Method for preparing soluble corn peptide from Aspergillus niger fermented maize yellow powder

A technology for fermentation of Aspergillus niger and corn yellow powder, applied in the field of food biochemical industry, can solve the problems of many side reactions, high cost and high price, and achieve the effects of low cost, few by-products and high water solubility

Active Publication Date: 2012-06-13
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Plant proteases such as papain, bromelain, etc. have low efficiency, are greatly affected by external environmental factors, have high cost, and are not suitable for industrial production; animal proteases such as pepsin, trypsin, etc. have good enzymatic hydrolysis effects, but the price is too high and there are many side reactions , also not suitable for industrial production; microbial protease enzymatic hydrolysis effect is better, less side reactions, but the price is relatively high, enzymatic hydrolysis products have a bitter taste problem to a large extent, and debittering process is required

Method used

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  • Method for preparing soluble corn peptide from Aspergillus niger fermented maize yellow powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Raw material pretreatment Weigh 2 portions of 50g corn yellow powder and divide them into two 1000mL beakers, add 800mL 16mL / g Na 2 CO 3Soak in the solution for 10 minutes at 40°C, centrifuge and wash, and dry the filter residue in an oven at 50°C. Thereafter, the suspension was prepared according to the solid-to-liquid ratio of corn yellow powder and water at a ratio of 1:5, and 5% high-temperature-resistant α-amylase was added, and the enzyme was hydrolyzed in a shaker at 60°C and 150 r / min until the iodine solution was added. Turning blue indicates complete enzymatic hydrolysis. After centrifugation and washing for 10 times, the corn yellow powder is dried in an oven at 50°C.

[0033] (2) Fermentation culture Accurately weigh 1g of sucrose, K 2 HPO 4 0.04g, the mass ratio of corn yellow powder (after destarching) to bran is 16:4 (total 20g), the amount of water added is 53% of the total mass of the medium (mass ratio), in a 250mL Erlenmeyer flask, 121°C Ste...

Embodiment 2

[0037] (1) Raw material pretreatment Weigh 2 portions of 50g corn yellow powder and divide them into two 1000mL beakers, add 800mL 16mL / g Na 2 CO 3 Soak in the solution for 10 minutes at 40°C, centrifuge and wash, and dry the filter residue in an oven at 50°C. Thereafter, the suspension was prepared according to the solid-to-liquid ratio of corn yellow powder and water at a ratio of 1:5, and 5% high-temperature-resistant α-amylase was added, and the enzyme was hydrolyzed in a shaker at 60°C and 150 r / min until the iodine solution was added. Turning blue indicates complete enzymatic hydrolysis. After centrifugation and washing for 10 times, the corn yellow powder is dried in an oven at 50°C.

[0038] (2) Fermentation culture Accurately weigh 1g of sucrose, K 2 HPO 4 0.04g, the mass ratio of corn yellow powder (after destarch) to bran is 18:2 (20g in total), the amount of water added is 53% of the total mass of the medium (mass ratio), in a 250mL Erlenmeyer flask, 121°C St...

Embodiment 3

[0042] (1) Raw material pretreatment Weigh 2 portions of 50g corn yellow powder and divide them into two 1000mL beakers, add 800mL 16mL / g Na 2 CO 3 Soak in the solution for 10 minutes at 40°C, centrifuge and wash, and dry the filter residue in an oven at 50°C. Thereafter, the suspension was prepared according to the solid-to-liquid ratio of corn yellow powder and water at a ratio of 1:5, and 5% high-temperature-resistant α-amylase was added, and the enzyme was hydrolyzed in a shaker at 60°C and 150 r / min until the iodine solution was added. Turning blue indicates complete enzymatic hydrolysis. After centrifugation and washing for 10 times, the corn yellow powder is dried in an oven at 50°C.

[0043] (2) Fermentation culture Accurately weigh 1g of sucrose, K 2 HPO 4 0.04g, the mass ratio of corn yellow powder (after destarching) to bran is 18:2 (20g in total), the amount of water added is 47% of the total mass of the medium (mass ratio), in a 250mL Erlenmeyer flask, 121°C ...

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Abstract

The invention especially discloses a method for preparing soluble corn peptide from Aspergillus niger fermented maize yellow powder, which belongs to the technical field of food biochemistry. According to the invention, Aspergillus niger is used in the method, main components of a medium comprise maize yellow powder, wheat bran and water, a proper amount of cane sugar and dipotassium hydrogen phosphate are added into the main components, and the steps of centrifugation, pumping filtration, decolouring, ultrafiltration and gel chromatography are carried out to obtain a soluble corn peptide solution. The method has the advantages of a simple process, low cost and a few by-products and enables the obtained corn peptide to have high water-solubility, good security, etc.

Description

(1) Technical field [0001] The invention belongs to the technical field of food biochemical industry, and in particular relates to a method for preparing soluble corn peptide by fermenting corn yellow powder with Aspergillus niger. (2) Background technology [0002] Corn gluten powder is the main by-product of corn starch processing, although the protein content in corn gluten powder is as high as 60%, but due to its special smell and color, rough taste, poor water solubility and serious lack of lysine, color Amino acid and other essential amino acids for the human body can only be used as cheap feed, and the utilization efficiency is very low. Even so, corn protein contains a high proportion of hydrophobic amino acids such as leucine, isoleucine, alanine, valine, and high content of branched chain amino acids and neutral amino acids, which are rare in vegetable proteins. The balanced amino acid composition makes zein a source of physiologically active peptides. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12R1/685
Inventor 崔波蔡佳檀琮萍
Owner QILU UNIV OF TECH
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