Preparation method of dioscorea opposita polypeptide powder

A technology of Chinese yam and polypeptide powder, which is applied in protein food processing, plant protein processing, food science, etc., can solve the problems of poor solubility and difficult absorption, and achieve the effects of high production efficiency, high product quality and advanced technology

Inactive Publication Date: 2013-09-11
焦作市易生元酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huai Yam isolate protein has high purity and rich nutrition, and can be used in dairy products and meat products to improve food flavor and increase nutritional value. Protein is used as raw material, and it is already a problem worth studying to use bio-enzymolysis technology to enzymatically hydrolyze it into functional Chinese yam polypeptide powder with good solubility and easy digestion and absorption by the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of Chinese yam polypeptide powder is characterized in that it is realized through the following steps:

[0022] (1) Preparation method of Chinese yam powder: fresh yam is peeled, sliced, dried at 50°C, and pulverized;

[0023] (2) Salt extraction process: the yam powder and 0.2mol / L ammonium sulfate solution prepared in step (1) were kept in a water bath at 50°C for 4 hours at a material-to-liquid ratio of 1:30, centrifuged at 8000rpm for 10 minutes, and the supernatant was taken;

[0024] (3) Acid precipitation process: take the leaching supernatant and use 0.1mol / L dilute sulfuric acid to adjust the isoelectric point pH=3.0, centrifuge at 10000rpm for 15min, take the precipitate, and dry it at 50°C to obtain the Chinese yam protein isolate powder.

[0025] (4) Dissolution of the protein isolate of Chinese yam: step (3) add water to the protein isolate powder to make a solution with a concentration of 1.6%, adjust the pH to 5.0 with 0.1mol / L NaOH, ...

Embodiment 2

[0035] A preparation method of Chinese yam polypeptide powder is characterized in that it is realized through the following steps:

[0036] (1) Preparation method of Chinese yam powder: fresh yam is peeled, sliced, dried at 60°C, and pulverized;

[0037] (2) Salt extraction process: The yam powder and 0.2mol / L ammonium sulfate solution prepared in step (1) were kept in a water bath at 55°C for 4.5h at a material-to-liquid ratio of 1:24, centrifuged at 90,000rpm for 13min, and the supernatant was taken ;

[0038] (3) Acid precipitation process: Take the leaching supernatant and use 0.1mol / L dilute sulfuric acid to adjust the isoelectric point pH=3.0, centrifuge at 10000rpm for 15min, take the precipitate, and dry it at 55°C to obtain the Chinese yam protein isolate powder.

[0039] (4) Dissolution of Huai Yam protein isolate: step (3) add water to the protein isolate powder to make a solution with a concentration of 1.8%, adjust the pH to 5.5 with 0.1mol / L NaOH, shake to disso...

Embodiment 3

[0049] A preparation method of Chinese yam polypeptide powder is characterized in that it is realized through the following steps:

[0050] (1) Preparation method of Chinese yam powder: fresh yam is peeled, sliced, dried at 70°C, and pulverized;

[0051] (2) Salt extraction process: the yam powder prepared in step (1) and 0.2mol / L ammonium sulfate solution were kept at a 60°C water bath for 5 hours at a material-to-liquid ratio of 1:20, centrifuged at 10,000 rpm for 15 minutes, and the supernatant was taken;

[0052] (3) Acid precipitation process: Take the leaching supernatant and use 0.1mol / L dilute sulfuric acid to adjust the isoelectric point pH=3.0, centrifuge at 10000rpm for 15min, take the precipitate, and dry it at 60°C to obtain the Chinese yam protein isolate powder.

[0053] (4) Dissolution of the protein isolate of Chinese yam: step (3) add water to the protein isolate powder to make a solution with a concentration of 2%, adjust the pH to 6.0 with 0.1mol / L NaOH, an...

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PUM

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Abstract

The invention discloses a method for preparing dioscorea opposita polypeptide powder by utilizing a biological enzyme technology for processing dioscorea opposite protein isolate. The preparation method comprises the following steps of: extracting and isolating dioscorea opposite protein by adopting a salt-solution and acid-isolation method, adjusting the pH value to 5.0-6.0, adding neutral protease, after reacting at 30-40 DEG C for 5-6h, heating for enzyme deactivation, centrifuging at 10000 rpm for 15min, collecting supernatant, freezing and vacuum drying at the temperature below -50 DEG C, crushing and sieving. The dioscorea opposita polypeptide powder prepared by using the method can be used for greatly enhancing the solubility of protein powder and keeping the appearance, the color and the luster, the taste, the flavor and the biological activity of active ingredients of the protein powder, is good in taste and easy to absorb, and can be widely used in the industries of dairy products, beverages and health care products.

Description

technical field [0001] The invention relates to a method for preparing Chinese yam polypeptide powder by treating Chinese yam protein isolate with biological enzyme technology, and belongs to the field of biotechnology. Background technique [0002] Known as "Huai Ginseng", Huai Yam is produced in Jiaozuo, Henan Province. It has extremely high medicinal and health value, and is one of the main raw materials of many health care medicines and functional foods. Chinese yam is rich in protein, with a content of more than 3%, and the crude protein extraction rate of Chinese yam can reach 60% through the method of salt dissolution and acid precipitation. Huai Yam isolate protein has high purity and rich nutrition, and can be used in dairy products and meat products to improve food flavor and increase nutritional value. Protein is used as a raw material, and it is a problem worth studying to use bio-enzymolysis technology to enzymatically hydrolyze it into functional Chinese yam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/00A23J3/14A23J3/34
Inventor 朱玉端李小强饶铖乐王龙
Owner 焦作市易生元酒业股份有限公司
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