CN106901311A - Flavor peptide and application - Google Patents

Flavor peptide and application Download PDF

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Publication number
CN106901311A
CN106901311A CN201510971791.7A CN201510971791A CN106901311A CN 106901311 A CN106901311 A CN 106901311A CN 201510971791 A CN201510971791 A CN 201510971791A CN 106901311 A CN106901311 A CN 106901311A
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China
Prior art keywords
tripeptides
food
taste
flavour
asn
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CN201510971791.7A
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CN106901311B (en
Inventor
宋鹏
石兴利
常桂芳
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
    • A23C19/16—Covering the cheese surface, e.g. with paraffin wax
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Peptides Or Proteins (AREA)

Abstract

The present invention relates to flavor peptide and application.Specifically, the present invention relates to a kind of tripeptides, the tripeptides is made up of any three kinds of amino acid in selected from Ser, Pro, Asn, Ala and Leu.Tripeptides of the invention can preferably provide dense taste, delicate flavour, saline taste, sweet taste and/or tart flavour, more preferably be acted on excellent tart flavour and umami taste, and with excellent stability.

Description

Flavor peptide and application
Technical field
The present invention relates to flavor peptide and application.
Background technology
There is many taste compounds (such as sweet substance, delicate flavour material, salty substances, tart flavour thing in food Matter etc.), these taste compounds have complicated seasoning effect, can simultaneously participate in and influence the flavour of food Formed, can improve the overall local flavor of food, improve the texture of food, the overall taste for making food coordinates, carefully It is greasy, mellow strong.
Delicate flavour is described as good to eat or meat soup local flavor as one of primary taste, is many ambrosia products Distinctive taste attributes.The universally recognized delicate flavour material of current food industry is glutamate derivatives glutamic acid Sodium.It is known to change or increase food by adding glutamate, particularly sodium glutamate (MSG) Delicate flavour and delicious impression, but the report of scientific research in recent years thinks that sodium glutamate may bring some to bear to human body Face rings, and suffers from this consumer and also begins to tend to reduce not even selection sodium glutamate as delicious food increase Agent, to reduce to its dependence.Based on this, food industry person searches out the thing that can substitute sodium glutamate Matter, namely increased by adding naturally occurring 5'-inosinic acid salt and 5'-GMP salt or its mixture The delicate flavour of food product and delicious characteristic.But it is complicated, relatively costly that these materials there are production process simultaneously Etc. defect, so as to limit application in the food industry.
CN 104650073A disclose a kind of compound that can be used as tasty agents, and the compound can be used alone as Tasty agents is optionally combined and uses with sodium glutamate, 5'-inosinic acid salt and 5'-GMP salt, but the delicate flavour Agent source is chemical substance, and its security, application are still to be studied.At the same time, to food middle height in itself The research of the protein, peptides and amino acid of content finds that delicate flavour material removes glutamic acid, asparagus fern ammonia in food Outside the amino acid such as acid, it is present in the flavor spy that the peptides in food can equally provide delicate flavour and the good to eat sense of taste Property.Delicate flavour present in the food having now been found that or delicious peptide mainly have：Come from gluten protein hydrolysate PGlu-Pro-Ser, pGlu-Pro, pGlu-Pro-Glu and pGlu-Pro-Gln, come from peanut hydrolysis egg White Ser-Ser-Arg-Asn-Glu-Gln-Ser-Arg and Glu-Gly-Ser-Glu-Ala-Pro-Asp- Gly-Ser-Ser-Arg and come from the Tyr-Gly-Gly-Glu-Thr-Pro-Pro-Phe-Val of filefish meat. The separation identifying description of these delicate flavour polypeptides can be by synthesizing delicate flavour in gustin substitute food product commercial Application In a large amount of umami compounds for existing.
The content of the invention
First aspect present invention provides a kind of tripeptides, the tripeptides by selected from Ser, Pro, Asn, Ala and Any three kinds of amino acid composition in Leu.
In certain embodiments, an amino acid of the tripeptides is Asn.
In certain embodiments, the Asn is located at the C-terminal of the tripeptides.
