CN115736085A - Method for efficiently preparing salty-enhancing and fresh-increasing soybean peptide and Maillard intermediate thereof through small peptide molecular weight distribution regulation - Google Patents
Method for efficiently preparing salty-enhancing and fresh-increasing soybean peptide and Maillard intermediate thereof through small peptide molecular weight distribution regulation Download PDFInfo
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- CN115736085A CN115736085A CN202211467659.9A CN202211467659A CN115736085A CN 115736085 A CN115736085 A CN 115736085A CN 202211467659 A CN202211467659 A CN 202211467659A CN 115736085 A CN115736085 A CN 115736085A
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- maillard
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a method for efficiently preparing a salty and fresh soybean peptide and a Maillard intermediate thereof through small peptide molecular weight distribution regulation and control. Belongs to the technical field of food chemistry and food additives. Aiming at the defects of the existing preparation technology of the salty and delicious soybean peptide intermediates, the invention provides a method for preparing salty and delicious soybean peptide and the delicious soybean peptide intermediates thereof by regulating and controlling the molecular weight distribution of small peptides, the content of a peptide segment with the relative molecular weight of less than 300 in the soybean peptide is controlled to be 55-60% by accurately regulating and controlling the biological enzymolysis process, and the soybean peptide Maillard intermediates with salty and delicious effects are prepared by the subsequent Maillard reaction. The soybean peptide and the Maillard intermediate thereof are used as a salty-enhancing and freshness-enhancing seasoning to partially replace the traditional sodium salt, can greatly improve the salinity and freshness of food, increase the mellow taste of the food, achieve the aims of 'technical salt reduction and scientific salt reduction', and have the enhancement effect of mellow taste.
Description
Technical Field
The invention relates to a method for efficiently preparing salty and fresh soybean peptide and a Maillard intermediate thereof through small peptide molecular weight distribution regulation, belonging to the technical field of food chemistry and food additives.
Background
The salty and umami taste of food directly determines the degree of sensory acceptability to consumers, and therefore common salt (NaCl) is indispensable in life. The salt not only can endow the food with salty taste, but also contributes to the aspects of food storage and processing. However, extensive epidemiological investigations have shown that long-term high salt intake can cause various health problems, such as increased risk of hypertension, stroke, and even increased incidence of gastric cancer. At present, the average salt intake of each person in China reaches 10.5g per day, which is far more than the salt intake of 5g per day of adults recommended by the World Health Organization (WHO), so that the current state of health of the people is improved and the quality of life of the people is imperative to be improved by low-sodium diet. At present, the common salt reduction means mainly comprise two methods of tool salt reduction and non-sodium mineral salt replacement. The salt is reduced by the tool, so that the taste of the food is sacrificed, and the effect is very little; the non-sodium mineral salt is mainly replaced by potassium salt, the cost is high, the product has obvious aftertaste and metal taste, in addition, the excessive potassium ion intake can increase the heart burden, and the non-sodium mineral salt is not suitable for patients with heart diseases, renal insufficiency, hyperkalemia and other diseases. Similarly, the food flavor enhancer which is most produced and used in China at present is sodium L-glutamate, the taste is single, the flavor expected by consumers cannot be generated, and sodium ions of the flavor enhancer bring certain harm to human health like NaCl. Therefore, the technical thought of reducing the salt is innovated, the flavor base material with the effects of efficiently increasing the salt content and the freshness is developed, the mellow feeling is strengthened, the scientific salt reduction and the technical salt reduction are truly realized, and the necessary requirements of the scientific research of food and the technical innovation of industry are met.
Disclosure of Invention
The invention provides a method for preparing salty-increasing and delicious-increasing soybean peptide and a Maillard intermediate thereof by regulating and controlling the molecular weight distribution of small peptide, aiming at the defects of the existing salty-increasing and delicious-increasing preparation technology of the intermediate. The preparation method of the soybean peptide and the Maillard intermediate thereof is simple and low in cost, and can obviously improve the salty taste increasing effect of the Maillard intermediate.
The invention provides a method for preparing a salty and fresh-increasing soybean peptide, which comprises the following specific steps of:
(1) Dissolving soybean protein in water to obtain dispersion liquid, wherein the concentration of the soybean protein is 8-14% by mass;
(2) Treating the dispersion liquid obtained in the step (1) at 85-95 ℃ for 30-40 min, cooling, adjusting the pH of the dispersion liquid to 7.5-8.5, adding alkaline protease into the dispersion liquid, wherein the enzyme amount is 2-3% of the weight of the soybean protein, fully mixing, and performing enzymolysis at 57-65 ℃ for 3-6 h;
(3) Adjusting the pH value of the enzymolysis liquid obtained in the step (2) to 6.5-7.5, adding flavourzyme into the enzymolysis liquid, wherein the addition amount is 1-2% of the weight of the soybean protein, fully mixing, carrying out enzymolysis for 2-3 h at the temperature of 45-55 ℃, then inactivating enzyme in a boiling water bath for 20min, cooling to room temperature, carrying out solid-liquid separation, and taking clear liquid to obtain the soybean peptide.
