CN102972620A - Preparation method and application of meat taste peptide - Google Patents
Preparation method and application of meat taste peptide Download PDFInfo
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- CN102972620A CN102972620A CN2012104335255A CN201210433525A CN102972620A CN 102972620 A CN102972620 A CN 102972620A CN 2012104335255 A CN2012104335255 A CN 2012104335255A CN 201210433525 A CN201210433525 A CN 201210433525A CN 102972620 A CN102972620 A CN 102972620A
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Abstract
The invention relates to a preparation method and an application of a meat taste peptide. The method comprises the following steps: carry outing deamidation modification of wheat gluten proteins by an organic acid or an inorganic acid to the deamidation degree of 30-50%, carrying out enzymatic hydrolysis of the deamidated wheat gluten proteins by an acidic protease to the hydrolysis degree reaching 10-15%, centrifuging, filtering by an ultrafilter membrane, concentrating, and carrying out spray drying to obtain the meat taste peptide. The protein recovery rate of the method reaches above 90%, and the obtained meat taste peptide can be dissolved in 20% brine and has a typical meat taste, so the meat taste peptide can be widely applied in sausage products, instant soup stocks, meat cans and instant foods, and can improve the vegetable protein utilization rate and the food quality.
Description
Technical field
The present invention relates to a kind of preparation method and purposes of meat flavour peptide, belong to technical field of food biotechnology.
Background technology
" bread is the staff of life, and food is take flavor as first ".Flavour of food products is varied, comprise acid, sweet, bitter, peppery, become, bright etc., it is the chemical co-ordination that food composition stimulates the taste buds cell of tongue surface to present.Be that gustin refers to from food to extract or be lower than the oligopeptides of 5000u by the synthetic molecular mass that flavour of food products is had certain contribution that obtains of amino acid, comprise feature flavour peptide and flavour precursors peptide.Be gustin and be present in the various foods such as meat, fruits and vegetables, for processed food or all extremely important without the local flavor of processed food.Be gustin and not only can produce the feature flavour, can also participate in Maillard reaction as the precursor of volatile flavor substance, form special aromatic odor, therefore the flavor developing effect of usually said various peptides is its resultant effects.
Yamasaki etc. (Apeptide with delicious taste[J] .(Agricultural and Biological Chemistry, 1978,42 (9): 1761-1765) can make food become more delicious at the peptide that studies show that in 1978, and from the beef that papain is processed, isolated first the hot peptide of the beef with " deliciousness " taste, they have synthesized the similar peptide of a series of structures subsequently, but have the character such as tart flavour, bitter taste.The hot peptide of the report beef such as Spanier is present in natural subsequently, in the beef without the enzyme processing, suggestion called after local flavor strengthens peptide, van Wassenaar etc. (Taste of delicious beefy meaty peptide. Revised[J]. Journal of Agricultural and Food Chemistry, 1995,43 (11): 2828-2832.) determined its amino acid sequence Lys-Gly-Asp-Glu-Ser-Leu-Leu-Ala by methods such as high performance liquid chromatography, and Wang etc. (Taste properties and synergisms of beefy meaty peptide[J]. Journal of Food Science, 1996,61 (4): 837-839.) synthesized the hot peptide of beef and measured its delicate flavour threshold value under different pH value conditions, when the pH value was 6.5, its delicate flavour was the strongest.Fujimaki etc. (Taste peptide fractionation from a fish protein hydrolysate[J]. Agricultural and Biological Chemistry, 1973,37 (12): 2891-2898.) and Adler-Nissen etc. (The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein [M]. Functionality and protein structure. Washington, DC:American Chemical Society, 1979:125-146.) from the fish of processing through enzyme He in the soybean, extracted various small-molecular peptides respectively, through identify that the peptide that extracts has delicate flavour from fish, bitter taste, and the peptide that obtains in the soybean has bitter taste, astringent taste character, the length that studies show that simultaneously peptide chain is different, sense of taste is different, peptide chain is longer, and sense of taste is more not obvious.Gel filtration chromatography is adopted in research, the RP-HPLC look, the methods such as flight time tandem mass spectrum are respectively from cheese, soya-bean milk, casein, soybean protein, egg white matter zymolyte, separate to identify in lactoprotein enzymolysis thing and the ham zymolyte and be in a large number gustin such as Glu-Glu, Glu-Val, Ala-Asp-Glu, Ala-Glu-Asp, Asp-Glu-Glu, Ser-Pro-Glu, Glu-Glu-Asn and Leu-Ser-Glu-Arg-Tyr-Pro etc., the result shows that these are gustin and mostly are greatly mixture, and single peptide flavor characteristics is not obvious.At present domesticly mainly be present in the HAP to being gustin esp meat gustin, the meat flavour peptide that derives from vegetable protein hydrolyzate is still less, because enzymatic hydrolysis vegetable protein product mainly is small peptide and amino acid, meet the requirement of food hygiene, therefore, the hydrolyzed vegetable protein preparation is the inexorable trend that gustin then is development.
