A method for preparing peanut antioxidant peptides by ultrasonic-assisted enzymatic hydrolysis

An auxiliary enzymatic hydrolysis and anti-oxidation peptide technology, which is applied in food ultrasonic treatment, food ingredients as antioxidants, food hydrolysis, etc., to achieve good anti-oxidation activity in vitro, eliminate physiological dysfunction, and improve social and economic benefits.

Inactive Publication Date: 2011-12-14
SHANDONG PEANUT RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the preparation of antioxidant peptides ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Add petroleum ether to peanut cake powder at a ratio of 1:10 (g / mL), extract in a water bath at 50°C for 2 hours, and dry in a fume hood for 5 hours to obtain defatted peanut cake powder; / mL), add distilled water to the degreased peanut cake powder, under the conditions of ultrasonic power of 300w, ultrasonic frequency of 100kHz, and temperature of 45°C, ultrasonically dissolve for 10min to obtain peanut cake powder suspension; 1.0 mol / L hydrochloric acid solution to adjust the pH value of the peanut meal powder suspension to 4.2, add Viscozyme L (composite plant hydrolase) 10 FBG / g (FBG is the enzyme activity unit of Viscozyme L), under the ultrasonic power of 300w, Ultrasonic frequency is 28kHz, temperature is 45°C, ultrasonic-assisted enzymolysis for 10 minutes, after the end of the enzymolysis reaction, put the enzymolysis solution in a 90°C constant temperature water bath, inactivate the enzyme for 20 minutes, cool to room temperature, and obtain peanut cak...

Embodiment 2

[0019] Add petroleum ether to peanut meal powder at a ratio of 1:10 (g / mL), extract in a water bath at 50°C for 2 hours, and dry in a fume hood for 5 hours to obtain defatted peanut meal powder; at a ratio of 1:12.5 (g / mL), add distilled water to the degreased peanut cake powder, under the conditions of ultrasonic power of 300w, ultrasonic frequency of 45kHz, and temperature of 45°C, ultrasonically dissolve for 10min to obtain peanut cake powder suspension; 1.0mol / L hydrochloric acid solution to adjust the pH value of the peanut meal powder suspension to 4.55, add Viscozyme L (composite plant hydrolase) 11.8 FBG / g (FBG is the enzyme activity unit of Viscozyme L), in the ultrasonic power of 300w, Ultrasonic frequency is 28kHz, temperature is 45°C, ultrasonic-assisted enzymolysis for 10 minutes, after the end of the enzymolysis reaction, put the enzymolysis solution in a 90°C constant temperature water bath, inactivate the enzyme for 20 minutes, cool to room temperature,...

Embodiment 3

[0021]Add petroleum ether to peanut meal powder at a ratio of 1:10 (g / mL), extract in a water bath at 50°C for 2 hours, and dry in a fume hood for 5 hours to obtain defatted peanut meal powder; at a ratio of 1:14 (g / mL), add distilled water to the degreased peanut cake powder, under the conditions of ultrasonic power of 300w, ultrasonic frequency of 28kHz, and temperature of 45°C, ultrasonically dissolve for 10min to obtain peanut cake powder suspension; 1.0mol / L hydrochloric acid solution to adjust the pH value of the peanut meal powder suspension to 4.35, add Viscozyme L (composite plant hydrolase) 9.6 FBG / g (FBG is the enzyme activity unit of Viscozyme L), in the ultrasonic power of 300w, Ultrasonic frequency is 28kHz, temperature is 45°C, ultrasonic-assisted enzymolysis for 10 minutes, after the end of the enzymolysis reaction, put the enzymolysis solution in a 90°C constant temperature water bath, inactivate the enzyme for 20 minutes, cool to room temperature, and...

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PUM

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Abstract

A method for preparing peanut antioxidant peptide through ultrasonic-assisted enzymolysis comprises the following steps: adding petroleum ether to a peanut cake powder, performing digestion and degreasing at a constant temperature, and performing drying to obtain a degreased peanut cake powder; adding distilled water to the degreased peanut cake powder, performing ultrasonic dissolution, and obtaining a peanut cake powder suspension; adjusting the pH value of the peanut cake powder suspension through a hydrochloric acid, adding composite plant hydrolase ViscozymeL, performing ultrasonic-assisted enzymolysis, obtaining enzymolysis liquid, deactivating enzyme, and performing cooling to the room temperature; adjusting the pH value of the enzymolysis liquid with a sodium hydroxide solution, adding protease, performing ultrasonic-assisted enzymolysis, deactivating enzyme, performing cooling to the room temperature, performing centrifugation, and performing freezing and drying to obtain peanut antioxidant peptide.

Description

technical field [0001] The invention relates to a method for preparing peanut antioxidant peptides through ultrasonic-assisted enzymatic hydrolysis, which belongs to the field of food protein processing. Background technique [0002] In 1956, Harman proposed the theory of free radicals, which believed that free radicals attack life macromolecules and cause tissue cell damage, which is the root cause of body aging, tumors and some other diseases. In the food system, the existence of too many free radicals will also seriously affect the stability of the system. For example, fat oxidation makes food unacceptable in terms of sensory characteristics. In addition, fat oxidation products have strong physiological toxicity and endanger human health. Therefore, antioxidants are needed to scavenge free radicals and inhibit lipid peroxidation. Chemically synthesized antioxidants such as BHA and BHT have good antioxidant effects, but they are harmful to the human liver, spleen, and lun...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/34A23L25/00
CPCA23V2002/00A23J3/346A23V2200/02A23V2250/55A23V2300/28A23V2300/48A23J3/14A23J3/34A23L25/00
Inventor 于丽娜杨庆利张会翠朱凤孙杰毕杰张初署
Owner SHANDONG PEANUT RES INST
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