Preparation Of Sunflower Seed Peptide With Umami Flavor And Its Synergistic Effect With MSG And IMP Umami Flavor

Sunflower seeds are the main advantage resources in Inner Mongolia.At present,they are mainly used to extract sunflower seed oil,and the sunflower seed cake after crushing sunflower seed oil is used as feed.The sunflower seed cake has not been further processed and used,resulting in a large amount of waste of high-quality plant protein resources.The raw material of this paper is low-temperature defatted sunflower seed cake,which is used to prepare umami-flavored sunflower seed proteolytic peptides,and the umami-flavored sunflower seed peptide,sodium glutamate(MSG)and disodium inosinate(IMP)are discussed.Synergy of the umami taste.The main findings are as follows:First use low-temperature defatted sunflower seed cake as a raw material to prepare sunflower seed protein isolate,hydrolyze it with flavor protease,and analyze the umami of the enzymolysis product.The protease was digested for 4h,and the umami value was 7.37.It was then deamidated to improve the umami taste.As a result,it was found that the deamidation had the best umami taste for 6h,the umami value was 11.48,and it had the best freshening effect on MSG solution.In order to obtain the components with stronger umami taste,further use ethanol with concentration of 20%,40%,60%,80%,100%to separate them separately.The taste value is 13.54.Further explore the amino acid composition,molecular weight,and organic acid content of the 20%,40%,60%,80%,and 100%ethanol graded components.The results showed that the most umami flavored glutamic acid in the 20%concentration ethanol graded components The content of acid and aspartic acid is higher at 35.38%,and the content of hydrophobic amino acids is less;the content of peptides with a molecular weight of<1kDa in the 20%concentration ethanol fraction is the highest,up to 57.97%;the smaller the molecular weight in the 20%component is amber The more organic acids such as acid,acetic acid,citric acid,etc;LC-MS/MS identified three umami sunflower proteolytic peptides,the amino acid sequence of which is GDIFPVPQ,IVDDVNNPANQ,MDLSAEKGHLQPNA.This article also discusses the synergy between the umami-flavored sunflower seed peptide and MSG and IMP.The results showed that the umami-flavored sunflower seed peptide synergizes with the ratio of 70%IMP+30%MSG.Large,umami value is 25.21.