Wheat gluten protein (claiming again Gluten) is the byproduct in the wheat starch production process, and the wheat gluten protein Glutamic Acid mainly exists with the glutamine form, protein content is high, fresh and sweet flavor amino acid content is abundant, and is cheap, is the quality raw materials of producing base of flavour development.But because wheat gluten protein molecule hydrophobicity is strong, the dispersive property in water is poor to be that solubility is low, cause its functional characteristic can't with other protein competition, limited its range of application, and caused enzymolysis efficiency low and the enzyme preparation cost is higher.
Summary of the invention
The object of the invention is to provide a kind of raw material sources abundant cheap, and preparation method and the application of the meat flavour peptide that vegetable protein can be changed into, and this meat flavour peptide is solvable in 18 ~ 20% salt solution, has the meat flavour feature.
The invention provides a kind of acid protease that utilizes, enzymolysis organic acid or inorganic acid deacylated tRNA amine wheat gluten protein, and concentrated to the further separation of zymolyte, obtain a kind of new meat flavour peptide, concrete technical scheme is as follows:
A kind of preparation method of meat flavour peptide, it is characterized in that described meat flavour peptide prepares by the following method: the water of wheat gluten protein powder and 5-15 times of quality is mixed with the wheat gluten protein mixed liquor, carry out deacylated tRNA amine and process, make the deacylated tRNA amine degree of wheat gluten protein reach 30-50%; Add acid protease hydrolysis to degree of hydrolysis and reach 10-15%; Go out enzyme, centrifugal, supernatant crossed the 10000Da milipore filter and removed large molecular polypeptide and protein, concentrates, is spray dried to powder and namely get the meat flavour peptide.
Further optimize, described meat flavour peptide, it has the meat flavour characteristic, and it is solvable in the salt solution of mass concentration 18 ~ 20%.
Further optimize, described deacylated tRNA amine is processed and is adopted organic acid system or inorganic acid system deacylated tRNA amine; When adopting organic acid deacylated tRNA amine, deacylated tRNA amine condition is for adding the organic acid that accounts for mixeding liquid volume 1-3%, 110-121 ℃ of lower the processing 1-2 hour; When adopting inorganic acid deacylated tRNA amine, deacylated tRNA amine condition is for adding the inorganic acid that accounts for mixeding liquid volume 1-3%, 50-70 ℃ of lower the processing 12-36 hour.
Further optimize, described organic acid comprise in acetic acid, citric acid, butanedioic acid or the lactic acid any one or multiple.
Further optimize, described inorganic acid comprise in phosphoric acid, hydrochloric acid or the sulfuric acid any one or multiple.
Further optimize, the condition of the described enzyme that goes out is for keeping 10min-20min under 85 ℃-95 ℃.
Further optimize, by percentage to the quality, the protein content of described wheat gluten protein powder is 75 ~ 80%; Starch is 7 ~ 12%; Fat is 3 ~ 7%; Carbohydrate 3 ~ 5%.
Further optimize, by percentage to the quality, the protein content of described wheat gluten protein powder is 80%; Starch is 10%; Fat is 3%; Carbohydrate 3%.
