Method for preparing low-bitter peptide powder by enzymatic hydrolysis of wheat gluten protein

Abstract

The invention discloses a method for preparing low bitter peptide powder through enzymatically hydrolyzing wheat gluten protein. The method comprises the steps of adding the wheat gluten protein into water to obtain a suspension liquid; performing enzymolysis, high temperature enzyme deactivation, deamidization in sequence; performing high-speed centrifugal treatment for the obtained materials at a revolving speed above 7000r / min; spray drying the collected supernatant liquid so as to obtain the low bitter peptide powder, wherein enzymes used in the enzymolysis process comprise ProteAX enzyme; and enzymes used in the deamidization process comprise Glutaminase SD-C100S enzyme. The method disclosed by the invention is wide in sources of raw materials; other debittering measures such as adsorbing, filtering, adding masking agents and the like are not needed; the production cost is lower; the retention rate of essential amino acids is high; nourishments are rich; and the method is particularly suitable for producing high quality feeds applicable to young animals.

Description

technical field [0001] The invention specifically relates to a method for enzymolyzing wheat gluten to prepare low-bitterness peptide powder, which belongs to the technical field of bioengineering. Background technique [0002] Wheat gluten (commonly known as gluten) is a by-product in the production of wheat starch, mainly used in food and feed industries. It is a kind of rich natural resources, high quality and low price, and safe to eat. Pure natural vegetable protein. The modification technology of wheat gluten has broadened the scope of application of wheat gluten, such as food and non-food fields, and played the due role of wheat gluten. The preparation of peptide powder by enzymatic hydrolysis of wheat gluten to produce functional additives meets the development requirements of modern food bio-industry and has broad application prospects. Studies have found that plant protein hydrolyzates and their biologically active peptides can not only be used as amino acid dono...

AI Technical Summary

Problems solved by technology

[0003] Wheat gluten contains a high proportion of hydrophobic amino acids, using alkaline protease to achieve a higher degree of hydrolysis can ensure the effective content of small peptides, but the use of alkaline protease will cause a higher proportion of hydrophobic amino acids at the C-terminal of the polypeptide, Increase the bitterness value; using terminal enzyme to debitterize can reduce the bitterness of peptide powder, but in the process of operation, a large amount of lye needs to be added, and acid-base neutralization will cause excessive salt content

In addition, wheat gluten contains a large amount of proline. The special amino acid sequence adjacent to the basic amino acid and proline in the polypeptide will produce a strong bitter taste. The enzymatic cleavage site of alkaline protease does not include peptides with basic amino acid residues. key, the bitter peptide still exists, so using terminal enzyme to debitterize can not achieve the ideal goal, and other common food-grade proteases (neutral protease, papain, trypsin, flavor protease) on the market have a low degree of hydrolysis and cannot Guarantee the effective content of small peptides

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