New method for development and utilization of potato residue resource

A potato residue and potato residue powder technology, applied in the biological field, can solve the problems of poor quality and high value utilization, and achieve the effect of reducing the pressure of environmental pollution

Active Publication Date: 2011-01-19
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the past, although the by-products of agricultural product processing were often used in the preparation of polypeptides, most of them were easily obtained and high-quality whea

Method used

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  • New method for development and utilization of potato residue resource
  • New method for development and utilization of potato residue resource
  • New method for development and utilization of potato residue resource

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] Take 10g of potato dregs powder, add 200ml of water, add 0.5g of papain under the condition of pH 6.0 and temperature of 60°C, and carry out enzymolysis reaction for 150min. Then adjust the pH to 7.0, boil for 10 minutes, cool to a temperature of 20°C, centrifuge at 3500 rpm for 10 minutes, collect the supernatant, dilute the supernatant 20 times, and determine the DPPH radical scavenging rate.

Example Embodiment

[0034] Example 2

[0035] Take 10g of potato dregs powder, add 200ml of water, add 0.5g of flavor enzyme under the condition of pH6.0 and temperature of 50℃, and carry out enzymolysis reaction for 30min. Then adjust the pH to 7.1, boil for 10 minutes, cool to a temperature of 25°C, centrifuge at 3500 rpm for 10 minutes, collect the supernatant, and dilute the supernatant 20 times to determine the DPPH radical scavenging rate.

Example Embodiment

[0036] Example 3

[0037] Take 10g of potato dregs powder, add 200ml of water, add 0.5g of neutral protease under the condition of pH 7.0 and temperature of 60°C, and carry out enzymolysis reaction for 5min. Then adjust the pH to 7.0, boil for 10 minutes, cool to a temperature of 30°C, centrifuge at 3500 rpm for 10 minutes, collect the supernatant, dilute the supernatant 20 times, and determine the DPPH radical scavenging rate.

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Abstract

The invention relates to a new method for the development and utilization of potato residue resource, comprising the following steps: (1) adding water to the potato residue pulp or potato residue powder, wherein the mass-volume ratio of the potato residue dry substance to water is 1:12.5-1:50; (2) adding protease to process, carrying out reaction for 5-150 min, and then boiling the mixture for 10min, cooling the mixture to 20-30 DEG C and adjusting the pH value of feed liquid to 7.0-7.3; (3) centrifuging the potato residue enzymolysis liquid processed in step (2), collecting supernate to obtain polypeptide liquid, drying the polypeptide liquid to obtain polypeptide powder; and (4) applying the sediment obtained in step (3) to extract potato residue dietary fiber. The preferable enzyme istrypsin, the technique has the following conditions: substrate concentration: 4%, pH value: 8.0, temperature: 50 DEG C, enzyme addition quantity: 7% and enzymolysis time: 90 min. In the invention, the enzyme processing separation method is adopted to prepare the potato residue antioxidant peptide and dietary fiber and develop and utilize the potato residue resource, the production conditions are mild and the additional value of the product is high.

Description

technical field [0001] The invention relates to the high-efficiency development and utilization technology of potato dregs, specifically converting protein in potato dregs into polypeptide substances with antioxidant activity by using an enzymatic hydrolysis method, and belongs to the field of biotechnology. Background technique [0002] Potato residue is the main by-product produced in the potato starch production process. The main components of potato residue are water, pectin, cellulose and other substances. The protein content of fresh residue is 1% to 4%, while the dry protein content is 30% to 40%. %, the starch content is less than 1%, the nutritional value is low, and there are as many as 33 kinds of bacteria, it is not easy to store and transport, and it will produce stench after spoilage and cause environmental pollution. If it is dried, the cost will be too high, which will increase the burden on the enterprise. It is usually used as feed or as waste residue for l...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23L1/28A23L1/308A23L1/216A23L33/21
Inventor 马海乐王蓓任晓锋
Owner JIANGSU UNIV
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