CN109170803B - Chicken flavor enhancing peptide and preparation method and application thereof - Google Patents
Chicken flavor enhancing peptide and preparation method and application thereof Download PDFInfo
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- CN109170803B CN109170803B CN201811319755.2A CN201811319755A CN109170803B CN 109170803 B CN109170803 B CN 109170803B CN 201811319755 A CN201811319755 A CN 201811319755A CN 109170803 B CN109170803 B CN 109170803B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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- 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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Abstract
The invention provides a novel chicken meat flavor enhancing peptide with a single structure, and relates to the technical field of food additives. The flavor enhancing peptide is derived from chicken, has the advantages of enhancing flavor and increasing freshness, is beneficial to simulating the original flavor of the chicken, is independently used or comprehensively utilized with other chicken essences and chicken flavor peptide substances, and enriches the seasoning market of chicken flavor. The embodiment of the invention shows that after the chicken meat flavor enhancing peptide is mixed with chicken powder, the meat flavor, the delicate flavor and the mellow feeling of the chicken meat flavor enhancing peptide are obviously improved relative to L-glutathione.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a chicken flavor enhancing peptide and a preparation method and application thereof.
Background
At present, researches show that some small-molecular peptides not only have very many physiological functions, but also have rich flavor development functions, known sweet peptides (such as aspartame, aspartame and the like), bitter peptides, sour peptides, salty peptides and delicious peptides, wherein the famous delicious peptides are the octapeptides (Lys-Gly-Asp-Glu-Ser-Leu-Leu-Ala) separated from papain digestion liquid of beef by Yamasaki, have strong delicate flavor and have good synergistic effect with salt and sodium glutamate.
The flavor-developing peptide can embody the most basic flavor-developing characteristics, and different flavor-developing characteristics are shown due to different amino acid compositions, structures, spatial conformations, arrangement sequences and lengths of peptide sections. At present, flavor development peptide which can provide chicken meat flavor with natural purity and high similarity is lacked.
Disclosure of Invention
The invention provides a novel chicken flavoring peptide with a single structure, which is beneficial to simulating the original taste of chicken and can be applied to chicken flavoring.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a chicken flavor enhancing peptide, which has the amino acid sequence as follows:
Lys-Asp-Leu-Phe-Asp-Pro-Val-Ile-Gln-Asp。
preferably, the chicken flavor-enhancing peptide is extracted from chicken.
The invention provides a method for preparing chicken flavor enhancing peptide, which comprises the following steps:
(1) mixing chicken paste with water, and performing double enzymolysis on the obtained chicken paste mixed solution by using compound protease FH-G-NA-XII and trypsin YDB-CF to obtain chicken enzymatic hydrolysate;
(2) performing solid-liquid separation on the chicken enzymolysis liquid, taking supernate for ultrafiltration, taking ultrafiltrate with the molecular weight of less than 1kDa, and drying to obtain chicken protein peptide;
(3) redissolving chicken protein peptide with water, separating and purifying the obtained chicken protein peptide solution by using a gel chromatography column, collecting a second peak of an eluted component, and carrying out separation and identification by using a liquid chromatography-mass spectrometry to obtain the chicken flavor enhancing peptide.
Preferably, in the step (1), the enzyme activity ratio of the compound protease FH-G-NA-XII to the trypsin YDB-CF is 1: 0.8-1.2, the double enzymolysis temperature is 48-52 ℃, and the double enzymolysis time is 3.5-4.5 h.
Preferably, the mass ratio of the chicken paste to water is 1: 0.8-1.2.
Preferably, the ultrafiltration in the step (2) comprises hollow fiber ultrafiltration and high-speed ultrafiltration which are sequentially carried out, wherein the hollow fiber ultrafiltration is carried out to obtain a filtrate with the molecular weight of less than 6 kDa.
Preferably, in the step (3), the concentration of the chicken protein peptide solution is 35-45 mg/ml.
Preferably, in the step (3), the elution solvent of the gel chromatography column is ultrapure water, and the flow rate of the elution solvent is 1 ml/min.
