US 11,834,481 B1
Salty taste enhancing peptide derived from dry-cured ham and preparation method thereof
Feiran Xu, Hefei (CN); Baocai Xu, Hefei (CN); Xuefeng Wang, Hefei (CN); Zhaoming Wang, Hefei (CN); Bao Zhang, Hefei (CN); Fei Ma, Hefei (CN); Ying Wu, Hefei (CN); Kai Zhou, Hefei (CN); Hui Zhou, Hefei (CN); and Kezhou Cai, Hefei (CN)
Assigned to Hefei University of Technology, Hefei (CN); and Yunnan Agricultural University, Kunming (CN)
Filed by Hefei University of Technology, Hefei (CN); and Yunnan Agricultural University, Kunming (CN)
Filed on Jun. 1, 2023, as Appl. No. 18/327,086.
Claims priority of application No. 202210756898.X (CN), filed on Jun. 30, 2022.
Int. Cl. C07K 7/06 (2006.01); A23J 1/02 (2006.01); A23L 13/30 (2016.01); A23L 27/40 (2016.01); A23L 33/18 (2016.01); C07K 14/47 (2006.01); C07K 1/18 (2006.01); C07K 1/14 (2006.01)
CPC C07K 14/47 (2013.01) [A23J 1/02 (2013.01); A23L 13/30 (2016.08); A23L 27/45 (2016.08); A23L 33/18 (2016.08); C07K 1/145 (2013.01); C07K 1/18 (2013.01); C07K 7/06 (2013.01)] 7 Claims
 
1. A preparation method of salty taste enhancing peptides derived from a dry-cured ham, wherein the salty taste enhancing peptides comprise a first component having an amino acid sequence represented by Phe-Met-Ser-Ala-Leu-Phe (SEQ ID NO:1), and a second component having an amino acid sequence represented by His-Val-Arg-Arg-Lys (SEQ ID NO:2), the method comprising the following steps:
S1. preparing a ham-derived extract, including:
processing the dry-cured ham to obtain a powder;
dispersing the powder in a hydrochloric acid buffer solution to obtain a first resulting solution;
homogenizing the first resulting solution to obtain a homogenized solution;
centrifuging the homogenized solution to obtain a supernatant; and
taking the supernatant and performing a suction filtration on the supernatant to obtain the ham-derived extract;
S2. preparing crude polypeptides, including:
dialyzing the ham-derived extract to obtain a dialysate;
concentrating the dialysate to obtain a concentrated solution; and
freezing and drying the concentrated solution to obtain the crude polypeptides; and
S3. preparing the salty taste enhancing peptides by separation and purification of the crude polypeptides, including:
dissolving the crude polypeptides in pure water to obtain a second resulting solution, and filtrating the second resulting solution to obtain a filtered solution;
loading the filtered solution onto a gel filtration column for a first purification to obtain first purified peptides;
performing a second purification on the first purified peptides by an ion exchange chromatography to obtain second purified peptides;
carrying out a sensory evaluation on purified components of the second purified peptides according to respective chromatographic peaks of the purified components, and screening out a component having an amino acid sequence represented by Phe-Met-Ser-Ala-Leu-Phe (SEQ ID NO:1) as the first component, and a component having an amino acid sequence represented by His-Val-Arg-Arg-Lys (SEQ ID NO:2) as the second component from the purified components through the sensory evaluation and an analysis of an electronic tongue-assisted sensory characteristic, wherein the sequences of screened components are determined by performing an ultra-high-performance liquid chromatography-triple quadrupole time-of-flight mass spectrum (UPLC-Triple-TOF/MS) on the screened components.