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Whey protein active peptide with antioxidant activity and preparation method thereof

A whey protein, anti-oxidation technology, applied in food preparation, hydrolyzed protein ingredients, cosmetic preparations, etc., can solve the problems of weak antioxidant activity and low content of antioxidant active peptides, and achieve good antioxidant activity, Consistent quality, easy-to-control effects

Active Publication Date: 2010-12-29
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, the technical problem to be solved by the present invention is to provide a whey protein active peptide with antioxidative activity and Its preparation method, the preparation method is particularly enriched in the antioxidant components of whey protein active peptides, avoiding the decline of antioxidant activity, the obtained whey protein active peptides have good antioxidant activity, can be used as antioxidant functional product

Method used

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  • Whey protein active peptide with antioxidant activity and preparation method thereof
  • Whey protein active peptide with antioxidant activity and preparation method thereof
  • Whey protein active peptide with antioxidant activity and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] 1. Enzyme hydrolysis:

[0055] (1) Whey Protein Dissolved

[0056] Add 1000mL water into the enzymolysis reactor, raise the temperature to 45°C, weigh 40g of whey protein, slowly add it into water under magnetic stirring, adjust the pH to 6.5 with 2M NaOH, and make the whey protein isolate completely under the condition of 45°C Dissolved, the concentration of whey protein in the enzymolysis reactor was 4% (w / v).

[0057] (2) Enzymolysis reaction

[0058] According to the mass percentage of enzyme and substrate (whey protein) being 2.2%, add 0.88g papain, keep the reaction temperature at 45°C, and add 2M NaOH dropwise through the ZDJ-4A automatic potentiometric titrator to maintain the enzymolysis solution The pH6.5 is constant, and the enzymatic hydrolysis time is 3.5 hours.

[0059] 2. Centrifugal

[0060] Heat the enzymolysis solution to 100°C for 10 minutes to inactivate the enzyme, then quickly cool it in an ice bath to room temperature, adjust the enzymolysis s...

Embodiment 2

[0068] 1. Enzyme hydrolysis:

[0069] (1) Whey Protein Dissolved

[0070]Add 1000mL of water into the enzymolysis reactor, raise the temperature to 70°C, weigh 30g of whey protein, slowly add it into water under magnetic stirring, heat for 5min to completely dissolve the whey protein isolate, and then cool down to 40°C. The pH was adjusted to 6.0 with 2M NaOH, and the concentration of whey protein in the enzymolysis reactor was 3% (w / v).

[0071] (2) Enzymolysis reaction

[0072] According to the mass percentage of enzyme and substrate (whey protein) as 1%, add 0.3g papain, keep the reaction temperature at 40°C, and add 2M NaOH dropwise through the ZDJ-4A automatic potentiometric titrator to maintain the enzymolysis solution The pH6.0 is constant, and the enzymatic hydrolysis time is 4 hours.

[0073] 2. Centrifugal

[0074] Heat the enzymatic hydrolysis solution to 90°C for 20 minutes to inactivate the enzyme, then quickly cool it in an ice bath to room temperature, adjus...

Embodiment 3

[0082] 1. Enzyme hydrolysis:

[0083] (1) Whey Protein Dissolved

[0084] Add 1000mL of water into the enzymolysis reactor, raise the temperature to 100°C, weigh 100g of whey protein, add it into water slowly under magnetic stirring, heat for 20min to completely dissolve the whey protein isolate, and then cool down to 60°C. The pH was adjusted to 8.0 with 2M NaOH, and the concentration of whey protein in the enzymolysis reactor was 10% (w / v).

[0085] (2) Enzymolysis reaction

[0086] According to the amount that the mass percent of enzyme and substrate (whey protein) is 6%, add 6g papain, keep reaction temperature to be 60 ℃, and NaOH of 2M is added dropwise by ZDJ-4A automatic potentiometric titrator to maintain the concentration of enzymatic solution. The pH is constant at 8.0, and the enzymatic hydrolysis time is 4 hours.

[0087] 2. Centrifugal

[0088] Heat the enzymatic hydrolysis solution to 95°C for 15 minutes to inactivate the enzyme, then quickly cool it in an i...

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Abstract

The invention discloses a whey protein active peptide with antioxidant activity and a preparation method thereof. The preparation method comprises the following steps: (1) adding protease into whey protein solution for enzymolysis, wherein the enzymolysis temperature is 40-60 DEG C, and the pH value is 6.0-8.0; (2) after enzymolysis, inactivating the protease; (3) precipitating the whey protein not hydrolyzed in enzymolysis solution, and removing the whey protein to take supernatant; (4) carrying out ultrafiltration on the supernatant by an ultrafiltration membrane the cut-off molecular weight of which is less than or equal to 10,000 dalton, collecting filter liquor of peptide the molecular weight of which is less than or equal to 10,000 dalton; (5) concentrating the filter liquor; (6) desalting the concentrated liquor; and (7) concentrating the desalted solution, and then freezing and drying. In the invention, the obtained whey protein active peptide has significant antioxidant property and specific functional characteristics and stable quality, and can be widely applied to the fields of food, cosmetics, medicine and the like. The production technology is simple and is convenientfor scale production, the raw material whey protein has high use ratio, and the production cost is low.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and particularly relates to a method for obtaining an active peptide with antioxidant function from whey protein by enzymatic hydrolysis, and the active peptide with antioxidant function obtained by the method and its application. Background technique [0002] Cow's milk is a biological fluid with complex components, and its protein content is 30-35g / L, mainly composed of casein and whey protein, of which casein accounts for about 80% and whey protein accounts for about 20%. Milk contains a large number of bioactive peptides with different activities. These peptides either naturally exist in milk or originate from the products of proteolysis. The bioactive peptides obtained from whey protein enzymatically hydrolyzed by protease have various physiological functions, such as immune regulation, antithrombotic, antihypertensive, cholesterol lowering, antibacterial, etc. It is a multifunctional nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K2/00A23L1/305A61K8/64A61K38/01A61P39/06A23L33/18
Inventor 刘志东王荫榆郭本恒刘振民吴正鈞周方方
Owner BRIGHT DAIRY & FOOD
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