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Almond functional hybrid peptide and preparation method thereof

A functional and mixed peptide technology, applied in food preparation, peptide, drug combination, etc., can solve the problems of poor absorption, poor functional properties and physiological activity, etc., and achieve the effect of high nutritional health function, good solubility and stability

Active Publication Date: 2011-06-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Almond protein has the disadvantages of poor functional properties and physiological activity and poor absorption during processing, so it is imperative to develop deep-processed almond protein products with good functional properties and physiological activity

Method used

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  • Almond functional hybrid peptide and preparation method thereof
  • Almond functional hybrid peptide and preparation method thereof
  • Almond functional hybrid peptide and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1, the preparation of almond functional mixed short peptide

[0024] The preparation steps of almond functional mixed short peptide of the present invention are as follows:

[0025] Raw material pretreatment→enzyme hydrolysis→enzyme inactivation→centrifugation→ultrafiltration refining→vacuum concentration→drying

[0026] The detailed steps are:

[0027] ① Raw material pretreatment: Cold-pressed defatted almond meal is crushed and passed through a 60-80 mesh sieve to make almond protein powder.

[0028] And then further processing it:

[0029] Almond protein powder → mixed with water (mass ratio of material to water: 1:40) → stirred in water bath at 90°C → cooled

[0030] ②Enzymolysis: Add neutral protease (Neutrase0.8L, NOVO Company, Denmark) and compound protease (N120P, Sherry Company, Netherlands) to the reaction system at 3500u / g substrate and 2500u / g substrate protein respectively for enzymolysis, hydrolysis The temperature is 50-55°C, the hydrolysis...

Embodiment 2

[0036] Embodiment 2, the preparation of almond functional mixed short peptide

[0037] ① Raw material pretreatment: Cold-pressed defatted almond meal is crushed and passed through a 60-80 mesh sieve to make almond protein powder.

[0038] And then further processing it:

[0039] Almond protein powder → mixed with water (mass ratio of material to water: 1:50) → stirred in water bath at 90°C → cooled

[0040] ②Enzymolysis: Add neutral protease (Neutrase0.8L, NOVO Company, Denmark) and compound protease (N120P, Sherry Company, Netherlands) to the reaction system at 4000u / g substrate and 3000u / g substrate protein, respectively, for enzymolysis and hydrolysis The temperature is 50-55°C, the hydrolysis time is 180min, the pH is 6, and the reaction process is constantly stirred.

[0041] ③ Enzyme inactivation: Rapidly raise the temperature to 90-95°C, keep it for 10-20 minutes to inactivate the enzyme, centrifuge at 4200g for 15-20 minutes, and take the supernatant as the stock sol...

Embodiment 3

[0046] Embodiment 3, the preparation of almond functional mixed short peptide

[0047]① Raw material pretreatment: Cold-pressed defatted almond meal is crushed and passed through a 60-80 mesh sieve to make almond protein powder.

[0048] And then further processing it:

[0049] Almond protein powder → mixed with water (mass ratio of material to water: 1:25) → stirred in a water bath at 90°C → cooled

[0050] ②Enzymolysis: Add neutral protease (Neutrase0.8L, NOVO Company, Denmark) and compound protease (Protamex, NOVO Company, Denmark) into the reaction system at 3000u / g substrate and 2000u / g substrate protein respectively for enzymolysis, hydrolysis The temperature is 50-55°C, the hydrolysis time is 180min, the pH is 7.5, and the reaction process is constantly stirred.

[0051] ③ Enzyme inactivation: Rapidly raise the temperature to 90-95°C, keep it for 10-20 minutes to inactivate the enzyme, centrifuge at 4200g for 15-20 minutes, and take the supernatant as the stock soluti...

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Abstract

The invention discloses an almond functional hybrid peptide and a preparation method thereof. The preparation method of the almond functional hybrid peptide comprises the following steps: (1) mixing degreased almond pulp with water, and heating at 80-90 DEG C to denature proteins, thereby obtaining almond pulp slurry; (2) simultaneously adding neutral proteinase and compound proteinase into the almond pulp slurry to carry out enzymolysis, thereby obtaining an almond pulp enzymolysis liquid; (3) heating the enzymolysis liquid to 90-95 DEG C, keeping the temperature for 10-20 minutes to deactivate the enzymes, centrifugalizing, and taking the supernatant which is the almond functional hybrid peptide raw liquid; and (4) passing the hybrid peptide raw liquid through an ultrafiltration membrane of which the molecular weight cut-off is 5000Da, and collecting the ultrafiltrate to obtain the almond functional hybrid peptide. The almond functional hybrid short peptide still has high solubility and stability under the conditions of isoelectric points and high temperature. The test proves that the almond functional hybrid short peptide has multiple biological functions, and can be developed into related functional foods, such as antihypertensive beverages, active peptide powder and the like.

Description

technical field [0001] The invention relates to an almond functional mixed peptide and a preparation method thereof. Background technique [0002] Apricot and Rosaceae deciduous trees are native to my country, and the resources of wild species and cultivated varieties are very rich. Almonds have rich nutritional value and good medicinal value. Each 100g almond contains 25g-27g of protein, 47g-56g of oil, about 12g-19g of carbohydrates and crude fiber, and also contains calcium, phosphorus, iron, selenium and other elements as well as VE, thiamine, riboflavin , Niacin, ascorbic acid and other vitamins. Almonds are rich in high-quality protein, fat and other components that have an extremely important effect on the human body. Long-term consumption can prevent and fight cancer, enhance resistance, delay aging, and benefit the health of the heart and brain. Sweet almond protein contains a variety of amino acids needed by the human body and is rich in content. It is a natural...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K2/00A61K38/02A61P39/06A61P9/12A23L1/305
Inventor 王强王春艳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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