Method for preparing high-efficiency antioxidant potato protein antioxidant peptide

A potato protein and antioxidant technology, applied in the direction of fermentation, to achieve the effect of extending the industrial chain, increasing industrial added value, and high safety

Inactive Publication Date: 2010-09-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no report of potato protein anti

Method used

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  • Method for preparing high-efficiency antioxidant potato protein antioxidant peptide
  • Method for preparing high-efficiency antioxidant potato protein antioxidant peptide
  • Method for preparing high-efficiency antioxidant potato protein antioxidant peptide

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Take 64g of potato protein powder and dissolve it in 1600mL deionized water, adjust the pH of the potato protein solution (4%, w / v) to about 8.0, add 0.64mL of alkaline protease Alcalase, the enzyme activity is 400000u / mL, use Alcalase enzyme at 50 ℃, 600-800r / min stirring and enzymatic hydrolysis for 1h. After the hydrolysis, adjust the pH to 7.0 with 1M NaOH, and inactivate the enzyme at 80°C for 15 minutes. Centrifuge at 5000 g for 25 min to separate the enzymolysis solution, take the supernatant and filter it with a 0.45 μm microfiltration membrane in a microfiltration device to obtain the permeate. The permeated liquid was vacuum concentrated at a vacuum degree of 0.1 MPa and a temperature of 48°C until the solid content was above 50%. Add the concentrated solution to a gel chromatography column filled with Sephadex G15 filler for separation to obtain components with different molecular weight distributions, repeat the sample loading many times, combine the collec...

Embodiment 2

[0029] Take 64g of potato protein powder and dissolve it in 1600mL deionized water, adjust the pH of the potato protein solution (4%, w / v) to about 8.0, add 0.608mL of alkaline protease Alcalase, the enzyme activity is 400000u / mL, use Alcalase enzyme at 48 ℃, 600-800r / min stirring and enzymatic hydrolysis for 1h. After the hydrolysis, adjust the pH to 7.0 with 1M NaOH, and inactivate the enzyme at 80°C for 15 minutes. Centrifuge at 5000 g for 25 min to separate the enzymolysis solution, take the supernatant and filter it with a 0.45 μm microfiltration membrane in a microfiltration device to obtain the permeate. The permeated liquid was vacuum concentrated at a vacuum degree of 0.1 MPa and a temperature of 48°C until the solid content was above 50%. Add the concentrated solution to a gel chromatography column filled with Sephadex G15 filler for separation to obtain components with different molecular weight distributions, repeat the sample loading many times, combine the colle...

Embodiment 3

[0031] Dissolve 64g of potato protein powder in 1600mL of deionized water, adjust the pH of the potato protein solution (4%, w / v) to about 8.0, add 0.672mL of alkaline protease Alcalase, the enzyme activity is 400000u / mL, and use Alcalase enzyme at 52 ℃, 600-800r / min stirring and enzymatic hydrolysis for 1h. After the hydrolysis, adjust the pH to 7.0 with 1M NaOH, and inactivate the enzyme at 80°C for 15 minutes. Centrifuge at 5000 g for 25 min to separate the enzymolysis solution, take the supernatant and filter it with a 0.45 μm microfiltration membrane in a microfiltration device to obtain the permeate. The permeated liquid was vacuum concentrated at a vacuum degree of 0.1 MPa and a temperature of 48°C until the solid content was above 50%. Add the concentrated solution to a gel chromatography column filled with Sephadex G15 filler for separation to obtain components with different molecular weight distributions, repeat the sample loading many times, combine the collected ...

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Abstract

The invention relates to a method for preparing a high-efficiency antioxidant potato protein antioxidant peptide, and belongs to the technical field of fine and deep processing of agricultural products. A novel and high-efficiency potato protein antioxidant peptide product is prepared from industrial potato proteins serving as raw materials by the steps of Alcalase hydrolysis, enzymolysis liquid microfiltration concentration, Sephadex G15 gel column chromatography, freeze drying and the like, wherein peptide structures are YEF (Tyr-Phe-Glu), NYKQM (Asn-Tyr-Lys-Gln-Me) and TY (Thr-Tyr) respectively; and the range of relative molecular weight of the antioxidant peptide is between 100 and 1043Da. The product prepared by the method has relatively strong free radical scavenging capacity and high safety, and can effectively improve the oxidation stability of fat in an emulsion; and the preparation method is simple, can effectively improve the functional properties of the potato proteins, and has important significance for the deep processing and the added value increase of the potato proteins and the comprehensive utilization and the extension of an industrial chain of potatoes.

Description

technical field [0001] The invention provides a method for preparing a novel high-efficiency antioxidant-potato protein antioxidant peptide, which belongs to the field of deep processing of agricultural products. The potato protein antioxidant peptide can be used as a functional additive in food and cosmetics. Background technique [0002] Potatoes are the fourth largest food crop in the world after rice, wheat and corn. China is the country with the largest potato planting area in the world. Potatoes are one of the raw materials for the starch industry due to their high starch content. In the process of producing starch, a large amount of waste water is produced. These wastewaters are rich in protein and some polysaccharides, and have high COD (chemical oxygen demand) values, and direct discharge will cause environmental pollution. In order to reduce the environmental damage caused by starch production wastewater discharge and realize the effective utilization of waste r...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/16
Inventor 陈洁程宇熊幼翎秦昉范柳萍何志勇
Owner JIANGNAN UNIV
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