Salty taste enhancing peptide derived from dry-cured ham and preparation method thereof

US11834481B1 · kind B1 · utility

Assignees

• Hefei University of Technology · CN
• Yunnan Agricultural University · CN

Inventors

• Feiran Xu · Hefei, CN
• Baocai Xu · Hefei, CN
• Xuefeng Wang · Lo Wu, CN
• Zhaoming Wang · Hefei, CN
• Bao Zhang · Nanhu, CN
• Fei Ma · Tangxia, CN
• Ying Wu · Wallingford, US
• Kai ZHOU · Shanghai, CN
• Hui Zhou · Dalian, CN
• Kezhou Cai · Hefei, CN

Key dates

• Filing date: Jun 1, 2023
• Grant date: Dec 5, 2023
• Expiry date: Jun 1, 2043

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C07K7/06
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A salty taste enhancing peptide derived from dry-cured ham is provided, and the amino acid sequences thereof are Asp-Leu; Phe-Met-Ser-Ala-Leu-Phe, as shown in SEQ ID NO: 1; and His-Val-Arg-Arg-Lys, as shown in SEQ ID NO: 2. The salty taste enhancing peptide in the present disclosure is of small molecular weight, features easy separation and purification, has strong salty taste enhancing effect and simple sequences, and is easy to synthesize, therefore, the salty taste enhancing peptide can be applied to the fields of food, health products, medicine and biology, and is expected to replace salt substitute products currently available on the market.