In one embodiment, the content of the components having a molecular weight of less than 300 in the soybean peptide obtained in step (3) is 55 to 60%.
In one embodiment, the degree of hydrolysis of the soybean peptide obtained in step (3) is 16 to 20%.
In one embodiment, the total amino acid content of the soybean peptide obtained in step (3) is 50 to 55mg/mL.
The invention provides a soybean peptide obtained by the method.
The invention provides a method for preparing a soybean peptide Maillard intermediate, which comprises the steps of adding one or more reducing sugars into the soybean peptide, wherein the adding amount of the reducing sugars is 13-18% of the solid content of the soybean peptide by mass percent; adjusting the pH value of the solution to 7-8, and heating the solution for 40-120 min at the temperature of 80-110 ℃ to obtain the soybean peptide Maillard intermediate solution.
In one embodiment, the reducing sugar is glucose, xylose, galactose, fructose, arabinose.
The invention provides a system for increasing salt content, reducing salt content and increasing freshness and reducing monosodium glutamate, which comprises the soybean peptide or the soybean peptide Maillard intermediate obtained by the method.
The invention provides the method for preparing the soybean peptide, the method for preparing the Maillard intermediate and the application of the system in a system for increasing salt content, reducing salt content, increasing freshness and reducing monosodium glutamate content.
The invention provides the application of the soybean peptide, the Maillard intermediate obtained by the method or the system in preparing seasonings or food.
The invention has the following beneficial effects:
(1) The soybean protein is a byproduct of agricultural product processing, and has the advantages of rich source, low cost and rich essential amino acid. The soybean peptide prepared by the method has good physiological activity, such as oxidation resistance, blood pressure reduction, cholesterol reduction and the like. The soybean peptide and the Maillard intermediate thereof for increasing the salty taste and the fresh taste are prepared by taking the soybean protein as a raw material, have rich nutrient components and have good physiological activity.
(2) According to the technical scheme disclosed by the invention, the molecular weight distribution of the peptide is accurately regulated and controlled by controlling the enzymolysis condition, the obtained soybean peptide has a salt and freshness increasing effect, after the soybean peptide is subjected to Maillard reaction, the salt and freshness increasing effect of the obtained Maillard intermediate is obviously superior to that of the existing Maillard intermediate product, when only 0.3% by weight of the product is added into 0.4% by weight of salt solution, the achieved electronic tongue freshness value can exceed the corresponding freshness value of 0.4% monosodium glutamate solution, and the corresponding salinity value of 0.5% salt solution can be achieved, so that the effect of reducing the salt by 20% by weight without reducing the salinity value of the electronic tongue is achieved. The goals of scientific salt reduction and technical salt reduction are realized more efficiently. The enzyme adding sequence has influence, the alkaline protease is used as an endonuclease, the peptide bonds in protein molecules can be opened, more action sites are provided for exonuclease, namely flavourzyme, and the enzymolysis effect is greatly reduced if the sequence is changed.
(3) The soybean peptide (the component content with the molecular weight less than 300 is 55-60%) and the soybean peptide Maillard reaction intermediate product related by the technical scheme have the functions of increasing the salty taste and the fresh taste, have the function of obviously enhancing the mellow taste of food, can meet the pursuit of consumers on the salty taste, the fresh taste and the mellow taste, and have wide market prospect.
Drawings
FIG. 1 is a relative molecular mass distribution high performance liquid chromatogram of a soybean peptide according to example 1 of the present invention;
FIG. 2 is a relative molecular mass distribution high performance liquid chromatogram of a soybean peptide according to example 3 of the present invention;
FIG. 3 is a relative molecular mass distribution high performance liquid chromatogram of a soybean peptide according to comparative example 1 of the present invention;
FIG. 4 is a relative molecular mass distribution high performance liquid chromatogram of a soybean peptide according to comparative example 2 of the present invention.
