CN106901311A - Flavor peptide and application - Google Patents
Flavor peptide and application Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- tripeptides
- food
- taste
- flavour
- asn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 101710159104 Flavor peptide Proteins 0.000 title claims abstract description 49
- 239000000796 flavoring agent Substances 0.000 claims abstract description 90
- 235000019634 flavors Nutrition 0.000 claims abstract description 90
- 235000012976 tarts Nutrition 0.000 claims abstract description 30
- 235000019640 taste Nutrition 0.000 claims abstract description 30
- 150000001413 amino acids Chemical class 0.000 claims abstract description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims description 39
- 239000000203 mixture Substances 0.000 claims description 31
- HHRAXZAYZFFRAM-CIUDSAMLSA-N Ala-Leu-Asn Chemical compound [H]N[C@@H](C)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CC(N)=O)C(O)=O HHRAXZAYZFFRAM-CIUDSAMLSA-N 0.000 claims description 17
- JLKWJWPDXPKKHI-FXQIFTODSA-N Ser-Pro-Asn Chemical compound C1C[C@H](N(C1)C(=O)[C@H](CO)N)C(=O)N[C@@H](CC(=O)N)C(=O)O JLKWJWPDXPKKHI-FXQIFTODSA-N 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 14
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 9
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 8
- 235000013351 cheese Nutrition 0.000 claims description 7
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 7
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical class O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 claims description 6
- 230000001965 increasing effect Effects 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical class C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 claims description 5
- 239000003531 protein hydrolysate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 108010024636 Glutathione Proteins 0.000 claims description 4
- YIKSCQDJHCMVMK-UHFFFAOYSA-N Oxamide Chemical class NC(=O)C(N)=O YIKSCQDJHCMVMK-UHFFFAOYSA-N 0.000 claims description 4
- 108010064851 Plant Proteins Proteins 0.000 claims description 4
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 4
- 210000004899 c-terminal region Anatomy 0.000 claims description 4
- 235000012970 cakes Nutrition 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 235000021107 fermented food Nutrition 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 229960003180 glutathione Drugs 0.000 claims description 4
- 235000013402 health food Nutrition 0.000 claims description 4
- 235000015243 ice cream Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000021118 plant-derived protein Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- -1 Leu Amino acid Chemical class 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 235000019583 umami taste Nutrition 0.000 abstract description 4
- 235000019607 umami taste sensations Nutrition 0.000 abstract description 2
- 229940024606 amino acid Drugs 0.000 description 13
- 235000001014 amino acid Nutrition 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 238000010790 dilution Methods 0.000 description 5
- 239000012895 dilution Substances 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 229940073490 sodium glutamate Drugs 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013922 glutamic acid Nutrition 0.000 description 3
- 239000004220 glutamic acid Substances 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 3
- 230000014860 sensory perception of taste Effects 0.000 description 3
- 238000010532 solid phase synthesis reaction Methods 0.000 description 3
- 229960005137 succinic acid Drugs 0.000 description 3
