Method for preparing ACE (Angiotensin Converting Enzyme) inhibitory peptides through substep enzymatic hydrolysis of feta protein
A technology of milk casein and inhibitory peptides, which is applied in the field of step-by-step enzymatic hydrolysis of goat milk casein to prepare ACE inhibitory peptides, achieving mild properties and promoting digestion and absorption
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Embodiment 1
[0027] Step 1: Mix and dissolve goat milk powder and water at a mass ratio of 1:9, cool the obtained reconstituted goat milk to 4°C, centrifuge at 6400rpm for 15 minutes with a high-speed centrifuge, remove fat, and obtain skim milk;
[0028] Step 2: heat the obtained skim milk in a constant temperature water bath at 35°C, stir with a magnetic heating stirrer at a stirring speed of 800 rpm, add HCl solution dropwise while stirring, so that the pH of the skim milk solution is 4.6, Precipitate the protein, centrifuge at 6400rpm for 15min with a high-speed centrifuge, discard the supernatant, freeze-dry the precipitated casein, pre-freeze at -40°C for 12h, and then transfer to a freeze dryer at -55°C Freeze-dried at low temperature for 24 hours to obtain freeze-dried casein powder; when the temperature of skim milk was 35°C, the pH value was 4.6, and the stirring intensity was 800 rpm, the casein yield was the highest, reaching 9.23%.
Embodiment 2
[0030] Step 1: Mix and dissolve goat milk powder and water according to the mass ratio of 1:9, cool the obtained reconstituted goat milk to 4°C, centrifuge at 6400rpm for 15min with a high-speed centrifuge, remove fat, and obtain skim milk;
[0031]Step 2: Insulate the obtained skim milk in a constant temperature water bath within the range of 45°C, stir with a magnetic heating stirrer at a stirring speed of 800 rpm, add HCl solution dropwise while stirring, so that the pH of the skim milk solution reaches 4.5, Precipitate the casein, centrifuge at 6400rpm for 15min with a high-speed centrifuge, discard the supernatant, freeze-dry the precipitated casein, pre-freeze at -40°C for 12h, and then transfer to a freeze dryer at - Freeze-dry at 55°C for 24 hours to obtain freeze-dried casein powder; when the skim milk is at 45°C, pH is 4.5, and stirring intensity is 800rpm, the yield of casein is the highest, reaching 11.88%.
[0032] Step 3: Mix the obtained freeze-dried casein powd...
Embodiment 3
[0035] Step 1: Mix and dissolve goat milk powder and water according to the mass ratio of 1:9, cool the obtained reconstituted goat milk to 4°C, use a high-speed centrifuge to centrifuge at 6400 rpm for 15 minutes, remove fat, and obtain skim milk;
[0036] Step 2: heat the obtained skim milk in a constant temperature water bath at 45°C, stir with a magnetic heating stirrer at a stirring speed of 800 rpm, add HCl solution dropwise while stirring, so that the pH of the skim milk solution is 4.5, Precipitate the protein, centrifuge at 6400rpm for 15min with a high-speed centrifuge, discard the supernatant, freeze-dry the precipitated casein, pre-freeze at -40°C for 12h, and then transfer to a freeze dryer at -55°C Freeze-dried at low temperature for 24 hours to obtain freeze-dried casein powder; when the temperature of skim milk was 45°C, the pH value was 4.5, and the stirring intensity was 800 rpm, the yield of casein was the highest, reaching 11.88%.
[0037] Step 3: Mix the o...
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