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A processing method for preparing wheat germ polypeptide by a compound fermentation method

A technology of wheat germ and compound fermentation, which is applied in the field of wheat germ polypeptide and its preparation, can solve the problems that wheat germ resources have not been more effectively and rationally utilized, and have not yet been industrialized, so as to achieve good application prospects and improve extraction rate and degree of hydrolysis, and the effect of improving functional activity

Active Publication Date: 2015-10-28
广州萃取生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, my country's comprehensive utilization of wheat germ is still in the primary development stage, and industrial production has not yet been carried out, and the precious wheat germ resources have not been able to be used more effectively and rationally.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A wheat germ polypeptide, the specific preparation steps are as follows:

[0022] (1) Crush: crush the wheat germ and pass through a 40-mesh sieve;

[0023] (2) Ultrasonic-assisted enzymatic hydrolysis: mix wheat germ and water evenly at a ratio of 1:10, adjust the pH to 7.0-8.0, add non-starch polysaccharase with a mass ratio of 3% of wheat germ, and degrade under the action of ultrasonic for 30 minutes to degrade The temperature is controlled at 40-60°C;

[0024] (3) Fermentation base preparation: add 0.15% (NH 4 ) 2 SO 4 , 0.15% KH 2 PO 4 , 0.1%MgSO 4 , adjust the pH value to 6.0-7.0;

[0025] (4) Sterilization and cooling: Instantaneous high-temperature sterilization of the prepared fermentation substrate and cooling to room temperature;

[0026] (5) Mixed bacteria fermentation: add 3% Saccharomyces cerevisiae, 2% Bacillus subtilis, and 2% Aspergillus niger according to the mass ratio of the fermentation broth, and ferment with ventilation at 28-30°C for 12 ...

Embodiment 2

[0033] A wheat germ polypeptide, the specific preparation steps are as follows:

[0034] (1) Crush: crush the wheat germ and pass through a 40-mesh sieve;

[0035] (2) Ultrasonic-assisted enzymatic hydrolysis: Mix wheat germ and water evenly at a ratio of 1:6, adjust the pH to 7.0-8.0, add non-starch polysaccharase with a mass ratio of 2% of wheat germ, and degrade it under the action of ultrasonic for 60 minutes to degrade The temperature is controlled at 40-60°C;

[0036] (3) Fermentation base preparation: add 0.15% (NH 4 ) 2 SO 4 , 0.15% KH 2 PO 4 , 0.1%MgSO 4 , adjust the pH value to 6.0-7.0;

[0037] (4) Sterilization and cooling: Instantaneous high-temperature sterilization of the prepared fermentation substrate and cooling to room temperature;

[0038] (5) Mixed bacteria fermentation: Add 2% Saccharomyces cerevisiae, 1% Bacillus subtilis and 1% Aspergillus niger according to the mass ratio of the fermentation broth, and ferment for 24 hours under the condition o...

Embodiment 3

[0045] A wheat germ polypeptide, the specific preparation steps are as follows:

[0046] (1) Crush: crush the wheat germ and pass through a 40-mesh sieve;

[0047](2) Ultrasonic-assisted enzymatic hydrolysis: Mix wheat germ and water evenly at a ratio of 1:8, adjust the pH to 7.0-8.0, add non-starch polysaccharase with a mass ratio of 2.5% of wheat germ, and degrade it under the action of ultrasonic for 45 minutes to degrade The temperature is controlled at 40-60°C;

[0048] (3) Fermentation base preparation: add 0.15% (NH 4 ) 2 SO 4 , 0.15% KH 2 PO 4 , 0.1%MgSO 4 , adjust the pH value to 6.0-7.0;

[0049] (4) Sterilization and cooling: Instantaneous high-temperature sterilization of the prepared fermentation substrate and cooling to room temperature;

[0050] (5) Mixed bacteria fermentation: add 2.5% Saccharomyces cerevisiae, 1.5% Bacillus subtilis, and 1.5% Aspergillus niger according to the mass ratio of the fermentation broth, and ferment with ventilation at 28-30°...

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Abstract

The present invention discloses a method for comprehensive utilization of the waste wheat germ resource so as to produce a wheat germ polypeptide, which has anti-oxidation, anti-fatigue, cholesterol activity-lowering, blood pressure-lowering and other functional activities, the applications of wheat germ in the healthy food and functional food are expanded, and the demands for healthy, nutritious and delicious drink are met on the basis of high-value utilization of wheat processing waste; according to the invention, ultrasound-assisted two-step enzymolysis and mixed fermentation are combined in the production process, such that the extraction rate, hydrolyzing degree and product functional activity of wheat germ polypeptide are improved; with the fermentation effect of microorganisms, bitter substances in the wheat germ polypeptide products are effectively removed, such that the product has no bitterness or other odors and with fermented flavor, and further has good application prospects.

Description

technical field [0001] The invention relates to a wheat germ polypeptide and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Wheat is one of the main food crops in the world. As a major wheat-producing country, my country's total wheat output is about 110 million tons per year, ranking first in the world, and the potential amount of wheat germ that can be developed and utilized every year can be as high as 4 million tons. Due to the high ash content, dark color, and high fat and enzyme content of wheat germ, in order to ensure the quality of flour, the germ is often removed during flour processing. Most of the germ is thrown away as offcuts or processed together with the bran as feed. Due to the rich nutritional and health components and outstanding physiological functions of wheat germ, scholars and enterprises at home and abroad pay more and more attention to the development and utilization of wheat germ. So far, my...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J3/18
Inventor 侯文燕董静静段智岗
Owner 广州萃取生物科技有限公司
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