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High-activity nut antioxidative peptide and preparation method thereof

An antioxidant peptide, high activity technology, applied in protein food processing, plant protein processing, food science, etc., can solve the problem of low activity of oxidized peptides, achieve the effect of protective activity, high antioxidant activity, and mild reaction conditions

Active Publication Date: 2014-04-02
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a highly active nut antioxidant peptide and its preparation method to solve the problem of low activity of oxidized peptides existing in simple hydrolysis of nut protein

Method used

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  • High-activity nut antioxidative peptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Prepare a solution of nut protein isolate with a concentration of 2%, process at a temperature of 90 ° C for 7 min, and cool to room temperature;

[0023] (2) Adjust the pH value of the above nut protein isolate solution to 7.0, the temperature of the water bath is 40°C, add 2.4L of Alcalase at a ratio of 1000U / g, enzymatically hydrolyze for 1h, then quickly heat up to 90°C and keep it for 15min for enzyme inactivation treatment, and cool to room temperature , adjust the pH of the hydrolyzate to 7.0;

[0024] (3) Add amylosucrase and sucrose, the mass ratio of isolated protein and sucrose is 1:1, the amount of amylosucrase added is 100U / g, and it is treated at 35°C for 1h;

[0025] (4) Cool to room temperature, centrifuge at 5000 r / min for 10 min, take the supernatant, concentrate, freeze-dry to obtain the product.

Embodiment 2

[0027] (1) Prepare a nut protein isolate solution with a concentration of 6%, process at a temperature of 90 ° C for 13 min, and cool to room temperature;

[0028] (2) Adjust the pH value of the above nut protein isolate solution to 8.5, the temperature of the water bath is 50°C, add 2.4L of Alcalase at a ratio of 5000U / g, enzymatically hydrolyze for 3.5h, then quickly heat up to 90°C and keep it for 15min to inactivate the enzyme, and cool to At room temperature, adjust the pH of the hydrolyzate to 7.0;

[0029] (3) Add amylosucrase and sucrose, the mass ratio of protein isolate to sucrose is 1:3, the amount of amylosucrase added is 200U / g, and it is treated at 35°C for 5.5h;

[0030] (4) Cool to room temperature, centrifuge at 5000 r / min for 10 min, take the supernatant, concentrate, freeze-dry to obtain the product.

Embodiment 3

[0032] (1) Prepare a nut protein isolate solution with a concentration of 10%, process at a temperature of 90 ° C for 20 min, and cool to room temperature;

[0033] (2) Adjust the pH value of the above nut protein isolate solution to 10, the temperature of the water bath is 60°C, add 2.4L of Alcalase at a ratio of 9000U / g, enzymatically hydrolyze for 6h, then quickly heat up to 90°C and keep it for 15min to inactivate the enzyme, then cool to room temperature , adjust the pH of the hydrolyzate to 7.0;

[0034] (3) Add amylosucrase and sucrose, the mass ratio of protein isolate to sucrose is 1:5, the amount of amylosucrase added is 300U / g, and it is treated at 35°C for 10h;

[0035] (4) Cool to room temperature, centrifuge at 5000 r / min for 10 min, take the supernatant, concentrate, freeze-dry to obtain the product.

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Abstract

The invention relates to a high-activity nut antioxidative peptide and a preparation method of the high-activity nut antioxidative peptide, belonging to the field of food preparation. The method takes a nut protein isolate as a raw material, uses a step-by-step enzyme catalysis method, and comprises the following steps: firstly preheating a protein solution, cooling and regulating the pH value and the temperature, adding 2.4L Alcalase for hydrolysis, deactivating the enzyme after hydrolysis, cooling, then adding amylosucrase and saccharose, centrifuging, taking the supernatant, concentrating, and freeze-drying, to obtain the antioxidative peptide. The preparation method is convenient to operate and is high in reaction efficiency, and the obtained product is relatively high in antioxidant activity and stability, is applied to the fields like food additives, healthcare products, and drug carriers, and has an industrial application prospect.

Description

technical field [0001] The invention belongs to the field of food preparation, and in particular relates to a preparation method of a highly active nut antioxidant peptide. Background technique [0002] Natural antioxidant peptides have strong anti-cancer, anti-induction and anti-aging biological activities, and their antioxidant activities are often stronger than proteins and amino acids. In addition, compared with artificially synthesized food antioxidants, they are safer and more reliable. Antioxidant peptides are mainly carnosine and glutathione, but the content is very low. Antioxidant peptides can be obtained from natural animal and plant proteins by enzymatic methods, fermentation methods, etc. function of free radicals. Exogenous antioxidant peptides are expected to be developed as new functional foods. [0003] At present, the research focus of food protein modification is to use enzymatic modification. At the molecular level, the principle of enzymatic modificati...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/34
Inventor 闵伟红刘春雷方丽
Owner JILIN AGRICULTURAL UNIV
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