Method for preparing peanut protein polypeptide by microbial fermentation

A technology of peanut protein polypeptide and microbial fermentation method, which is applied in the food field and can solve problems such as requirements affecting eating, unfavorable flavor circle, large difference in length of peptide chain, etc.

Inactive Publication Date: 2009-11-04
天津市食品加工工程中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing enzymatic hydrolysis process includes single-enzyme enzymatic hydrolysis and acid hydrolysis. Enzymatic hydrolysis is prone to produce bad flavor cir...

Method used

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Examples

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Embodiment Construction

[0017] The present invention will be described in further detail below in conjunction with specific examples, and the following examples are only descriptive, not limiting, and cannot limit the protection scope of the present invention with this.

[0018] A method for preparing peanut protein polypeptide by microbial fermentation, the steps of the preparation method are:

[0019] (1) Preparation of peanut protein: crush 10kg of low-temperature pressed peanut meal to above 80 mesh, add 40kg of water, dissolve in warm water below 40°C, and pass through 0.03-0.04MPa high-pressure spray demulsification process for 5-8 minutes, and then use 3mol / L Sodium hydroxide to adjust the pH value to 6-8, stir and extract in constant temperature water; extract under vacuum conditions not higher than 65°C, after complete extraction, suck out the upper layer of oil, and then centrifuge the extract to obtain peanut protein , its solid protein content is not less than 85%;

[0020] (2) Polypepti...

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Abstract

The invention relates to a method for preparing peanut protein polypeptide by microbial fermentation, including the steps as follows: (1) peanut protein preparation; (2) polypeptide preparation; (3) microbial fermentation; (4) separation; (5) finished product formation. The method adopts the process of complex enzyme hydrolyzation to simultaneously realize certain degree of zymohydrolysis as well as modification during zymohydrolysis so that the flavor of the zymohydrolysis product, i.e. the peanut polypeptide can be improved and the peanut polypeptide can be used as a raw material for food addiitive or nutrient protein. Compared with animal prolease and plant prolease, the microbial protease enzyme adopted by the method has the characteristics of good solubility, high activity and strong specificity, and can deeply hydrolyze the protein.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for preparing peanut protein polypeptide by microbial fermentation. Background technique [0002] Peanut protein is a plant protein with high nutritional value, its biological value (Bv) is 58, and its efficiency value is 117. It contains 8 kinds of essential amino acids needed by the human body, especially rich in arginine (9%), and arginine Amino acid has the function of promoting immunity and plays an important role in maintaining human health and child development. Studies have found that peptides produced by protein hydrolysis have better nutritional properties than proteins; experiments have confirmed that peptides have a higher absorption rate than amino acids, and are easier and faster to be absorbed and utilized by the human body through the small intestinal mucosa than amino acids. Peanut protein active peptides have a variety of excellent physiological functions in the fi...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23L1/305C12R1/465A23L33/18
Inventor 周庆礼刘安军王维君陈文东娄山
Owner 天津市食品加工工程中心
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