Detailed Description
The experimental water in the examples and the comparative examples is purified water, the vegetable protein and the reducing sugar are food grade, the chemical reagent used in the high performance liquid chromatography-mass spectrometry analysis experiment is chromatographic purity, and the rest chemical reagents are analytical purity. Adopting high performance liquid chromatography to analyze the relative molecular mass distribution characteristics of the soybean peptide, wherein the analysis conditions are as follows:
the sample concentration was 1mg/mL, column TSK gel 12000SWXL (300 mm. Times.7.8 mm); mobile phase: acetonitrile/water/trichloroacetic acid, 45/55/0.1 (v/v/v); flow rate: 0.5mL/min; column temperature: 30 ℃; sample introduction amount: 10 μ L. Preparing a standard product of a standard curve: cytochrome C (12500 Da), aprotinin (6500 Da), bacitracin (1450 Da), tetrapeptide GGYR (451 Da) and tripeptide GGG (189 Da). The data were processed using GPC software and the relative molecular mass distribution of the samples was calculated from the standard curve.
Adopting high performance liquid chromatography to analyze the total amino acid content of the soybean peptide, wherein the analysis conditions are as follows:
pretreatment conditions: 1mL of liquid sample is taken, and is added with 1mL of concentrated hydrochloric acid for equal volume dilution, and then 6mL of 6mol/L HCl is added, so that the total volume of the mixed solution is ensured to be 8mL. Filling nitrogen, sealing, and hydrolyzing in an oven at 120 deg.C for 22h. After the reaction mixture was taken out and cooled, 4.8mL of 10mol/L NaOH was added for neutralization, and then the whole amount of the sample was transferred to a measuring flask and the volume was adjusted to 25mL with distilled water. Filtering with double-layer filter paper, and centrifuging at 10000r/min for 10min to obtain 1mL of clear solution. Finally, 400. Mu.L of the supernatant was taken in a liquid phase bottle.
Chromatographic analysis conditions: a chromatographic column: ODS Hypersil column (250 mm. Times.4.6 mm. Times.5 μm), mobile phase A;0.6mmol/L sodium acetate, mobile phase B:0.15mmol/L sodium acetate/methanol/acetonitrile (1/2, v/v/v), flow rate: 1.0mL/min, column temperature: 40 ℃, sample introduction: 10 mu L, and the detection wavelength of an ultraviolet detector is 338nm. Calibration curves were drawn using standard amino acid mixtures and quantified based on retention time and peak area of standard compounds.
The degree of hydrolysis was determined by formaldehyde titration. The degree of hydrolysis is calculated from the amount of sample and the volume of NaOH consumed during titration, and the calculation formula is as follows:
in the formula: c is the concentration (mol/L) of NaOH standard solution, V 1 The volume (mL) of NaOH standard solution consumed by the enzymolysis solution titrating to the end point after adding formaldehyde, V 0 The volume (mL) of NaOH standard solution consumed by titration to the end point after adding formaldehyde for blank test, V is the total volume (mL) of the enzymolysis solution, m is the mass (g) of the soybean protein sample, h is the millimole number (mmol/g) of peptide bonds contained in each gram of protein, and h of the soybean protein isolate is usually defaulted to be 7.8.
The flavor profile of the soybean peptide maillard intermediates was evaluated using SA402B electronic tongue. The electronic tongue will perform self-test, activation and calibration procedures prior to the measurement procedure to ensure stable and reliable data. The cleaning time of the electronic tongue is 5min, the sample detection time is 30s, each sample is parallelly measured for 5 times, and the signal data of the latest 3 times are selected for further calculation. The salt blank group was 0.5% aqueous NaCl solution, and the sample group was an aqueous solution containing 0.3% sample and 0.4% aqueous NaCl at the same time.
Sensory characteristics of the soybean peptide maillard intermediate were evaluated by sensory evaluation. The sensory panel consisted of 12 experienced sensory panellists (22-35 years old, 6 men and 6 women) who were trained in descriptive sensory analysis, during which they determined four sensory attributes of the sample (salty, umami, bitter and mellow). The standard control solutions of salty taste, delicate taste, bitter taste and mellow taste are 0.4% (w/w) NaCl, 0.3% (w/w), monosodium glutamate (MSG), 0.03% (w/w) caffeine and 30mmol/L glutathione respectively, the panel member scores each sample, the scoring range is 1-7, and the higher the score is, the stronger the index effect is. And (4) scoring each sample item by adopting a scoring method, repeating the scoring for three times, and taking the average value as the final scoring result of the sample. After each taste, the mouth is cleaned with white bread and rinsed with water.
The present invention will be described in detail with reference to the accompanying drawings and examples.