Further optimize, described centrifugal condition is the centrifugal 10-20min of 8000-10000r/m
The meat flavour peptide Applications in food that preparation method of the present invention makes, as be applied in sausage goods, convenient soup blend, meat-eating race can, the instant food, and can improve utilization rate and the food quality of vegetable protein.
The present invention compared with prior art has following advantage:
(1) wheat gluten protein is the byproduct in the wheat starch production process, mainly as baked goods, feed or fertilizer.The present invention institute is raw material in order to wheat gluten protein, prepares the gustin that is with typical meat flavour by deacylated tRNA amine, controlled enzymatic hydrolysis, is the important channel of wheat gluten protein higher value application.
(2) preparation method disclosed in this invention has the protein utilization height, reaches more than 90%; The meat flavour peptide content reaches more than 80%; Dissolubility is good, all dissolvings in the salt solution of water and 18 ~ 20%.
Specific embodiments
Below in conjunction with embodiment the present invention is further elaborated, each key component mass percent is as follows in the wheat gluten protein that wherein adopts (Gluten) sample: protein content is 80%; Starch is 10%; Fat is 3%; Carbohydrate 3%.
Among the present invention, adopt fuzzy mathematics that the meat flavour peptide of gained is carried out flavor evaluation.The method is since the sixties, U.S. professor L.A.ZADEH proposed, and some are difficult to can obtain rational result with fuzzy mathematics method with the fuzzy attribute problem that classical mathematics represents.The aesthetic quality who uses Fuzzy Evaluation food in China is also not too general.The quality of food is main mainly with sensory evaluation, and the bluring of its sensory evaluation standard itself used assessment of fuzzy math and set up that a cover is tighter, the objective and Comprehensive Evaluation Mode of science, and its meaning is particularly important.Therefore, the present invention adopts mathematics method that the local flavor of meat flavour peptide is carried out comprehensively and objectively overall merit, and evaluation procedure is as follows:
(1) fuzzy matrix determines
If the evaluation domain of non-meat source meat flavour peptide is U, U={ meat flavour u1 meat flavour intensity u2 delicate flavour u3 savoury u4 }
The comment domain is V, V={ the poor v4 of the general v3 of the good v2 of excellent v1 }
Please 10 housebroken professionals estimate, the evaluation criterion of non-meat source meat flavour peptide sees Table 1.
The non-meat of table 1 source meat flavor essence sensory evaluation standard
(2) the weight allocation scheme determines
Adopt the allocative decision of forcing the decision method to determine weight, try to achieve the weight of each index.The factor that at first will participate in evaluation is listed on a kind of square matrix-shaped table and (sees Table 2), then do one to one by their importance degree and compare, adopt " 0,4 " point system, score is divided into " 0:4 ", " 1:3 ", " 2:2 " three kinds of situations, the usefulness that factor of evaluation degree gap is large " 0:4 ", the usefulness that gap is slightly large " 1:3 ", the usefulness " 2:2 " that significance level approaches.Self compare and be designated as X, by 1 minute mark, show that it is necessary, but be the most less important.
Table 2 weight allocation scheme
To respectively walk crosswise the mark (ai) that the mark addition gets each factor in the table, Ai represents the power of each factor, Ai=ai/ Σ ai then, thus the weight allocation scheme of each factor.
(3) comprehensive evaluation result
Comprehensive evaluation result Y is the synthetic of fuzzy vector A and fuzzy matrix R, i.e. Y=AR, and the result by overall merit judges that the grade of this meat flavour peptide is good again.
Implement 1
The water of wheat gluten protein powder and 9 times of mass ratioes is mixed with the wheat gluten protein mixed liquor, utilizes butanedioic acid (accounting for mixeding liquid volume 1%) to be placed on 110oC and carry out 1h deacylated tRNA amine under damp and hot and process, obtain deacylated tRNA amine degree and be 30% wheat gluten protein suspension; Adding is in the acid protease of wheat gluten protein opaque amount 0.3%, and at 50 ℃ of enzymolysis 30h, degree of hydrolysis is 12.6%, and protein recovery reaches 90%; Go out under the 95 ℃ centrifugal 20min of enzyme 15min, 8000r/m, supernatant crosses the 10000Da milipore filter and removes large molecular polypeptide and protein, and concentrated spray is dried to powder and namely gets the meat flavour peptide, and meat flavour peptide yield reaches 80%.
