Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of Sacha inchi polypeptide

A manufacturing method and a technology for printing Qiguo, applied in the field of vegetable protein processing, can solve problems such as short introduction time, and achieve the effects of good flavor, white color and high yield

Inactive Publication Date: 2016-07-13
HUBEI UNIV OF TECH
View PDF6 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short introduction time of Inchi fruit, the research technology and patents on the utilization of Inchi fruit peptides are in a blank state

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method of Sacha inchi polypeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The following is based on figure 1 As can be seen, a kind of manufacture method of Indian chi fruit polypeptide, its steps are:

[0036] (1) Crushing and sifting: take the Indian kiwi meal, pulverize it with a stainless steel pulverizer and sieve it through an 80-mesh standard sieve to obtain the Indian kiwi meal powder for later use;

[0037] ⑵Water extraction Take 500g of indica meal powder, add water 15 times its mass, stir at 100rpm for 0.5 hours, heat the mixture to 45°C and keep it at 45°C, continue to stir for 2.0 or 2.3 or 2.5 hours, dissolve Extract the water-soluble components, centrifuge with a decanter centrifuge to obtain the first water extract and the primary slag of Indian kiwi; add water 5 times its mass to the primary slag of Indian kiwi, stir for 1.0 or 1.3 or 1.5 hours, and use After being centrifuged in a decanter centrifuge, the second water extract and the second slag of Inchi fruit are obtained, and the first water extract and the second water ...

Embodiment 2

[0044] A kind of manufacture method of Indian chi fruit polypeptide, its steps are:

[0045] (1) Grinding and sifting to take the Indian kiwi meal, crushing it with a stainless steel grinder and sieving it through a 120-mesh standard sieve to obtain the Indian kiwi meal powder for later use;

[0046] ⑵Water extraction Take 500g of indica meal powder, add water 10 times its mass, stir at 120rpm for 1 hour, heat the mixture to 35°C and keep it at 35°C, continue to stir for 3.0 or 3.2 or 3.5 hours, dissolve Extract the water-soluble components, and centrifuge them with a decanter centrifuge to obtain the first water extract and the primary slag of Indian kiwi; add 10 times the mass of water to the primary slag of Indian kiwi, heat the mixture to 35°C and maintain it at 35°C ℃, continue to stir for 1.5 or 1.8 to 2.0 hours, centrifuge with a decanter centrifuge to obtain the second water extract and the second slag of Inchi fruit, combine the first water extract and the second wate...

Embodiment 3

[0053] A kind of manufacture method of Indian chi fruit polypeptide, its steps are:

[0054] (1) Grinding and sifting to take the Indian kiwi meal, crushing it with a stainless steel grinder and sieving it through a 120-mesh standard sieve to obtain the Indian kiwi meal powder for later use;

[0055] ⑵Water extraction Take 500g of indica meal powder, add water 10 times its mass, stir at 110rpm for 0.5 hours, heat the mixture to 65°C and keep it at 65°C, continue to stir for 1.5 or 1.7 or 2.0 hours, dissolve Extract the water-soluble components and centrifuge them in a decanter centrifuge to obtain the first water extract and the primary slag of Indian kiwi; add water 10 times its mass to the primary slag of Indian kiwi, heat the mixture to 65°C and maintain Stir at 65°C for 0.5 or 0.8 or 1.0 hours at a speed of 80rpm, centrifuge with a decanter centrifuge to obtain the second water extract and the second slag of Inchi fruit, combine the first water extract and the second water...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method of a Sacha inchi polypeptide. The method uses the properties that Sacha inchi protein has different solubility under different conditions and can be subjected enzymatic hydrolysis by protease, and that ultrafiltration membrane and nanofiltration membrane have different retention rate on substances with different molecular weights. The method is as below: extracting protein from Sacha inchi meal by water, separating Sacha inchi pomace, and conducting ultrafiltration on the aqueous extract to remove impurities to obtain purified water extract; mixing and heating Sacha inchi pomace and purified water extract for denaturation; conducting enzymatic hydrolysis, enzyme inactivation and separation to obtain a Sacha inchi polypeptide solution; conducting ultrafiltration impurity removal and nanofiltration concentration on the Sacha inchi polypeptide solution to obtain a Sacha inchi polypeptide a concentrated liquid; and conducting spray drying on the polypeptide concentrated liquid to obtain Sacha inchi polypeptide. The production method of Sacha inchi polypeptide has the advantages of low cost, high purity, white color, good flavor, edibility, high yield, strong function and mechanization.

Description

technical field [0001] The invention relates to the technical field of plant protein processing, and more specifically relates to a method for manufacturing an indica polypeptide. Background technique [0002] Inchi fruit, also known as Inchi fruit, South American oil vine, star oil vine, scientific name Plukenetiavolubilislinneo, English name Sachainchi. Inchi fruit is a perennial woody vine belonging to the Euphorbiaceae family. It originally grew in the tropical rainforest in southern South America. It has been eaten by the local indigenous people in the Inca region of South America for thousands of years. In 2006, it was successfully introduced by the Xishuangbanna Tropical Botanical Garden of the Chinese Academy of Sciences. Inchi fruit can bear fruit when it is planted in the same year. After entering the peak production period, it will bloom and bear fruit all year round. It has a high yield and is an economical crop. The surface of the young fruit of Inchi fruit is ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/14
CPCC07K1/14C07K1/34C12P21/06
Inventor 吴正奇凌秀菊
Owner HUBEI UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com