Preparation method of vegetable protein polypeptide liquid

A technology for vegetable protein and polypeptide liquid, which is applied in the field of preparation of vegetable protein and polypeptide liquid, can solve the problems affecting the yield and quality of fermentation end products, large differences in amino acid content ratio, poor amino acid ratio balance, etc., and achieves good amino acid balance, Time and energy saving, energy saving effect

Inactive Publication Date: 2016-06-22
SHANDONG TOPSCI BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sources of animal peptone raw materials are complex, resulting in large differences in the proportions of various amino acids in peptone products, which affect the yield and quality of fermentation end products. Fermentation terminal products of raw materials are favored by many high-end customers
[0003] At present, the price of foreign brand plant peptone supplied in the market is hi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of plant protein polypeptide liquid is prepared by the following steps:

[0028] 1) Activation: Mix soybean protein powder, peanut protein powder and half of the purified water evenly, adjust the pH to 7.5, heat to 65°C, and keep warm for 10 minutes to obtain an activated slurry;

[0029] 2) Pre-enzymolysis: Mix the activated slurry and the remaining purified water evenly, adjust the temperature to 50°C, add serrapeptase, enzymatically hydrolyze for 8 hours, and cool down to 40°C to obtain the pre-enzymolysis slurry;

[0030] 3) Re-enzyme hydrolysis: add the compound enzyme to the pre-enzymolysis slurry, adjust the pH value to 7.5, enzymolyze at 30°C for 10 hours, heat up to 85°C to inactivate the enzyme, and obtain the enzyme-treated slurry;

[0031] 4) Filtration: Filter the enzyme-treated slurry with a plate-and-frame filter to remove insoluble solids to obtain a vegetable protein polypeptide liquid.

[0032] Said, the weight ratio of soybean pr...

Embodiment 2

[0038] A preparation method of plant protein polypeptide liquid is prepared by the following steps:

[0039] 1) Activation: Mix soybean protein powder, peanut protein powder and half of the purified water evenly, adjust the pH to 7, heat to 70°C, and keep warm for 13 minutes to obtain an activated slurry;

[0040] 2) Pre-enzymolysis: Mix the activated slurry and the remaining purified water evenly, adjust the temperature to 52°C, add serrapeptase, enzymatically hydrolyze for 7 hours, and cool down to 43°C to obtain the pre-enzymolysis slurry;

[0041] 3) Re-enzyme hydrolysis: add the compound enzyme to the pre-enzymolysis slurry, adjust the pH value to 8.0, enzymolyze at 40°C for 11 hours, heat up to 84°C to inactivate the enzyme, and obtain the enzyme-treated slurry;

[0042] 4) Filtration: Filter the enzyme-treated slurry with a plate-and-frame filter to remove insoluble solids to obtain a vegetable protein polypeptide liquid.

[0043] Said, the weight ratio of soybean prot...

Embodiment 3

[0048] A preparation method of plant protein polypeptide liquid is prepared by the following steps:

[0049] 1) Activation: Mix soybean protein powder, peanut protein powder and half of purified water evenly, adjust the pH value to 7, heat to 75°C, and keep warm for 15 minutes to obtain an activated slurry;

[0050] 2) Pre-enzymolysis: Mix the activated slurry and the remaining purified water evenly, adjust the temperature to 55°C, add serrapeptase, enzymatically hydrolyze for 6 hours, and cool down to 45°C to obtain the pre-enzymolysis slurry;

[0051] 3) Re-enzymolysis: add the compound enzyme to the pre-enzymolysis slurry, adjust the pH value to 7.5, enzymatically hydrolyze at 50°C for 13 hours, heat up to 82°C to inactivate the enzyme, and obtain the enzyme-treated slurry;

[0052] 4) Filtration: Filter the enzyme-treated slurry with a plate-and-frame filter to remove insoluble solids to obtain a vegetable protein polypeptide liquid.

[0053] The weight ratio of the soybe...

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PUM

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Abstract

The invention discloses a preparation method of vegetable protein polypeptide liquid. The preparation method comprises the following steps: (1) activating; (2) carrying out pre-enzymolysis; (3) carrying out secondary enzymolysis; and (4) filtering. According to the preparation method disclosed by the invention, soybean protein powder and peanut protein powder are used as raw materials, and are activated to improve the reaction activity of the protein powder; the pre-enzymolysis and the secondary enzymolysis are adopted, so that the content of soluble nitrogen in slurry is remarkably improved and the content of the nitrogen can reach 1.5%; the enzymolysis efficiency is high, the enzymolysis degree of protein is high and the recycling rate of the protein is up to 87.6%; the peptide yield is high and the balance of amino acids is good; abundant carbon and nitrogen sources, and growth factors can be provided for the growth of microorganisms; purified water is added for two times and time and energy sources are saved, so that the preparation method has remarkable economic and social benefits; vegetable protein polypeptide liquid prepared by the invention can be directly used for preparing a streptococcus fermentation culture medium, and does not need to be concentrated, and spray-dried, so that a lot of energy sources are saved and the production cost is reduced, and furthermore, the preparation method is suitable for industrial large-scale production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of vegetable protein polypeptide liquid. Background technique [0002] Peptone is the main raw material of microbial culture medium. It is widely used in the fields of antibiotics, pharmaceutical industry, fermentation industry, biochemical products and microbiological research. Peptone is divided into plant peptone and animal peptone according to the source of protein. The sources of animal peptone raw materials are complex, resulting in large differences in the proportions of various amino acids in peptone products, which affect the yield and quality of fermentation end products. Fermentation end products of raw materials are favored by many high-end customers. [0003] At present, the price of foreign brand plant peptone supplied in the market is high, while the production level of domestic plant peptone enterprises is uneven, and most...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/16A23J3/34
CPCA23J3/16A23J3/14A23J3/346
Inventor 刘守垒殷小巍王勇秦会利张朋赵鹏解增朋李文源
Owner SHANDONG TOPSCI BIO TECH
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