WO2020232975A1 - Peptide aromatique isolé à partir d'un hydrolysat enzymatique d'huître, son procédé de préparation et son utilisation - Google Patents

Peptide aromatique isolé à partir d'un hydrolysat enzymatique d'huître, son procédé de préparation et son utilisation Download PDF

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Publication number
WO2020232975A1
WO2020232975A1 PCT/CN2019/113799 CN2019113799W WO2020232975A1 WO 2020232975 A1 WO2020232975 A1 WO 2020232975A1 CN 2019113799 W CN2019113799 W CN 2019113799W WO 2020232975 A1 WO2020232975 A1 WO 2020232975A1
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oyster
ethanol
taste
supernatant
preparation
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PCT/CN2019/113799
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English (en)
Chinese (zh)
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崔春
舒丹阳
张典
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华南理工大学
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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
    • 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
    • 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

Definitions

  • the invention relates to the field of taste-presenting peptides, in particular to a taste-presenting peptide separated from an oyster enzymatic hydrolysate, and a preparation method and application thereof.
  • Oysters are the largest farmed shellfish in the world and the largest economic shellfish produced in China. Oysters are delicious, rich in a variety of physiologically active ingredients, and have important potential value in food and medicine.
  • the Ministry of Health of my country has listed oysters as one of the first batch of raw materials that can be used as both food and medicine.
  • the products developed on the market using oysters as raw materials mainly include functional health products, seafood condiments and medicines.
  • Enzyme technology is a new type of marine raw material processing technology, which has attracted attention because of its mild reaction conditions, easy control of the process, and good retention of nutrients in food raw materials.
  • the current enzyme technology has been widely used in the development of various oyster products, and its applications mainly include three aspects: enzyme modification to improve protein function, enzymatic hydrolysis to extract nutrients in protein, and enzymatic hydrolysis to produce flavor substances.
  • enzymatic modification can change the structure of oyster protein, thereby improving its emulsification, solubility and foaming properties.
  • Using enzymatic technology to hydrolyze oyster protein can make it hydrolyze to produce a variety of small molecule peptides and free amino acids, thereby giving the oyster enzymatic hydrolysis product rich nutrition and full flavor.
  • the choice of protease is very important. Different proteases have their own unique modes of action, so they will also produce different enzymatic hydrolysis effects.
  • the commonly used proteases for enzymatic hydrolysis of oysters include Protemax complex enzyme, trypsin, alkaline protease, neutral protease, and flavor protease.
  • the enzymatic hydrolysate prepared by Protemax complex enzyme has better flavor and color; pancreatin is a mixed enzyme preparation, composed of trypsin, pancreatic amylase, pancrelipase, aminopeptidase and other single enzymes, with hydrolysis efficiency
  • alkaline protease has high hydrolysis efficiency and poor specificity, and has a good hydrolysis effect on aromatic amino acids, hydrophobic amino acids and basic amino acids; neutral protease is an endonuclease It has the advantages of high hydrolysis efficiency and good flavor of the hydrolysate. It is widely used in functional food and condiment industries; flavor protease can hydrolyze protein to produce free amino acids and oligopeptides with good flavor, so flavor protease is widely used Among the new condiment
  • Taste peptides are a type of small molecule peptides that can affect or improve the flavor of food.
  • the main methods of obtaining taste peptides are enzymatic hydrolysis and biotechnology synthesis.
  • Taste peptides are rich in types, and their taste covers the five basic flavors of sour, sweet, bitter, salty and fresh. Therefore, taste peptides can be added to foods instead of traditional sucrose, salt, sodium glutamate and other seasonings.
  • the food grade ethanol separation method is non-toxic, harmless, high-throughput, and fast in separation. The advantages have been widely used.
  • the purpose of the present invention is to separate and identify a new type of taste peptide from the enzymatic hydrolysate of oysters hydrolyzed by complex enzymes, using fresh oyster meat as raw materials, using complex enzymatic hydrolysis technology to obtain enzymatic hydrolysates, using ethanol fractionation and UPLC -MS/MS separation and identification of taste peptides, the taste peptides are sour, rich in umami taste, without obvious fishy bitterness, and seafood condiments can be developed by industrial synthesis of the taste peptides.