In certain embodiments, the tripeptides is selected from：
(1)Ser-Pro-Asn；With
(2)Ala-Leu-Asn。
In some specific embodiments, the flavor peptide provides delicate flavour.
In some specific embodiments, the flavor peptide provides tart flavour.
Second aspect present invention provides a kind of composition, the composition contain by selected from Ser, Pro, Asn, The tripeptides of any three kinds of amino acid composition in Ala and Leu.
In some specific embodiments, an amino acid of the tripeptides is Asn.
In some specific embodiments, the tripeptides is selected from：
(1)Ser-Pro-Asn；With
(2)Ala-Leu-Asn。
In some specific embodiments, the composition is flavouring.
In some specific embodiments, the flavouring be sauce, soy sauce, cheese coating, soup stock, Monosodium glutamate.
In some specific embodiments, the flavouring also containing 5'-inosinic acid salt, 5'-GMP salt, Butanedioic acid and its salt, plant protein hydrolysate, yeast extract, N1- (2,4- dimethoxy benzyls Base)-N2- (2- (2- pyridine radicals) ethyl) oxamides, Fresh ear field, delicate flavour flavor peptide and savoury flavor peptide One kind or any various mixture in (glutathione, the sweet peptide of paddy figured silk fabrics etc.).
In some specific embodiments, the composition is food.
In some specific embodiments, the food is selected from fermented food, health food, traditional Flour product And bakery.
In some specific embodiments, the food is selected from oil and fat product, beverage, soup, ice cream, acid Milk, cake mediation powder and cheese.
In some specific embodiments, the flavouring is delicate flavour flavouring.
In some specific embodiments, the flavouring is sour seasoning.
In some specific embodiments, in the composition, the content of the tripeptides is 0.01~20%, It is preferred that 0.1~10%.
The present invention also provides a kind of method for increasing food delicate flavour and/or tart flavour, and methods described is included to the food The tripeptides being made up of any three kinds of amino acid in selected from Ser, Pro, Asn, Ala and Leu is added in thing, Or the composition containing the tripeptides.
In some specific embodiments, an amino acid of the tripeptides is Asn.
In some specific embodiments, the tripeptides is selected from：
(1)Ser-Pro-Asn；With
(2)Ala-Leu-Asn。
Present invention additionally comprises tripeptides of the present invention increase food or the dense taste of seasoning, delicate flavour, saline taste, sweet taste and / or tart flavour, especially product delicate flavour and/or tart flavour in application, or preparing for increasing food or flavouring The flavouring or food of dense taste, delicate flavour, saline taste, sweet taste and/or tart flavour, especially delicate flavour and/or tart flavour In application.
Brief description of the drawings
Figure 1A and 1B show that Ser-Pro-Asn and Ala-Leu-Asn sequence flavor peptides HPLC is detected respectively Purity collection of illustrative plates.
Fig. 2A and 2B show Ser-Pro-Asn and Ala-Leu-Asn sequence flavor peptide Mass Spectrometric Identification ammonia respectively Base sequencetic profiles.
Fig. 3 shows commercially available baste compounding Ser-Pro-Asn and Ala-Leu-Asn sequence flavor peptide design sketch.
Specific embodiment
The present invention is based on food industry for can be used for the demand of ticbit local flavor enhancing material, there is provided have The flavor peptide of any one or any various tastes in dense taste, delicate flavour, saline taste, sweet taste and tart flavour, especially It is the flavor peptide with tart flavour and/or delicate flavour.It is a large amount of in the alternative food industry applications of flavor peptide of the invention Dense taste, delicate flavour, saline taste, sweet taste and/or tart flavour, especially tart flavour and/or the umami compound for existing.
Therefore, the flavor peptide that the present invention is provided is by any in selected from Ser, Pro, Asn, Ala and Leu Three kinds of amino acid compositions.The flavor peptide can preferably provide dense taste, delicate flavour, saline taste, sweet taste and/or tart flavour, More preferably there is excellent tart flavour and umami taste to act on, and with excellent stability.Accordingly, it is preferred that It is that flavor peptide of the invention is tart flavour and/or delicate flavour flavor peptide.
Preferably, Asn is at least included in flavor peptide of the invention.It is further preferred that flavor peptide of the present invention Middle Asn is located at C-terminal.