The invention also provides the application of the chicken flavoring peptide in the technical scheme or the chicken flavoring peptide prepared by the method in the technical scheme in food.
Preferably, the chicken flavoring peptide is applied to food as meat flavor seasoning.
The invention has the following beneficial effects:
the invention provides a novel chicken flavor-enhancing peptide with a single structure, and the amino acid sequence is Lys-Asp-Leu-Phe-Asp-Pro-Val-Ile-Gln-Asp. The flavor enhancing peptide is derived from chicken, has the advantages of enhancing flavor and increasing freshness, is beneficial to simulating the original flavor of the chicken, is independently used or comprehensively utilized with other chicken essences and chicken flavor peptide substances, and enriches the seasoning market of chicken flavor. The embodiment of the invention shows that after the chicken meat flavor enhancing peptide is mixed with chicken powder, the taste is complex, and the meat flavor, the delicate flavor and the mellow feeling are obviously improved compared with L-glutathione.
Drawings
FIG. 1 shows the results of the gel column separation in example 1; wherein I-VII represent elution components collected in sequence;
FIG. 2 is a total ion flow diagram of the LC-MS analysis in example 1.
Detailed Description
The invention provides a chicken flavor-enhancing peptide, the amino acid sequence of which is Lys-Asp-Leu-Phe-Asp-Pro-Val-Ile-Gln-Asp (SEQ ID NO. 1). The relative molecular weight of the chicken flavor-enhancing peptide is 1188.6027 (m/z). The chicken flavor-enhancing peptide is derived from chicken and can be obtained by artificial synthesis or extraction from chicken.
In the invention, the method for separating the chicken flavor-enhancing peptide from chicken comprises the following steps:
(1) mixing chicken paste with water, and performing double enzymolysis on the obtained chicken paste mixed solution by using compound protease FH-G-NA-XII and trypsin YDB-CF to obtain chicken enzymatic hydrolysate;
(2) performing solid-liquid separation on the chicken enzymolysis liquid, taking supernate for ultrafiltration, taking ultrafiltrate with the molecular weight of less than 1kDa, and drying to obtain chicken protein peptide;
(3) redissolving chicken protein peptide with water, separating and purifying the obtained chicken protein peptide solution by using a gel chromatography column, collecting a second peak of an eluted component, and carrying out separation and identification by using a liquid chromatography-mass spectrometry to obtain the chicken flavor enhancing peptide.
The method takes chicken as an extraction raw material, the chicken is crushed into meat paste and then is mixed with water, and the obtained chicken paste mixed solution is subjected to double enzymolysis by using compound protease FH-G-NA-XII and trypsin YDB-CF to obtain the chicken enzymatic hydrolysate.
In the invention, the chicken is preferably chicken breast; in the present invention, the chicken meat emulsion is preferably comminuted into a meat emulsion by means of a chopper mixer. The invention aims to prepare chicken into chicken paste for facilitating enzymolysis.
In the invention, the mass ratio of the chicken paste to water is preferably 1: 0.8-1.2, and more preferably 1: 1. In the invention, the ratio of the enzyme activities of the compound protease FH-G-NA-XII and the trypsin YDB-CF is preferably 1: 0.8-1.2, and more preferably 1: 1. The invention decomposes macromolecular substances in chicken into micromolecular polypeptides by double enzymolysis so as to find the flavor-developing polypeptides in the chicken. In the invention, the double enzymolysis temperature is preferably 48-52 ℃, and more preferably 50 ℃; the double enzymolysis time is preferably 3.5-4.5 h, and more preferably 4 h. The double enzymolysis is synchronous enzymolysis. The source of the compound protease FH-G-NA-XII and the trypsin YDB-CF is not specially limited, and the compound protease can be obtained by adopting a commercial commodity.
After the chicken enzymatic hydrolysate is obtained, the chicken enzymatic hydrolysate is subjected to solid-liquid separation, the supernatant is taken for ultrafiltration, and the ultrafiltrate with the molecular weight of less than 1kDa is taken for drying to obtain the chicken protein peptide.
