Method for preparing peanut antioxidant peptide by fermentation
A technology for antioxidant peptides and peanuts, which is applied in the field of food protein processing, can solve the problems of reducing production costs and increasing the antioxidant activity of enzymatic hydrolysis products, and achieves the effects of environmental friendliness, mild reaction conditions and extended shelf life.
Examples
Embodiment 1
[0018] Add 6.5ml / g of distilled water to the low-denatured defatted peanut protein powder, stir evenly with a glass rod, and ultrasonically disperse and dissolve for 15 minutes under the conditions of ultrasonic power of 300w, ultrasonic frequency of 28kHz, and temperature of 25°C to obtain a paste of peanut protein powder. Use a sodium hydroxide solution with a concentration of 1.0mol / L to adjust the pH value to 6.86, sterilize in an autoclave at 121°C for 15 minutes, and cool to room temperature; Bacillus subtilis, Bacillus subtilis, and Aspergillus niger and Aspergillus oryzae, insert the seed culture solution mixed with Bacillus subtilis: Aspergillus niger: Aspergillus oryzae=1.8:1.4:1.8 in the peanut protein powder paste, the insertion amount is 22.5%, in the incubator , at a temperature of 31.5°C, let the solid fermentation culture stand for 34 hours to obtain a solid fermented product; add 12.5ml / g distilled water of raw materials to the solid fermented product, under th...
Embodiment 2
[0020] Add 6.5ml / g of distilled water to the low-denatured defatted peanut protein powder, stir evenly with a glass rod, and ultrasonically disperse and dissolve for 15 minutes under the conditions of ultrasonic power of 300w, ultrasonic frequency of 28kHz, and temperature of 25°C to obtain a paste of peanut protein powder. Use a sodium hydroxide solution with a concentration of 1.0mol / L to adjust the pH value to 6.62, sterilize in an autoclave at 121°C for 15 minutes, and cool to room temperature; take Bacillus subtilis, Bacillus subtilis, and Aspergillus niger and Aspergillus oryzae, insert the seed culture solution mixed with Bacillus subtilis: Aspergillus niger: Aspergillus oryzae=1.8:1.4:1.8 in the peanut protein powder paste, the insertion amount is 22.5%, in the incubator , at a temperature of 31.5°C, let the solid fermentation culture stand for 34 hours to obtain a solid fermented product; add 14.5ml / g distilled water of raw materials to the solid fermented product, und...
Embodiment 3
[0022]Add 19.5ml / g of distilled water to the low-denatured defatted peanut protein powder, stir evenly with a glass rod, and ultrasonically disperse and dissolve for 15 minutes under the conditions of ultrasonic power of 300w, ultrasonic frequency of 28kHz, and temperature of 25°C to obtain a suspension of peanut protein powder. The sodium hydroxide solution with a concentration of 1.0mol / L adjusted the pH value to 7.28, sterilized in an autoclave at 121°C for 15 minutes, and cooled to room temperature; Bacillus subtilis, black Aspergillus and Aspergillus oryzae, in the peanut protein powder paste, insert the seed culture solution mixed with Bacillus subtilis: Aspergillus niger: Aspergillus oryzae=1.8:1.4:1.8, the insertion amount is 6.5%, in the shaker, At a temperature of 34.5°C, shake flask liquid fermentation for 36 hours to obtain a liquid fermentation product; take the liquid fermentation product, under the conditions of ultrasonic power of 180w, ultrasonic frequency of 2...
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Description
Claims
Application Information
- IPC
- C12P39/00; C12P21/06; C12R1/125; C12R1/685; C12R1/69
- Inventors
- 杨庆利; 于丽娜