Property example as an example, tripeptides of the invention can have following structure：Ser-Pro-Asn、 Ala-Leu-Asn, Leu-Ala-Asn, Pro-Ser-Asn, Asn-Ser-Pro, Asn-Pro-Ser, Ser-Asn-Pro, Pro-Asn-Ser, Ala-Asn-Leu, Leu-Asn-Ala, Asn-Ala-Leu, Asn-Leu-Ala。
Flavor peptide of the invention can be synthesized using artificial synthesized method.
For artificial synthesized, amino of the invention can be synthesized using chemiluminescent polypeptide synthetic method well known in the art Acid sequence.Chemiluminescent polypeptide synthetic method includes solid-phase synthesis and liquid phase synthesizing method, wherein with solid-phase synthesis It is conventional.Solid phase synthesis process includes but is not limited to two kinds of common methods of Fmoc and tBoc.Generally, tree is used Fat as insoluble solid phase carrier, generally from C-terminal (c-terminus) to N-terminal (aminoterminal) one by one by ammonia Base acid is connected on peptide chain, and the connection circulation of each amino acid is made up of following three-step reaction：1) deprotection： Protected amino acid must remove the blocking group of amino with a kind of deprotection solvent；2) activate：The company for the treatment of The carboxyl of the amino acid for connecing is activated agent and is activated；With 3) coupling：The carboxyl of activation and previous amino acid Exposed amino reaction, forms peptide bond.Iterative cycles when peptide chain extends to required length by complete. Finally the connection between peptide chain and solid phase carrier is cut with cutting liquid, so that it may the amino acid sequence needed for obtaining.
Above-mentioned chemical synthesis can be carried out on programme controlled automation Peptide synthesizer, this quasi-instrument includes But it is not limited to Tribute binary channels Peptide synthesizer, the CS of the release of Protein Technologies companies The Focus XC triple channels that the UV Online Monitor systems of Bio companies, Aapptec companies release are closed Into instrument etc..
Synthesize after tripeptides of the invention, synthetic purity, UPLC-Q-TOF-MS/MS can be detected using HPLC Identification synthetic structure, and flavor peptide synthetic sense of taste action effect is evaluated using molecule sense organ scientific method.
Tripeptides of the invention also can be from the vegetable protein sources such as beans, cereals, coarse cereals class, microbiology class Prepared by methods such as fermentation, enzymolysis, and by centrifugation, filtering, ultrafiltration, micro-filtration, counter-infiltration and volume The methods such as exclusion chromatography, ion-exchange chromatography, reverse-phase chromatography, hydrophobic interaction chromatography, affinity chromatography separate pure Change and obtain.
Flavor peptide of the invention can be widely used in field of food as base-material or auxiliary material, for example for juice, In the seasoning flavor agent such as sauce, soy sauce, soup, fermented food.Flavor peptide of the invention can be also used for preparing it His edible products, including but not limited to oil and fat product, flavoring, soup stock, health food, snack, beverage, Ice cream, Yoghourt, cake mediation powder, traditional Flour product, bakery (for example, bread and muffin), Cheese and cheese coating etc..
Meanwhile, the flavor peptide can compound other flavoring substances such as：Salt, monosodium glutamate, 5'-inosinic acid salt, 5 '- Guanosine hydrochlorate, butanedioic acid and its salt, plant protein hydrolysate, yeast extract, N1- (2,4- dimethoxy benzyls Base)-N2- (2- (2- pyridine radicals) ethyl) oxamides, Fresh ear field, delicate flavour flavor peptide, savoury flavor peptide (glutathione, the sweet peptide of paddy figured silk fabrics etc.) and combinations thereof etc..
Therefore, the present invention provides a kind of composition of flavor peptide.Specifically, said composition contains the present invention Flavor peptide, specially by any three kinds of amino acid groups in selected from Ser, Pro, Asn, Ala and Leu Into tripeptides.Preferably, composition of the invention contains Ser-Pro-Asn, Ala-Leu-Asn or two Person.
In composition, the content of flavor peptide is usually 0.01~20%, preferably 0.1~10%, such as 0.1~ 5%th, 0.1~2%.It is further preferred that in flavouring, the content of the flavor peptide for 0.01~ 20%, preferably 0.1~10%, such as 0.1~5%, 0.1~2%.
Said composition can be used as flavouring.Flavouring generally include sauce, soy sauce, cheese coating, Soup stock and monosodium glutamate.In flavouring can also containing 5'-inosinic acid salt, 5'-GMP salt, butanedioic acid and its salt, Plant protein hydrolysate, yeast extract, N1- (2,4- dimethoxy-benzyls)-N2- (2- (2- pyridine radicals) ethyl) One kind or any various mixture in oxamides, Fresh ear field, delicate flavour flavor peptide and savoury flavor peptide.