In the invention, the solid-liquid separation mode of the chicken meat enzymolysis liquid is preferably centrifugal separation; further preferably, the centrifugal speed during centrifugal separation is preferably 3000-5000 rpm/min, and more preferably 4000 rpm/min; the centrifugal time during centrifugal separation is preferably 15-30 min, and more preferably 20 min. The solid-liquid separation of the chicken enzymolysis liquid is carried out to remove residues so as to carry out the subsequent ultrafiltration step.
In the invention, the ultrafiltration preferably comprises hollow fiber ultrafiltration and high-speed ultrafiltration which are sequentially carried out, wherein the hollow fiber ultrafiltration is carried out to obtain a filtrate with the molecular weight of less than 6kDa, and the filtrate with the molecular weight of less than 6kDa obtained by hollow fiber ultrafiltration is subjected to high-speed ultrafiltration to obtain an ultrafiltrate with the molecular weight of less than 1 kDa. The ultrafiltration is to primarily remove substances with larger molecular weight in the enzymolysis liquid and reduce the subsequent separation difficulty. In the present invention, the method of drying the ultrafiltrate of less than 1kDa includes, but is not limited to, lyophilization.
After the chicken protein peptide is obtained, water is used for redissolving the chicken protein peptide, the obtained chicken protein peptide solution is separated and purified by a gel chromatography column, a second peak of an eluted component is collected, and liquid chromatography-mass spectrometry chromatography separation and identification are carried out to obtain the chicken flavor enhancing peptide.
In the invention, the concentration of the chicken protein peptide solution after redissolution is preferably 35-45 mg/ml, and more preferably 40 mg/ml. The concentration of the chicken protein peptide solution is suitable for separating and loading a sample by a gel chromatography column, and the separation and purification efficiency can be improved.
In the present invention, the gel chromatography column is preferably Sephadex G-15; in a specific embodiment of the invention, the gel chromatography column has a size of 1.6 × 36 cm.
According to the invention, the gel chromatography column is eluted by ultrapure water, and then the sample is loaded, wherein the elution flow rate of the ultrapure water is preferably 1 ml/min. In the invention, the loading amount of the gel chromatographic column is preferably 2ml, an automatic fractional collector is used for collecting eluent, and absorbance detection is carried out on the fractions collected in a fractional way, wherein the wavelength of the absorbance detection is preferably 220 nm.
The second peak of the eluted component is collected and subjected to liquid chromatography-mass spectrometry chromatography separation and identification, wherein the chicken flavor enhancing peptide contains the chicken flavor enhancing peptide.
The invention also provides the application of the chicken flavoring peptide in the technical scheme or the chicken flavoring peptide separated by the method in the technical scheme in food. Specifically, the chicken flavoring peptide can be used as a meat flavor seasoning, and is preferably applied to a chicken flavor seasoning.
In the invention, the chicken flavor enhancing peptide can be used alone or in combination with other known seasonings to improve the delicate flavor and mellow feeling of food. The chicken flavoring peptide can present the flavor similar to natural chicken after Maillard reaction in food, and can be applied to thermal reaction essence.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1 Chicken meat flavor enhancing peptide
Step (1): protein enzymolysis liquid for obtaining chicken
Crushing chicken breast into meat paste by a chopper mixer, adding water according to the mass ratio of meat water of 1:1, adding 3000U/G of total addition amount of compound protease FH-G-NA-XII and trypsin YDB-CF according to the ratio of 1:1, and performing double-enzyme synchronous enzymolysis for 4 hours at 50 ℃ to obtain chicken enzymatic hydrolysate. Centrifuging at 4000 rpm/min for 20min, collecting supernatant, ultrafiltering the filtered supernatant with hollow fiber ultrafilter and stirring type ultra-high speed ultrafilter to obtain ultrafiltrate of less than 1kDa, collecting ultrafiltrate of less than 1kDa, and lyophilizing to obtain chicken protein peptide powder.