Example 1: method for preparing salt-reducing and salt-increasing peptide by accurately regulating molecular weight of soybean peptide
Taking 10kg of soybean protein, adding 90kg of water, mixing to obtain a dispersion (the concentration of the soybean protein is 10/100 × 100% = 10%), treating at 85 ℃ for 40min, cooling, adjusting the pH of the dispersion to 8.0, adding 0.225kg of alkaline protease (accounting for 0.225/10 × 100% =2.25% of the mass of the soybean protein) into the dispersion, uniformly mixing, and performing enzymolysis reaction at 60 ℃ for 4h to obtain an enzymolysis solution.
Adjusting the pH value of the obtained enzymolysis liquid to 7.0, adding 0.125kg of flavourzyme (accounting for 0.125/10 multiplied by 100% =1.25% of the mass of the soybean protein) into the obtained enzymolysis liquid, mixing uniformly, carrying out enzymolysis reaction for 2.5h at the temperature of 50 ℃, then inactivating enzyme in a boiling water bath for 20min, cooling to room temperature, carrying out centrifugal treatment to achieve the purpose of solid-liquid separation, and obtaining the soybean peptide.
At this time, the relative molecular mass distribution high performance liquid chromatogram of the soybean peptide is shown in fig. 1, the relative percentage contents of peptide fragments with different relative molecular masses are shown in table 1, and the total amino acid content and the hydrolysis degree of the soybean peptide are shown in table 2.
Table 1: relative molecular mass distribution of soybean peptide
| Relative molecular mass | <300 | 300-500 | 500-1000 | 1000-3000 | >3000 |
| Mass fraction (%) | 57.73 | 22.66 | 11.35 | 6.46 | 1.8 |
Table 2: total amino acid content and degree of hydrolysis of soybean peptide
| Sample (I) | Total amino acid content (mg/mL) | Degree of hydrolysis (%) |
| Soybean peptide | 52.09 | 18.31 |
Example 2: method for preparing salt-reducing and salt-increasing soybean peptide Maillard intermediate
To the soybean peptide dispersion (solid content: 8.2%) obtained in example 1, 1.05kg of glucose (added in an amount of 17.1% of the solid content of soybean, and 75kg of soybean peptide obtained in example 1, which had a solid content of 8.2%, so that the amount of glucose added was 1.05/0.082/75 × 100% =17.1% of the solid content of soybean peptide) was added, the pH of the mixed solution was adjusted to 7.5, and the mixture was heated at 80 ℃ for 60 minutes to obtain a soybean peptide-glucose maillard intermediate solution.
And (3) analyzing main components of the soybean peptide-glucose Maillard intermediate solution: the main component is Amadori rearrangement product of soybean peptide (glucosamine rearrangement reaction).
Analyzing the flavor characteristics of the soybean peptide and the soybean peptide-glucose maillard intermediate using an electronic tongue, the samples examined were each 0.5% by mass of nacl, 0.4% by mass of monosodium glutamate, (0.3% by mass of the soybean peptide obtained in example 1 + 0.4% by mass of nacl), (0.3% by mass of the soybean peptide-glucose maillard intermediate solution + 0.4% by mass of nacl);
as shown in Table 3, the addition of 0.3 wt% of soybean peptide or intermediate to 0.4 wt% of salt solution resulted in an electronic lingering value exceeding 0.4 wt% of monosodium glutamate and a salt reduction of 20% was achieved.
Table 3: taste characteristics of soy peptides and soy peptide-glucose Maillard intermediates
The sensory quality of the soybean peptide and the soybean peptide-glucose maillard intermediate was analyzed by a sensory evaluation method, and the results are shown in table 4, the soybean peptide-glucose maillard intermediate had the effect of adding body taste to the solution, and the body taste of the peptide maillard intermediate solution was much higher than that of the soybean peptide solution.
Table 4: sensory evaluation of Soybean peptide and Soybean peptide-glucose Maillard reaction intermediate
Example 3: method for preparing salt-reducing and salt-increasing peptide by accurately regulating molecular weight of soybean peptide
Taking 10kg of soy protein, adding 100kg of water, mixing to obtain a dispersion (the concentration of the soy protein is 10/110 × 100% = 9.1%), treating at 90 ℃ for 30min, cooling, adjusting the pH of the dispersion to 8.2, adding 0.25kg of alkaline protease (0.25/10 × 100% =2.5% of the mass of the soy protein) into the dispersion, mixing uniformly, and carrying out enzymolysis reaction at 57 ℃ for 5h to obtain an enzymolysis solution.