In the present invention, Fresh ear field can be glutamic acid, aspartic acid, serine, glutamine, day Winter acid amides etc..
Delicate flavour flavor peptide can be Glu-Glu, Glu-Asp, Leu-Asp-Leu etc..
Savoury flavor peptide can be glutathione and the sweet peptide of paddy figured silk fabrics.
Composition can be food, for example fermented food, health food, traditional Flour product and bakery. Or, food can be oil and fat product, beverage, soup, ice cream, Yoghourt, cake mediation powder and cheese.
In other words, the food can be the food containing flavor peptide of the present invention.Therefore, the present invention also includes Flavor peptide of the present invention providing dense taste, delicate flavour, saline taste, sweet taste and/or tart flavour for food, especially tart flavour And/or the purposes in delicate flavour.
Hereafter the present invention will be illustrated in the way of specific embodiment.It should be understood that these embodiments are only example Property, it is not intended to limit the scope of the invention.Unless otherwise indicated, employed in embodiment method, reagent Deng being all method and reagent commonly used in the art.Herein, if nothing is particularly pointed out, what percentage composition referred to It is percetage by weight.
Embodiment 1：Artificial synthesized amino acid sequence is that the delicate flavour of Ser-Pro-Asn and Ala-Leu-Asn is in Gustin
Commission gill biochemistry (Shanghai) Co., Ltd. synthesizes delicate flavour flavor peptide of the present invention.
Two kinds of delicate flavour flavor peptide synthetic purity, respectively as shown in Figure 1A and 1B, warp are detected using HPLC Identification synthetic purity is followed successively by 98.34% and 98.29%.
Synthetic molecular weight and structure are identified using UPLC-Q-TOF-MS/MS, as a result such as Fig. 2A and 2B institutes Show, two kinds of flavor peptide synthetic molecular weight are about 317Da, amino acid sequence be followed successively by Ser-Pro-Asn and Ala-Leu-Asn。
Embodiment 2：Commented using flavour dilution analysis method (taste dilution analysis, TDA) Flavor characteristic, TDA coefficients, the threshold value of valency Ser-Pro-Asn and Ala-Leu-Asn sequence flavor peptide
Flavour dilution analysis (TDA) method is as follows：Take synthesis lyophilized Ser-Pro-Asn and Ala-Leu-Asn Sequence flavor peptide is configured to the evaluation solution of 5g/L, and its base soln uses pure water, successively according to 1:1 Ratio is progressively diluted with pure water to evaluating solution, and the evaluation solution after progressively diluting is according to descending concentrations Order is in trained evaluation personnel (6：3 men, 3 female, the age is between 25-45 Sui), each is dilute Horizontal solution is released to be evaluated using triangle empirical assay.When between the solution and blank of certain dilution level Sense of taste difference when can not be identified by any evaluation personnel, the last Sample Dilution concentration of record, As threshold value of the sample in the blank solution.Extension rate now is dilution gfactor coefficient (TDA coefficient). The final result value of threshold value and TDA coefficients takes the average value of each evaluation personnel evaluation result.Every part of sample is not Evaluated with triplicate, being in the time under normal temperature.Every sense organ personnel also need to evaluate and present sample every time Flavor characteristic.Record result is as shown in table 1.
Table 1：Ser-Pro-Asn and Ala-Leu-Asn sequence flavor peptides Flavor characteristic, TDA coefficients, threshold value
Flavor peptide TDA coefficients
Ser-Pro-Asn Tart flavour, a little delicate flavour 128 0.12
Ala-Leu-Asn Tart flavour, delicate flavour 64 0.25
Embodiment 3：Ser-Pro-Asn and Ala-Leu-Asn sequences flavor peptide is used for the effect of baste
Ser-Pro-Asn and Ala-Leu-Asn sequences are added with the concentration of 5g/L respectively in commercially available baste Row flavor peptide, evaluates the contribution of its flavor.Evaluation method is as follows：The flavour evaluation of sample be divided into sweet taste, tart flavour, Bitter taste, saline taste, delicate flavour, each flavour to commented sample carry out 0 (not detectable) to 5 5 points of system marking of (strongly detectable), are as a result represented with Spider Chart 3.
Fig. 3 shows that flavor peptide of the present invention is significantly increased to baste delicate flavour, while tart flavour also slightly strengthens.