Step (2): gel chromatography separation of chicken protease hydrolysate
Dissolving chicken protein peptide with molecular weight less than 1KDa in deionized water to make the concentration of the chicken protein peptide 40mg/mL, further separating and purifying by using a Sephadex G-15 gel chromatographic column (1.6 multiplied by 36 cm), eluting the gel chromatographic column by using ultrapure water at the flow rate of 1mL/min, collecting eluent by using an automatic step collector at the flow rate of 1mL/min, wherein the sample injection amount is 2mL, collecting 3 mL of eluent by using each tube, detecting the absorbance value at 220nm, finally collecting peak components (shown in figure 1), recording the peak components as GPC-I-GPC-VII, concentrating and freeze-drying into powder. The eluted fractions after GPC-V had no absorption peaks and were not analyzed.
And (3): mixing each component collected after gel chromatography with deionized water and 4% reducing sugar (xylose: glucose =1: 1) according to a proportion of 0.05%, and carrying out Maillard reaction to obtain Maillard reaction liquid which is marked as MRP-GPC-I-MRP-GPC-V.
And (3) diluting the Maillard reaction liquid of each group to the mass volume concentration of 1% respectively, then carrying out sensory evaluation, scoring each sample by a sensory evaluation small group, wherein a scoring system of 0-9 points is adopted, and scoring standards comprise delicate flavor, mellow feeling and harmony.
Sensory evaluation was performed with the assistance of sensory evaluation laboratory of Tianjin Chunfa food ingredients Co. And selecting 7 trained evaluators (4 women/3 men, age 26-48 years) to perform sensory evaluation on the heat-reacted chicken essence. When in evaluation, samples of Maillard Reaction Products (MRPs) are diluted to 1.0 percent by using a 60 ℃ delicate flavor solution and put into evaluation cups with the same size, and the amount of each time is about 10-15 mL. Warm water was used to rinse the mouth between the different samples.
Fresh taste solution: 100 mL of aqueous solution containing 1% of MSG and 0.5% of NaCl, and preserving the temperature at 60 ℃ for later use; sample solution: 1g of sample reaction solution is added into 100 mL of delicate flavor control solution to prepare 1% sample solution, and the two solutions are both kept at 60 ℃ for later use.
The results of sensory evaluation are shown in Table 1, wherein MRP-1 represents a component of chicken protein peptide having a molecular weight of less than 1000Da which was subjected to the same Maillard reaction and then used as a control. As can be seen from Table 1, MRP-GPC-II was the most excellent in sensory evaluation, and therefore, it was confirmed that the GPC-II component exhibited the best taste effect.
TABLE 1 sensory evaluation results of separated component Maillard reaction solution
Note: the values in the table are mean ± sd (n =7, repeated twice), and the following tables in this chapter are the same, and different letters in the same column indicate significant differences from each other (P < 0.05).
And (4): and (3) carrying out liquid chromatography-mass spectrometry analysis on the collected components of the GPC-II and identifying the peptide fragment sequence.
The collected chromatographic component GPC-II is further analyzed by liquid chromatography-mass spectrometry. Dissolving 0.02 g of GPC-II component freeze-dried powder in 2mL of eluent, adopting a reverse C18 extraction small column to remove impurities, placing a peptide segment eluted from the eluent in vacuum for concentration, and freeze-drying to obtain powder.
The eluent was a 60% acetonitrile solution containing 0.1% trifluoroacetic acid in 0.1% trifluoroacetic acid.
Secondly, performing LC-MS analysis on the GPC-II freeze-dried powder sample obtained in the step I, wherein the LC-MS analysis result shows that the GPC-II freeze-dried powder sample contains 500 polypeptides as shown in figure 2, the molecular weight of the polypeptides is concentrated on 1000-1500D (354 peptides), the length of the peptides is 6-47 amino acids, and the length of the peptides is mostly concentrated on about 10 peptides. In the liquid chromatography-mass spectrometry analysis result, the decapeptide (KDLFDPVIQD) peptide segment has higher content and more flavor amino acids, and the chicken flavor enhancing peptide is obtained by solid phase synthesis of the peptide segment.