Implement 2
The water of wheat gluten protein powder and 7 times of mass ratioes is mixed with the wheat gluten protein mixed liquor, utilize hydrochloric acid (accounting for mixeding liquid volume 2%) to be placed on to carry out in the shaking bath under 50 oC 20h deacylated tRNA amine to process, obtain deacylated tRNA amine degree and be 35% wheat gluten protein suspension; Adding is in the acid protease of wheat gluten protein opaque amount 0.2%, and at 45 ℃ of enzymolysis 24h, degree of hydrolysis reaches 13%, and protein recovery reaches 90%; Go out under the 85 ℃ centrifugal 10min of enzyme 30min, 10000r/m, supernatant crosses the 10000Da milipore filter and removes large molecular polypeptide and protein, and concentrated spray is dried to powder and namely gets the meat flavour peptide, and meat flavour peptide yield reaches about 81%.
Implement 3
According to implement 2 same embodiments and carry out, difference obtains deacylated tRNA amine wheat gluten protein zymolyte just at 55 ℃ of lower enzymolysis 24h, degree of hydrolysis is increased to 14.5%, protein utilization rate reaches about 92%, and the peptide yield reaches about 85%, and zymolyte has typical meat flavour feature.
Table 3 is the Analyses Methods for Sensory Evaluation Results of meat flavour peptide among the embodiment 3
Table 3 embodiment 3 meat flavour peptide Analyses Methods for Sensory Evaluation Results statistics
Obtain fuzzy relation matrix by upper table
Table 4 is meat flavour peptide sense organ weight allocation result among the embodiment 3
Table 4 embodiment 3 meat flavour peptide sense organ weight allocation schemes
To respectively walk crosswise the mark (ai) that the mark addition gets each factor in the table, Ai represents the power of each factor, Ai=ai/ Σ ai then, thus the weight allocation scheme of each factor, A={ 0.25 0.03 0.43 0.2 }
Comprehensive evaluation result Y is the synthetic of fuzzy vector A and fuzzy matrix R, i.e. Y=A*R among the embodiment 3
Get Y={ 0.38 0.36 0.26 0 } after the normalization
Result by overall merit, subjection degree to V1, V2, V3, V4 is respectively 0.38,0.36,0.26,0, the overall merit effect of the non-meat source meat flavour peptide that makes under best Maillard reaction process conditions according to maximum subjection principle is V1, and namely grade is excellent.
Table 5 is meat flavour peptide Applications in food sensory evaluation among the embodiment 3
| Meat flavour | Delicate flavour | Savoury | |
| Steamed beef soup+1% meat flavour peptide+salt | Beef flavour strengthens | Delicate flavour is obvious, and is good to eat pleasant | Duration is longer |
| Soy sauce+0.5% meat flavour peptide+salt | Meat flavour strengthens | Delicate flavour is more obvious | Duration is longer |
| Chicken soup+0.1% meat flavour peptide+salt | Meat flavour strengthens | Delicate flavour is more obvious | Duration is longer |
Claims (10)
1. the preparation method of a meat flavour peptide, it is characterized in that described meat flavour peptide prepares by the following method: the water of wheat gluten protein powder and 5-15 times of quality is mixed with the wheat gluten protein mixed liquor, carry out deacylated tRNA amine and process, make the deacylated tRNA amine degree of wheat gluten protein reach 30-50%; Add acid protease hydrolysis to degree of hydrolysis and reach 10-15%; Go out enzyme, centrifugal, supernatant crossed the 10000Da milipore filter and removed large molecular polypeptide and protein, concentrates, is spray dried to powder and namely get the meat flavour peptide.
2. the preparation method of a kind of meat flavour peptide according to claim 1 is characterized in that described meat flavour peptide, and it has the meat flavour characteristic, and it is solvable in the salt solution of mass concentration 18 ~ 20%.
