Method for preparing almond peptide from almond dregs

A technology for almond meal and almonds, which is applied in the preparation methods of peptides, chemical instruments and methods, peptides, etc., can solve problems such as waste of nutrient resources, and achieve the effects of increasing added value and inhibiting effect.

Inactive Publication Date: 2010-02-10
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Almond oil content is as high as about 50%. Almond oil production plants still contain a large amount of high-quality protein in cakes after oil extraction,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example one:

[0015] (1) The dried almond meal is crushed with a pulverizer and passed through a 40-mesh sieve.

[0016] (2) Add deionized water to the almond meal powder, by mass ratio, the solid-liquid ratio is 1:20, the pH is adjusted to 7.5 with NaOH, the temperature is 40°C, and the mixture is stirred and leached under these conditions for 1 hour. Centrifuge at 3000r / min for 10min, and take the supernatant. The supernatant was adjusted to pH 4.5 with HCL, centrifuged at 3000 r / min for 30 min, and the precipitation layer was washed with water once. Collect the precipitate.

[0017] (3) Put the precipitate obtained above in the enzymatic hydrolysis tank, add deionized water according to the mass ratio of crude almond protein: deionized water of 1:10, stir and mix, heat to 40°C, adjust the pH to 5 with HCL, The mass ratio of protease:crude almond protein is 1:100, and papain is added for enzymatic hydrolysis for 2 hours.

[0018] (4) Adjust the pH to 5.5 and quickly raise...

Example Embodiment

[0023] Embodiment two:

[0024] (1) The almond meal obtained by squeezing the almond oil is dried and then pulverized with a pulverizer and passed through a 60-mesh sieve.

[0025] (2) Add deionized water to the almond meal powder, adjust the pH to 9.5 with NaOH and the temperature at 55°C according to the mass ratio of solid-liquid ratio of 1:25, stir and extract under these conditions for 3 hours, at 6000r Centrifuge for 30 min at / min and take the supernatant. The supernatant was adjusted to pH 4.5 with HCL, centrifuged at 6000 r / min for 30 min, and the precipitation layer was washed with water 3 times. Collect the precipitate.

[0026] (3) Put the above-obtained precipitate in the enzymatic hydrolysis tank, add deionized water according to the mass ratio of crude almond protein: deionized water of 1:15, stir and mix, heat to 55°C, adjust the pH to 8, according to the protease: The mass ratio of crude almond protein was 2:100, and neutral protease was added to carry out enzymat...

Example Embodiment

[0031] Embodiment three:

[0032] (1) The almond meal obtained by squeezing the almond oil is dried and then pulverized with a pulverizer and passed through a 50 mesh sieve.

[0033] (2) Add deionized water to the almond meal powder, and adjust the pH to 8.0 with NaOH and the temperature at 50°C according to the mass ratio of solid-liquid ratio of 1:23. Under these conditions, stir and extract for 2 hours at 5000r Centrifuge for 20 min / min, and take the supernatant. The supernatant was adjusted to pH 4.5 with HCL, centrifuged at 4500 r / min for 20 min, and the sediment layer was washed twice with water. Collect the precipitate.

[0034] (3) Put the above-obtained precipitate in an enzyme hydrolysis tank, stir and mix according to the mass ratio of crude almond protein: deionized water of 1:13, heat to 50°C, adjust the pH value to 7, according to the protease: crude almond protein as 1.5 The mass ratio of :100 was added with neutral protease to carry out enzymatic hydrolysis for 4 ...

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PUM

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Abstract

The invention discloses a method for preparing almond peptide from almond dregs, comprising the following steps of: drying, smashing and sieving the almond dregs; adding with deionized water; adjusting pH value; stirring, extracting, centrifuging and taking supernate under a certain temperature; adjusting pH value to be 1.4 with HCL; centrifuging; taking precipitation layer and washing with water;collecting the precipitation into an enzymolysis jar; adding with the deionized water according to solid-to-liquid ratio being 1:(10-15); stirring, mixing and heating to be 40-55 DEG C; adjusting pHvalue to be 5-8 with the HCL; enzymatically reacting by adding with prolease according to the mass ratio of the prolease to crude almond peptide being (1-2):100; adjusting pH value to be 5.5; heatingup to be 90 DEGE C for 20 min; blanching with enzyme and cooling to room temperature; centrifuging enzymatic hydrolyzate under 5000 r/min for 20 min and taking supernate; desalinating the almond protein enzymatic hydrolyzate with cation exchange resin and anion exchange resin; and ultra filtrating and separating to obtain almond peptide. the method has wide application value.

Description

field of invention [0001] The invention relates to the technical field of peptide extraction. Specifically, the present invention relates to the technical field of extracting peptides from nutmeal. Background technique [0002] In recent years, the physiological functions of polypeptides in organisms have received more and more attention. A large number of research results show that due to its large molecular weight and complex structure, protein is not easy to be digested and absorbed by the human body after ingestion, thus affecting the effective exertion of its physiological functions and nutritional value. Polypeptide is a type of compound with simpler structure than protein and smaller molecular weight. It consists of 2-16 amino acids connected by peptide bonds. According to the number of amino acids, it can be artificially divided into short peptides (2-5 amino acids), polypeptides (6-16 amino acids ). Polypeptides are biologically active substances involved in vari...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K2/00C07K1/36C07K1/34C07K1/18
Inventor 孔令明杨海燕方华劳斐李芳
Owner XINJIANG AGRI UNIV
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