Adjusting the pH value of the enzymolysis liquid to 7.5, adding 0.1kg of flavourzyme (accounting for 0.1/10 multiplied by 100% =1% of the mass of the soybean protein) into the obtained enzymolysis liquid, mixing uniformly, carrying out enzymolysis reaction for 3h at the temperature of 45 ℃, then inactivating enzyme in a boiling water bath for 20min, cooling to room temperature, and carrying out centrifugal treatment to achieve the purpose of solid-liquid separation, thus obtaining the soybean peptide.
At this time, the relative molecular mass distribution high performance liquid chromatogram of the soybean peptide is shown in fig. 2, the relative percentage contents of peptide fragments with different relative molecular masses are shown in table 5, and the total amino acid content and the hydrolysis degree of the soybean peptide are shown in table 6.
Table 5: relative molecular mass distribution of soybean peptide
| Relative molecular mass | <300 | 300-500 | 500-1000 | 1000-3000 | >3000 |
| Mass fraction (%) | 59.50 | 21.97 | 10.73 | 6.15 | 1.65 |
Table 6: total amino acid content and degree of hydrolysis of soybean peptide
| Sample (I) | Total ammoniaContent of amino acid (mg/mL) | Degree of hydrolysis (%) |
| Soybean peptide | 54.42 | 18.83 |
Example 4 Process for preparing a salt-reducing and salty-enhancing Soybean peptide Maillard intermediate
To the soybean peptide obtained in example 3, 1.2kg of arabinose (the amount added was 18% of the solid content of soybean, and 90kg of the soybean peptide obtained in example 3 had a solid content of 7.4%, and therefore the amount added was 1.2/0.074/90 × 100% =18% of the solid content of the soybean peptide) was added, the pH of the mixed solution was adjusted to 8.0, and the mixture was heated at 100 ℃ for 40min to obtain a soybean peptide-arabinose maillard intermediate solution.
And (3) analyzing main components of the soybean peptide-arabinose Maillard intermediate solution: the main component is Amadori rearrangement product of soybean peptide (arabinosamine rearrangement reaction).
Analyzing the flavor characteristics of the soybean peptide and the soybean peptide-arabinose maillard intermediate using an electronic tongue, the samples examined were each 0.5% by mass of nacl, 0.4% by mass of monosodium glutamate, (0.3% by mass of the soybean peptide obtained in example 1 + 0.4% by mass of nacl), (0.3% by mass of the soybean peptide-glucose maillard intermediate solution + 0.4% by mass of nacl);
as shown in Table 7, the addition of 0.3 wt% of the intermediate to 0.4 wt% of the salt solution resulted in an electronic lingering taste value in excess of 0.4 wt% of the monosodium glutamate and a salt reduction of 20% was achieved.
Table 7: taste characteristics of soybean peptide and soybean peptide-arabinose Maillard intermediate
The sensory quality of the soybean peptide and the soybean peptide-arabinose maillard intermediate was analyzed by a sensory evaluation method, and the results are shown in table 8, the soybean peptide-arabinose maillard intermediate had the effect of adding body taste to the solution, and the body taste of the peptide maillard intermediate solution was much higher than that of the soybean peptide solution.
Table 8: sensory evaluation of Soybean peptide and Soybean peptide-arabinose Maillard reaction intermediate
Comparative example 1:
adding 90kg of water into 10kg of soybean protein to obtain a dispersion (the concentration of the soybean protein is 10/100 multiplied by 100% = 10%), treating at 80 ℃ for 20min, cooling, adjusting the pH of the dispersion to 7.0, adding 0.225kg of alkaline protease (accounting for 0.225/10 multiplied by 100% =2.25% of the mass of the soybean protein) into the dispersion, uniformly mixing, and carrying out enzymolysis reaction at 60 ℃ for 4h. Then inactivating enzyme in boiling water bath for 10min, cooling to room temperature and centrifuging to achieve the purpose of solid-liquid separation, thereby obtaining the soybean peptide. At this time, the relative molecular mass distribution high performance liquid chromatogram of the soybean peptide is shown in fig. 3, the relative percentage contents of peptide fragments with different relative molecular masses are shown in table 9, and the total amino acid content and the hydrolysis degree of the soybean peptide are shown in table 10.
