Method for preparing oat antihypertensive peptides by ultrasound auxiliary enzymolysis

A blood pressure-lowering peptide, ultrasound-assisted technology, applied in the field of oat deep processing

Active Publication Date: 2010-10-06
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no report on the preparation of oat antihypertensive peptide by ultrasonic-assisted enzymatic hydrolysis

Method used

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  • Method for preparing oat antihypertensive peptides by ultrasound auxiliary enzymolysis
  • Method for preparing oat antihypertensive peptides by ultrasound auxiliary enzymolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Pulverize oats and pass through a 40-mesh sieve to produce oat flour; (2) Extraction of oat protein: take oat flour as raw material, after pulverization, add water according to the ratio of material to liquid at 1:8, adjust pH = 10, and extract for 90 minutes , then centrifuge the extract at 10000r / min for 20min, take the supernatant, adjust the pH to 4.0, then centrifuge at 10000r / min for 20min, dissolve the precipitate obtained by centrifugation again, make a solution, and carry out spray drying, wherein Inlet temperature 180°C, outlet temperature 90°C; obtain oat protein; (3) ultrasonic-assisted enzymolysis: prepare 100mL of oat protein solution of 3% (W / W), pour it into a beaker with a diameter of 4cm, add 2% (E / S) Alkaline protease, insert the ultrasonic probe into the position of 1-2cm below the reaction solution, keep the recommended pH of alkaline protease at 9.0 and temperature 50°C, and carry out ultrasonic-promoted enzymatic hydrolysis treatment, the ultr...

Embodiment 2

[0016] The test process is the same as that in Example 1, except that the ultrasonic power is 500W, the ultrasonic time is 20min, and the ultrasonic intermittent ratio is 2s / 2s. See Table 1.

Embodiment 3

[0018] The test treatment process is the same as that of Example 1, except that the ultrasonic power is 1250W, the ultrasonic time is 20min, and the ultrasonic intermittent ratio is 2s / 2s. See Table 1.

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Abstract

The invention relates to an ultrasound auxiliary enzymolysis preparation method of antihypertensive peptides, in particular to a method for preparing oat antihypertensive peptides by ultrasound auxiliary enzymolysis, which belongs to the technical field of oat deep processing. The method is carried out according to the following steps: (1) crushing raw materials; (2) extracting protein by an alkali extraction and acid precipitation method; and (3) preparing the obtained protein into a protein solution with certain mass concentration, adding alkali protease, exerting ultrasound under the condition of maintaining the optimal pH and temperature of the alkali protease of a reaction system, carrying out ultrasound promoted enzymolysis treatment, closing the ultrasound after a certain time, converting the enzymolysis into conventional enzymolysis, maintaining unchanged pH and temperature in the enzymolysis process, killing enzymes at 100 DEG C after a certain time of the enzymolysis, carrying out centrifugation to collect supernatant fluid, and obtaining extract liquid of the antihypertensive peptides. After the ultrasound treatment in the preparation process of the oat antihypertensive peptides by the invention, the enzymolysis time is shortened, the enzymolysis effect is improved, and the activity of the enzymolysis products is improved.

Description

technical field [0001] The invention discloses an ultrasonic-assisted preparation method of oat protein hypotensive peptide, which belongs to the technical field of oat deep processing. Background technique [0002] Although oats have a long history of cultivation in my country, they are an important class of cereal crops. Compared with other types of grains, oatmeal has higher nutritional value and health functions, and is known as one of the best complete foods in cereals. As people pay more and more attention to their own dietary health, the global consumption of oats continues to grow, and there is a great demand for oats in the international market. However, my country's oat deep-processing technology is relatively backward at present. Most of the oats have not been deep-processed and have a single purpose. There is a single variety of oat food in the market. This situation not only causes a great waste of resources, but also limits the further development of my countr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/12A23J3/14A23J3/34
Inventor 马海乐何荣海任晓锋耿静静骆琳
Owner JIANGSU UNIV
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