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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] Mix 100g of small white apricot defatted almond flour (protein content 70%) and 450mL of water, soak and mill for 20min and 1min, respectively, adjust the pH of the mixed solution to 7.5, add alkaline protease and trypsin to a composite mass ratio of 3: 1 compound enzyme 4500U / g (Substrate) , Place the resulting enzymatic hydrolysis system solution in a reaction kettle, and seal the reaction at 35°C for 2.5h. After the reaction, immediately raise the enzymatic hydrolysis system temperature to 95°C and inactivate the enzyme for 10 minutes to terminate the reaction to obtain antioxidant properties Enzymatically hydrolyzed peptide solution, the reaction solution is concentrated and loaded with maltodextrin, mixed and spray-dried to obtain a powdered antioxidant peptide. Its half-inhibitory concentration on hydroxyl radicals and superoxide anion free radicals (IC 50 ) Are 0.34mg / mL and 0.55mg / mL respectively.

Example Embodiment

[0019] Example 2

[0020] Mix 100g of white apricot and almond defatted meal (73% protein content) with 470mL of water, soak and mill for 20min and 1min, respectively, adjust the pH of the mixed solution to 8.0, add alkaline protease and trypsin to a composite mass ratio of 3: 1 compound enzyme 4500U / g (Substrate) , Place the resulting enzymatic hydrolysis system solution in a reaction kettle, and seal the reaction at 37°C for 2.5 hours. After the reaction, immediately increase the enzymatic hydrolysis system temperature to 95°C and inactivate the enzyme for 10 minutes to terminate the reaction to obtain antioxidant properties Enzymatically hydrolyzed peptide solution, the reaction solution is concentrated and loaded with maltodextrin, mixed and spray-dried to obtain a powdered antioxidant peptide. Its half-inhibitory concentration on hydroxyl radicals and superoxide anion free radicals (IC 50 ) Are 0.36mg / mL and 0.50mg / mL respectively.

Example Embodiment

[0021] Example 3

[0022] Mix 100g of small white apricot and almond defatted meal (75% protein content) with 550mL of water, soak and mill for 20min and 1min, respectively, adjust the pH of the mixed solution to 7.8, add alkaline protease and trypsin to a composite mass ratio of 3: 1 compound enzyme 4000U / g (Substrate) , Place the resulting solution of the enzymatic hydrolysis system in a reaction kettle and keep it closed for 3 hours at 40°C. After the reaction, immediately raise the temperature of the enzymatic hydrolysis system to 95°C and inactivate the enzyme for 10 minutes to terminate the reaction. Enzymatically hydrolyzed peptide solution, the reaction solution is concentrated and loaded with maltodextrin, mixed and spray-dried to obtain a powdered antioxidant peptide. Its half inhibitory concentration on hydroxyl radicals and superoxide anion free radicals (IC 50 ) Are 0.33mg / mL and 0.45mg / mL respectively.

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PUM

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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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