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000010511 deprotection reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000007790 solid phase Substances 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 230000002194 synthesizing effect Effects 0.000 description 2
- 238000010189 synthetic method Methods 0.000 description 2
- 238000004885 tandem mass spectrometry Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- JYGRAOYMDDFOSM-FQJIPJFPSA-N (4s)-4-[[(2s)-4-carboxy-2-[[(2s)-3-carboxy-2-[[2-[[(2s)-2,6-diaminohexanoyl]amino]acetyl]amino]propanoyl]amino]butanoyl]amino]-5-[[(2s)-1-[[(2s)-1-[[(1s)-1-carboxyethyl]amino]-4-methyl-1-oxopentan-2-yl]amino]-3-hydroxy-1-oxopropan-2-yl]amino]-5-oxopentano Chemical compound OC(=O)[C@H](C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CO)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@@H](N)CCCCN JYGRAOYMDDFOSM-FQJIPJFPSA-N 0.000 description 1
- 125000003088 (fluoren-9-ylmethoxy)carbonyl group Chemical group 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- NXSFUECZFORGOG-CIUDSAMLSA-N Ala-Asn-Leu Chemical compound [H]N[C@@H](C)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CC(C)C)C(O)=O NXSFUECZFORGOG-CIUDSAMLSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000239290 Araneae Species 0.000 description 1
- XYOVHPDDWCEUDY-CIUDSAMLSA-N Asn-Ala-Leu Chemical compound [H]N[C@@H](CC(N)=O)C(=O)N[C@@H](C)C(=O)N[C@@H](CC(C)C)C(O)=O XYOVHPDDWCEUDY-CIUDSAMLSA-N 0.000 description 1
- PNHQRQTVBRDIEF-CIUDSAMLSA-N Asn-Leu-Ala Chemical compound C[C@@H](C(=O)O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC(=O)N)N PNHQRQTVBRDIEF-CIUDSAMLSA-N 0.000 description 1
- GMUOCGCDOYYWPD-FXQIFTODSA-N Asn-Pro-Ser Chemical compound [H]N[C@@H](CC(N)=O)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(O)=O GMUOCGCDOYYWPD-FXQIFTODSA-N 0.000 description 1
- HPNDKUOLNRVRAY-BIIVOSGPSA-N Asn-Ser-Pro Chemical compound C1C[C@@H](N(C1)C(=O)[C@H](CO)NC(=O)[C@H](CC(=O)N)N)C(=O)O HPNDKUOLNRVRAY-BIIVOSGPSA-N 0.000 description 1
- 241000432824 Asparagus densiflorus Species 0.000 description 1
- 235000000509 Chenopodium ambrosioides Nutrition 0.000 description 1
- 244000098897 Chenopodium botrys Species 0.000 description 1
- 235000005490 Chenopodium botrys Nutrition 0.000 description 1
- MIKUYHXYGGJMLM-GIMIYPNGSA-N Crotonoside Natural products C1=NC2=C(N)NC(=O)N=C2N1[C@H]1O[C@@H](CO)[C@H](O)[C@@H]1O MIKUYHXYGGJMLM-GIMIYPNGSA-N 0.000 description 1
- NYHBQMYGNKIUIF-UHFFFAOYSA-N D-guanosine Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(CO)C(O)C1O NYHBQMYGNKIUIF-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- RWQCWSGOOOEGPB-FXQIFTODSA-N Gln-Ser-Glu Chemical compound [H]N[C@@H](CCC(N)=O)C(=O)N[C@@H](CO)C(=O)N[C@@H](CCC(O)=O)C(O)=O RWQCWSGOOOEGPB-FXQIFTODSA-N 0.000 description 1
- FYYSIASRLDJUNP-WHFBIAKZSA-N Glu-Asp Chemical compound OC(=O)CC[C@H](N)C(=O)N[C@@H](CC(O)=O)C(O)=O FYYSIASRLDJUNP-WHFBIAKZSA-N 0.000 description 1
- KOSRFJWDECSPRO-WDSKDSINSA-N Glu-Glu Chemical compound OC(=O)CC[C@H](N)C(=O)N[C@@H](CCC(O)=O)C(O)=O KOSRFJWDECSPRO-WDSKDSINSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- NYHBQMYGNKIUIF-UUOKFMHZSA-N Guanosine Natural products C1=NC=2C(=O)NC(N)=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O NYHBQMYGNKIUIF-UUOKFMHZSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- CZCSUZMIRKFFFA-CIUDSAMLSA-N Leu-Ala-Asn Chemical compound [H]N[C@@H](CC(C)C)C(=O)N[C@@H](C)C(=O)N[C@@H](CC(N)=O)C(O)=O CZCSUZMIRKFFFA-CIUDSAMLSA-N 0.000 description 1
- WUFYAPWIHCUMLL-CIUDSAMLSA-N Leu-Asn-Ala Chemical compound [H]N[C@@H](CC(C)C)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](C)C(O)=O WUFYAPWIHCUMLL-CIUDSAMLSA-N 0.000 description 1
