Immobilization proteinase and application method thereof in preparing cream protein peptide

A technology for immobilizing protease and milk casein, which is applied in the field of food biology, can solve the problems that the research on milk casein peptide has not been reported yet, and achieve the effects of convenient product separation, easy control of hydrolysis degree and high use efficiency

Inactive Publication Date: 2008-09-10
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there have been researches on the preparation of milk casein peptides by hydrolyzing milk casein wi...

Method used

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  • Immobilization proteinase and application method thereof in preparing cream protein peptide
  • Immobilization proteinase and application method thereof in preparing cream protein peptide

Examples

Experimental program
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Effect test

Embodiment 1

[0080] The preparation of embodiment 1 immobilized trypsin

[0081] (1) With 10% chitosan acidic sol, stir, sol droplet is evenly dispersed, drop into the glutaraldehyde solution that volume fraction is 2.5%, make the final concentration (volume fraction) of glutaraldehyde solution reach 3% , stir and add 3mol / L NaOH solution, until the final concentration (volume fraction) of NaOH is 3%, keep the reaction at 70°C for 0.5, discard the upper layer after standing and cooling, wash with acetone and absolute ethanol in turn, and finally use distilled water Rinse and dry in vacuum to obtain immobilized carrier chitosan microspheres for subsequent use;

[0082] (2) Add immobilized carrier chitosan microspheres to 5% trypsin solution, wherein trypsin solution: immobilized carrier chitosan microspheres=4: 1; Place in a shaker and vibrate and adsorb for 30h, then The glutaraldehyde solution with a volume fraction of 2.5% was dripped to make the final concentration (volume fraction) of...

Embodiment 2

[0083] The preparation of embodiment 2 immobilized pepsin

[0084] (1) With 0.5% chitosan acidic sol, stir, the sol droplet is evenly dispersed, drop into the glutaraldehyde solution that the volume fraction is 2.5%, make the final concentration (volume fraction) of the glutaraldehyde solution reach 0.2% , stir and add 0.5mol / L NaOH solution until the final concentration (volume fraction) of NaOH is 0.05%, keep the reaction at 40°C for 5h, discard the upper layer after standing and cooling, wash with acetone and absolute ethanol in turn, and finally use Rinse with distilled water, and vacuum-dry to obtain immobilized carrier chitosan microspheres for subsequent use;

[0085] (2) Add prepared immobilized carrier chitosan microspheres to 0.1% pepsin solution, wherein pepsin solution: immobilized carrier chitosan microspheres=1: 1; place in a shaker for oscillating adsorption After 2 hours, a 2.5% glutaraldehyde solution was added dropwise to make the final concentration (volume...

Embodiment 3

[0086] The preparation of embodiment 3 immobilized bromelain

[0087] (1) With 5% chitosan acidic sol, stir, sol droplet is evenly dispersed, drop into the glutaraldehyde solution that volume fraction is 2.5%, make the final concentration (volume fraction) of glutaraldehyde solution reach 0.5% , stir and add 0.8mol / L NaOH solution, until the final concentration (volume fraction) of NaOH is 0.08%, keep the reaction at 50°C for 2.5h, discard the upper layer after standing and cooling, and wash with acetone and absolute ethanol successively, and finally Rinse with distilled water, dry in vacuum to obtain immobilized carrier chitosan microspheres, and set aside;

[0088] (2) In the bromelain solution of 1.5%, add the immobilized carrier chitosan microsphere that accounts for bromelain solution volume 5% prepared, wherein bromelain solution: immobilized carrier chitosan microsphere=3.5:1; Place in a shaker for oscillating adsorption for 10 hours, then drop in a 2.5% glutaraldehyde...

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Abstract

The invention discloses an immobilized protease and an application method of the immobilized protease in preparation of milk casein peptides. The main preparation method of the immobilized protease is as follows: firstly, immobilized carrier chitosan microspheres are prepared; secondly, the chitosan microspheres are added into protease solution; after oscillation and absorption, glutaraldehyde solution is dripped into the solution; after cross linking, the immobilized protease is obtained. The method for preparation of the milk casein peptides adopts the immobilized protease to hydrolyze the milk caseins. The immobilized protease can be reused for a plurality of times, thereby the use efficiency is high and the production cost is effectively reduced; moreover, the immobilized protease has the advantages of convenient product separation, low cost, mild production conditions and easy control of the hydrolysis degree. The milk casein peptide product prepared has the advantages of high peptide content, superior peptide molecule weight distribution range, good quality, no bitterness, high safety and so on. The content (according to the dry basis) of the milk casein peptides prepared by the method is as high as 75.05 percent by detection; the peptide molecule weight distribution range is that: the molecular weight which is lower than 2409 daltons reaches 97.79 percent.

Description

technical field [0001] The invention relates to an immobilized enzyme and its application, in particular to an immobilized protease, and also relates to the application of the immobilized protease in preparing milk casein peptide, which belongs to the field of food biotechnology. Background technique [0002] Functional food is the focus of the development of the food industry in the 21st century. The development of various physiologically active functional nutritional factors has far-reaching biological significance and important application value. It is also the most popular research topic and a promising industry in the food industry at home and abroad. [0003] Milk contains a large number of bioactive peptides with different activities, which either naturally exist in milk or originate from the products of milk protein hydrolysis. Due to its small molecular weight, it is absorbed by the human body in the form of complete peptides in the small intestine, will not cause ...

Claims

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Application Information

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IPC IPC(8): C12N11/04C12P21/06
Inventor 周利根郜海燕陈新峰王君虹
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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