Example 2 sensory evaluation of Chicken flavor peptides
In sensory evaluation experiments aiming at the synthesized chicken flavor enhancing peptide, L-glutathione is introduced as a reference, and the synthesized polypeptide: KDLFDPVIQD and L-glutathione are respectively mixed with deionized water according to the proportion of 0.1 percent to prepare a sample solution, sensory evaluation is carried out on the sample solution, the L-glutathione sample solution and the deionized water with the proportion of 0.1 percent, a sensory evaluation group carries out grading according to the flavor intensity and harmony of the sample, and a grading system of 0-9 grades is adopted.
TABLE 2 organoleptic properties of aqueous solutions of the synthetic polypeptides
| Sample (I) | Description of flavor characteristics | Flavor intensity | Harmony of nature |
| 0.1% synthetic decapeptide | Reduced acerbity and overall strength | 6.1±0.4 | 6.8±0.2 |
| 0.1% synthetic L-glutathione | A slightly sour and astringent taste and a slightly sweet taste | 6.0±0.5 | 6.8±0.4 |
② the sensory evaluation of the polypeptide taste complex of the chicken flavor enhancing peptide
The sensory evaluation was performed after mixing the synthetic peptide with the sodium chloride and chicken powder solutions uniformly, and the sample preparation was as shown in table 3. And (3) adopting a scoring system of 0-9 points, and carrying out sensory scoring on the sample by an evaluation group, wherein the scoring indexes comprise meat flavor, delicate flavor, mellow feeling, sour and astringent feeling and harmony.
TABLE 3 sample preparation for kokumi taste complex
| Sample numbering | Sample (I) |
| 0 | 0.2% sodium chloride and 0.5% chicken powder |
| 1 | 0.2% of sodium chloride, 0.5% of chicken powder and 0.05% of chicken flavor enhancing peptide |
| 2 | 0.2% of sodium chloride, 0.5% of chicken powder and 0.05% of L-glutathione |
TABLE 4 mellow taste complex of the synthetic polypeptides
| Sample (I) | Meat flavor | Delicate flavour | Feeling of fullness | Sour and astringent | Harmony of nature | Description of the invention |
| Blank (Chicken powder) | 5.9±0.4 | 5.6±0.5 | 6.6±0.5 | 0 | 7.1±0.4 | - |
| 0.1% synthetic decapeptide | 7.6±0.5 | 7.4±0.5 | 8.1±0.3 | 0 | 7.2±0.4 | Improvement of delicate flavor and mellow taste |
| 0.1% L-glutathione | 7.4±0.4 | 7.4±0.6 | 7.4±0.5 | 2.9±0.3 | 5.0±0.5 | Improved delicate flavor and astringent aftertaste |
The taste complex feeling of the chicken flavor enhancing peptide is verified, and the synthesized polypeptide and the L-glutathione remarkably improve the meat taste, the delicate flavor and the mellow feeling of the original chicken powder solution through sensory evaluation (as shown in Table 4). The meat flavor of the synthesized decapeptide is improved most from the viewpoint of a single sensory evaluation index; in the mellow feeling score, the promotion effect of the synthesized decapeptide is more obvious compared with that of L-glutathione; in the chicken powder solution system, the synthesized decapeptide does not generate acid and astringent feeling, and the L-glutathione has obvious aftertaste and acerbity feeling and may have a relationship with cysteine therein; the acerbity sensation affects the harmony score, making L-glutathione harmony low.
Example 3
Application of the synthetic decapeptide in thermal reaction essence:
(1) preparing a Maillard reaction essence: according to the mass percentage, 1.01 percent of cysteine, 0.97 percent of thiamine, 3.89 percent of reducing sugar, 1.23 percent of glutamic acid, 0.54 percent of leucine, 0.47 percent of glycine and 3.49 percent of chicken fat are mixed and then subjected to Maillard reaction, the Maillard reaction is carried out in an oil bath pot, simethicone is used for heating, the initial reaction pH is 6.5, the reaction time is 100 min, and the reaction temperature is 100 ℃. And (3) diluting the Maillard reaction solution to a concentration of 1%, performing sensory evaluation, and scoring each sample by a sensory evaluation group, wherein a scoring system of 0-9 points is adopted, and scoring standards comprise delicate flavor, mellow feeling and harmony.
