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Preparation method of antioxidant walnut polypeptide health product

A walnut polypeptide and anti-oxidation technology, which is applied to the preparation method of peptides, chemical instruments and methods, bulk chemical production, etc., can solve the problem of single nutritional structure, low degree of hydrolysis superoxide anion free radical scavenging rate, low content of walnut polypeptide High protein extraction rate can be achieved without high-level problems

Active Publication Date: 2015-01-21
汾州裕源土特产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] As we all know, oxygen is an indispensable element to maintain human life activities, but while oxygen undergoes oxidation reactions in the human body, some oxygen will produce hydrogen peroxide, superoxide anion and free radical hydroxyl and other substances, which will indirectly trigger a series of Disease, how to improve antioxidant capacity? Perhaps obtaining antioxidant peptides or health products rich in antioxidant peptides is a way to improve antioxidant capacity. Because walnut peptides are similar in structure to antioxidant peptides and have a certain antioxidant capacity, they have attracted attention, such as publication number CN103125735A In the middle, the mixed enzyme solution of AlcaLase enzyme and papain is used to enzymatically hydrolyze the walnut cake to obtain walnut polypeptide. The content of the obtained walnut polypeptide is not high, and the nutritional structure of the walnut polypeptide is relatively simple, and the antioxidant capacity is not high.
The extraction rate of walnut protein by traditional technology does not exceed 85%, the degree of hydrolysis of walnut polypeptide does not exceed 15%, the scavenging rate of walnut polypeptide for hydroxyl radicals is about 32.7%, and the scavenging rate for superoxide anion free radicals is about 24.6%. Compared with VC, its reducing ability is 37.9% of that of VC, and its protein extraction rate, degree of hydrolysis, scavenging rate of hydroxyl radicals and superoxide anion radicals are not high

Method used

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  • Preparation method of antioxidant walnut polypeptide health product
  • Preparation method of antioxidant walnut polypeptide health product
  • Preparation method of antioxidant walnut polypeptide health product

Examples

Experimental program
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Effect test

Embodiment 1

[0059] The production technique of the walnut polypeptide of the present embodiment comprises the following steps:

[0060] (1) Selection of raw materials: Select pest-free, high-quality walnuts, peeled, CO 2 Oil extraction by supercritical extraction to obtain degreased walnut meal, which is pulverized by a pulverizer, and walnut powder with a particle size of no more than 74 μm is sieved for later use;

[0061] (2) Homogenization of walnut meal: Mix the sieved walnut meal and water at a ratio of 1:1, and homogenize three times at 45MPa;

[0062] (3) Extraction of walnut protein: Dilute the above-mentioned walnut suspension 5 times, denature at 85°C for 15 minutes, then adjust the pH value to 9 with 1mol / L NaOH solution, and dissolve in alkali at 55°C for 2 hours , the supernatant was taken by centrifugation, and the pH value of the supernatant was adjusted to 6 with 0.5 mol / L HCl solution. After centrifugation, the collected precipitate was washed with NaHCO 3 After the s...

Embodiment 2

[0070] The production technique of the walnut polypeptide of the present embodiment comprises the following steps:

[0071] (1) Selection of raw materials: Select pest-free, high-quality walnuts, peeled, CO 2 Oil extraction by supercritical extraction to obtain degreased walnut meal, which is pulverized by a pulverizer, and walnut powder with a particle size of no more than 150 μm is sieved for later use;

[0072] (2) Homogenization of walnut meal: Mix the sieved walnut meal and water at a ratio of 1:15, and homogenize three times at 35MPa;

[0073] (3) Extraction of walnut protein: Dilute the above walnut suspension 10 times, denature at 100°C for 15 minutes, then adjust the pH value to 11 with 1mol / L NaOH solution, and dissolve in alkali at 50°C for 1h , the supernatant was taken by centrifugation, and the pH value of the supernatant was adjusted to 5 with 0.5 mol / L HCl solution. After centrifugation, the collected precipitate was washed with NaHCO 3 After the solution is...

Embodiment 3

[0081] The production technique of the walnut polypeptide of the present embodiment comprises the following steps:

[0082] (1) Selection of raw materials: Select pest-free, high-quality walnuts, peeled, CO 2 Oil extraction by supercritical extraction to obtain degreased walnut meal, which is pulverized by a pulverizer, and walnut powder with a particle size of no more than 150 μm is sieved for later use;

[0083] (2) Homogenization of walnut meal: Mix the sieved walnut meal and water at a ratio of 1:1, and homogenize three times at 45MPa;

[0084] (3) Extraction of walnut protein: Dilute the above-mentioned walnut suspension 10 times, denature at 90°C for 15 minutes, then adjust its pH value to 10 with 1mol / L NaOH solution, and dissolve 1.5 in alkali at 55°C. h, take the supernatant by centrifugation, adjust the pH value of the supernatant to 5.5 with 0.5 mol / L HCl solution, centrifuge, and wash the collected precipitate with NaHCO 3 After the solution is adjusted to neutr...

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Abstract

The invention discloses a preparation method of an antioxidant walnut polypeptide health product. The preparation method comprises the following steps: pre-treating walnut pulp; homogenizing the walnut pulp; extracting walnut proteins; carrying out pre-treatment for enzymolysis; carrying out enzymolysis; separating; desalting; and concentrating and drying to obtain a walnut polypeptide product. Four enzymes: alkaline protease, papain, neutral protease and bromelain are sequentially added in different times in the enzymolysis link. The strength, function and synergy and the like of the effects of the four enzymes which are used for decomposing proteins into polypeptides and amino acids are comprehensively considered and the four enzymes are used for enzymolysis under the optimal enzymolysis conditions, respectively. The reducing capacity of the prepared walnut polypeptide manifests that the absorbancy floats up and down at 0.4, the hydroxyl free radical scavenging rate can reach 95%, the superoxide anion free radical scavenging rate can reach 39.5%, the protein extraction ratio can reach 98.71% and the degree of hydrolysis of the walnut polypeptide can reach 26.37%. Compared with the prior art, those items are greatly enhanced and improved relatively.

Description

technical field [0001] The invention belongs to the field of walnut processing, in particular to a preparation method of anti-oxidation walnut polypeptide. Background technique [0002] Walnut is an edible nut. Its kernel is rich in nutrients such as oil, protein, sugar and vitamins, and the protein content is about 16%. At present, walnut processing in my country is mainly based on extracting walnut oil. The protein content of walnut amber after oil extraction can be as high as 50%, which has great development potential. However, as far as the current application is concerned, walnut meal is mostly used as animal feed. The economic benefits are extremely low. [0003] Scientific research has found that after the human body absorbs protein through digestion, it is not absorbed in the form of amino acids, but in the form of peptides, because peptides have the functions of participating in hormone regulation, anti-aging, anti-oxidation, lowering blood pressure, lowering blood ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34
CPCY02P20/54Y02P20/582
Inventor 李鹏杜美丽赵良启郝常艳
Owner 汾州裕源土特产品有限公司
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