Method for preparing vegetable protein small peptide by microoprganism fermentation

A microbial fermentation and plant protein technology, which is applied in the field of microbial fermentation to produce small plant protein peptides, can solve the problems of low utilization of active ingredients and achieve reliable and stable process parameters, mature technology, and mild fermentation conditions

Inactive Publication Date: 2012-10-10
梁金钟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many plants are rich in protein, if it is not transformed,

Method used

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  • Method for preparing vegetable protein small peptide by microoprganism fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of slant medium and culture of bacteria:

[0023] By weight percentage, beef extract 2.0%, peptone 1.0%, NaCl 0.2%, agar 1.5%, water as solvent, pH 7.0. Sterilize at 121°C for 20 minutes, place it on an inclined plane to cool, and incubate at 37°C for 24 hours after inoculation ,spare.

[0024] Preparation of Erlenmeyer flask liquid medium and strain culture:

[0025] Soybean meal 6.0%, corn steep liquor 1.5%, KH 2 PO 4 0.1%, MgSO 4 0.05%, NaCl 0.2%, stir evenly, pH7.0. Sterilize at 121°C for 20 minutes, cool to 35°C, inoculate Bacillus subtilis strains, and culture on a shaker at 37°C for 24 hours, for fermenter inoculation.

[0026] Preparation of fermenter medium and fermentation control:

[0027] First crush the raw material of soybean meal to 60 mesh, add water to prepare the concentration of 10% by weight, adjust the pH value to 7.0, then sterilize at 121°C for 20 minutes, cool to 37°C, insert and cultivate mature Bacillus subtilis liquid strain....

Embodiment 2

[0030] The preparation of the slant medium and the culture of the bacteria, the preparation of the liquid medium of the Erlenmeyer flask and the culture of the bacteria are the same as the example one.

[0031] Preparation of fermentor medium and fermentation control:

[0032] First crush the raw material of rapeseed meal to 60 mesh, add water to prepare the concentration of 12% by weight, adjust the pH value to 7.2, then sterilize at 121°C for 20 minutes, cool to 35°C, and insert and cultivate it to mature at 10.0% by volume liquid strain of Bacillus subtilis. Put sterile air into the fermenter to carry out stirring and fermentation. 6 hours before fermentation, the stirring speed is 80rpm, the fermentation is 6 hours to 24 hours, the stirring speed is 150rpm, after the fermentation is 24 hours, the stirring speed is 100rpm, during this period. Adjust the ventilation volume of sterile air. During the fermentation, the temperature was controlled at 35°C, and the fermentation...

Embodiment 3

[0035] The preparation of the slant medium and the culture of the bacteria, the preparation of the liquid medium of the Erlenmeyer flask and the culture of the bacteria are the same as the example one.

[0036] Preparation of fermentor medium and fermentation control:

[0037] Weigh corn gluten powder, add water to prepare a concentration of 12% by weight, adjust the pH value to 7.2, then sterilize at 121°C for 20 minutes, cool to 37°C, and insert the cultured mature Bacillus subtilis liquid at 8.0% by volume strains. Put sterile air into the fermenter to carry out stirring and fermentation. 6 hours before fermentation, the stirring speed is 80rpm, the fermentation is 6 hours to 24 hours, the stirring speed is 150rpm, after the fermentation is 24 hours, the stirring speed is 100rpm, during this period. Adjust the ventilation volume of sterile air. During the fermentation, the temperature was controlled at 37° C., and the fermentation period was 32 hours.

[0038]After the e...

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Abstract

The invention provides a method for preparing vegetable protein small peptide by microoprganism fermentation. According to the invention, soybean meal, peanut cake, cottonseed cake, rapeseed cake, zein powder, wheat glutelin protein powder, soybean protein isolate, soybean powder and the like are taken as raw materials, one raw material is used or more than two raw materials are mixed, macro-molecule protein in the plant is decomposed by the microoprganism fermentation to form micromolecule bioactive peptides, then spray drying is carried out to prepare the powdery vegetable protein small peptide product. The highly finished product can be used for food, cosmetics and health products. The crude product can be used as a feed functional reinforcing additive, a microorganism culture medium of the fermentation industry, a vegetation promoter and the like. The invention has the advantages of mature technology, reliable and stable technological parameters and mild fermentation condition, the final product has stable quality, and has the obvious biological function characteristic.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for preparing small plant protein peptides by microbial fermentation. Background technique [0002] At present, the methods of converting plant protein into small plant protein peptides mainly use enzymatic hydrolysis and microbial fermentation, but microbial fermentation is more advanced and has more advantages. Microbial fermentation converts plant protein through biochemical metabolic reactions of microorganisms. It is a small molecular active peptide with mild conditions, advanced technology, low cost, and the obtained small peptide has no bitter taste. [0003] Modern research shows that small molecular peptides have higher biological activity and nutritional value than the same amount of amino acids. Due to the different amino acids of peptides, their functions and biological effects are also different. Peptides and amino acids can be al...

Claims

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Application Information

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IPC IPC(8): C12P21/00C12R1/125
Inventor 梁金钟
Owner 梁金钟
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