  • a taste peptide the amino acid sequence of the taste peptide is Thr-Gly-Ser-Ser-Pro-Ala-Gly-Glu.
  • the method for separating the taste peptide from the oyster hydrolysate includes the following steps:
  • Pretreatment Take oyster meat as raw material, wash and drain, beat into meat emulsion, and add water to prepare oyster homogenate;
  • Enzymatic hydrolysis adding compound enzymes to the oyster homogenate for enzymatic hydrolysis, after the reaction is completed, the enzymes are inactivated and centrifuged, and the resulting filtrate is the oyster hydrolysate;
  • Ethanol fractionation to extract the peptides in the oyster hydrolysate add ethanol to the oyster hydrolysate, stir evenly, centrifuge to obtain the precipitate (I) and the supernatant (I), and then add the supernatant (I) Add ethanol, stir and centrifuge to obtain precipitate (II) and supernatant (II); then add ethanol to the supernatant (II), stir and centrifuge to obtain the supernatant (III), and then supernatant (III) Remove excess ethanol.
  • the material-to-liquid ratio of the oyster homogenate in step (1) is 1g:1ml.
  • the complex enzymes in step (2) are Pancreatin (pancreatin), Papain (papain), Acid Protease (acid protease), Ns 37071 (alkaline protease), Protamex (complex hydrolase), Flavorzyme 500MG (flavor protease) ) And Alcalase2.4L (alkaline protease).
  • the compound enzyme is a mixed enzyme of Flavorzyme 500MG and Pancreatin.
  • the mass ratio of Flavorzyme 500MG and Pancreatin in the mixed enzyme is 1:3.
  • the added amount of the compound enzyme in step (2) is 0.1-0.5 wt% of the oyster meat, more preferably 0.2 wt%.
  • the temperature of the enzymatic hydrolysis in step (2) is 45-55°C, more preferably 50°C; the time of enzymatic hydrolysis is 4-8h, more preferably 7h.
  • the enzyme inactivation time in step (2) is 10-20 min.
  • step (3) 3-5 times the volume of the oyster hydrolysate is added with ethanol; the supernatant (I) is added with ethanol so that the final concentration of ethanol in the system is 70-90 vol%; Ethanol is added to the clear solution (II) so that the final concentration of ethanol in the system is 95 vol%.
  • step (3) 4 times the volume of ethanol is added to the oyster hydrolysate; the supernatant (I) is added with ethanol so that the final concentration of ethanol in the system is 90 vol%; the supernatant ( II) Add ethanol to make the final concentration of ethanol in the system 95 vol%.
  • the present invention has the following advantages:
  • the present invention uses a complex enzyme to carry out enzymatic hydrolysis from multiple sites to increase the degree of hydrolysis of oyster protein and at the same time increase the yield of polypeptides;
  • the taste-presenting peptide of the present invention is an 8-peptide with a molecular weight of less than 800 Da, which is easily absorbed by the human body and improves the nutritional value.
  • reaction conditions of the present invention are mild, the reaction time is short, the enzyme used in the reaction is low in price, high in quality and small in dosage, which effectively saves costs.
  • Figure 1 is a flow chart of ethanol fractionation extraction
  • Figure 2 Sensory evaluation diagram of different enzymolysis conditions.
  • Fig. 3a, Fig. 3b, Fig. 3c, Fig. 3d are diagrams showing the effect of different concentrations of oyster enzymatic hydrolysate on food.
  • Figure 4 is the secondary mass spectrum of the taste peptide of UPLC-MS/MS.
  • E-1 0.1wt% mixed enzyme, 50°C enzymatic hydrolysis for 7h
  • E-2 0.3wt% mixed enzyme, 50°C enzymatic hydrolysis for 7h
  • E-3 0.5wt% mixed enzyme, Enzymatic hydrolysis at 50°C for 7 hours
  • E-4 0.3wt% mixed enzymes, enzymatic hydrolysis at 45°C for 7 hours
  • E-5 0.3wt% mixed enzymes, enzymatic hydrolysis at 55°C for 7 hours;
  • the sensory evaluation team in this study selected five men and five women (aged between 24 and 30) without dysgeusia, and controlled the temperature of the evaluation room at room temperature (25 ⁇ 2°C). According to the characteristics of the experiment, the group members were trained with the reference solution.
  • the reference solution is as follows: Umami (MSG solution, 16mmol/L, 8mmol/L, 4mmol/L); sweet (sucrose solution, 50mmol/L, 30mmol/L, 10mmol/L); sour (citric acid solution, 8mmol) /L, 4mmol/L, 2mmol/L); bitter taste (L-isoleucine solution, 40mmol/L, 20mmol/L, 10mmol/L); thick taste is more complex, this study uses white water boiled mother Chicken broth prepared from chicken was used as a reference solution (chicken broth cooked for 6 hours, chicken broth cooked for 4 hours, chicken broth cooked for 2 hours).
  • the flavor scores of the three concentrations of the reference solution are respectively positioned 10 points, 5 points, and 1 point according to the strength.
  • Each flavor score refers to the score of the reference liquid that is similar to its flavor, and the final result is the average of the scores of each group member.
