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Walnut low molecular weight polypeptide and preparation method thereof

A technology of small molecule peptides and walnuts, applied in the field of walnut small molecule peptides and its preparation, can solve the problems of low proportion of small molecule peptides, damaged amino acids, long hydrolysis time, etc., achieve moderate degree of hydrolysis, increase added value, and improve hydrolysis degree of effect

Active Publication Date: 2012-04-11
厦门元之道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, the general methods for preparing small molecular polypeptides include chemical hydrolysis and enzymatic hydrolysis. Chemical hydrolysis uses strong acid and strong alkali to hydrolyze proteins, which is simple and cheap, but the reaction conditions are severe, and amino acids are seriously damaged during the production process; enzymatic hydrolysis is under mild conditions. The method of using biological enzymes to hydrolyze and split proteins to produce specific peptides, but the hydrolysis time is longer, the degree of hydrolysis is low, and the proportion of small molecular peptides after hydrolysis is low

Method used

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  • Walnut low molecular weight polypeptide and preparation method thereof
  • Walnut low molecular weight polypeptide and preparation method thereof
  • Walnut low molecular weight polypeptide and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, preparation walnut small molecule polypeptide

[0024] (1) Extraction of walnut protein:

[0025] Accurately weigh 100kg of walnut protein cake (defatted walnut cake) after oil extraction, add 800kg of water to soak for 2 hours, stir evenly, start the colloid mill to refine the pulp until the walnut protein slurry is fine and uniform; then use dilute lye (concentration 2.0 mol / L NaOH solution) to adjust the pH value of the slurry to 9.0, then keep warm at 60°C and keep stirring and shaking for 80 minutes, then let it stand for 30 minutes; filter the supernatant with a plate and frame filter, and filter the supernatant Adjust the pH to 4.5 with hydrochloric acid to precipitate a precipitate, centrifuge to separate the precipitate, wash the precipitate twice with water and then centrifuge again, dissolve the obtained walnut protein precipitate with deionized water and then freeze-dry to obtain walnut protein powder for future use.

[0026] (2) Preparation o...

Embodiment 2

[0030] Embodiment 2, preparation walnut small molecule polypeptide

[0031] (1) Extraction of walnut protein:

[0032] Accurately weigh 100kg of walnut protein cake (defatted walnut cake) after oil extraction, add 800kg of water to soak for 2 hours, stir evenly, turn on the colloid mill to refine until the walnut protein slurry is fine and uniform, and then dilute the slurry with dilute lye Adjust the pH to 9.0, then keep warm at 50°C and keep stirring and oscillating for 80 minutes, then let it stand for 30 minutes, filter it with a plate and frame filter to obtain the supernatant, adjust the pH of the supernatant to 4.5 with hydrochloric acid, and then precipitate, centrifuge Separate the precipitate, wash the precipitate with water for 3 times and then centrifuge again, dissolve the obtained walnut protein precipitate with deionized water and freeze-dry to obtain walnut protein powder for future use.

[0033] (2) Preparation of small molecule peptides:

[0034] Use a 0.1m...

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Abstract

The invention discloses a walnut low molecular weight polypeptide and a preparation method thereof. The preparation method comprises the following steps: hydrolyzing walnut albumen powder through a high static pressure technique combined with a biological enzyme; decoloring and adsorbing to remove bitter substances in the walnut low molecular weight polypeptide, and then preparing the walnut low molecular weight polypeptide with high purity, good quality and high low molecular weight peptide proportion; and directly packaging or carrying out freeze drying to obtain the finished walnut low molecular weight polypeptide product. The walnut low molecular weight polypeptide disclosed by the invention can be widely applied to medicine raw materials, medicaments, food, health care products, foodadditives and the like. By using the method disclosed by the invention, the hydrolysis degree of protein is improved so that the proportion of the walnut low molecular weight polypeptide is improved,thereby being more beneficial to the absorption and utilization of walnut polypeptide, enhancing the nutrition and health care effects of walnut and improving the product additional value of walnut. Thus, the walnut low molecular weight polypeptide has a good market application prospect.

Description

technical field [0001] The invention relates to a walnut small molecule polypeptide and a preparation method thereof. Background technique [0002] Walnut, also known as walnut, is one of the "four major" dried fruits in the world, and it is also a traditional economic crop with thousands of years of cultivation history in my country. Walnut kernels contain protein, fatty acid, sugar, fiber, vitamins and other nutrients as well as zinc, manganese, chromium and other indispensable trace elements for human body, and have the characteristics of "medicine and food from the same source". Phospholipids in walnuts have a good health care effect on cranial nerves. Regular consumption of walnuts can not only keep fit, but also resist aging. According to determination, every hectogram of walnuts contains 14.9 grams of protein and 58.8 grams of fat. 71% of the fat in walnuts is linoleic acid, 12% is linolenic acid, 9.6 grams of carbohydrates, 9.6 grams of dietary fiber, 30 microgram...

Claims

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Application Information

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IPC IPC(8): A23J1/14
Inventor 吴继红郭兴峰林燕胡小松廖小军饶雷
Owner 厦门元之道生物科技有限公司
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