Polypeptide production method for enhancing utilization ratio of protein

A production method and protein technology, applied in the direction of fermentation, etc., can solve problems such as insignificant effect, complicated process, desalination, etc., and achieve the effects of cost reduction, good water solubility, and simplified process

Active Publication Date: 2014-10-01
RUNKE BIOENG FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the yield or protein utilization, it is usually satisfied by increasing the amount of enzyme and prolonging the reaction time. However, in fact, the enzymatic hydrolysis parameters such as the amount of enzyme and reaction time are mutually restricted. Under certain conditions, Prolonging the reaction time to increase the yield or protein utilization has no obvious effect, and will produce a large amount of free amino acids, which will affect the quality of the product
[0006] In addition, one of the problems faced in the production process of polypeptides is desalination, because the pH value is repeatedly adjusted during the en...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] In this embodiment, the polypeptide production method for improving protein utilization includes the following steps in sequence:

[0039] (1) Raw material pretreatment: take protein-containing raw material (the raw material is soybean meal after soybean degreasing, and its protein content is >45% (weight)), soak in water to obtain the first material liquid;

[0040] In this step (1), the weight of the added water is 8 times that of the raw material; the soaking time is 60 minutes.

[0041] (2) Homogenization treatment: homogenize the first feed liquid obtained in step (1) after being stirred evenly;

[0042] In this step (2), the homogenization treatment is carried out under the conditions of a temperature of 45° C. and a pressure of 20 MPa.

[0043] (3) Alkaline protease enzymatic hydrolysis: Sterilize the homogenized first material solution and adjust its temperature to 37°C (sterilize the homogenized first material solution at 85°C for 30 minutes, then cool to 37°...

Embodiment 2

[0054] In this embodiment, the polypeptide production method for improving protein utilization includes the following steps in sequence:

[0055] (1) Raw material pretreatment: take protein-containing raw material (the raw material is whey protein concentrate, and its protein content is >35% (weight)), soak in water to obtain the first material liquid;

[0056] In this step (1), the weight of the added water is 10 times that of the raw material; the soaking time is 30 minutes.

[0057] (2) Homogenization treatment: homogenize the first feed liquid obtained in step (1) after being stirred evenly;

[0058] In this step (2), the homogenization treatment is carried out under the conditions of a temperature of 60° C. and a pressure of 10 MPa.

[0059] (3) Alkaline protease enzymatic hydrolysis: Sterilize the homogenized first material solution and adjust its temperature to 50°C (sterilize the homogenized first material solution at 95°C for 15 minutes, then cool to 50°C), and adju...

Embodiment 3

[0070] In this embodiment, the polypeptide production method for improving protein utilization includes the following steps in sequence:

[0071] (1) Raw material pretreatment: take protein-containing raw material (the raw material is Schizochytrium algae meal after oil extraction from Schizochytrium algae, and its protein content is >40% (weight)), soak in water to obtain the first feed liquid;

[0072] In this step (1), the weight of the added water is 9 times that of the raw material; the soaking time is 45 minutes.

[0073] (2) Homogenization treatment: homogenize the first feed liquid obtained in step (1) after being stirred evenly;

[0074] In this step (2), the homogenization treatment is carried out under the conditions of a temperature of 50° C. and a pressure of 15 MPa.

[0075] (3) Alkaline protease enzymatic hydrolysis: Sterilize the homogenized first material solution and adjust its temperature to 45°C (sterilize the homogenized first material solution at 90°C fo...

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Abstract

The invention relates to a polypeptide production method which sequentially comprises the following steps: (1) taking a protein-containing raw material, adding water, and immersing to obtain a first solution; (2) stirring and homogenizing the first solution; (3) carrying out enzymolysis on the first solution with alkaline proteinase; (4) inactivating and centrifugating the enzymolysis solution obtained in the step (3) to obtain a supernate A and a precipitate A; (5) adding water to the precipitate A to obtain a second solution; carrying out enzymolysis on the second solution with neutral proteinase; (6) inactivating and centrifugating the enzymolysis solution obtained in the step (5) to obtain a supernate B and a precipitate B; (7) adding water to the precipitate B to obtain a third solution; carrying out enzymolysis on the third solution with acidic protease; (8) inactivating the enzymolysis solution obtained in the step (7), and centrifugating to obtain a supernate C; (9) mixing the supernate A, supernate B and supernate C to obtain a polypeptide mixed solution; and (10) removing water in the polypeptide mixed solution to obtain the polypeptide. The method can enhance the protein utilization ratio of the raw material and obtain the high-quality polypeptide product.

Description

technical field [0001] The invention relates to a method for preparing peptides, in particular to a method for producing polypeptides that improves protein utilization. Background technique [0002] Polypeptide generally refers to a substance with 2-50 amino acid residues in its peptide chain. Compared with macromolecular proteins, different polypeptides have different physiological functions, such as: delaying the aging of the body, reducing the occurrence of various senile diseases; inhibiting skin aging; lowering blood pressure, lowering blood lipids, and improving immunity. In addition to various physiological functions, polypeptides can also improve the stability of food, prolong the storage period of food, and have the characteristics of good solubility, good processing performance, no allergies, and easy absorption. Therefore, peptides are important ingredients in food, health products and nutritional products. [0003] Sources of polypeptides include: (1) extractio...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 李建平任国谱
Owner RUNKE BIOENG FUJIAN
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