Method for preparing maize polypeptide through synchronous multi-frequency ultrasonic-aided enzymatic hydrolysis by immobilized enzyme

An enzyme immobilized enzyme, multi-frequency ultrasonic technology, applied in the direction of immobilization on/in the organic carrier, fermentation, etc., can solve the problem of difficulty in obtaining enzymatic hydrolysis promotion effect and protein modification effect, and improve the peptide yield. The effect of high rate and activity, high reuse rate and high product quality

Inactive Publication Date: 2016-11-16
JIANGSU UNIV
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  • Application Information

AI Technical Summary

Problems solved by technology

For the complex structure of zein and its strong hydrophobic properties, it is difficult for the above-mentioned ultrasonic modes to achieve the ideal effect of promoting enzymatic hydrolysis and protein modification.
Synchronous multi-frequency ultrasound means that three ultrasonic probes emit ultrasonic waves of three different frequencies, and can realize synchronous pulse operation. By changing the combination of ultrasonic frequencies, it can meet the needs of raw material changes, that is, the ultrasonic energy can resonate with the natural frequency of raw materials to the greatest extent. , give full play to the effect of ultrasound, and at present, there are few research reports on applying synchronous multi-frequency ultrasonic treatment in the process of enzymatic hydrolysis reaction at home and abroad.

Method used

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  • Method for preparing maize polypeptide through synchronous multi-frequency ultrasonic-aided enzymatic hydrolysis by immobilized enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Synchronous multi-frequency ultrasound-assisted enzymatic hydrolysis of immobilized enzymes to prepare corn polypeptide test. Take 125 g of corn flour, dissolve it in 2.5 L of water according to the ratio of solid to liquid (5% by mass to volume), heat to 60°C, adjust the pH to 8.5, and add 1800 U / g of enzyme. The conditions of synchronous multi-frequency ultrasonic treatment were: 20, 28, 40 kHz three-frequency ultrasonic synchronous work, ultrasonic power density 150 W / L, pulse working time 10 s, intermittent time 5 s, processing time 60 min. After the enzymatic hydrolysis, the immobilized alkaline protease was recovered by filtration, and then centrifuged at 4000 rpm for 15 minutes, the supernatant was taken, concentrated, and freeze-dried to obtain the corn polypeptide product. The measured hydrolysis degree was 18.1%, and the peptide concentration was 10.6 mg / mL , the ACE inhibition rate was 69.2%, and the relative enzyme activity was 18.6%.

Embodiment 2

[0028] The test treatment process was the same as in Example 1, the difference being that 20, 35, and 50 kHz three-frequency ultrasound was used to work synchronously. The degree of hydrolysis of the corn peptide product was 18.6%, the peptide concentration was 9.5 mg / mL, and the ACE inhibition rate was 64.0%. The enzyme activity was 11.7%.

Embodiment 3

[0030] The test treatment process was the same as in Example 1, the difference being that 20, 40, and 60 kHz three-frequency ultrasound was used to work synchronously. The degree of hydrolysis of the corn peptide product was 19.3%, the peptide concentration was 10.4 mg / mL, and the ACE inhibition rate was 68.1%. The enzyme activity was 16.4%.

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Abstract

The invention relates to development and utilization of maize polypeptide products and discloses a method for preparing maize polypeptide through synchronous multi-frequency ultrasonic-aided enzymatic hydrolysis by immobilized enzyme, belonging to the technical field of deep processing of maize. The method comprises (1) a preparation process for sodium alginate-immobilized alkali protease; and (2) a process for synchronous multi-frequency ultrasonic-aided enzymatic hydrolysis of zein by immobilized enzyme. According to the invention, synchronous multi-frequency ultrasonic wave and immobilized enzyme combined technology is employed for enzymatic hydrolysis and preparation of the polypeptide product, so the method provided by the invention has the following advantages compared with conventional methods utilizing enzymatic hydrolysis, single-frequency ultrasonic-aided enzymatic hydrolysis and double-frequency ultrasonic-aided enzymatic hydrolysis: the prepared maize polypeptide has higher ACE inhibitory activity, and the yield and activity of the polypeptide are better improved. The immobilized enzyme is recoverable; the repeated utilization rate of the enzyme is higher; production cost is better saved; and a feasible approach is provided for industrial production of a high-added-value maize polypeptide product.

Description

technical field [0001] The invention discloses a multi-frequency ultrasound-assisted sodium alginate immobilized enzyme enzymolysis preparation method for corn protein polypeptide products, relates to the development and utilization of corn polypeptide products, and belongs to the technical field of corn deep processing. Background technique [0002] As one of the world's three major food crops, maize has a relatively high unit yield and great potential for increasing production. The production of cornstarch is one of the main uses of corn. Corn gluten meal is the main by-product of the wet milling process to produce corn starch. However, the research report found that corn gluten powder lacks essential amino acids such as lysine and tryptophan, which makes its nutritional value low, and it is difficult to play a major role in the food industry, resulting in waste of resources and environmental pollution. Therefore, how to optimize resources and improve economic benefits...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12N11/10C12N11/04
CPCC12P21/06C12N11/04C12N11/10
Inventor 曲文娟张宇皓张天洪晨陈薇羽时双千
Owner JIANGSU UNIV
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