A method for producing polypeptides that improves protein utilization

Abstract

A polypeptide production method, comprising the following steps in sequence: (1) taking protein-containing raw materials, soaking them in water to obtain a first feed liquid; (2) stirring and homogenizing the first feed liquid; (3) using alkaline protease to Enzymolysis of the first feed solution; (4) The enzymatic hydrolysis solution obtained in step (3) is inactivated and centrifuged to obtain supernatant A and precipitate A; (5) Add water to precipitate A to obtain the second feed liquid; use neutral protease Enzymolyze the second feed solution; (6) inactivate the enzymatic solution obtained in step (5) and centrifuge to obtain supernatant B and precipitate B; (7) add water to precipitate B to obtain the third feed liquid; use acid protease Enzymolyze the third material; (8) Inactivate the enzymolyzate obtained in step (7), and centrifuge to obtain supernatant C; (9) Mix supernatant A, supernatant B and supernatant C, Obtaining the polypeptide mixture; (10) removing water from the polypeptide mixture to obtain the polypeptide. The invention can improve the protein utilization rate of raw materials and obtain high-quality polypeptide products.

Description

Technical field [0001] The present invention relates to a method for preparing peptides, in particular to a method for producing peptides for improving protein utilization. Background technique [0002] Polypeptide usually refers to a substance with 2-50 amino acid residues in its peptide chain. Compared with macromolecular proteins, different peptides 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, peptides can also improve the stability of food, extend 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 foods, health products and nutritional products. [0003] The sources of peptides include: (1) Extracted from natural...

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 enzymatic hydrolysis process, and the salt content in the enzymatic hydrolysis solution is relatively high

Although enzymatic hydrolysis can expose the hydrophobic amino acids originally buried inside the protein molecule, so that the proteolyzate is adsorbed from the water phase to the hydrophobic surface of the resin through hydrophobic interaction, and the different polarities of different concentrations of eluents can be used to treat proteases. The hydrolyzate is graded and purified, and the inorganic salts in the enzymatic hydrolyzate are removed during water elution because they are not adsorbed by the resin, but these methods are complex and costly