Preparation Of Oligopeptide Flavor Enhancer By Controlled Enzymolysis Pigeon Protein

Peptide was a polymer of amino acids, mainly from the middle product of protein syntheswas or decomposition, has the good absorption characterwastics, nutrition function and the biological activity. Oligopeptide which typically contains2to10amino acid, molecular weight under1500Da, have complex taste function. At the same time, Oligopeptide which was participated in and influenced the formation of seasoning incense and taste, can improve flavor, quality and structure of the foods, can improve coordination, fine and full bodied of the food overall taste sense.Oligopeptide which was the important makings of high-grade compound seasonings and spices,has a broad prospect of application.The experimental raw of thwas paper was pigeon protein.Oligopeptide flavor enhancer was preparaed by the wet crushing, Controlled enzymatic, membrane separation, spray drying process.oligopeptide flavor enhancer was determined the content, composition and pHysical and chemical properties by double shrinkage method, liquid mass urea united usage and amino acid analyswas.For the content of oligopeptide indexes, at the conditions of temperature45℃,enzyme content2%, the ration of material liquid1:5(m/v), pH7, enzymatic hydrolyswas time2h, compareing catalytic pigeon meat protein hydrolyswas effect of the papain, trypsin, alkali protease, neutral protease, pepsin, the experimental results show that the alkali protease protease catalytic effect was good.For flavor protease and alkali protease for target enzyme preparation,for the content of oligopeptide indexes,thwas paper study flavor protease and alkali protease catalytic pigeon meat protein hydrolyswas rule with the single factor experiment and orthogonal analyswas method.The experimental results show that the optimal technical parameters of flavor protease catalytic pigeons meat protein hydrolyswas as follows:the enzyme time3.5h, hydrolyswas temperature50℃, enzymatic adding content3%, the ration of material liquid1:4(m/v), pH6.5, oligopeptide absorbency value was0.308; the optimal technical parameters of Alkali protease catalytic pigeons meat protein hydrolyswas as follows:hydrolyswas temperature60℃, hydrolyswas time4h, alkali protease adding content3%, the ration of material liquid1:7.5(m/v), pH8, in these conditions, oligopeptide absorbency value was0.506。For membrane flux indexes, thwas paper study the wasolation and purification of oligopeptide flavor enhance by nanofiltration membrane separation technology, dwascusses influence of the membrane flux with operation pressure, the liquid temperature, enzyme solution diluted multiples, elution multiples. The results show that membrane flux increased with the operating pressure, temperature, fluid of enzyme solution diluted times increased. At he same condition, changing of membrane flux was not big, the optimal technical parameters of nanofiltration membrane separation as follows:operating pressure0.6MPa, pigeon meat protein hydrolysate diluted times12times, the temperature45℃, elution multiples5times.For the content of oligopeptide indexes, the optimal technical parameters of Alkali protease and flavor protease catalytic pigeons meat protein hydrolyswas as follows:first join alkali protease, hydrolyswas conditions as follows:hydrolyswas temperature60℃, alkali protease adding content4%, the ration of material liquid1:7.5(m/v), pH8,after enzymolyswas4h, quickly placed in100℃boiling water bath,destroy enzyme10min, then change the experimental conditions, enzymatic hydrolyswas to continue, the hydrolyswas conditions as follows:hydrolyswas temperature50℃, enzymatic adding content2%, the ration of material liquid1:4(m/v), pH6.5,continue to hydrolyswas3.5h, quickly placed in100℃boiling water bath,destroy enzyme10min. In thwas condition, transparency of Protein hydrolyswas fluid was improved, sediment and bitter taste of Protein hydrolyswas fluid was weakened compared to alkali protease and flavor protease alone hydrolyswas,oligopeptide absorbency value was0.524; continuous controllable enzymatic and the membrane separation technology parameters as follows:choice third time point of amino acids rapid increase as the start combination membrane separation concentrated Oligopeptide, amino acids time points,13hours as a continuous controllable enzymatic end point.For the water content of oligopeptide indexes, thwas paper study the effect of oligopeptide spray drying with material liquid flow, the outlet wind temperature, the inlet wind temperature. The results show that main factor of influence pigeon oligopeptide spray drying effect was the inlet wind temperature, the second was the outlet wind temperature and feed liquid flow, the orthogonal experiment shows that the optimal technical parameters of oligopeptide spray drying as follows:inlet wind temperature190℃, the outlet wind temperature85℃, feed liquid flow35mL/min,in thwas conditions, water content of pigeon oligopeptide was3.64%...