Table 9: relative molecular mass distribution of soybean peptide
| Relative molecular mass | <300 | 300-500 | 500-1000 | 1000-3000 | >3000 |
| Mass fraction (%) | 45.77 | 26.02 | 16.25 | 9.54 | 2.43 |
Table 10: total amino acid content and degree of hydrolysis of soybean peptide
| Sample(s) | Total amino acid content (mg/mL) | Degree of hydrolysis (%) |
| Soybean peptide | 47.36 | 9.85 |
The method for obtaining the soybean peptide Maillard intermediate comprises the following steps: 1.05kg of glucose (the addition amount is 20% of the solid content of the soybean peptide, 70kg of the soybean peptide is obtained in comparative example 1, and the solid content is 7.5%, so the addition amount is 1.05/0.075/70 × 100% =20% of the solid content of the soybean peptide) is added to the obtained soybean peptide, the pH of the mixed solution is adjusted to 7.5, and the mixed solution is heated for 60min at the temperature of 80 ℃ to obtain a soybean peptide-glucose Maillard intermediate solution.
Analyzing the flavor characteristics of the soybean peptide and the soybean peptide-glucose maillard intermediate by using an electronic tongue, wherein the detected samples respectively comprise 0.5% by mass of NaCl, 0.4% by mass of monosodium glutamate, 0.3% by mass of the soybean peptide obtained in comparative example 1 + 0.4% by mass of NaCl, and 0.3% by mass of the soybean peptide-glucose maillard intermediate solution + 0.4% by mass of NaCl; the results are shown in Table 11. The sensory qualities of the soybean peptide and the soybean peptide-glucose maillard intermediate were analyzed by sensory evaluation, and the results are shown in table 12.
Table 11: taste Properties of Soybean peptide and Soybean peptide-glucose Maillard intermediate
Table 12: sensory evaluation of Soybean peptide and Soybean peptide-glucose Maillard reaction intermediate
Comparative example 2:
adding 90kg of water into 10kg of soybean protein to obtain a dispersion (the concentration of the soybean protein is 10/100 multiplied by 100% = 10%), treating at 90 ℃ for 40min, cooling, adjusting the pH of the dispersion to 8.5, adding 0.25kg of alkaline protease (accounting for 0.25/10 multiplied by 100% =2.5% of the mass of the soybean protein) into the dispersion, uniformly mixing, and carrying out enzymolysis reaction at 65 ℃ for 4h. Adjusting the pH value of the enzymolysis liquid to 7.5, adding 0.1kg of flavourzyme (accounting for 0.1/10 multiplied by 100% =1% of the mass of the soybean protein) into the obtained enzymolysis liquid, mixing uniformly, carrying out enzymolysis reaction for 4h at 55 ℃, then inactivating enzyme in a water bath for 10min, cooling to room temperature, and carrying out centrifugal treatment to achieve the purpose of solid-liquid separation, thus obtaining the soybean peptide. At this time, the relative molecular mass distribution high performance liquid chromatogram of the soybean peptide is shown in fig. 4, the relative percentage contents of peptide fragments with different relative molecular masses are shown in table 13, and the total amino acid content and the degree of hydrolysis of the soybean peptide are shown in table 14.
The method for obtaining the soybean peptide Maillard intermediate comprises the following steps: to the obtained soybean peptide, 1.2kg of arabinose (the addition amount was 16.5% of the solid content of soybean, 93kg of the soybean peptide obtained in example 3, the solid content thereof was 7.8%, and therefore, the addition amount of arabinose was 1.2/0.074/90 × 100% =16.5% of the solid content of soybean peptide) was added, the pH of the mixed solution was adjusted to 7.5, and the mixture was heated at 80 ℃ for 60min to obtain a soybean peptide-arabinose maillard intermediate solution.
Table 13: relative molecular mass distribution of soybean peptide
| Relative molecular mass | <300 | 300-500 | 500-1000 | 1000-3000 | >3000 |
| Mass fraction (%) | 63.13 | 21.39 | 9.26 | 4.78 | 1.43 |
Table 14: total amino acid content and degree of hydrolysis of soybean peptide
| Sample (I) | Total amino acid content (mg/mL) | Degree of hydrolysis (%) |
| Soybean peptide | 58.42 | 22.19 |
Analyzing the taste characteristics of the soybean peptide and the soybean peptide-arabinose maillard intermediate by using an electronic tongue, and testing samples respectively as mass fraction of 0.5% NaCl, mass fraction of 0.4% monosodium glutamate, (0.3% soybean peptide obtained in comparative example 2 + mass fraction of 0.4% NaCl), (0.3% soybean peptide-arabinose maillard intermediate solution + mass fraction of 0.4% NaCl);
the results are shown in table 15, and the sensory qualities of the soybean peptide and the soybean peptide-arabinose maillard intermediate were analyzed by a sensory evaluation method, and the results are shown in table 16.
