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Process for preparing biological active peptide for improving lactic acid bacteria proliferation and fermentation to produce acid

A bioactive peptide, lactic acid bacteria technology, applied in the directions of fermentation, dairy products, milk preparations, etc., can solve the problems of bad flavor, bad smell and high cost of yogurt, and achieve the goal of promoting the proliferation of lactic acid bacteria, high protein utilization rate and low production cost. Effect

Inactive Publication Date: 2009-02-25
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, adding a large amount (1%) of hydrolyzate containing bioactive peptides that promote the proliferation of lactic acid bacteria and acid production during fermentation is not only costly, but also may lead to bad flavors of yogurt, such as soybean hydrolyzate with low degree of hydrolysis. Most of them have bitter taste and bad smell

Method used

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  • Process for preparing biological active peptide for improving lactic acid bacteria proliferation and fermentation to produce acid
  • Process for preparing biological active peptide for improving lactic acid bacteria proliferation and fermentation to produce acid

Examples

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Effect test

Embodiment 1

[0026] Disperse 8% (w / v) soybean protein in water, heat at 90°C for 20min, cool to 60°C; add papain 3000U / g protein, pH 8.0, carry out enzymatic hydrolysis reaction at 55°C, use pH-Stat method to control the degree of hydrolysis to 5%; add trypsin 2000U / g protein, pH 8.0, carry out the enzymolysis reaction at 55°C, use the pH-Stat method to control the degree of hydrolysis to 10.2%; adjust the pH value of the enzymolysis solution to pH The value is 3, kept at 70°C for 30 minutes to inactivate the protease; adjust the pH value to neutral; pass the enzymolysis solution through a 5000 molecular weight ultrafiltration membrane to remove large molecular weight polypeptides and proteins, and obtain rich in lactic acid bacteria that promote the proliferation and fermentation of acid production The distribution of biologically active peptides is mainly concentrated in the range of 500-2000.

Embodiment 2

[0028] Disperse 8% (w / v) soybean protein in water, heat at 85°C for 15 minutes, cool to 60°C; add papain 2000U / g protein, pH 8.0, carry out enzymatic hydrolysis reaction at 55°C, use pH-Stat method to control the degree of hydrolysis to 5.6%; add chymotrypsin 2500U / g protein, pH 8.0, carry out the enzymolysis reaction at 55°C, use the pH-Stat method to control the degree of hydrolysis to 11.8%; adjust the pH value of the enzymolysis solution To pH 2, keep at 68°C for 25 minutes to inactivate the protease; adjust the pH to neutral; pass the enzymolysis solution through a 5000 molecular weight ultrafiltration membrane to remove large molecular weight polypeptides and proteins, and obtain rich lactic acid bacteria to promote proliferation and fermentation The molecular weight distribution of acid-producing bioactive peptides is mainly concentrated in the range of 500-2000.

Embodiment 3

[0030] Disperse 8% (w / v) soybean protein in water, heat at 80°C for 10min, cool to 55°C; add alkaline protease (Alcalase TM ) 2500U / g, pH 8.5, carry out enzymatic hydrolysis at 60°C, use pH-Stat method to control the degree of hydrolysis to 5.5%; add chymotrypsin 2500U / g protein, pH 8.5, carry out enzymatic hydrolysis at 55°C , using the pH-Stat method to control the degree of hydrolysis to 11.8%; adjust the pH value of the enzymatic solution to pH 2.5, and keep it at 60°C for 35 minutes to inactivate papain; adjust the pH value to neutral; The 5000 molecular weight ultrafiltration membrane removes large molecular weight polypeptides and proteins, and obtains bioactive peptides rich in promoting the proliferation of lactic acid bacteria and fermenting acid production. The molecular weight distribution is mainly concentrated in 500-2000.

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Abstract

The present invention discloses the preparation process of bioactive peptide capable of improving lactobacillus proliferation and acid producing fermentation. The bioactive peptide is prepared with soybean protein or soybean residue and through the steps of restrictive hydrolysis of soybean protein or soybean residue with protein endonuclease to reach hydrolysis degree of 10-12%, inactivating enzyme in mild mode to avoid obvious denaturation of bioactive peptide in the hydrolysate, and ultrafiltering with molecular weight 5000 ultrafiltering membrane to eliminate macromolecular polypeptide and protein. The bioactive peptide of the present invention in the added amount of 200-500 ppm can improve lactobacillus proliferation and acid producing fermentation to shorten fermentation period.

Description

technical field [0001] The invention belongs to the technical field of bioactive peptide preparation, and in particular relates to a method for preparing bioactive peptides that promote the proliferation of lactic acid bacteria and produce acid by fermentation. Background technique [0002] Fermented milk is a product obtained by fermenting milk with lactic acid bacteria (such as Lactobacillus bulgaricus and Streptococcus thermophilus). Compared with milk, fermented milk can alleviate lactose intolerance, promote the digestion of milk protein, improve the utilization rate of calcium and phosphorus, and promote the absorption of iron and vitamin D. In a sense, fermented milk is the pre-digestion product of dairy ingredients, such as the degradation of lactose, protein and fat, while the content of soluble calcium and phosphorus is increased, and some B vitamins are synthesized, so its nutritional value is higher than that of ordinary dairy products. high. [0003] Lactic ac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/00A23C9/123
Inventor 赵谋明崔春赵强忠曾建新蒋文真
Owner 广州合诚实业有限公司
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