Abstract: The present invention discloses a saury Maillard peptide with antihyperuricemic activity and its preparation method and application, with the method comprising the following steps: mincing a saury, adding water, heating, agitating, adjusting a pH value to 4.2, separating by centrifugation, and collecting the precipitate; adding water, proteases and amino acids to the precipitate, adjusting a pH value to 7.0, hydrolyzing, adding a reducing sugar to cause a reaction, centrifuging and collecting a supernatant which is saury Maillard peptide; and spray drying the peptide liquid to obtain a dry powder. The method of the present invention realizes the continuous action of enzymolysis and Maillard reaction to prepare the Maillard peptide, not only simplifying the production process, shortening the production cycle, and reducing the production costs, but also significantly enhancing the antihyperuricemic activity of the produced Maillard peptide.

Abstract: The present invention discloses a saury Maillard peptide with antihyperuricemic activity and its preparation method and application, with the method comprising the following steps: mincing a saury, adding water, heating, agitating, adjusting a pH value to 4.2, separating by centrifugation, and collecting the precipitate; adding water, proteases and amino acids to the precipitate, adjusting a pH value to 7.0, hydrolyzing, adding a reducing sugar to cause a reaction, centrifuging and collecting a supernatant which is saury Maillard peptide; and spray drying the peptide liquid to obtain a dry powder. The method of the present invention realizes the continuous action of enzymolysis and Maillard reaction to prepare the Maillard peptide, not only simplifying the production process, shortening the production cycle, and reducing the production costs, but also significantly enhancing the antihyperuricemic activity of the produced Maillard peptide.

Abstract: The present invention discloses a preparation method of liquor flavor-enhancing peptide, comprising the following steps: defatted soybean meal and chloroform/ethanol are mixed uniformly; After treated by colloid mill and centrifuge, the obtained precipitate is the defatted soybean meal removal of the alcohol-soluble components; and then 55% (v/v) of ethanol aqueous solution and protease are added therein; the supernatant is condensed to obtain liquor flavor-enhancing peptide. The present invention uses 55% of ethanol solution to hydrolyze the defatted soybean meal, from one side, to precipitate and remove the macromolecule protein or polypeptides of the defatted soybean meal hydrolysate, so as to avoid precipitation and layering when added in liquors; from the other side, during hydrolysis, that ethanol can absorb abundant abnormal taste, which is easily removed through the following condensation procedure, providing guarantee for preparing high quality of flavoring peptide.