried out to it.As a result it obtains, 0.6mg/mL U.S. ladd flavor
The DPPH free radical scavenging activity of peptide c is the reducing power (A of 94.25%, 2mg/mL U.S. ladd flavor peptides c700) it is 0.871.
Embodiment 7
The corn protein peptide that 30g mass concentration is 10% is weighed, the methionine and half Guang of 0.27g and 0.03g are separately added into
Propylhomoserin (i.e. the two ratio is 9:1), after stirring makes it completely dissolved, is added the xylose of 0.45g.It is fast with 6mol/L NaOH solution
It after velocity modulation section pH to 7.4, is transferred in the Maillard reaction bottle added with magnetic agitation rotor, and the bottle cap for being tied with raw material band is revolved
Tightly, in reacting 90min in predetermined 85 DEG C of oil bath pan, ice bath is cooling rapidly to terminate reaction, and freeze-drying obtains Mei Lade flavor
Peptide d.According to the method for embodiment 4, the measurement of in vitro anti-oxidation is carried out to it.As a result it obtains, 0.6mg/mL U.S. ladd flavor
The DPPH free radical scavenging activity of peptide d is the reducing power (A of 92.17%, 2mg/mL U.S. ladd flavor peptides d700) it is 0.852.
Embodiment 8
The corn protein peptide that 30g mass concentration is 10% is weighed, the methionine and half Guang of 0.27g and 0.03g are separately added into
Propylhomoserin (i.e. the two ratio is 9:1), after stirring makes it completely dissolved, is added the xylose of 0.45g.It is fast with 6mol/L NaOH solution
It after velocity modulation section pH to 7.4, is transferred in the Maillard reaction bottle added with magnetic agitation rotor, and the bottle cap for being tied with raw material band is revolved
Tightly, in reacting 100min in predetermined 105 DEG C of oil bath pan, ice bath is cooling rapidly to terminate reaction, and freeze-drying obtains Mei Lade wind
Gustin e.According to the method for embodiment 4, the measurement of in vitro anti-oxidation is carried out to it.As a result it obtains, 0.6mg/mL U.S. ladd wind
The DPPH free radical scavenging activity of gustin e is the reducing power (A of 96.11%, 2mg/mL U.S. ladd flavor peptides e700) it is 0.923.
Embodiment 9
The corn protein peptide that 30g mass concentration is 10% is weighed, the methionine and half Guang of 0.27g and 0.03g are separately added into
Propylhomoserin (i.e. the two ratio is 9:1), after stirring makes it completely dissolved, is added the xylose of 0.45g.It is fast with 6mol/L NaOH solution
It after velocity modulation section pH to 7.4, is transferred in the Maillard reaction bottle added with magnetic agitation rotor, and the bottle cap for being tied with raw material band is revolved
Tightly, in reacting 80min in predetermined 105 DEG C of oil bath pan, ice bath is cooling rapidly to terminate reaction, and freeze-drying obtains Mei Lade flavor
Peptide f.According to the method for embodiment 4, the measurement of in vitro anti-oxidation is carried out to it.As a result it obtains, 0.6mg/mL U.S. ladd flavor
The DPPH free radical scavenging activity of peptide f is the reducing power (A of 95.02%, 2mg/mL U.S. ladd flavor peptides f700) it is 0.894.
Comparative example 1
Mei Lade peptide is prepared according to example 1, the temperature of Maillard reaction is only adjusted to 60 DEG C, other steps and condition are equal
It being consistent, the inoxidizability of measurement gained Mei Lade peptide is lower, when its concentration is 0.6mg/mL, DPPH free radical scavenging activity
Only 50.96%, reducing power (A700) it is 0.468.In addition, the not formed apparent Ma Ling of the Mei Lade peptide prepared under this condition
Potato characteristic flavor on basis, it is whole acceptable poor, smell that corn is highly seasoned, and have lofty raw grain taste.
Comparative example 2
Mei Lade peptide is prepared according to example 1, only will be adjusted to 180min in the reaction time, other steps and condition keep one
It causes, is not significantly different between the inoxidizability and Mei Lade flavor peptides a of measurement gained Mei Lade peptide, when U.S. ladd peptide concentration is
When 0.6mg/mL, DPPH free radical scavenging activity is 95.91%, reducing power (A700) it is 0.903.In addition, beauty made from the condition
Ladd peptide flavor is poor, occurs being charred the smells such as taste, overall feeling is difficult to receive, is added in food system and seriously affects
Its flavor characteristics.
