Weak bitter corn oligopeptide with high content of alanine and leucine, and preparation method thereof

Abstract

The invention belongs to the field of agricultural and sideline product processing and utilization technology with high added value, and discloses a weak bitter corn oligopeptide with high content of alanine and leucine, and a preparation method of the weak bitter corn oligopeptide. The method comprises the steps of: (1) dispersing and hydrating corn gluten meal; (2) carrying out gelatinization and alpha-high temperature amylase enzymolysis, degreasing and removing starch; (3) carrying out enzymolysis; (4) carrying out enzyme deactivation and decoloration; and (5) carrying out rough filtration, ultrafiltration and nanofiltration, and drying to obtain the weak bitter corn oligopeptide. The weak bitter corn oligopeptide contains 85.42-87.63% by mass of protein percent, 92.44-94.21% by mass of peptide with the relative molecular weight being less than 1000Da, 6.75-6.94% by mass of alanine, 14.12-14.66% by mass of leucine and 1.12-1.36% by mass of free amino acid. The weak bitter corn oligopeptide with high content of alanine and leucine can be widely used as raw material of health-care food and common food, and especially can be used in products used for sobering up and protecting the liver.

Description

technical field [0001] The invention belongs to the technical field of high value-added processing and utilization of agricultural and sideline products, and in particular relates to a weakly bitter corn oligopeptide with high content of alanine and leucine and a preparation method thereof. Background technique [0002] Corn is one of the three major food crops in the world, and it is also a traditional crop in my country. In 2009, my country's corn production reached 164 million tons, accounting for about 20% of grain production, ranking second in the world. One of the main uses of corn is to produce corn starch. The main by-product in the process of producing corn starch by wet milling is corn gluten meal (Corn Gluten Meal, CGM), also known as yellow powder. Corn gluten meal generally contains about 60% protein, mainly The ingredients are zein (68%), gluten (22%) and globulin (1.2%). Corn protein contains a high proportion of hydrophobic amino acids such as leucine, isol...

AI Technical Summary

Problems solved by technology

The outstanding problems in the preparation of corn oligopeptides include four aspects: (1) The product has low purity, that is, the protein content of corn oligopeptides is low, mainly because the purification of corn gluten powder in the early stage was not done properly, which affected the quality of the product; ( 2) The preparation process is cumbersome, without scientific optimization, high cost, and difficult to implement industrially; (3) The taste of corn active peptides is bitter and even irritating, which is difficult to be accepted by the public, and the promotion and application are limited; (4) Corn oligopeptides have A variety of physiological effects, but no research and development for a specific effect, the product effect is not outstanding

For example, patent CN101531700A discloses that corn yellow powder (about 60% protein content) is used as raw material, treated with alkaline water to remove impurities such as starch and oil to obtain high-purity corn protein slag, and then the slag is pretreated, enzymatically hydrolyzed, and centrifugally filtered , concentrating and drying to prepare corn oligopeptide powder with a protein content of more than 85% and a molecular weight distribution below 2000Da. In this invention, the amount of alkaline protease is 5% to 8%, the amount of neutral protease is 5% to 8%, and the total enzyme The dosage reaches 10%~16%, the consumption of water, alkali and acid is large, the product yield (the ratio of corn peptide to corn gluten powder mass) is 22.3%~24%, and the manufacturing cost of the product is very high; in addition, there is no decolorization and decolorization in the patent Odor technology, no description of product flavor, and no specific design for a certain effect of the product; patent CN102028093A discloses that corn yellow powder is used as raw material, and alkaline protease Alcalase and composite protease Protamex are used for segmental enzymolysis, and the enzymatic hydrolysis products are centrifuged. The supernatant was ultrafiltered by ultrafiltration membranes with molecular weight cut-offs of 100kDa and 10-6kDa respectively, and then the filtrate was concentrated and spray-dried to obtain corn hangover peptide powder. In this product, peptides with a molecular weight of less than 1200Da accounted for 73.19%, and alanine The content of corn peptide and leucine is greater than 6.43% and 12.42% respectively. The corn peptide purity of the product is low and the flavor is not described. In addition, because the invention only removes macromolecular substances through rough separation and ultrafiltration, the free amino acid content, The ash content does not provide data, and the content of alanine and leucine that actually exist in the form of oligopeptides is not clear; patent CN102172293A discloses a preparation method of corn active small peptide hangover agent, which uses alkaline water to treat corn gluten powder for purification, and then Add 4-5% alkaline protease Alcalase, flavor protease Flavourzyme and complex protease Protamex 1-3% for segmental hydrolysis, and the supernatant after centrifugation of the enzymatic hydrolysis product is separated by a secondary ultrafiltration membrane to obtain small peptides with a main molecular weight of 200-1000Da. This method uses a large amount of enzyme, reaching 5% to 8%.

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