Method for producing active peptide from peanut cake and meal by immobilized enzyme

A peanut cake and immobilized enzyme technology, applied in the field of enzymatic preparation of peanut active peptides, can solve the problems of restricting the industrial transformation of peanut active peptides, restricting the development of chemical treatment, hindering the combination of enzymes and substrates, and achieving Improve the comprehensive utilization rate, high purity, and improve the effect of residents' physical fitness

Inactive Publication Date: 2013-10-02
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical treatment will reduce the quality of peanut peptides, and the acid-base waste liquid generated in the production process will pollute the environment, which limits the development of chemical treatment
When using enzymatic method to hydrolyze peanut protein, the cost of protease is high, the hydrolysis of protein by single enzyme is limited, and the enzyme is unstable in heat, acid-base and organic solvent, which also limits the industrial transformation of enzymatic preparation of peanut active peptide
Although the immobilized enzyme technology improves the utilization rate of the enzyme to a certain extent, the effect of enzymatic hydrolysis is not good
The main reason is that after the enzyme is combined with the carrier, a steric hindrance is formed to hinder the combination of the enzyme and the substrate. At the same time, the added chemical cross-linking agent will also affect the enzyme activity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of method utilizing immobilized enzyme to produce active peptide from peanut meal, it comprises the steps:

[0030] 1) Preparation of chemically modified magnetic chitosan particles:

[0031] Under nitrogen protection, take 13.9914 g FeCl 3 ·6H 2 O and 5.1465 g of FeCl 2 4H 2 O was added to 240 mL of distilled water, stirred at 80°C for 1 h (rotation speed 400 rpm), and then 80 mL of ammonia water with a mass concentration of 28% was added dropwise to react for 30 min. During the reaction, ammonia water was added to keep the pH of the system above 10. After the reaction is finished, cool to room temperature, separate the solid from the liquid, and the obtained solid is ferric oxide; after washing with water, temporarily store it in an aqueous solution of acetic acid with a pH of 2-4 for future use.

[0032] Weigh 36 g of chitosan powder, add it to 360 mL of 1mol / L NaOH and soak at room temperature for 6 h, then add 110 mL of epichlorohydrin and stir for 1 h a...

Embodiment 2

[0040] A kind of method utilizing immobilized enzyme to produce active peptide from peanut meal, it comprises the steps:

[0041] 1) Preparation of chemically modified magnetic chitosan particles:

[0042] Under nitrogen protection, take 27.9828 g FeCl 3 ·6H 2 O and 11.5862 g of FeSO 4 4H 2 O was added to 240 mL of distilled water, stirred at 60°C for 1 h (rotation speed 400 rpm), then 100 mL of ammonia water with a mass concentration of 28% was added dropwise to react for 60 min, and ammonia water was added during the reaction to keep the pH of the system above 10. After the reaction is finished, cool to room temperature, separate the solid from the liquid, and the obtained solid is ferric oxide; after washing with water, temporarily store it in an aqueous solution of acetic acid with a pH of 2-4 for future use.

[0043] Weigh 40 g of chitosan powder, add it to 360 mL of 1mol / L NaOH and soak it at room temperature for 8 h, then add 160 mL of epichlorohydrin and stir at 55...

Embodiment 3

[0051] A kind of method utilizing immobilized enzyme to produce active peptide from peanut meal, it comprises the steps:

[0052] 1) Preparation of chemically modified magnetic chitosan particles:

[0053] Under nitrogen protection, take 25.6741 g Fe 2 (SO4) 3 and 7.1909 g of FeSO 4 4H 2 O was added to 250 mL of distilled water, stirred at 70°C for 1 h (rotation speed 400 rpm), and then 100 mL of ammonia water with a mass concentration of 28% was added dropwise to react for 60 min. During the reaction, ammonia water was added to keep the pH of the system above 10. After the reaction is finished, cool to room temperature, separate the solid from the liquid, and the obtained solid is ferric oxide; after washing with water, temporarily store it in an aqueous solution of acetic acid with a pH of 2-4 for future use.

[0054] Weigh 36 g of chitosan, add it to 360 mL of 1mol / L NaOH and soak at room temperature for 8 h, then add 160 mL of epichlorohydrin and stir at 70 °C and 150 ...

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Abstract

The invention belongs to the technical field of deep processing for peanut protein, and specifically relates to a method for producing active peptide from peanut cake and meal by immobilized enzyme. The method comprises the steps of: immobilizing two proteases, i.e. alkaline and neutral proteases, by adopting chemically-modified magnetic chitosan micro-particles so as to implement enzymatic hydrolysis, and then centrifuging, decolorizing, desalting by nano-filtration, grading by ultrafiltration and spray-drying to obtain peanut active peptide. Compared with the traditional preparation method,the method has the characteristics of low production cost, short production period, high product yield, high product purity, mild, green and energy-saving production process and the like. In additionto excellent dissolubility, the peanut functional peptide produced by the method provided by the invention has the functions of lowering blood pressure and resisting oxidation, so the active peptide has high market development value.

Description

technical field [0001] The method of the invention relates to the technical field of deep processing of peanut by-products, in particular to an enzymatic preparation process of peanut active peptides, which uses peanut cakes as raw materials and uses chemically modified magnetic chitosan particles to immobilize composite proteases for hydrolysis, thereby obtaining Peanut active peptide approach. Background technique [0002] Peanut is one of the main crops grown in the world. my country is a big producer of peanuts, and its peanut production ranks first in the world all the year round, with an annual peanut production of about 14 million tons. Peanuts are rich in nutrition, rich in high-quality protein and oil, with a fat content of 44-50%, a protein content of 24-34%, and contain a variety of vitamins and minerals. Peanut protein contains 8 kinds of amino acids necessary for the human body, and its digestibility can reach 99%. It is a plant protein resource with high nutr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C12N11/14C12N11/10
CPCY02P20/10
Inventor 芦鑫黄纪念孙强侯传伟宋国辉张丽霞
Owner HENAN ACAD OF AGRI SCI
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