  • the sensory evaluation results of the oyster hydrolysate are shown in Figure 1. It can be seen from Figure 1 that the sensory score of the oyster hydrolysate E-2 is: umami taste 6.67, sour taste 1.96, sweet taste 3.75, thick taste 4.18, and bitter taste 1.65. Its umami taste and sweet taste are higher than other enzymatic hydrolysates, the thick taste is moderately scored, and the sour taste and bitter taste are lower. This shows that the amount of enzyme added is 0.3wt%, and the oyster hydrolysate obtained by enzymatic hydrolysis at 50°C for 7 hours at natural pH is rich in flavour, full taste and longer aftertaste, moderate sweetness, no obvious sourness and bitterness, and the overall flavor is relatively good it is good.
  • Figure 3a shows: salt and monosodium glutamate mixed solution
  • Figure 3b shows: salt, monosodium glutamate and I+G
  • Figure 3c shows: model chicken soup
  • Figure 3d shows: model beef soup, and use sodium hydroxide solution and formic acid solution to adjust the pH value of each solution prepared to 6.5.
  • the prepared solutions were presented to the sensory evaluation panel in the order of the concentration of the enzymatic hydrolysate products from small to large, and their taste enhancement effects were evaluated.
  • the “5-point” intensity scale (0, undetectable; 5, strong detectable) is used to evaluate the sensory characteristics of each solution.
  • the target sensory characteristics include umami and thick taste (the taste is more complicated, and the assessor will respond after tasting the food for 10 seconds. It is evaluated) and persistence (the sensory effect that can be maintained continuously or the taste-enhancing effect, the assessor evaluates the food after 25 seconds).
  • Pretreatment Take oyster meat as raw material, wash and drain, beat into meat emulsion, and add water to prepare an oyster homogenate with a material-to-liquid ratio of 1g:1ml;
  • Ultra-high performance liquid chromatography tandem mass spectrometry and de novo sequencing were used to separate and identify the peptides in the ethanol extracted components.
  • the samples were first separated by ultra-high performance liquid chromatography, and then electrospray dissociation (ESI) into the high-resolution mass spectrometer After being bombarded by the secondary mass spectrum, fragment ions are broken into fragments, which are separated according to the different mass-to-charge ratios to form a secondary mass spectrum (see Figure 2).
  • ESI electrospray dissociation
  • fragment ions are broken into fragments, which are separated according to the different mass-to-charge ratios to form a secondary mass spectrum (see Figure 2).
  • Peaks software and database search a new peptide chain was matched from the ethanol component, and its molecular weight was less than 800Da.
  • the identified peptide chain was Thr-Gly-Ser-Ser-Pro-Ala-Gly-Glu. Can be artificially synthesized.
  • the sensory standard is a 0.35% monosodium glutamate and salt mixed solution, and the score is 5 points.
  • Add the synthetic peptide to the standard solution adjust the peptide concentration to 2mg/mL, present each solution prepared to the sensory evaluation team (10: 5 males, 5 females, trained sensory assessors), and then It is evaluated as flavor enhancement.
  • the sensory characteristics of each solution are evaluated.
  • the target sensory characteristics include umami taste, thick taste (the taste is more complicated, and the assessor evaluates the food 10 seconds after tasting the food) and persistence (the sensory effect that can be maintained continuously or the taste is enhanced, The rater evaluates the food 25 seconds after tasting it). Evaluate its umami taste, salty taste and its flavor enhancement.
  • Enhancement effect of synthetic peptide-table salt the sensory standard is 0.35% salt solution, and the score is 5 points.
  • the synthetic peptide was added to the standard solution, the concentration of the peptide was adjusted to 2 mg/mL, and the salty taste and its flavor enhancement were evaluated.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un peptide aromatique isolé à partir d'un hydrolysat enzymatique d'huître, son procédé de préparation et son utilisation. Ledit procédé comprend les étapes suivantes : prendre de la chair d'huître en tant que matière première, laver et le broyer celle-ci pour former une pâte de chair, et ajouter de l'eau pour préparer un homogénat ; ajouter des enzymes composées à la solution d'homogénat pour la digestion enzymatique, et réaliser une désactivation enzymatique et une centrifugation après que la réaction a été terminée, le filtrat obtenu étant un hydrolysat enzymatique ; effectuer une extraction fractionnée à l'éthanol de peptides dans l'hydrolysat enzymatique ; et utiliser une UPLC-MS/MS (chormatographie ultra haute performance par spectrométrie de masse à triple quadripole) pour séparer et identifier le peptide aromatique, la séquence d'acides aminés étant Thr-Gly-Ser-Ser-Pro-Ala-Gly-Glu. L'invention concerne également l'utilisation du peptide aromatique dans des produits alimentaires.
PCT/CN2019/113799 2019-05-23 2019-10-28 Peptide aromatique isolé à partir d'un hydrolysat enzymatique d'huître, son procédé de préparation et son utilisation WO2020232975A1 (fr)