Table 15: taste characteristics of soybean peptide and soybean peptide-arabinose Maillard intermediate
Table 16: sensory evaluation of Soybean peptide and Soybean peptide-arabinose Maillard reaction intermediate
It can be seen from examples 1 and 2 and comparative example 1 that different enzymatic hydrolysis processes have a great influence on the degree of enzymatic hydrolysis of soybean peptides and the taste characteristics of the soybean peptides and the peptide maillard intermediates thereof. Comparing tables 1,2 and 9,10, it can be found that the soybean peptides prepared by controlling the molecular weight distribution of the small peptides in examples 1 and 2 have the component content with the relative molecular weight of less than 300, the total amino acid content and the hydrolysis degree in the interval with the optimal salt and freshness increasing effect, and the requirement of precise control is met, but the soybean peptides prepared by comparative example 1 have the component content with the relative molecular weight of less than 300, the total amino acid content and the hydrolysis degree lower than the interval described in the claims (the component content with the molecular weight of less than 300 in the soybean peptides is 55-60%, the hydrolysis degree of the soybean peptides is 16-20%, and the total amino acid content of the soybean peptides is 50-55 mg/mL) because the enzymolysis is carried out only by using the alkaline protease, and the enzymolysis is incomplete. As can be seen by comparing table 3 and table 11, the soybean peptide and the peptide maillard intermediate thereof prepared by regulating the molecular weight distribution of the small peptide in examples 1 and 2 have obvious effects of increasing the saltiness and freshness, when the soybean peptide and the peptide maillard intermediate thereof in an amount of 0.3% by weight are added into a salt solution with a weight ratio of 0.4%, the electronic tongue freshness value reached by a monosodium glutamate solution with a weight ratio of 0.4% can be exceeded, and the electronic tongue salinity value reached by a salt solution with a weight ratio of 0.5% can be exceeded, so that the effects of reducing the salt by 20% by weight and not reducing the electronic tongue salinity value are achieved; however, in comparative example 1, since only alkaline protease is used for enzymolysis, the obtained soybean peptide is low in enzymolysis degree, and the salty and fresh-increasing effects of the prepared soybean peptide and the Maillard intermediate thereof are far lower than those of examples 1 and 2. The alkaline protease is used as an endonuclease, and mainly acts on peptide bonds in proteins to break the peptide bonds to form peptide chains; the flavor protease is an exonuclease, acts on the hydrophobic end of a peptide chain, so that the peptide chain is continuously hydrolyzed into small peptides or free amino acids with smaller relative molecular mass, the two-step enzymolysis is carried out by using alkaline protease and flavor protease in examples 1 and 2, the main components of the obtained soybean peptide are the small peptides and the free amino acids, the enzymolysis is carried out by using only the alkaline protease in comparative example 1, the main component of the obtained soybean peptide is the peptide chain with larger relative molecular mass, the taste development effect of the small peptides and the free amino acids is the best and is far better than that of the peptide chain with larger relative molecular mass, the taste development effect of the soybean peptide obtained in comparative example 1 is far lower than that of the soybean peptide obtained in examples 1 and 2, and finally, the taste property of the soybean peptide Maillard intermediate obtained in comparative example 1 is far inferior to that of the soybean peptide Maillard intermediate obtained in examples 1 and 2.
Comparing examples 3 and 4 with comparative example 2, it can be seen that the degree of enzymatic hydrolysis has a great influence on the taste characteristics of the soybean peptide and the peptide maillard intermediate thereof, and that too high a degree of enzymatic hydrolysis results in a decrease in the taste development effect of the soybean peptide and the peptide maillard intermediate thereof. Comparing tables 5,6 and 13,14, it can be seen that, since the enzymolysis time of comparative example 2 is longer after adding the flavourzyme, the component content, the total amino acid content and the hydrolysis degree of the obtained soybean peptide with the relative molecular mass of <300 are all higher than those of the soybean peptides prepared by precisely regulating the molecular weight of the peptides in examples 3 and 4, and all exceed the interval described in the claims (the component content of the soybean peptide with the molecular weight of less than 300 is 55-60%, the hydrolysis degree of the soybean peptide is 16-20%, and the total amino acid content of the soybean peptide is 50-55 mg/ml), while comparing table 7 and table 15, it can be seen that, although the soybean peptide obtained in comparative example 2 is more completely hydrolyzed, the salty and freshness enhancing ability of the soybean peptide and the peptide maillard intermediate thereof is weaker than those prepared in examples 3 and 4.
