Application of bacillus subtilis amino-peptidase in preparing flavor functional nutrient rice

A technology of Bacillus subtilis and preparation process, applied in the fields of enzyme preparations and food additives, can solve problems such as poor taste, and achieve the effects of improving antioxidant capacity, increasing umami taste, and improving application space

Inactive Publication Date: 2012-06-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various nutritious rice products on the market, but the taste is poorer than that of or

Method used

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  • Application of bacillus subtilis amino-peptidase in preparing flavor functional nutrient rice
  • Application of bacillus subtilis amino-peptidase in preparing flavor functional nutrient rice
  • Application of bacillus subtilis amino-peptidase in preparing flavor functional nutrient rice

Examples

Experimental program
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[0041] Example 1

[0042] The fermentation broth of Bacillus subtilis Zj016 ([Food and Fermentation Industry] 2006, Vol. 32, Issue 3 has been published) was centrifuged at 4℃, 10000rpm for 10min to collect 3.5L fermentation broth, and added (NH) at 4℃ 4 ) 2 SO 4 700 g (stirring while adding), centrifugation at 4°C 10000rpm for 10min to collect 3.6L of supernatant, use 50kDa ultrafiltration membrane to concentrate to 1.4L, flow rate 35mL / min; select 30kDa ultrafiltration membrane to desalinate 1.4L, flow rate 40 mL / min; freeze-dry the concentrated desalting solution to obtain solid aminopeptidase, the enzyme activity of the obtained solid aminopeptidase is 7.9×10 3 U / g. Use 5g rice powder as the substrate, 50mL water as the medium, and use neutral protease and solid aminopeptidase for enzymatic hydrolysis. The mass ratio of neutral protease (E1): solid aminopeptidase (E2) is 5:1 , Wherein the total amount of compound enzyme added is 0.8% of the substrate; 50℃ enzymatic hydrolys...

Example Embodiment

[0044] Example 2

[0045] The fermentation broth of Bacillus subtilis Zj016 was centrifuged at 4℃, 10000rpm for 10min to collect 2.5L of fermentation broth, and added (NH 4 ) 2 SO 4 500 g (stirring while adding), centrifugation at 4°C, 10000rpm for 10min to collect 2.5L of clear liquid, select 50kDa ultrafiltration membrane to concentrate to 0.85L, flow rate 30mL / min; select 30kDa ultrafiltration membrane to desalinate 0.85L, flow rate 40 mL / min, freeze-dry the concentrated desalting solution to obtain solid aminopeptidase. The enzyme activity of the obtained solid aminopeptidase is 6.7×10 3 U / g. Use 5g rice powder as the substrate, 50mL water as the medium, and use neutral protease and solid aminopeptidase for enzymatic hydrolysis. The mass ratio of neutral protease (E1): solid aminopeptidase (E2) is 5:1 , The total amount of compound enzyme added is 1.2% of the substrate; 50℃ enzymatic hydrolysis 6h. Boil the enzyme for 5 minutes, add 95% ethanol to a system ethanol volume...

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Abstract

The invention discloses an application of bacillus subtilis amino-peptidase in preparing flavor functional nutrient rice, belonging to the technical field of enzyme preparations and food additives. A bacillus subtilis Zj016 amino-peptidase broth is subject to centrifugation, clarification, condensation, desalination and freeze drying to obtain a solid enzyme. By adding neutral protease and amino-peptidase according to a certain proportion to carry out enzymolysis on rice, the free amino acid content of the enzymatic nutrient rice is remarkably increased. By analyzing the DPPH elimination capability, superoxide radical elimination capability, hydroxy free radical elimination capability and reducing power and the like of a hydrolyzate obtained after the enzymolysis of the nutrient rice, after the protein in the rice is enzymolysized into high-proportion micro-molecular peptide, the antioxidant activity of the nutrient rice is greatly increased, and the stability of the antioxidant activity is high. According to the invention, the enzymolysis processing of the nutrient rice is combined with the flavor functional processing organically, thus the effect of strengthening the flavor and function factors of the nutrient rice is achieved. The invention has a wide application prospect in developing the flavor functional nutrient rice.

Description

technical field [0001] The application of a food-grade bacillus subtilis solid aminopeptidase in the preparation process of flavored functional nutritional rice belongs to the technical field of enzyme preparations and food additives. Background technique [0002] Enzyme preparations have been widely used in various fields such as food, brewing, pharmaceuticals, organic acids, starch sugar, feed industry, textiles, leather, detergents and health products. The application fields are becoming more and more extensive. Food is closely related to people's lives. Therefore The application value of enzymes in the food industry is becoming more and more important, and it is currently greatly reflected in baking, dairy products, meat processing, new nutritional foods and protein hydrolysis. [0003] With the improvement of rice processing level, the level of rice processing precision is getting higher and higher, and the loss of nutrients is also becoming more and more serious. Nutr...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
Inventor 田亚平夏海洋姚翔
Owner JIANGNAN UNIV
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