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CN113151386A (zh) * 2021-04-16 2021-07-23 安徽国肽生物科技有限公司 具有dpp-iv抑制功能的牡蛎肽及其制备方法和应用
CN113880918A (zh) * 2021-11-19 2022-01-04 广东药科大学 一种制备牡蛎多肽的方法及其在食品、药品方面的应用
CN113957113A (zh) * 2021-11-29 2022-01-21 海南华研胶原科技股份有限公司 一种牡蛎寡肽及其制备方法
CN114451540A (zh) * 2022-02-24 2022-05-10 鲜之然(广东)生物技术有限公司 一种甲壳类水产调味汁及其制备方法
CN114468112A (zh) * 2022-03-15 2022-05-13 海南盛美诺生物技术有限公司 一种采用新鲜牡蛎提取抗疲劳功能多肽的方法
CN115669916A (zh) * 2022-10-31 2023-02-03 佛山市海天(高明)调味食品有限公司 酱油基呈味基料及其制备方法和应用
CN117581971A (zh) * 2024-01-02 2024-02-23 广东海洋大学 一种改良牡蛎酶解蛋白粉基料风味的工艺及应用

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CN112841597B (zh) * 2020-12-24 2022-05-24 天津春发生物科技集团有限公司 一种增强食品醇厚风味的牡蛎多肽及其制备方法

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CN113151386A (zh) * 2021-04-16 2021-07-23 安徽国肽生物科技有限公司 具有dpp-iv抑制功能的牡蛎肽及其制备方法和应用
CN113151386B (zh) * 2021-04-16 2022-08-16 安徽国肽生物科技有限公司 具有dpp-iv抑制功能的牡蛎肽及其制备方法和应用
CN113880918A (zh) * 2021-11-19 2022-01-04 广东药科大学 一种制备牡蛎多肽的方法及其在食品、药品方面的应用
CN113880918B (zh) * 2021-11-19 2023-11-28 广东药科大学 一种制备牡蛎多肽的方法
CN113957113A (zh) * 2021-11-29 2022-01-21 海南华研胶原科技股份有限公司 一种牡蛎寡肽及其制备方法
CN114451540A (zh) * 2022-02-24 2022-05-10 鲜之然(广东)生物技术有限公司 一种甲壳类水产调味汁及其制备方法
CN114451540B (zh) * 2022-02-24 2023-10-10 鲜之然(广东)生物技术有限公司 一种甲壳类水产调味汁及其制备方法
CN114468112A (zh) * 2022-03-15 2022-05-13 海南盛美诺生物技术有限公司 一种采用新鲜牡蛎提取抗疲劳功能多肽的方法
CN114468112B (zh) * 2022-03-15 2023-08-15 海南盛美诺生物技术有限公司 一种采用新鲜牡蛎提取抗疲劳功能多肽的方法
CN115669916A (zh) * 2022-10-31 2023-02-03 佛山市海天(高明)调味食品有限公司 酱油基呈味基料及其制备方法和应用
CN115669916B (zh) * 2022-10-31 2023-07-21 佛山市海天(高明)调味食品有限公司 酱油基呈味基料及其制备方法和应用
CN117581971A (zh) * 2024-01-02 2024-02-23 广东海洋大学 一种改良牡蛎酶解蛋白粉基料风味的工艺及应用

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