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Preparation method for peanut bioactive peptide

A technology of active peptides and peanuts, which is applied in the field of food protein processing and can solve the problems of insufficient utilization

Active Publication Date: 2011-11-23
SHANDONG PEANUT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Peanut cakes are rich in protein, and only using peanut cakes as feed cannot make full use of this protein resource.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Add distilled water to the peanut protein powder at a ratio of 1:10, stir with a glass rod and let it stand for 15 minutes. Under the conditions of microwave power of 800w and 40°C, heat treatment in a microwave extraction / synthesizer for 6 minutes to obtain a suspension of peanut protein powder; Concentration is that the hydrochloric acid solution of 0.8mol / L regulates the pH value of peanut protein powder suspension to 4.8, adds Viscozyme L (compound plant hydrolase) 12FBG / g peanut protein powder suspension (FBG is the enzyme activity unit of Viscozyme L), in Under the conditions of microwave power of 800w and 45°C, microwave-assisted enzymolysis in microwave extraction / synthesizer for 5 minutes to obtain peanut protein powder Viscozyme L enzymatic hydrolysis solution, inactivate the enzyme in a water bath at 90°C for 20 minutes, and immediately cool to room temperature; use 1.0mol / L sodium hydroxide solution to adjust the pH value of peanut protein powder Viscozyme L...

Embodiment 2

[0023] Add distilled water to the peanut protein powder at a ratio of 1:8, stir with a glass rod and let it stand for 20 minutes. Under the conditions of microwave power of 800w and 50°C, heat treatment in a microwave extraction / synthesizer for 7 minutes to obtain a suspension of peanut protein powder; Concentration is that the hydrochloric acid solution of 1.0mol / L regulates the pH value of peanut protein powder suspension to 5.2, adds Viscozyme L (compound plant hydrolase) 10FBG / g peanut protein powder suspension (FBG is the enzyme activity unit of Viscozyme L), in Under the conditions of microwave power of 800w and 50°C, microwave-assisted enzymolysis in microwave extraction / synthesizer for 5 minutes to obtain peanut protein powder Viscozyme L enzymatic hydrolyzate, inactivate the enzyme in a water bath at 90°C for 18 minutes, and immediately cool to room temperature; use 0.5mol / L sodium hydroxide solution to adjust the pH value of peanut protein powder Viscozyme L enzymati...

Embodiment 3

[0025]Add distilled water to the peanut protein powder at a ratio of 1:15, stir with a glass rod and let it stand for 20 minutes. Under the conditions of microwave power of 900w and 55°C, heat treatment in a microwave extraction / synthesizer for 6 minutes to obtain a suspension of peanut protein powder; Concentration is that the hydrochloric acid solution of 1.0mol / L regulates the pH value of peanut protein powder suspension to 5.0, adds Viscozyme L (composite plant hydrolase) 10FBG / g peanut protein powder (FBG is the enzymatic activity unit of Viscozyme L), under microwave power Under the conditions of 900w and 45°C, microwave-assisted enzymatic hydrolysis in a microwave extraction / synthesizer for 5 minutes to obtain peanut protein powder Viscozyme L enzymatic hydrolyzate, inactivate the enzyme in a water bath at 95°C for 15 minutes, and immediately cool to room temperature; use 0.5mol / L Sodium hydroxide solution to adjust the pH value of the peanut protein powder Viscozyme L e...

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PUM

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Abstract

The invention discloses a preparation method for peanut bioactive peptide. The method comprises the following steps: adding peanut protein powder to distilled water, carrying out stirring, followed by standing and microwave treatment to obtain peanut protein powder suspension liquid; adjusting a pH value of the peanut protein powder suspension liquid through a hydrochloric acid solution, then adding compound plant hydrolase Viscozyme L, followed by carrying out the microwave treatment to secondarily carry out enzymolysis to obtain a enzymatic hydrolysate, then killing the enzymes and carryingout cooling to a room temperature; adjusting a pH value of the enzymatic hydrolysate through a sodium hydroxide solution or the hydrochloric acid solution, then adding protease and carrying out the microwave treatment to secondarily carry out the enzymolysis, then killing the protease and carrying out cooling to the room temperature, followed by carrying out centrifugating and freeze drying to obtain the peanut bioactive peptide. The prepared peanut bioactive peptide product provided by the present invention has functional properties of high dissolubility, high emulsibility, strong foamability, good emulsion stability, good foam stability and the like. In addition, the method provided by the present invention is applicable for the industrial production.

Description

technical field [0001] The invention relates to a process for preparing peanut active peptides by microwave-assisted enzymatic hydrolysis, and belongs to the field of food protein processing. Background technique [0002] Free radicals attack life macromolecules and cause tissue cell damage, causing body aging, tumors and some other diseases. In the food system, excessive free radicals can also oxidize fat to produce highly toxic products, which are harmful to human health. Therefore, antioxidants are needed to scavenge free radicals and inhibit lipid peroxidation. Peptides contained in long chains of proteins have been found to inhibit the peroxidation of biological macromolecules or scavenge free radicals in the body, and their antioxidant activity is stronger than that of proteins and amino acids. These active peptides are called antioxidant peptides. Usually, antioxidant peptides can be produced by enzymatic hydrolysis of food-derived proteins. [0003] Hypertension i...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 于丽娜杨庆利孙杰张初署毕洁朱凤张会翠
Owner SHANDONG PEANUT RES INST
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