A kind of preparation method of camellia oleifera meal enzymatically modified protein

Abstract

A preparation method of oil-tea meal enzymatically-modified protein comprises the following steps: (1) carrying out pretreatment; (2) carrying out ultrasonic-assisted hydrolysis; (3) carrying out ultrasonic-assisted compound protease hydrolysis; (4) carrying out first centrifugal separation, collecting a first supernatant, and carrying out secondary centrifugal separation; (5) carrying out secondary compound protease hydrolysis on a precipitate obtained by the centrifugal separation, and carrying out centrifugal separation to obtain a third supernatant; and (6) merging second and third supernatants, and carrying out vacuum low-temperature drying to obtain the oil-tea meal enzymatically-modified protein. By the above preparation method, extraction rate of protein in oil-tea meal is raised to more than 96.0%. Polypeptide with relative molecular mass being lower than 3000 Da in the oil-tea meal enzymatically-modified protein accounts for 85-90%. Protein efficiency rate is 3.04. The oil-tea meal enzymatically-modified protein has high biological value and high hypotensive bioactivity and is safe to eat.

Description

technical field [0001] The invention relates to a method for preparing protein modified by enzymatic method of cake, in particular to a method for preparing protein modified by enzymatic method of camellia oleifera. Background technique [0002] Professor Yao Huiyuan, a famous food expert in my country, pointed out that for a long period of time in the future, the core issue of dietary improvement is to increase the quantity and quality of protein. my country has a small land and a large population, and it is impossible to provide enough protein by developing animal husbandry like Western developed countries. Therefore, high-quality and low-cost plant protein should be the focus of development, especially to seek new protein resources from bulk by-products of grain and oil processing and increase the added value of by-products will be more practical. Although the mass fraction of protein in camellia oleifera meal (15%-20%) is low, the annual output of camellia oleifera meal i...

AI Technical Summary

Problems solved by technology

[0006] At present, the commonly used methods for preparing protein polypeptides of oilseed cakes are "first use alkali-soluble acid precipitation to extract protein and then use protease hydrolysis method" or "directly inoculate and ferment the cake with protease-producing microorganisms". These methods have three fatal weaknesses: (1) The extracted protein is severely denatured and has poor water solubility, resulting in low efficiency of subsequent protease enzymatic hydrolysis; (2) The environment is seriously polluted, and after the protein is extracted by the alkali-soluble and acid-precipitation method, the waste liquid is difficult to handle and has a great impact on the environment; (3) The cake is directly inoculated and fermented with protease-producing microorganisms. Because the protease activity obtained by this method is not strong, the hydrolysis ability is limited, and the degree of hydrolysis is not easy to control, the fermentation time is long, and the production efficiency is low.

In the published patent "A Preparation Method of Camellia Camellia Meal Protein Polypeptide as a Functional Feed Additive (ZL 201010572922.1, CN102048026A)", it involves the preparation method of camellia oleifera meal protein polypeptide, which focuses on obtaining immune active polypeptides, protein Low yield

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