- DLCOFDAHNMMQPP-SRVKXCTJSA-N Leu-Asp-Leu Chemical compound CC(C)C[C@H](N)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CC(C)C)C(O)=O DLCOFDAHNMMQPP-SRVKXCTJSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- FUVBEZJCRMHWEM-FXQIFTODSA-N Pro-Asn-Ser Chemical compound [H]N1CCC[C@H]1C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CO)C(O)=O FUVBEZJCRMHWEM-FXQIFTODSA-N 0.000 description 1
- OWQXAJQZLWHPBH-FXQIFTODSA-N Pro-Ser-Asn Chemical compound [H]N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H](CC(N)=O)C(O)=O OWQXAJQZLWHPBH-FXQIFTODSA-N 0.000 description 1
- DKKGAAJTDKHWOD-BIIVOSGPSA-N Ser-Asn-Pro Chemical compound C1C[C@@H](N(C1)C(=O)[C@H](CC(=O)N)NC(=O)[C@H](CO)N)C(=O)O DKKGAAJTDKHWOD-BIIVOSGPSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 241001441726 Tetraodontiformes Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 238000001042 affinity chromatography Methods 0.000 description 1
- KOSRFJWDECSPRO-UHFFFAOYSA-N alpha-L-glutamyl-L-glutamic acid Natural products OC(=O)CCC(N)C(=O)NC(CCC(O)=O)C(O)=O KOSRFJWDECSPRO-UHFFFAOYSA-N 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000012490 blank solution Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 108010053500 delicious peptide Proteins 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002270 exclusion chromatography Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 108010063718 gamma-glutamylaspartic acid Proteins 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-L glutamate group Chemical group N[C@@H](CCC(=O)[O-])C(=O)[O-] WHUUTDBJXJRKMK-VKHMYHEASA-L 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 235000004554 glutamine Nutrition 0.000 description 1
- 108010055341 glutamyl-glutamic acid Proteins 0.000 description 1
- 229940029575 guanosine Drugs 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000004191 hydrophobic interaction chromatography Methods 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- PFEJJYZYEFRQEA-NKWVEPMBSA-N pyr-Pro-OH Natural products OC(=O)[C@H]1CCCN1C(=O)[C@@H]1CCC(=O)N1 PFEJJYZYEFRQEA-NKWVEPMBSA-N 0.000 description 1
- 238000004366 reverse phase liquid chromatography Methods 0.000 description 1
- 239000012898 sample dilution Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000004400 serine Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- 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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510971791.7A CN106901311B (en) | 2015-12-22 | 2015-12-22 | Flavor-developing peptide and application |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510971791.7A CN106901311B (en) | 2015-12-22 | 2015-12-22 | Flavor-developing peptide and application |
Publications (2)
Publication Number | Publication Date |
---|---|
CN106901311A true CN106901311A (en) | 2017-06-30 |
CN106901311B CN106901311B (en) | 2021-09-14 |
Family
ID=59200709
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510971791.7A Active CN106901311B (en) | 2015-12-22 | 2015-12-22 | Flavor-developing peptide and application |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106901311B (en) |
Cited By (3)
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)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1159146A (en) * | 1995-07-26 | 1997-09-10 | 弗门尼舍有限公司 | Flavoured products and method for preparing same |
US20050227922A1 (en) * | 2004-01-29 | 2005-10-13 | Herbert Moessler | Neuroprotective dietary supplement |
CN102396688A (en) * | 2011-11-02 | 2012-04-04 | 华南理工大学 | Flavor-developing active peptide and preparation method and application thereof |
CN102603870A (en) * | 2012-04-10 | 2012-07-25 | 上海海洋大学 | Taste peptide as well as preparation method and application thereof |
CN103501635A (en) * | 2011-07-07 | 2014-01-08 | 高砂香料工业株式会社 | Taste-improving peptide |
