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A kind of industrialized production method of oat hydrolyzed protein

A technology of hydrolyzed protein and production method, applied in fermentation and other directions, can solve the problems of ineffective removal of side reaction impurities, many industrial wastes, cosmetic contact dermatitis, etc. The effect of high utilization rate of human body

Active Publication Date: 2015-10-28
GUANGZHOU CADLIN COSMETICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional method usually uses strong acid and strong alkali for hydrolysis, which leads to serious nutrient loss, and it is easy to cause protein and polypeptide deterioration and denaturation, and the hydrolyzed products are non-specific, with many side reactions and many industrial wastes, and the side reaction impurities in the product cannot be obtained. Effective removal, if the product is used in the daily cosmetics industry, it will bring great safety hazards, causing consumer allergies or cosmetic contact dermatitis
[0006] At present, the relevant research on enzymatic hydrolysis of oat protein mainly stays in the laboratory stage, and the hydrolytic enzymes used cannot be recycled, and there are few reports on the industrial scale production of hydrolyzed oat protein products through enzymatic modification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 100kg of oat bran powder, mix it with 2500kg of warm water at 50°C in a reaction kettle, adjust the pH to 6.5, then add immobilized compound protease to make the mass percent concentration in the solution 1.5%, and hydrolyze it at a temperature of 40°C for 4 hours , followed by separating the immobilized enzyme, filtering, decolorizing, desalting and other processes to prepare oat hydrolyzed protein to obtain oat hydrolyzed protein aqueous product. The compound enzyme preparation used for hydrolysis is: alkaline protease, neutral protease, papain, and flavor protease (all purchased from Novozymes (China) Biotechnology Co., Ltd.) with a mass ratio of 1:0.3:0.2:0.2. Activated carbon was used for filtration and decolorization, and its addition amount was 2% of the weight of hydrolyzed oat protein. The decolorization treatment was carried out at a temperature of 60°C and a pH of 7 for 90 minutes.

[0027] The product produced by the production process of Example 1 car...

Embodiment 2

[0033] Weigh 100kg of oat bran powder, mix it with 3000kg of warm water at 40°C in a reaction kettle, adjust the pH to 8.0, then add immobilized compound protease to make the mass percent concentration in the solution 0.5%, and hydrolyze it at a temperature of 40°C for 6 hours , followed by separating the immobilized enzyme, filtering, decolorizing, desalting and other processes to prepare oat hydrolyzed protein to obtain oat hydrolyzed protein aqueous product. The compound enzyme preparation used for hydrolysis is: alkaline protease, neutral protease, papain, and flavor protease (all purchased from Novozymes (China) Biotechnology Co., Ltd.) with a mass ratio of 1:0.5:0.1:0.1. Diatomite was used for filtration and decolorization, and its addition amount was 2% of the weight of hydrolyzed oat protein, and the decolorization treatment was carried out at a temperature of 50°C and a pH of 6 for 60 minutes.

Embodiment 3

[0035] Weigh 100kg of oat bran powder, mix it with 4200kg of warm water at 50°C in a reaction kettle, adjust the pH to 7.0, then add immobilized compound protease to make the mass percentage concentration in the solution 0.5%. Hydrolyze for 8 hours, then isolate the immobilized enzyme, filter, decolorize, desalt and other processes to prepare oat hydrolyzed protein to obtain oat hydrolyzed protein aqueous product. The compound enzyme preparation used for hydrolysis is: alkaline protease, neutral protease, papain, and flavor protease (all purchased from Novozymes (China) Biotechnology Co., Ltd.) with a mass ratio of 1:0.3:0.2:0.2. Activated carbon was used for filtration and decolorization, and its addition amount was 3% of the weight of hydrolyzed oat protein, and the decolorization treatment was carried out at a temperature of 70°C and a pH of 5 for 80 minutes.

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Abstract

The invention discloses an industrialized production method of oat protein hydrolysate. The oat protein hydrolysate can be used as functional additive of daily chemicals. The method adopts an enzyme immobilization method and comprises the following steps of: preparing oat bran powder and water as raw materials according to the weight ratio of 1:5-1:50, adding a complex enzyme prepared by the enzyme immobilization technology, regulating mass fraction of the complex enzyme in solution to 0.1-5.0%, regulating pH to 5.0-10.0, and hydrolyzing for 1-13 hours at the reaction temperature of 30-80 DEG C; then, separating out the immobilized enzyme, and carrying out the working procedures, such as filtering, decoloration and desalination, to obtain the oat protein hydrolysate. Compared with the conventional methods, the immobilized complex enzyme can be reused for many times, hydrolysis condition is mild, hydrolysis efficiency is high, and three industrial wastes are avoided, so that the industrialized production method meets the new trend of being natural, environment-friendly, safe and non-chemical of the functional additive of daily chemicals.

Description

technical field [0001] The invention relates to the field of comprehensive development and application of plant protein, in particular to an industrial production method of oat hydrolyzed protein, which belongs to the technical field of production of daily chemical additives. Background technique [0002] Oats belong to the Gramineae Oats genus annual herbaceous plants, which have a long history of planting in my country. (Lin Rufa, 2002) Oats are rich in nutrients, including soluble dietary fiber, vitamins, minerals and antioxidants. Among them, the protein content of oats is between 11.3-19.9%, generally around 16%, ranking first among food crops. The proteins in oats are mainly gliadin (10-15%), globulin (about 55%), and glutenin (20-25%), and glutenin in oats has a smaller molecular weight than glutenin in wheat, and does not have viscoelasticity. Easy to clump. The amino acid composition of protein in oats is relatively comprehensive, and the content of essential ami...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
Inventor 程建华娄文勇杨敏郑华生
Owner GUANGZHOU CADLIN COSMETICS
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