Claims (10)

1. a kind of tripeptides, the tripeptides is by any three kinds in selected from Ser, Pro, Asn, Ala and Leu Amino acid is constituted.
2. tripeptides as claimed in claim 1 a, it is characterised in that amino acid of the tripeptides is Asn, And preferably, the Asn is located at the C-terminal of the tripeptides.
3. tripeptides as claimed in claim 1, it is characterised in that the tripeptides is selected from：
(1)Ser-Pro-Asn；With
(2)Ala-Leu-Asn。
4. the tripeptides as any one of claim 1-3, it is characterised in that the tripeptides has dense Savoury, delicate flavour, saline taste, sweet taste and/or tart flavour, can especially provide delicate flavour and/or tart flavour.
5. a kind of composition, the composition contains the tripeptides any one of claim 1-4, or Any mixture of the tripeptides.
6. composition as claimed in claim 5, it is characterised in that the composition is flavouring, such as Delicate flavour flavouring or sour seasoning；Preferably, the flavouring be selected from sauce, soy sauce, cheese coating, Soup stock and monosodium glutamate；It is highly preferred that the flavouring also contains 5'-inosinic acid salt, 5'-GMP salt, amber Amber acid and its salt, plant protein hydrolysate, yeast extract, N1- (2,4- dimethoxy-benzyls)-N2- (2- (2- Pyridine radicals) ethyl) oxamides, Fresh ear field, delicate flavour flavor peptide and savoury flavor peptide (glutathione, paddy Sweet peptide of figured silk fabrics etc.) in one kind or any various mixture.
7. composition as claimed in claim 5, it is characterised in that the composition is food, preferably Selected from fermented food, health food, traditional Flour product and bakery.
8. composition as claimed in claim 5, it is characterised in that
The composition is selected from oil and fat product, beverage, soup, ice cream, Yoghourt, cake mediation powder and milk The food of junket；Or
In the composition, the content of the tripeptides is 0.01~20%, preferably 0.1~15%.
9. it is a kind of increase the dense taste of food, delicate flavour, saline taste, sweet taste and/or tart flavour, especially delicate flavour and/ Or the method for tart flavour, methods described in the food including adding any one of claim 1-4 Tripeptides, or the composition described in claim 6.
10. the tripeptides any one of claim 1-4 is increasing food or the dense taste of flavouring, fresh Application in taste, saline taste, sweet taste and/or tart flavour, especially delicate flavour and/or tart flavour, or preparing for increasing With food or the dense taste of flavouring, delicate flavour, saline taste, sweet taste and/or tart flavour, especially delicate flavour and/or tart flavour Flavouring or food in application.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107874228A (en) * 2017-11-10 2018-04-06 天津春发生物科技集团有限公司 A kind of low sodium savory agent and preparation method thereof
CN108618101A (en) * 2018-05-10 2018-10-09 华南理工大学 A kind of tripeptides and its derivative and purposes with delicate flavour and fresh effect
CN114504097A (en) * 2022-04-19 2022-05-17 北京工商大学 Umami peptide, composition containing same and application

Citations (6)

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