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Method for preparing whey protein peptide by composite protease hydrolysis

A compound protease and whey protein peptide technology, which is applied in the field of preparation of biologically active short peptides, can solve the problems of immature detection methods and technologies, difficulty in separation and purification, and difficulty in industrial production, and achieve excellent molecular weight distribution range, peptide High content, good product quality effect

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

For most bioactive peptides derived from milk protein, their industrial production is still difficult, mainly because the content of these bioactive peptides in the milk protein hydrolyzate is low, the separation and purification are difficult, and the detection means and technology are not enough Mature
[0006] At present, there is no report on the domestic research on the preparation of whey protein peptides by hydrolyzing whey protein with compound protease

Method used

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  • Method for preparing whey protein peptide by composite protease hydrolysis
  • Method for preparing whey protein peptide by composite protease hydrolysis
  • Method for preparing whey protein peptide by composite protease hydrolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] Weigh quantitative whey protein, hydrate it, prepare 6.0wt% whey protein solution, heat at 85℃ for 15min, cool to 45℃, adjust the pH to 7.5; add compound protease (the compound protease is composed of trypsin and papain according to 2:1 weight ratio), the compound protease dosage is 4.0% of the quality of whey protein, hydrolyzed in a thermostatic enzymolysis tank (enzyme reaction device) at a constant temperature of 45°C; pH regulators are continuously added during the hydrolysis process, Keep the pH constant at 7.5; after 7 hours of enzymatic hydrolysis, the degree of hydrolysis of whey protein is determined to be 46.5%; the whey protease hydrolysate of the reaction system is quickly heated to 90°C and kept for 20 minutes to inactivate the enzyme and control the degree of hydrolysis ; Add HCl solution to the enzyme hydrolysate, adjust the pH to 4.3-4.7, heat for 15-20 minutes to precipitate the incompletely hydrolyzed whey protein macromolecules; take the enzyme hydrolysi...

Embodiment 2

[0082] Weigh quantitative whey protein, hydrate it, prepare a 4.0wt% whey protein solution, heat at 85°C for 15 minutes, cool to 56°C, and adjust the pH to 6.0; add compound protease (the compound protease is composed of trypsin and papain according to 3:1 weight ratio), the compound protease dosage is 8.0% of the weight of whey protein, hydrolyzed in a thermostatic enzymatic hydrolysis tank (enzyme reaction device) at a constant temperature of 35°C; pH regulator is continuously added during the hydrolysis process , Keep the pH constant at 6.0; 10 hours after enzymatic hydrolysis, the degree of hydrolysis of whey protein is 42.5% after testing; the reaction system whey protease hydrolysate is quickly heated to 85°C and kept for 20 minutes to inactivate the enzyme and control the hydrolysis Degree; add HCl solution to the enzymatic hydrolysis solution, adjust the pH to 4.3-4.7, heat for 15-20min, and precipitate the incompletely enzymatically hydrolyzed whey protein macromolecules;...

Embodiment 3

[0085]Weigh quantitative whey protein, hydrate and prepare a 2.0% whey protein solution, heat at 100°C for 10 minutes, cool to 30°C, and adjust the pH to 5.0; add compound protease (the compound protease is composed of trypsin and papain according to 1 :1 weight ratio), the added amount of composite protease is 2.0% of the mass of whey protein, hydrolyzed in a thermostatic enzymolysis tank (enzyme reaction device) at a constant temperature of 60°C; pH regulators are continuously added during the hydrolysis process , Keep the pH constant at 5.0; after 10 hours of enzymatic hydrolysis, the degree of hydrolysis of whey protein is detected to be 41.2%; the reaction system whey protease hydrolyzate is quickly heated to 88°C and kept for 20 minutes to inactivate the enzyme and control the hydrolysis Degree; add HCl solution to the enzyme hydrolyzate, adjust the pH to 4.3-4.7, heat for 15-20min to precipitate the incompletely hydrolyzed whey protein macromolecules; take the enzymatic hyd...

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Abstract

The invention discloses a method for preparing lactalbumin peptides, comprising the following steps: (1) adding compound protease into lactalbumin solution to carry out enzymatic hydrolysis; (2) inactivating the compound protease; (3) depositing the enzyme solution and selecting supernatant fluid to carry out centrifugation; (4) carrying out decoloring processing on the centrifugalized supernatant fluid and then carrying out desalting processing; (5) carrying out nanofiltration on the desalted enzyme solution; (6)concentrating; (7) embedding the concentrated product into wall material; (8) spray drying, then the product is obtained. By applying compound protease in the invention, the lactalbumin is zymohydrolyzed with effectively improving enzyme hydrolysis degree, prominently improving usage factor of the lactalbumin, high product yield, good distribution range of molecular weight of the lactalbumin peptides, high peptide content and good product quality. By detecting, the content (counted by dry basis) of the lactalbumin peptides prepared by the method in the invention is up to 75.15 percent, the molecular weight distribution range of the peptide smaller than 2258 dalton can reach 98.83 percent.

Description

Technical field [0001] The present invention relates to a method for preparing short biologically active peptides, in particular to a method for preparing whey protein peptides by compound enzymatic hydrolysis of whey protein, belonging to the field of biochemistry. Background technique [0002] Milk contains a large number of biologically active peptides with different activities. These peptides are either naturally present in milk or derived from the products of milk protein hydrolysis. Due to its small molecular weight, it is absorbed by the human body in the form of a complete peptide in the small intestine, will not cause immune rejection in the human body, and has a variety of special physiologically active functions. [0003] Whey protein is hydrolyzed by protease to obtain small molecule whey protein peptides. Whey protein peptides are mainly a mixture of peptides composed of 2-7 amino acids. It is a multifunctional nutritional factor with immune regulation, anti-thrombot...

Claims

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Application Information

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