Process technique for preparing wheat gluten powder peptide by fermentation and enzymolysis method

A process technology, the technology of gluten powder, which is applied in the field of fermentation and enzymolysis to prepare gluten peptides, can solve the problems of complex process conditions, unsuitability for industrial production, and low yield

Inactive Publication Date: 2015-01-07
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Relevant foreign reports indicate that bioactive peptides (such as opioid peptides and antioxidant peptides) can be obtained by enzymatically hydrolyzing wheat protein, while domestic research on this aspect is still in its infancy. Although there are similar research reports, the process conditions are relatively complex and Low yield, poor product efficacy, not suitable for industrial production

Method used

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  • Process technique for preparing wheat gluten powder peptide by fermentation and enzymolysis method
  • Process technique for preparing wheat gluten powder peptide by fermentation and enzymolysis method
  • Process technique for preparing wheat gluten powder peptide by fermentation and enzymolysis method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A process technology for preparing gluten peptides by fermentation and enzymolysis, the specific preparation steps are as follows:

[0040] (1) Pretreatment: add water to the gluten powder at a ratio of 3 times the mass ratio of gluten powder, and stir evenly;

[0041] (2) Enzyme addition: add papain and alkaline protease at the ratio of 1% and 1% by mass of gluten, respectively, and adjust the pH to 7.0-8.0;

[0042] (3) Ultrasonic-assisted enzymolysis: Enzymolysis is carried out for 30-60 minutes under the condition of controlling the enzymolysis temperature at 40-50°C and under the assisted action of ultrasound (400w, 25kHz);

[0043] (4) Liquefaction: Add amylase at a ratio of 3‰ of gluten mass, adjust pH to 6.0-7.0, and keep warm at 60°C for 3-4 hours;

[0044] (5) Saccharification: add glucoamylase at a ratio of 3‰ of the mass ratio of gluten, and hydrolyze at about 40°C for 1 to 2 hours;

[0045] (6) Prepare medium: add 3% (relative to the mass ratio of gluten,...

Embodiment 2

[0056] A process technology for preparing gluten peptides by fermentation and enzymolysis, the specific preparation steps are as follows:

[0057] (1) Pretreatment: add water to gluten powder at a ratio of 5 times the mass ratio of gluten powder, and stir evenly;

[0058] (2) Enzyme addition: add papain and alkaline protease at the ratio of 2% and 0.5% by mass of gluten, respectively, and adjust the pH to 7.0-8.0;

[0059] (3) Ultrasonic-assisted enzymolysis: Enzymolysis is carried out for 30-60 minutes under the condition of controlling the enzymolysis temperature at 40-50°C and under the assisted action of ultrasound (400w, 25kHz);

[0060] (4) Liquefaction: Add amylase at a ratio of 3‰ of gluten mass, adjust pH to 6.0-7.0, and keep warm at 60°C for 3-4 hours;

[0061] (5) Saccharification: add glucoamylase at a ratio of 3‰ of the mass ratio of gluten, and hydrolyze at about 40°C for 1 to 2 hours;

[0062] (6) Prepare medium: add 5% (relative to the mass ratio of gluten, t...

Embodiment 3

[0073] A process technology for preparing gluten peptides by fermentation and enzymolysis, the specific preparation steps are as follows:

[0074] (1) Pretreatment: add water to gluten powder at a ratio of 4 times the mass ratio of gluten powder, and stir evenly;

[0075] (2) Enzyme addition: add papain and alkaline protease at the ratio of 1.5% and 0.8% by mass of gluten, respectively, and adjust the pH to 7.0-8.0;

[0076] (3) Ultrasonic-assisted enzymolysis: Enzymolysis is carried out for 30-60 minutes under the condition of controlling the enzymolysis temperature at 40-50°C and under the assisted action of ultrasound (400w, 25kHz);

[0077] (4) Liquefaction: add amylase at a ratio of 2.5‰ by mass of gluten, adjust the pH to 6.0-7.0, and keep warm at 60°C for 3-4 hours;

[0078] (5) Saccharification: add glucoamylase at a ratio of 4‰ of gluten mass, and hydrolyze at about 40°C for 1 to 2 hours;

[0079] (6) Prepare medium: add 4% (relative to the mass ratio of gluten, the...

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PUM

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Abstract

The invention discloses a process technique for preparing wheat gluten powder peptide by a fermentation and enzymolysis method. A wheat gluten powder active peptide product with relatively high antioxidant activity is obtained by using a microbial fermentation and enzymolysis method, hoping for providing technique support for industrial production of preparing antioxidative peptide by using wheat gluten powder, thereby expanding the application range of the wheat gluten powder and improving the production additional value of the wheat gluten powder. The wheat gluten powder product obtained by adopting ultrasonic-assisted enzymolysis and an aerobic anaerobic two-step fermentation process is white in color and luster, powdery and free from impurities and bitter taste. The total protein content is greater than or equal to 97%, and the content of peptide with the molecular weight which is smaller than 1000 Dalton in total protein is greater than or equal to 98%. The reducing capacity of the wheat gluten powder peptide reaches 0.486 and the ABTS free radical scavenging capacity reaches 1.85mmol/L Trolox. The method disclosed by the invention is short in production period, low in cost and free from generation of any toxic and harmful substances. The obtained product is high in safety and good in functional activity and can be widely applied to the fields such foods, drugs, health products and biological synthesis.

Description

technical field [0001] The invention relates to a process technology for preparing gluten peptide by fermentation and enzymolysis, which belongs to the field of food processing. Background technique [0002] Vital wheat gluten, also known as active wheat gluten, is a pure natural vegetable protein source with rich nutrition, high quality and low price, and complete amino acid composition. It is a by-product of wheat starch production, and its protein content is more than 70%; Containing more hydrophobic amino acids and a certain amount of basic amino acids, it has good film-forming properties, ductility, and water-absorbing emulsification properties. It has been widely used as a flour improver and nutritional enhancer in food additives. The comprehensive utilization and functional development of gluten still needs further research. [0003] Bioactive peptides (Bioactive peptides, BAP) have a wide range of sources and have become a research hotspot worldwide, especially anti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P39/00C12P21/06C12P21/00C12R1/72C12R1/865
Inventor 董书阁侯文燕董静静赵建伟代书强张术聪
Owner QINGDAO JIARUI BIOLOGICAL TECH
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