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Method for preparing taste-active peptides and delicious amino acids by using aspergillus oryzae fermented peanut meal and application thereof

A technology for fermenting peanut meal and Aspergillus oryzae, which is applied in the field of microbial fermentation, can solve the problems of high cost, increased peptidase price and debittering cost, and low enzymatic hydrolysis peptide production rate, and achieves low cost, rich enzyme system, and fast growth Effect

Inactive Publication Date: 2015-05-27
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymatic hydrolysis is limited to a few kinds of microbial proteases, plant proteases and animal proteases, the yield of enzymatic hydrolysis peptides is relatively low and the cost is high, and the price of peptidase and the cost of debittering also increase accordingly

Method used

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  • Method for preparing taste-active peptides and delicious amino acids by using aspergillus oryzae fermented peanut meal and application thereof
  • Method for preparing taste-active peptides and delicious amino acids by using aspergillus oryzae fermented peanut meal and application thereof
  • Method for preparing taste-active peptides and delicious amino acids by using aspergillus oryzae fermented peanut meal and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) UV mutagenesis of Aspergillus oryzae AS3.95 spores

[0033] Take 2 mL of Aspergillus oryzae AS3.95 suspension in a sterile petri dish with a diameter of 12 cm, the thickness of the liquid is within 1 mm, and irradiate it at a distance of 30 cm from a 30 w ultraviolet lamp while shaking the petri dish. After dilution, it was spread on casein plate medium and cultured at 37°C. When the irradiation time was 80s, the lethality rate of Aspergillus oryzae spores was about 57%. When the irradiation time was 120s, the lethality rate of Aspergillus oryzae spores was about 70% (Table 1).

[0034] Table 1 Effect of UV irradiation time on the lethality of Aspergillus oryzae

[0035]

[0036] (2) Initial screening of Aspergillus oryzae mutant strains

[0037] The Aspergillus oryzae mutant strain was cultured on a casein plate medium at 37°C for 48 h, the diameter of the colony and the diameter of the hydrolysis transparent circle were measured, and the ratio K of the diamet...

Embodiment 2

[0056] (1) UV mutagenesis of Aspergillus oryzae AS3.95 spores

[0057]Take 2 mL of Aspergillus oryzae AS3.95 suspension in a sterile petri dish with a diameter of 12 cm, the thickness of the liquid is within 1 mm, and irradiate it at a distance of 30 cm from a 30 w ultraviolet lamp while shaking the petri dish. Spread on casein plate medium after dilution and culture at 37°C. When the irradiation time was 80s, the lethality rate of Aspergillus oryzae spores was about 57%. When the irradiation time was 120s, the lethality rate of Aspergillus oryzae spores was about 70% (Table 7).

[0058] Table 7 The influence of ultraviolet irradiation time on the lethality of Aspergillus oryzae

[0059]

[0060] (2) Initial screening of Aspergillus oryzae mutant strains

[0061] The Aspergillus oryzae mutant strain was cultured on a casein plate medium at 37°C for 48 h, the diameter of the colony and the diameter of the hydrolysis transparent circle were measured, and the ratio K of the ...

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Abstract

The invention belongs to the field of microbial fermentation and in particular relates to a method for preparing taste-active peptides and delicious amino acids by using aspergillus oryzae fermented peanut meal and application thereof. The method comprises the following steps: performing ultraviolet mutagenesis by utilizing aspergillus oryzae AS 3.95, and screening to obtain a mutant strain of which the protease activity is improved; and performing peanut meal fermentation by utilizing the strain so as to produce the peanut peptides and delicious amino acids with good flavors. The hydrolysis rate and delicate flavor value of the peanut proteins can be improved, the content of taste-active peptides and free amino acids is increased, and the method has high application value in flavoring base materials. The main component of the selected fermentation medium is peanut meal, the raw materials are easily available and low in price, and the cost is low. The hydrolysis rate and delicate flavor value of the peanut meal proteins can be obviously improved after fermentation, and the method has high application value. According to the preparation method disclosed by the invention, the fermentation cost can be reduced, the production link is simplified, and the efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for preparing flavor peptides and flavor amino acids by fermenting peanut dregs with Aspergillus oryzae and an application thereof. Background technique [0002] In the past ten years, due to the rapid growth of population and the continuous shortage of protein resources, countries all over the world have paid more and more attention to the comprehensive utilization of by-products in food processing. The application of microbial fermentation and enzymatic hydrolysis technology in the fields of low-value marine protein resources and by-product protein resources in food processing has set off a new climax and achieved fruitful results. Among them, fermentation and enzymatic hydrolysis of peanut meal or peanut meal, and flavors and fragrances prepared by enzymatic hydrolysis products through Maillard reaction are an important application. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12P13/04C12N15/01C12N13/00A23K1/16A23L1/23C12R1/69A23L27/24
Inventor 王金水贾峰胡元森屈建航张帅兵李海峰翟丹丹李娟屈凌波
Owner HENAN UNIVERSITY OF TECHNOLOGY
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