(2) By utilizing the reaction product obtained in the step (1), 0.4-1.6% by mass of decapeptide is added into the reaction product, with the increase of the addition amount, the meat flavor, the delicate flavor and the mellow taste of the Maillard reaction essence tend to be enhanced (shown in table 5), but the harmonicity tends to be lower after the addition amount of 0.4%, which may be related to the sour and astringent taste of the decapeptide, the increase of the addition amount affects the overall harmony of the flavor of the essence, meanwhile, the meat flavor has the highest score when the addition amount is 0.4%, and the score of the meat flavor with the increase of the addition amount is basically equal to the score of a blank group without adding the decapeptide, and the reason may also be related to the flavor of the decapeptide. Therefore, the flavor development effect of the decapeptide on Maillard reaction essence can be improved by adjusting the addition amount of the decapeptide, so that the synthetic decapeptide can be used as a thick flavoring agent in the field of food.
TABLE 5 Effect of the amount of synthetic decapeptide added on flavor
The embodiments show that the chicken flavoring peptide provided by the invention can improve delicate flavor and mellow feeling, has a simple and single structure, is suitable for being used as a chicken flavoring, and can provide natural chicken flavor with similar fragrance.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Sequence listing
<110> Tianjin science and technology university
<120> chicken flavor enhancing peptide and preparation method and application thereof
<130> GW2018I3024
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 10
<212> PRT
<213> Gallus gallus domesticus
<400> 1
Leu Ala Leu Pro Ala Pro Val Ile Gly Ala
1 5 10
Claims (4)
1. A chicken flavor enhancing peptide has the amino acid sequence as follows:
Lys-Asp-Leu-Phe-Asp-Pro-Val-Ile-Gln-Asp。
2. the chicken flavoring peptide of claim 1, wherein the chicken flavoring peptide is extracted from chicken.
3. Use of the chicken flavoring peptide of claim 1 or 2 in a food product.
4. The use of claim 3, wherein the chicken flavoring peptide is used in a food product as a meaty seasoning.
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| CN102726702A (en) * | 2012-06-25 | 2012-10-17 | 天津春发生物科技集团有限公司 | Chicken flavor essence and preparation method thereof |
| CN105707405A (en) * | 2016-03-15 | 2016-06-29 | 广东厨邦食品有限公司 | Chicken umami peptide and preparation method and application thereof |
| CN106360561A (en) * | 2016-10-26 | 2017-02-01 | 西南大学 | Nutritional chicken soup rich in umami peptide and preparation method of soup |
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| CN102726702A (en) * | 2012-06-25 | 2012-10-17 | 天津春发生物科技集团有限公司 | Chicken flavor essence and preparation method thereof |
| CN105707405A (en) * | 2016-03-15 | 2016-06-29 | 广东厨邦食品有限公司 | Chicken umami peptide and preparation method and application thereof |
| CN106360561A (en) * | 2016-10-26 | 2017-02-01 | 西南大学 | Nutritional chicken soup rich in umami peptide and preparation method of soup |
Non-Patent Citations (3)
| Title |
|---|
| Purification and identification of kokumi-enhancing peptides from chicken protein hydrolysate;Yongsheng Zhang等;《International Journal of Food Science and Technology》;20191231;第54卷;2151–2158 * |
| 呈昧肽的制备、纯化与鉴定;邓莉等;《中国酿造》;20171231;第36卷(第4期);摘要，第1.1、1.3节 * |
| 酶解工艺对炖煮风味鸡肉香精特征香味的影响;张永生等;《食品研究与开发》;20171231;第38卷(第15期);68-75页 * |
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