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Corn sobering-up peptide

A technology for sobering up alcohol and corn, applied in plant protein processing, etc., can solve problems such as poor water solubility, unbalanced amino acid composition, and limited application, and achieve the effects of enhancing activity, increasing coenzyme supply, and promoting decomposition and metabolism

Active Publication Date: 2013-06-05
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main protein in corn flour is gliadin, which limits its application in the food industry due to its poor water solubility and unbalanced amino acid composition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Pretreatment of corn flour

[0023] Corn yellow powder and water are mixed in a ratio of ≥ 1:2.5, cooked under the condition of 0.1 MPa for 30 minutes, and then prepared into a mixed solution with a substrate concentration of 10%-25% for use.

Embodiment 2

[0025] 1, the pretreatment method of raw material is with embodiment 1

[0026] 2. Enzymes: Alcalase alkaline protease, Protamex composite protease

[0027] 3. Main detection methods

[0028] (1) Determination of protein content: Folin-phenol method

[0029] (2) Determination of amino acid: automatic amino acid analyzer

[0030] 4. Preparation of hydrolyzate:

[0031] Under the optimal hydrolysis conditions of alkaline protease Alcalase: substrate concentration 10-25%, E:S 3%, temperature 60°C, pH 8.5, hydrolyze corn yellow powder for 120min, adjust the pH value to 7.0, add protease Protamex, in it Optimum hydrolysis conditions for the enzyme: substrate concentration 10-25%, E:S 1%, temperature 50°C, pH 7.0, hydrolyze corn yellow powder for 180min.

Embodiment 3

[0033] 1, the pretreatment method of raw material is with embodiment 1

[0034] 2, the preparation of hydrolyzate is the same as embodiment 2

[0035] 3. Qualitative method of corn peptide: Coomassie brilliant blue method

[0036] 4. Separation and purification of hangover peptide:

[0037] After the enzymatic hydrolysis of corn yellow powder is centrifuged at 3000r / min for 15min, the supernatant is first ultrafiltered with an ultrafiltration membrane with a molecular weight cutoff of 100kDa, and the filtrate is ultrafiltered with an ultrafiltration membrane with a molecular weight cutoff of 10-6kDa. The 6kDa ultrafiltration fractionation product was lyophilized for use.

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Abstract

The invention discloses a corn sobering-up peptide and a preparation method thereof. In the method, corn gluten meal is taken as a raw material for the product provided by the invention, alkali protease Alcalase is adopted for hydrolysis for 2 hours under optimal conditions, compound protease Protamex is further added for hydrolysis for 3 hours under the optimal conditions, and corn sobering-up peptide powder is obtained by crude separation, ultrafiltration, concentration and spray forming. The peptide section with the molecular weight of less than 1200Da in the product accounts for 73.19%, and the content of lactamic acid and the content of aminocarproic acid are greater than 6.43% and 12.42% respectively. The product can generate stable nicotinamide adenine adinucleotide (NAD<+>) by improving the concentration of the lactamic acid and aminocarproic acid in blood, enhance the activity of alcohol dehydrogenase and acetaldehyde dehydrogenase, promote decomposition and metabolism of ethanol in vivo, thereby reducing the concentration of the ethanol in the blood, increasing the supply of coenzyme, playing a role in protecting liver and playing a role in preventing liver damages caused by alcohol, such as fatty liver and the like.

Description

technical field [0001] The invention relates to a corn sobering peptide, and also relates to a preparation method of the active peptide. Background technique [0002] China is the hometown of wine. In the 5,000-year history of the Chinese nation, wine and wine culture have always occupied an important position. Wine is a special kind of food, which belongs to material and is integrated into people's spiritual life. As a special cultural form, wine culture has its unique status in traditional Chinese culture. In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. It can be said that in the food culture of our country, every banquet must have wine. Especially in recent years, along with the change of human living environment, the chance of drinking has increased greatly. It has been proved by medicine that drinking a small amount of alcohol can accelerate blood circulation and eliminate fatigue, and some medicinal...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/14A23J3/34
Inventor 郑喜群刘晓兰王晓杰刘井权李秀梅
Owner QIQIHAR UNIVERSITY
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