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Mixture of chick-pea and oligopeptide and preparation method thereof

A chickpea and mixture technology, which is applied in the field of chickpea short peptide preparation, can solve the problems of difficult mass production, low utilization rate of raw materials, complicated processes, etc., and achieves improved yield, simple and easy production method, and sample recovery. high rate effect

Active Publication Date: 2015-06-03
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Summary
  • Abstract
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  • Claims
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Problems solved by technology

However, the utilization rate of these raw materials is low, the process is complex, and it is difficult to apply to large-scale production

Method used

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  • Mixture of chick-pea and oligopeptide and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0034] Soak the chickpeas, peel them, dry them at 50°C, and grind them into bean flour with a grinder. Stir the soy flour and water evenly at a ratio of 1:10 (w / v), adjust the pH to 8.0 with 0.5mol / L NaOH, and set the ratio of Alcalase to chickpea solution at 3% (v / w), Add Alcalase enzyme to the chickpea aqueous solution, maintain pH 8.0 with lye during the period, react for 1 hour, then adjust the pH to 5.0 with 0.05mol / L citrate buffer, and the reaction temperature is 50°C According to the ratio of cellulase and chickpea solution 3% (v / w), add cellulase and hydrolyze for 40min; then use 0.5mol / L HCl to adjust the pH to 7.0, according to the ratio of flavor enzyme and chickpea solution Add flavor enzyme at 3% (v / w), react at 50°C for 2h, centrifuge at 3000r / min for 15min, and freeze-dry the supernatant to obtain chickpea short peptide mixture. The yield was 47%.

Embodiment 2

[0036] Soak the chickpeas, peel them, dry them at 50°C, and grind them into bean flour with a grinder. Stir the soy flour and water evenly at a ratio of 1:10 (w / v), adjust the pH to 5.0 with 0.05mol / L citrate buffer, and react at a reaction temperature of 40°C. The ratio of the chickpea solution is 2% (v / w), add cellulase, hydrolyze for 30min; then adjust the pH to 8.0 with 0.5mol / L NaOH, according to the ratio of alkaline protease Alcalase to the chickpea solution is 2% (v / w w), add Alcalase enzyme to chickpea aqueous solution, maintain pH 8.0 with lye during the period, react for 1 hour, then adjust pH 7.0 with 0.5mol / L HCl, according to the ratio of flavor enzyme to chickpea solution Add flavor enzyme at 2% (v / w), react at 50°C for 2h, centrifuge at 3000r / min for 15min, and freeze-dry the supernatant to obtain a mixture of chickpea short peptides. The yield was 50%.

Embodiment 3

[0038] Soak the chickpeas, peel them, dry them at 50°C, and grind them into bean flour with a grinder. Stir the soy flour and water evenly at a ratio of 1:10 (w / v), adjust the pH to 5.0 with 0.05mol / L citrate buffer, and react at a reaction temperature of 60°C. The ratio of chickpea solution is 5% (v / w), add cellulase, and hydrolyze for 50 minutes; then use 0.5mol / L NaOH to adjust the pH to 8.0, and the ratio of alkaline protease Alcalase to chickpea solution is 4% (v / w ), add Alcalase enzyme to the chickpea aqueous solution, maintain the pH at 8.0 with lye during the period, react for 1 hour, and then adjust the pH to 7.0 with 0.5mol / L HCl, according to the ratio of flavor enzyme to chickpea solution 5 % (v / w) flavor enzymes were added, reacted at 50°C for 2h, centrifuged at 3000r / min for 15min, and the supernatant was freeze-dried to obtain a mixture of chickpea short peptides. The yield was 52%.

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Abstract

The invention discloses a preparation method of a mixture of chick-pea and oligopeptide, including the following steps: carrying out enzymolysis on extracellular cellulose of bean flour by utilizing cellulose, adding alkaline protease and flavor enzyme, and obtaining oligopeptide through hydrolyzation. The method is adopted to greatly increase the productivity of products, is simple and convenient, has good reproducibility and high sample recovery rate, and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to a method for preparing chickpea short peptides and its products, in particular to a method for preparing a mixture of chickpea short peptides by combining cellulase, protease and flavor enzymes to hydrolyze chickpea flour and preparing the mixture of chickpea short peptides. Background technique [0002] Short peptides are short chain peptides consisting of 3-9 amino acid residues between amino acids and proteins, also called oligopeptides, oligopeptides or active peptides. Scientific research in recent years has found that the main form of protein absorption by the human body is not in the form of amino acids, but in the form of short peptides. This is a major breakthrough in the study of the mechanism of protein absorption by the human body. The role of short peptides in the human body has the following characteristics: 1. Direct absorption without digestion: Usually, short peptides are synthesized by the human body itself, w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
Inventor 杨良嵘王丽邢慧芳刘会洲
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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