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Method for preparing almond protein antioxidant peptides of little white apricot through enzymatic hydrolysis

An anti-oxidative peptide and almond protein technology, applied in the direction of fermentation, etc., can solve the problems of cumbersome separation techniques such as peptide ultrafiltration, superposition and waste of high-quality protein by-product resources, and inability to reflect anti-oxidation effects, etc., to achieve low production costs, Reduce waste and pollution, and improve anti-oxidation performance

Inactive Publication Date: 2013-12-04
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, different peptides in the enzymatic hydrolysis system may have synergistic antioxidant effects, and the directional screening process of the peptides of the enzymatic hydrolysis products largely ignores the synergistic effects of different peptide factors, resulting in the superposition and waste of high-quality protein by-product resources, and Peptide ultrafiltration and other separation technologies have problems such as cumbersome process, large equipment investment, high cost, complicated operation, and waste of water resources; moreover, the free radical scavenging rate can only indicate whether the sample to be tested has antioxidant properties, but cannot reflect Its anti-oxidation effect, so the preparation method of the existing anti-oxidation peptide implemented by the clearance rate index needs to be scientifically improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Mix 100g of small white apricot defatted almond powder (70% protein content) with 450mL of water, soak and grind for 20min and 1min respectively, adjust the pH of the mixed solution to 7.5, add alkaline protease and trypsin compound mass ratio is 3: 1 compound enzyme 4500U / g (底物) , put the formed solution of the enzymatic hydrolysis system in the reaction kettle, and react in a closed manner at 35°C for 2.5 hours. After the reaction, immediately raise the temperature of the enzymatic hydrolysis system to 95°C to extinguish the enzyme for 10 minutes to terminate the reaction, and obtain a compound with antioxidant properties. The enzymatic hydrolysis peptide solution, the reaction solution is concentrated, the load body maltodextrin is mixed, and then spray-dried to obtain a powdered antioxidant peptide. The half-inhibitory concentration (IC 50 ) were 0.34mg / mL and 0.55mg / mL respectively.

Embodiment 2

[0020] Mix 100g of small white apricot almond defatted meal (73% protein content) with 470mL of water, soak and grind for 20min and 1min respectively, adjust the pH of the mixed solution to 8.0, add alkaline protease and trypsin composite mass ratio is 3: 1 compound enzyme 4500U / g (底物) , put the formed solution of the enzymatic hydrolysis system in the reaction kettle, and react in a closed manner at 37°C for 2.5 hours. After the reaction, immediately raise the temperature of the enzymolysis system to 95°C to inactivate the enzyme for 10 minutes to terminate the reaction, and obtain a compound with antioxidant properties. The enzymatic hydrolysis peptide solution, the reaction solution is concentrated, the load body maltodextrin is mixed, and then spray-dried to obtain a powdered antioxidant peptide. The half-inhibitory concentration (IC 50 ) were 0.36mg / mL and 0.50mg / mL respectively.

Embodiment 3

[0022] Mix 100g of small white apricot almond defatted meal (75% protein content) with 550mL of water, soak and grind for 20min and 1min respectively, adjust the pH of the mixed solution to 7.8, add alkaline protease and trypsin compound mass ratio is 3: 1 compound enzyme 4000U / g (底物) , put the formed solution of the enzymatic hydrolysis system in the reaction kettle, seal the reaction at 40°C for 3 hours, immediately raise the temperature of the enzymolysis system to 95°C to extinguish the enzyme for 10 minutes to terminate the reaction, and obtain the Enzymatically hydrolyzed peptide solution, the reaction solution is concentrated, the loading body maltodextrin is mixed, and then spray-dried to obtain a powdered antioxidant peptide. The half-inhibitory concentration (IC 50 ) were 0.33mg / mL and 0.45mg / mL respectively.

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Abstract

The invention discloses a method for preparing protein antioxidant peptides of little white apricot almond through enzymatic hydrolysis. The method comprises the following steps: crushing degreased dregs of little white apricot almond with the protein content of 70%-80%, and filtering the crushed dregs through a filter of 50 meshes; mixing each 100 g degreased almond powder with 450-600 mL water, and waiting for 20 min for immersion; milling through a colloid mill for 1 min; mixing, and regulating the pH value of the mixed solution to be 7.5-8.5; adding 500-4500 U / g (substrate) compound enzyme with basic protease and trypsin of which the mass ratio is 3:1; placing the system solution for enzymolysis into a reaction kettle; performing closed reaction for 2.5-3 h at 35-45 DEG C; after the reaction, heating the enzymolysis system to 95 DEG C for enzyme deactivation for 10 min, so as to obtain peptides liquid of enzymolysis with oxidation resistance property and realize effective utilization of high-grade protein by-product resource.

Description

technical field [0001] The invention belongs to the field of food additives and functional food ingredients, in particular to a method for preparing almond protein antioxidant peptide by enzymatic hydrolysis. Background technique [0002] Based on the toxicity and side effects of artificially synthesized antioxidants, the use of agricultural product processing by-products to prepare natural antioxidants has attracted widespread attention from scholars, and has become a research hotspot in the fields of food, medicine, and cosmetics at home and abroad. Using small white apricot almond oil or defatted almond protein meal as nutritional nourishment and drug compatibility resources has been recognized by consumers in Xinjiang and abroad, especially ethnic minority residents. The safety of small white apricot almond protein is widely recognized as a peptide The development of antioxidant peptides can provide a basis for the application and deep processing of by-products of white ...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 田洪磊詹萍朱新荣颜海燕
Owner SHIHEZI UNIVERSITY
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