Method for preparing debittering aminopeptidase by fermentation of bacillus subtilis

A technology of Bacillus subtilis and debittering aminopeptidase, which is applied in the fields of food additives and enzyme preparations, can solve the problems of affecting food flavor, unpleasantness, restricting popularization and application, etc., and achieves the effects of remarkable debittering effect and easy extraction method.

Inactive Publication Date: 2010-08-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

However, soybean peptide products are still in the initial development stage in the domestic market, and their production technology needs to be further improved. The main problems to be solved at present are the regulation of the enzymatic hydrolysis process, the content of free amino acids, the separation of too small molecular peptides and the soybean active peptides. Improvement of flavor, avoiding problems such as bitter peptides
Soy polypeptide products have different degrees of bitterness, which will directly affect the flavor of food, and people will feel "unpleasant" when eating, which also limits its promotion and application in the food industry to a certain extent.

Method used

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  • Method for preparing debittering aminopeptidase by fermentation of bacillus subtilis
  • Method for preparing debittering aminopeptidase by fermentation of bacillus subtilis
  • Method for preparing debittering aminopeptidase by fermentation of bacillus subtilis

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Embodiment 1

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Abstract

The invention provides a method for preparing debittered aminopeptidase by using bacillus subtilis and the application of the debittering aminopeptidase, which pertains to the technical field of enzyme preparations and food additives. The invention relates to the fermentation and production by using bacillus subtilis Zj016, and aminopeptidase product is obtained by staged alcohol settling the fermented fluid. The invention relates also to the application of the aminopeptidase, which coordinates some alkaline protease to hydrolyze protein for 4h, the hydrolyzed degree (DH) can be up to 25.03%,and the hydrolyzing fluid is free from any bitter, can solve well the problem of bitter taste in producing bean peptide by using other enzyme.

Description

technical field A method and application of using Bacillus subtilis to ferment and prepare depicking aminopeptidase, specifically, using Bacillus subtilis to ferment and produce, collecting fermentation liquid, and obtaining depicking aminopeptidase products through ethanol fractional precipitation, belonging to enzyme preparations, food The field of additive technology. Background technique The production of soybean polypeptide by soybean protein hydrolysis is an important direction of soybean deep processing, because soybean polypeptide not only has good nutritional properties, but also has a wide range of physiological and pharmacological effects and more functional properties than soybean protein, so soybean polypeptide is a promising functional food ingredients. With the advancement of biotechnology and the development of life sciences, the physiological functions of physiologically active peptides have been gradually discovered, and more and more attention has been pa...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): C12N9/56C12N1/20C12R1/125
Inventor田亚平须瑛敏魏亚娟
OwnerJIANGNAN UNIV