Comparative example 3
According to 1 preparation method of example, methionine is only added in peptide substrate, other steps and condition are consistent, system
The inoxidizability of standby gained Mei Lade peptide is insufficient, is embodied in 87.91% DPPH free radical scavenging activity, 0.672 reduction
Ability (A700).Flavor characteristics are poor, and performance is made a living heavier grain taste, single flavor, boring and uncoordinated.
Comparative example 4
According to example 1 prepare Mei Lade peptide, the ratio of methionine and cysteine is only adjusted to 4:1, other steps and
Condition is consistent, and the inoxidizability of preparation gained Mei Lade flavor peptides is bad, and DPPH free radical scavenging activity is only
65.37%, reducing power (A700) it is 0.561.Potato characteristic flavor on basis is unobvious, is mingled with strong meat flavour and sulphur taste, whole to assist
Tonality is poor.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of preparation method of the Mei Lade flavor peptides with anti-oxidation function, which is characterized in that the method is by corn
Methionine and cysteine is added as reaction substrate in protein peptides, then reacts 60~100min at 75~105 DEG C with xylose,
After product drying, the Mei Lade flavor peptides with anti-oxidation function are obtained.
2. a kind of preparation method of Mei Lade flavor peptides with anti-oxidation function according to claim 1, feature exist
In the method specifically comprises the following steps:
(1) concentration of corn protein peptide is adjusted to 8wt%~12wt%, obtains peptide substrate；
(2) methionine and cysteine are added in the peptide substrate that step (1) obtains, the additive amount of methionine and cysteine
It is 8%~10% of soluble solid quality in peptide substrate, the mass ratio of methionine and cysteine is 5:1~10:1；
(3) after methionine and cysteine dissolution, the xylose of soluble solid quality 10%~18% in peptide substrate is added；
(4) pH for the mixed solution that step (3) obtains is adjusted to 6~9；
(5) 60~100min of Maillard reaction is carried out at 75~105 DEG C, terminates reaction；
(6) reaction solution obtained by step (5) is freeze-dried.
3. a kind of preparation method of Mei Lade flavor peptides with anti-oxidation function according to claim 2, feature exist
In the corn protein peptide is that corn protein powder crushed to 50~100 meshes, passes sequentially through alkali protease and composite flavor
Protease hydrolyzed, and its concentration is adjusted to the peptide substrate between 8wt%~12wt%, as subsequent reactions.
4. a kind of preparation method of Mei Lade flavor peptides with anti-oxidation function according to claim 2 or 3, feature
It is, the mass ratio of step (2) methionine and cysteine is 6:1~9:1.
5. according to a kind of preparation method of any Mei Lade flavor peptides with anti-oxidation function of claim 2~4,
It is characterized in that, the additive amount of step (3) described xylose is 15%~16% of soluble solid quality in peptide substrate.
6. a kind of preparation method of any Mei Lade flavor peptides with anti-oxidation function of Claims 1 to 5 is prepared into
The Mei Lade flavor peptides arrived.
7. application of the U.S. ladd flavor peptides as claimed in claim 6 in anti-oxidation field.
8. a kind of Mei Lade flavor peptide product, which is characterized in that U.S. ladd flavor peptides as claimed in claim 6 and edible salt are molten
Yu Shuizhong, the two mass ratio are 1:1~1.5:1, are made into the highly concentrated solution that total dissoluble solid is 40wt%~60wt%,
As have both the Mei Lade peptide product of anti-oxidation function and potato.
9. the antioxygen comprising U.S. ladd flavor peptides as claimed in claim 6 or U.S. ladd flavor peptide product according to any one of claims 8
Agent.
10. U.S. ladd flavor peptide product according to any one of claims 8 or antioxidant as claimed in claim 9 are adjusting flavour of food products
With the application in food oxydating resistance field.
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| CN112931923A (en) * | 2021-02-02 | 2021-06-11 | 云南中烟工业有限责任公司 | Preparation method of specific molecular weight peptide Maillard intermediate and application of intermediate in tobacco flavor |
| CN114747750A (en) * | 2022-05-20 | 2022-07-15 | 西安全奥生物科技有限公司 | Maillard reaction of potato protein enzymolysis product and application of potato protein enzymolysis product in edible essence |
| CN114788574A (en) * | 2022-03-29 | 2022-07-26 | 湖北工业大学 | Chickpea polypeptide oral liquid and preparation method thereof |
| CN114886107A (en) * | 2022-05-12 | 2022-08-12 | 灵璧匠米辣食品有限责任公司 | Processing method of Maillard chilli sauce |
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