Method for preparing intestine nutritive peptide by using wheat

A technology of wheat protein and intestinal nutrition, which is applied in the preparation method of peptides, food preparation, peptide/protein components, etc., can solve the problems of less than 50% raw material utilization rate, complicated processing technology, and reduced product activity, so as to achieve outstanding intestinal nutrition Efficacy, broaden the scope of application, increase the effect of added value

Active Publication Date: 2014-03-26
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 prep...

Method used

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  • Method for preparing intestine nutritive peptide by using wheat
  • Method for preparing intestine nutritive peptide by using wheat
  • Method for preparing intestine nutritive peptide by using wheat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: Preparation of high glutamine oligomeric wheat peptide

[0034] (1) Prepare wheat protein feed liquid: blend 100g wheat protein raw material with 0.1g sodium carboxymethyl cellulose, add water until the protein concentration is 10%, stir for 30min to form a uniform suspension;

[0035] (2) Step-by-step enzymatic hydrolysis: adjust the pH value of the feed solution to 7.0±0.5, maintain the temperature at 50±2°C, add 0.5g Protamex TM Carry out enzymatic hydrolysis with protease, and when the degree of hydrolysis reaches 5%, centrifuge the enzymatic solution (3000rpm, 15min) to obtain supernatant 1 and precipitate 1; add water equivalent to 2 / 3 quality of step (1) to redissolve precipitate 1 After that, add 0.5g Protamex TM Protease, continue to enzymatically hydrolyze until the degree of hydrolysis reaches 5%, centrifuge (3000rpm, 15min) to obtain supernatant 2 and precipitate 2; repeat the second step of enzymatic hydrolysis once to obtain supernatant 3 an...

Embodiment 2

[0038] Example 2: Analysis of Wheat Glutamine Peptide Basic Components and Molecular Weight Distribution

[0039] The analysis results of the basic components of wheat glutamine peptides are shown in Table 1.

[0040] Element Protein (N×5.79) Fat starch Ash Content%(dry basis) 85.3 0.1 9.8 2.6

[0041] The molecular weight distribution of wheat glutamine peptides was analyzed by high performance gel filtration chromatography, and the chromatographic conditions were as follows:

[0042] Chromatographic column: TSKgel2000SWXL (300mm×7.8mm)

[0043] Mobile phase: acetonitrile / water / TFA=45 / 55 / 0.1(V / V)

[0044] Detection wavelength: UV220nm

[0045] Flow rate: 0.5ml / min

[0046] Column temperature: 30°C

[0047] Cytochrome C (MW12500Da), aprotinin (MW6500Da), bacitracin (MW1450Da), ethanamide-ethanamide-arginine (MW451Da) and ethanamide-ethanamide-ethylamine Acid (MW189Da) is made relative molecular mass calibration curve as standard substance, ...

Embodiment 3

[0049] [0038] Embodiment 3: Determination of effective glutamine content in wheat glutamine peptide

[0050] BTI was used to protect the glutamine at the non-nitrogen end of the glutamine peptide, and then treated with acid hydrolysis. After pre-column derivatization with PITC, the content of glutamine at the non-nitrogen end of the peptide chain was detected by high performance liquid chromatography. The standard used is Gly-Gln, and the standard curve equation is: y=1582x-950.3 (R 2 =0.998). The liquid chromatograms of the samples before and after BTI protection are shown in Figure 3. After calculation, the effective glutamine content is 30.19%.

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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...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K2/00C07K1/34A23L1/305A61K38/02A61P35/00A23L33/185
Inventor 刘丽娅周素梅佟立涛钟葵周闲容王延州
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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