This is because the small peptide containing the flavor-developing amino acid has a flavor-developing effect superior to that of the flavor-developing amino acid, and as the enzymatic hydrolysis time is prolonged, the small peptide is gradually hydrolyzed into free amino acids, resulting in a decrease in the flavor-developing effect. Therefore, the salty and fresh increasing effects of the soybean peptide prepared by controlling the molecular weight distribution of the small peptide and the Maillard intermediate thereof are better than those of the soybean peptide with higher enzymolysis degree and the intermediate prepared by the soybean peptide.
In addition, sensory scores of comparative examples and comparative examples (tables 4, 8, 12 and 16) revealed that all the soybean peptide maillard intermediates exhibited the effect of enhancing the body taste of the solution, and that the body taste of all the soybean peptide maillard intermediate solutions was much higher than that of the soybean peptide solution except for comparative example 1. However, the soyabean peptide maillard intermediate prepared in comparative example 1 has a much lower mellow taste than those of examples 1 to 4 and comparative example 2 because the soyabean peptide in comparative example 1 has a low degree of peptidyl peptidase hydrolysis, and the soyabean peptide has a predominant peptidyl chain, and the subsequent maillard reaction has a low degree of peptidyl chain reaction and insufficient reaction, resulting in a low mellow taste of the prepared soyabean peptide maillard intermediate.
In conclusion, the molecular weight distribution of the small peptide is regulated and controlled by accurately regulating and controlling the enzymolysis conditions, and the prepared soybean peptide and the Maillard intermediate thereof have the optimal effects of increasing the saltiness and the freshness and can enhance the mellow taste of food.
Claims (10)
1. A method for preparing salty and fresh-increasing soybean peptide is characterized by comprising the following steps: the method for preparing the salty and fresh increasing soybean peptide by regulating the molecular weight distribution of the small peptide comprises the following specific steps:
(1) Dissolving soybean protein in water to obtain dispersion liquid, wherein the concentration of the soybean protein is 8-14% by mass;
(2) Treating the dispersion liquid obtained in the step (1) at 85-95 ℃ for 30-40 min, cooling, adjusting the pH of the dispersion liquid to 7.5-8.5, adding alkaline protease into the dispersion liquid, wherein the addition amount of the alkaline protease is 2-3% of the weight of the soybean protein, mixing, and carrying out enzymolysis at 57-65 ℃ for 3-6 h to obtain an enzymolysis liquid;
(3) Adjusting the pH value of the enzymolysis liquid obtained in the step (2) to 6.5-7.5, adding flavourzyme into the enzymolysis liquid, wherein the addition amount is 1-2% of the weight of the soybean protein, mixing, carrying out enzymolysis for 2-3 h at the temperature of 45-55 ℃, then inactivating enzyme in a boiling water bath for 20min, cooling to room temperature, carrying out solid-liquid separation, and taking clear liquid to obtain the soybean peptide.
2. The method according to claim 1, wherein the soybean peptide obtained in the step (3) has a content of components having a molecular weight of less than 300 of 55 to 60%.
3. The method according to claim 1, wherein the degree of hydrolysis of the soybean peptide obtained in the step (3) is 16 to 20%.
4. The method according to claim 1, wherein the total amino acid content of the soybean peptide obtained in the step (3) is 50 to 55mg/mL.
5. A soybean peptide obtained by the method of any one of claims 1 to 4.
6. A method for preparing a soybean peptide Maillard intermediate, which is characterized in that one or more reducing sugars are added into the soybean peptide of claim 5, wherein the addition amount of the reducing sugars is 13-18% of the solid content of the soybean peptide; adjusting the pH value of the solution to 7-8, and heating the solution for 40-120 min at the temperature of 80-110 ℃ to obtain the soybean peptide Maillard intermediate solution.
7. The method of claim 6, wherein the electronic tongue freshness value of the soy peptide Maillard intermediate solution is in excess of the corresponding freshness value of the 0.4 wt.% monosodium glutamate solution and the saltiness value of the solution is in excess of the corresponding saltiness value of the 0.5 wt.% salt solution, thereby achieving a 20% salt reduction without a reduction in the electronic tongue saltiness value.
8. A system for saltiness and freshness enhancement and glutamate reduction comprising the soy peptide of claim 5 or a soy peptide maillard intermediate obtained by the method of claim 6 or 7.
9. Use of the method of any one of claims 1 to 4, the soybean peptide of claim 5, the method of claim 6 or 7, the system of claim 8 in a system for saltiness and saltiness enhancement and monosodium glutamate enhancement.
10. Use of the soybean peptide according to claim 5, the maillard intermediate obtained by the process according to claim 6 or 7 or the system according to claim 8 for the preparation of a seasoning or a food product.
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