Method for preparing peanut peptides through step enzymatic hydrolysis of peanut protein isolate by using two neutral proteases

A technology of peanut protein isolate and neutral protease, which is used in protein food ingredients, protein food processing, food science, etc.

Active Publication Date: 2013-07-31
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the process of preparing short peptides by proteolysis, the enzymatic hydrolysis time is generally 360-960 minutes, the yield of short peptides is about 60%-65%, the degree of hydrolysis of the system is about 12%-16%, and there are many cumbersome steps such as desalination

Method used

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  • Method for preparing peanut peptides through step enzymatic hydrolysis of peanut protein isolate by using two neutral proteases
  • Method for preparing peanut peptides through step enzymatic hydrolysis of peanut protein isolate by using two neutral proteases
  • Method for preparing peanut peptides through step enzymatic hydrolysis of peanut protein isolate by using two neutral proteases

Examples

Experimental program
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Effect test

Embodiment 1

[0038] Embodiment 1, investigate the impact of different protease complexes on the degree of hydrolysis and the yield of short peptides

[0039] The first step: take peanut protein isolate powder, add distilled water to dissolve it, and obtain a peanut protein isolate solution with a mass concentration of 8%; add it to a constant temperature water bath at 80°C for 10 minutes, so that the peanut protein isolate has a highly compressed and compact structure Loosen, exposing the enzyme action site inside the molecule to facilitate the binding of protease;

[0040] The second step: After the first step is completed, take out the peanut protein isolate solution, restore the temperature to the suitable temperature of neutral protease (45°C), add neutral protease (5200U / g substrate), and react in a constant temperature water bath shaker at 45°C 120min;

[0041] The third step: after the second step of the reaction, add the complex protease (432U / g substrate) and mix evenly, and cont...

Embodiment 2

[0048] Embodiment 2, investigate the impact of compound protease dosage on degree of hydrolysis and short peptide yield

[0049] The first step: take peanut protein isolate powder, add distilled water to dissolve it, and obtain a peanut protein isolate solution with a mass concentration of 8%; add it to a constant temperature water bath at 80°C for 10 minutes, so that the peanut protein isolate has a highly compressed and compact structure Loosen, exposing the enzyme action site inside the molecule to facilitate the binding of protease;

[0050] The second step: After the first step is completed, take out the peanut protein isolate solution, restore the temperature to the suitable temperature of neutral protease (45°C), add neutral protease (5200U / g substrate), and react in a constant temperature water bath shaker at 45°C 120min;

[0051] Step 3: After the reaction in the second step, add different amounts of complex protease (216U / g substrate-8640U / g substrate) and mix evenl...

Embodiment 3

[0054] Example 3: Investigating the effects of different enzymatic hydrolysis temperatures on the degree of hydrolysis and the yield of short peptides

[0055] The first step: take peanut protein isolate powder, add distilled water to dissolve it, and obtain a peanut protein isolate solution with a mass concentration of 8%; add it to a constant temperature water bath at 80°C for 10 minutes, so that the peanut protein isolate has a highly compressed and compact structure Loosen, exposing the enzyme action site inside the molecule to facilitate the binding of protease;

[0056] The second step: After the first step is completed, take out the peanut protein isolate solution, restore the temperature to the suitable temperature of neutral protease (45°C), add neutral protease (5200U / g substrate), and react in a constant temperature water bath shaker at 45°C 120min;

[0057] Step 3: After the reaction in the second step, add complex protease (432U / g substrate) and mix evenly, and c...

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Abstract

The invention discloses a method for preparing peanut peptides through the step enzymatic hydrolysis of peanut protein isolate by using two neutral proteases. The method comprises the following steps: 1, dissolving peanut protein isolate powder in water to obtain a peanut protein isolate solution, and maintaining the peanut protein isolate solution in a 80-85DEG C water bath for 10-15min; 2, taking out the peanut protein isolate solution processed in step 1, and adding a neutral protease when the temperature of the peanut protein isolate solution drops to a temperature suitable for the enzymatic hydrolysis of the neutral protease to obtain an enzymatic hydrolysate recorded as a first enzymatic hydrolysate; 3, adding a composite protease to the first enzymatic hydrolysate, and continuously carrying out enzymatic hydrolysis to obtain a second enzymatic hydrolysate; and 4, inactivating the neutral protease and the composite protease in the second enzymatic hydrolysate, centrifuging, taking the obtained supernatant, and carrying out spray drying of the supernatant to obtain the peanut peptides. The method allows the yield and the purity of the peanut peptides to be high, the molecular weights of the peanut peptides to be below 1000Da in a concentrated manner and the peanut peptides to have a strong ACE inhibition activity, and has the advantages of low preparation cost, short preparation time, simple preparation method, mild preparation conditions and the like.

Description

technical field [0001] The invention relates to a method for preparing peanut peptides by enzymolyzing peanut protein isolates step by step with dual neutral proteases. Background technique [0002] Peanut is an important oil crop and edible crop in my country, and its output and export volume rank first in the world. At present, China's utilization of peanuts is mostly in the extraction of edible oils, and the utilization of peanut proteins is less. The protein content of peanuts is 25% to 30%. Peanut protein contains eight kinds of amino acids necessary for the human body. The content of arginine is higher than that of other nuts, and its biological value is higher than that of soybeans. The peanut protein product currently on the domestic market is mainly peanut protein powder, which is generally used as a basic raw material in food processing. Peanut protein powder has disadvantages such as poor absorption and poor physiological cleanliness. Therefore, on the basis of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34
Inventor 王强刘芳友刘红芝张文镨刘丽李宁胡晖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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