CN104918502A (en) * | 2013-01-22 | 2015-09-16 | 马斯公司 | Flavor composition and edible compositions containing same |
-
2015
- 2015-12-22 CN CN201510971791.7A patent/CN106901311B/en active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1159146A (en) * | 1995-07-26 | 1997-09-10 | 弗门尼舍有限公司 | Flavoured products and method for preparing same |
US20050227922A1 (en) * | 2004-01-29 | 2005-10-13 | Herbert Moessler | Neuroprotective dietary supplement |
CN103501635A (en) * | 2011-07-07 | 2014-01-08 | 高砂香料工业株式会社 | Taste-improving peptide |
CN102396688A (en) * | 2011-11-02 | 2012-04-04 | 华南理工大学 | Flavor-developing active peptide and preparation method and application thereof |
CN102603870A (en) * | 2012-04-10 | 2012-07-25 | 上海海洋大学 | Taste peptide as well as preparation method and application thereof |
CN104918502A (en) * | 2013-01-22 | 2015-09-16 | 马斯公司 | Flavor composition and edible compositions containing same |
Cited By (4)
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 |
CN114504097B (en) * | 2022-04-19 | 2022-08-19 | 北京工商大学 | Umami peptide, composition containing same and application |
Also Published As
Publication number | Publication date |
---|---|
CN106901311B (en) | 2021-09-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101600362B (en) | Sweet-type seasoning compositions containing high proportion of amino acid and yeast for obtaining the same | |
CN100525647C (en) | Seasoning | |
Ang et al. | Production of different mushroom protein hydrolysates as potential flavourings in chicken soup using stem bromelain hydrolysis | |
KR101535985B1 (en) | Methods for Preparing Seasoning Sauce Base Using Hericium erinaceus and Natural Seasoning Sauce Containing the Same | |
JP2011062167A (en) | Low-salt soy sauce or low-salt soy sauce seasoning containing salty taste enhancing agent | |
CN106901311A (en) | Flavor peptide and application | |
CN106749516B (en) | Novel taste-presenting peptide, preparation method and application thereof | |
JP2014110771A (en) | Soy sauce-like seasoning | |
CN106262576B (en) | Salty taste enhancer | |
CN108623660A (en) | A kind of delicate flavour tetradecapeptide and its maillard reaction product and purposes | |
KR20160073021A (en) | Manufacturing method of peptide natural seasoning containing microorganism pollack | |
KR100859098B1 (en) | Manufacturing methode of kokumi seasoning containing natural amino acid from hydrolyzed protein | |
KR100862594B1 (en) | Method of preparing a natural flavoring comprising pearl oyster muscle extract with enhancing flavor | |
CN108634280A (en) | A kind of delicate flavour hexapeptide and application thereof | |
KR100859099B1 (en) | Kokumi enhancer for food or seasoning | |
KR101226097B1 (en) | Sauce for cooking and method for producing the same | |
JP2022085968A (en) | Flavor enhancer | |
CN114390895A (en) | Use of dipeptides as salty taste enhancers | |
CN110477354A (en) | The preparation method and application of savoury peptide in soy sauce | |
Cho et al. | Taste compounds and biofunctional activities of the sandy beach clam hydrolysate for the shellfish flavoring condiment | |
EP4295701A1 (en) | Umami-enhancing composition containing tyrosine-amino acid peptide, and uses thereof | |
KR101815637B1 (en) | Manufacturing method of peptide natural seasoning containing microorganism white soybean | |
CN110305192B (en) | Delicate flavor polypeptide and flavor composition and application thereof | |
JP6113098B2 (en) | Salt enhancer | |
KR101694808B1 (en) | Method for Enhancing Salty Taste of Food or Amino Acid Seasoning Composition Comprising Free Amino Acids |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |