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Method for preparing wheat protein source opioid peptide by enzymolysis of wheat protein

A wheat protein and active peptide technology, applied in the direction of fermentation, can solve the problem of less bioactive peptides from wheat gluten protein, and achieve the effect of promoting deep utilization and development, expanding the scope of application, and high opioid activity

Inactive Publication Date: 2010-06-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few research reports on wheat gluten-derived bioactive peptides, especially the preparation and properties of wheat gluten-derived opioid peptides have not been reported

Method used

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  • Method for preparing wheat protein source opioid peptide by enzymolysis of wheat protein
  • Method for preparing wheat protein source opioid peptide by enzymolysis of wheat protein

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Experimental program
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Effect test

Embodiment 1

[0020] Embodiment 1: prepare wheat protein solution, adopt guinea pig ileum method to measure whether wheat protein has opioid activity, the result shows, even if add test tank and make wheat protein concentration reach 50mg / mL, still do not observe the phenomenon of inhibiting guinea pig ileum contraction, and and There was no significant difference in the blank control group (Tyrode's solution). Wheat protein therefore does not have opioid activity.

Embodiment 2

[0021] Embodiment 2: Use isolated guinea pig ileum to detect the opioid activity of morphine, its IC 50 The value is 0.05 mg / mL.

Embodiment 3

[0022] Example 3: 5.0 g of gluten powder was dispersed in 100 mL of aqueous solution, adjusted to pH 7.0, and stirred for 20 min. Adjust the temperature to 50°C, add neutral protease for enzymolysis, the amount of enzyme added is 1.0% of the weight of gluten, and the hydrolysis time is 12h. After the hydrolysis is completed, the enzyme is inactivated at 95°C for 10 minutes, cooled, centrifuged at 3000rpm for 20 minutes, the supernatant is decolorized by activated carbon adsorption, and separated by a 3000Da ultrafiltration membrane to prepare the wheat peptide product. Using guinea pig ileum method, it was found that the wheat peptide prepared under this condition had no opioid activity.

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Abstract

The invention relates to a method for preparing a wheat protein source opioid peptide by the enzymolysis of wheat protein, belonging to the technical field of wheat protein deep processing. The method comprises the following steps of: taking wheat protein as raw material; then adding water to achieve a certain mass percent and regulating to a certain temperature and pH; firstly, adopting pepsin to carry out enzymolysis; then changing enzymolysis conditions; adopting trypsinase or trypsogen to carry out enzymolysis; regulating pH to be neutral after hydrolysis is ended; inactivating enzyme, cooling and centrifuging; taking supernate, and then decoloring, separating with a 3000Da ultra-filtration membrane and drying, and finally obtaining the wheat protein source opioid peptide. Adopting a guinea-pig ileum method to determine the opioid activity shows that the prepared wheat protein source opioid peptide has obvious opioid activity, whereas the wheat protein of the raw material does not have opioid activity. The invention widens the application range of the wheat protein through preparing the wheat protein source opioid peptide by enzymolysis, thereby providing the theoretical basis and efficient path for promoting the deep development and utilization of the wheat protein.

Description

technical field [0001] The invention relates to a method for preparing wheat protein source opioid active peptides by using protease enzymatic hydrolysis, and belongs to the technical field of wheat protein deep processing. Background technique [0002] Wheat gluten, commonly known as gluten, is a by-product of wheat starch production. It is currently mainly used in the food and feed industries, such as flour quality improvers, feed binders for crabs and soft-shelled turtles, and nutritional additives. With the continuous increase of gluten production, its traditional market has become saturated and has caused a surplus. Therefore it is imperative to develop new uses of wheat gluten. [0003] Bioactive peptides derived from food proteins are hot spots in modern nutrition and food science research and functional factors with great development prospects, and have received extensive attention in recent years. At present, opioid peptides, angiotensin-converting enzyme inhibito...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 周惠明孔祥珍华欲飞钱海峰
Owner JIANGNAN UNIV
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