Method for preparing intestine nutritive peptide by using wheat

Abstract

The invention provides a method for preparing an intestine nutritive peptide by using wheat, and belongs to the technical field of deep processing of wheat protein. The method comprises the following steps: (1) pre-mixing the wheat with polysaccharide and adding water for dispersion, so that wheat protein suspension liquid solubilized through the polysaccharide is obtained; (2) selecting protamex<TM> to perform restriction enzymolysis on the wheat protein step by step, wherein the substrate obtained in the later step is a precipitate produced through enzymolysis in the step (1), the times for enzymolysis are controlled to be 3-4, and when the protein content in the final precipitate is less than 5% (dry basis), the enzymolysis is stopped; (3) using a continuous enzymolysis-membrane separation coupling system for treating a supernatant centrifuged through enzymolysis in the above steps, adding a certain amount of alcalase in the system for enzymolysis for a certain time, and then desalting permeating liquid through nanofiltration, so that wheat oligopeptide with high glutamine is obtained. The wheat active peptide prepared through the method can alleviate injury degree of enteritis rat intestinal mucosa, and promote the synthesis of intestinal mucosa protein and DNA, and has an obvious efficacy of enteral nutrition.

Description

technical field [0001] The invention belongs to the technical field of wheat protein deep processing, and relates to a method for preparing intestinal nutrition peptides by using wheat protein. Background technique [0002] Glutamine is a "conditionally essential amino acid" in the body under stress. It is an essential nutrient for the metabolism of intestinal mucosal cells and is very important for maintaining the structural integrity of intestinal mucosal epithelium. Especially under severe stress conditions such as fatigue, infection, trauma, etc., glutamine in intestinal mucosal epithelial cells is quickly depleted. When the intestinal tract lacks glutamine or is stimulated by food and digestive juices, the intestinal mucosa will shrink, the villi will become thinner, shorter or even fall off, and the intestinal immune function will be severely impaired. Clinical practice has proved that providing glutamine parenterally can effectively prevent intestinal mucosal atrophy...

AI Technical Summary

Problems solved by technology

But on the whole, during the enzymatic hydrolysis process, the amide group is severely damaged, and the effective glutamine content of the final product is generally low, which greatly reduces the activity of the product (Yang Desheng. Research on efficient preparation of glutamine-binding peptides by hydrolyzing gluten protein [J]. Food Science, 2006, 27: 181-185; Liu Wenhao, Sun Zhida, Wei Zhencheng, Chi Jianwei, Tang Hu. Preparation of Nutrient Solution Rich in Glutamine (Gln) Active Peptide by Secondary Enzymatic Hydrolysis of Glutenin .Chinese Journal of Cereals and Oils[J].2009,24:32-36)

In addition, the domestic patent "A Method for Industrialized Production of Wheat Glutamine Peptides" (publication number CN103173511A) reports a method for preparing glutamine peptides by double-enzyme step-by-step enzymatic hydrolysis. The effective glutamine content of the product reaches 23.5%, which is as low as Polypeptide content is about 80%, but the utilization rate of raw materials is less than 50%, and the pretreatment process of materials is complicated and consumes a lot of alkali

In terms of the application of enzymatic hydrolysis-membrane separation coupling technology, there are patents reporting a method for preparing oat antioxidant peptides using an enzyme-membrane reactor (CN102212600B), a preparation method and special device for a highly active corn hypotensive peptide (CN102453741A) ; but using this technology to produce wheat glutamine peptides with enterotrophic effects has not been reported

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