Keywords

Suma Cake Meal Peptides, Enzymatic Hydrolysis, Taste Analysis System, Amino Acids, Natural Products

Abstract

Abstract In order to characterize the taste of peptide samples from suma cake meal prepared by single-double enzyme enzymatic hydrolysis method and analyze the amino acid composition, content and relationship with taste and function, the SA402B taste analysis system and automatic amino acid analyzer were used to analyze the three peptides. sample for measurement. Research shows that the polypeptides of suma cake meal present a pleasant fresh and sweet taste, of which the sweet and fresh amino acids account for 60%, and the strongest taste intensity is glutamic acid. Using clustering and principal component three-dimensional analysis, it was found that trypsin improves the taste of the polypeptides. The characteristics are more similar to chicken essence and MSG. The amino acid composition of the peptide is comprehensively coordinated and abundant, with essential amino acids accounting for (32.86¡À0.75)%; its amino acid score is close to the FAO/WHO ideal protein model and close to the proportion of human amino acids, and the first limiting amino acid is lysine. Suma cake meal peptide has a fresh, sweet and soft taste, and is rich in nutrients, functional and medicinal amino acids. It is a high-quality and high-value active natural protein peptide. The experimental data and conclusions provide strong support for the development and application of suma cake meal peptides, and provide a basis for further expanding the application of suma cake meal and its peptides in the fields of food or pharmaceutical and health products.

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Original research done by Zhou Guojun, Zhu Jianrong, Zhu Qiujin, Xiong Yanmin, Hu Ying, Xu Shitao

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