Pine nut protein source anti-oxidation peptide and preparation method thereof

A technology for antioxidant peptides and protein sources, which is applied in the preparation methods of peptides, chemical instruments and methods, peptides, etc., can solve the problem of little research on the dose-effect relationship, and achieve the effect of less investment in equipment and convenient process routes.

Inactive Publication Date: 2013-09-25
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of protein in Korean pine nuts is high, and the composition of amino acids is complete, which is an excellent source of antioxidant peptides; however, the study

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Use pine nut meal with a protein content of 20% as raw material, deionized water temperature is 19°C, mix according to the ratio of pine nut meal to water of 5:100g / mL, soak for 18 hours, put it in a colloid mill for crushing, set colloid Grinding parameters: power 2.5KW, speed 3000r / min, repeated treatment for 18 minutes; use a high-speed dispersion homogenizer to homogenize the crushing liquid, control the speed at 6000r / min, and homogenize for 5 minutes. Put the homogeneous liquid in the reaction kettle, turn on the stirrer to make it rotate at 25r / min, and heat it up at the same time to make the temperature of the liquid in the reactor reach 85°C. After the temperature of the solution was lowered to 40°C, the constant temperature and stirring state were maintained, and the pH of the pine nut meal protein denaturation liquid in the reaction kettle was adjusted to 6.0 with 8.0mol / L sodium hydroxide solution; 6% of the initial pine nut meal mass was weighed. Put the li...

Embodiment 2

[0040] Use pine nut meal with a protein content of 30% as raw material, deionized water temperature is 25°C, mix according to the ratio of pine nut meal to water of 8:100g / mL, soak for 15 hours, put it in a colloid mill for crushing, set the colloid The power of the milling parameters is 2.0KW, the rotating speed is 2500r / min, and the repeated treatment time is 10min. In the reaction kettle, turn on the stirrer to make it rotate at 15r / min, and at the same time heat up the temperature so that the temperature of the liquid in the reaction kettle is 92°C, keep it warm for 5 minutes, and then turn on the cooler to reduce the temperature of the liquid in the reaction kettle to 50°C Finally, maintain a constant temperature and stirring state, and use 9.5mol / L sodium hydroxide solution to adjust the pH of the pine nut meal protein denaturation liquid in the reactor to be 8.0; take 12% of the initial pine nut meal quality and put it into the liquid alkaline protease in the reaction k...

Embodiment 3

[0042] Using pine nut meal with a protein content of 34% as raw material, the deionized water temperature is 20°C, mixed according to the ratio of pine nut meal to water is 10:100g / mL, soaked for 17h, put it in a colloid mill for crushing, and set the colloid The power of the milling parameters is 3.5KW, the rotating speed is 2800r / min, and the repeated processing time is 17min. In the reaction kettle, turn on the stirrer to make it rotate at 18r / min, and at the same time heat up to make the temperature of the liquid in the reactor reach 95°C, keep it warm for 8 minutes, then turn on the cooler to lower the temperature of the liquid in the reaction kettle to 45°C Finally, maintain a constant temperature and stirring state, and use 10.0mol / L sodium hydroxide solution to adjust the pH of the pine nut meal protein denaturation liquid in the reactor to 9.0; weigh 7% liquid alkaline protease of the initial pine nut meal quality and put it into the reaction in the reactor, and conti...

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Abstract

The invention belongs to the technical fields of agricultural product deep processing and comprehensive utilization of byproducts thereof, and relates to a pine nut protein source anti-oxidation peptide and a preparation method thereof. The pine nut protein source anti-oxidation peptide having a molecular weight of 1000-3000Da, a protein content of 95.0-98.0%, an ash content of 0.5-2.5% and a DPPH clearance rate of 80-90% is obtained through carrying out immersion, crushing, homogenizing, protein denaturation, enzymatic hydrolysis, centrifugation, ultrafiltration, concentration and vacuum freeze-drying processes of pine nut meal as a raw material. The raw material is pine nut meal, is processed through using a cold squeezing technology, and does not contact with any organic extraction solvents, so the raw material is unpolluted, and the original quality and functions of pine nut proteins are reserved; and the pine nut protein source anti-oxidation peptide is obtained through efficiently utilizing high-quality proteins in pine nuts on the precise of the low cost and easy obtaining of the raw material, so the environment is protected, the effective value increment utilization of the high-quality protein sources is relied, and the added values of pine nut products are improved.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products and the comprehensive utilization of by-products, and relates to a pine nut protein source antioxidant peptide and a preparation method thereof. Antioxidant peptides derived from pine nut protein with water content of 1.0-3.0%, ash content of 0.5-2.5%, and DPPH clearance rate of 80-90%. Background technique [0002] Pine nuts are also known as Luo pine nuts, sea pine nuts, red pine nuts, etc. Korean pine nut is a fruit with high nutritional value, rich in protein, amino acid, fat, fatty acid, vitamin, mineral elements and physiologically active substances. The protein in Korean pine nuts is 17.6%, which is composed of 18 kinds of amino acids, and the composition is relatively complete. In particular, the content of various essential amino acids is quite rich and generally higher than that of ordinary plants. The content of glutamic acid, arginine and aspartic aci...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34
Inventor 林松毅刘博龙刘轩廷刘颢然王爽贾亚平刘静波
Owner JILIN UNIV
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