3. the preparation method of a kind of meat flavour peptide according to claim 1 is characterized in that the described deacylated tRNA amine processing organic acid system of employing or inorganic acid system deacylated tRNA amine; When adopting organic acid deacylated tRNA amine, deacylated tRNA amine condition is for adding the organic acid that accounts for mixeding liquid volume 1-3%, 110-121 ℃ of lower the processing 1-2 hour; When adopting inorganic acid deacylated tRNA amine, deacylated tRNA amine condition is for adding the inorganic acid that accounts for mixeding liquid volume 1-3%, 50-70 ℃ of lower the processing 12-36 hour.
4. the preparation method of a kind of meat flavour peptide according to claim 3, it is characterized in that described organic acid comprise in acetic acid, citric acid, butanedioic acid or the lactic acid any one or multiple.
5. the preparation method of a kind of meat flavour peptide according to claim 3, it is characterized in that described inorganic acid comprise in phosphoric acid, hydrochloric acid or the sulfuric acid any one or multiple.
6. the preparation method of a kind of meat flavour peptide according to claim 1 is characterized in that the condition of the described enzyme that goes out is for keeping 10min-20min under 85 ℃-95 ℃.
7. the preparation method of a kind of meat flavour peptide according to claim 1 is characterized in that by percentage to the quality, and the protein content of described wheat gluten protein powder is 75 ~ 80%; Starch is 7 ~ 12%; Fat is 3 ~ 7%; Carbohydrate 3 ~ 5%.
8. the preparation method of a kind of meat flavour peptide according to claim 7 is characterized in that by percentage to the quality, and the protein content of described wheat gluten protein powder is 80%; Starch is 10%; Fat is 3%; Carbohydrate 3%.
9. the preparation method of a kind of meat flavour peptide according to claim 1 is characterized in that described centrifugal condition is the centrifugal 10-20min of 8000-10000r/m.
10. the meat flavour peptide Applications in food that makes of the described preparation method of claim 1.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355471A (en) * | 2013-07-29 | 2013-10-23 | 华南理工大学 | Vegetable protein deamidization method |
| CN104186921A (en) * | 2014-09-23 | 2014-12-10 | 福州大学 | Modification method of wheat gluten protein and application of wheat gluten protein in yoghurt product |
| CN105851858A (en) * | 2016-04-28 | 2016-08-17 | 庐江县海神面业有限公司 | Noodles with mint and lean meat for resolving depression and relieving sore throat and preparation method thereof |
| CN105918839A (en) * | 2016-04-28 | 2016-09-07 | 庐江县海神面业有限公司 | Herbal shrimp noodles with effects of maintaining beauty and caring skin and preparation method thereof |
| WO2021153779A1 (en) * | 2020-01-31 | 2021-08-05 | Ｓｐｉｂｅｒ株式会社 | Meat substitute composition |
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| CN101480217A (en) * | 2009-01-23 | 2009-07-15 | 华南理工大学 | Method for deamidation and modification of wheat flour gluten protein using organic acid |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101480217A (en) * | 2009-01-23 | 2009-07-15 | 华南理工大学 | Method for deamidation and modification of wheat flour gluten protein using organic acid |
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| 仇超颖等: "琥珀酸脱酰胺对小麦面筋蛋白酶解特性的影响", 《食品工业科技》 * |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355471A (en) * | 2013-07-29 | 2013-10-23 | 华南理工大学 | Vegetable protein deamidization method |
| CN104186921A (en) * | 2014-09-23 | 2014-12-10 | 福州大学 | Modification method of wheat gluten protein and application of wheat gluten protein in yoghurt product |
| CN105851858A (en) * | 2016-04-28 | 2016-08-17 | 庐江县海神面业有限公司 | Noodles with mint and lean meat for resolving depression and relieving sore throat and preparation method thereof |
| CN105918839A (en) * | 2016-04-28 | 2016-09-07 | 庐江县海神面业有限公司 | Herbal shrimp noodles with effects of maintaining beauty and caring skin and preparation method thereof |
| WO2021153779A1 (en) * | 2020-01-31 | 2021-08-05 | Ｓｐｉｂｅｒ株式会社 | Meat substitute composition |
| CN115023142A (en) * | 2020-01-31 | 2022-09-06 | 丝芭博株式会社 | Meat substitute composition |
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