A kind of preparation method of sweet potato protein polypeptide

A technology of sweet potato protein and sweet potato, which is applied in the field of preparation of sweet potato protein polypeptides, can solve the problems of rare reports of sweet potato protein polypeptides and many influencing factors, and achieve the effects of improving the yield of polypeptides, simple fermentation auxiliary materials, and low production costs

Active Publication Date: 2020-02-04
YANCHENG DINGYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many influencing factors in the process of using microorganisms to prepare polypeptides. The selection of microorganisms and the control of the fermentation process are very important. At present, there are few reports on the preparation of sweet potato protein peptides by this method.

Method used

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Examples

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Effect test

preparation example Construction

[0028] The invention provides a kind of preparation method of sweet potato protein polypeptide, comprises the following steps:

[0029] (1) Wash and peel the sweet potato, add water to extract after crushing, filter the extract after standing still, discard the precipitate, and keep the supernatant;

[0030] (2) Discard the precipitate after centrifuging the supernatant, and retain the supernatant as the secondary supernatant;

[0031] (3) the secondary supernatant is carried out ultrafiltration and concentration through an ultrafiltration membrane with a molecular weight cut-off of 30kDa, and the gained concentrate is a sweet potato protein liquid;

[0032] (4) Add carbon sources, nitrogen sources and inorganic salts to the sweet potato protein liquid, let cool to room temperature after sterilization, add Aspergillus niger liquid, and ferment for 72 hours at a constant temperature; then add Bacillus subtilis liquid, and ferment for 38 hours at a constant temperature , centri...

Embodiment 1

[0040] A preparation method of sweet potato protein polypeptide, comprising the following steps:

[0041] (1) Wash and peel the sweet potato, add 4 times the volume of water to extract three times after crushing, filter the extract after standing for 7 hours, discard the precipitate, and keep the supernatant;

[0042] (2) centrifuge the supernatant in step (1) at 4000r / min for 10min, discard the precipitate, and retain the supernatant as the secondary supernatant;

[0043] (3) the secondary supernatant in step (2) is carried out ultrafiltration and concentration through an ultrafiltration membrane with a molecular weight cut-off of 30kDa, and the concentrated solution obtained is a sweet potato protein liquid;

[0044] (4) Weigh 2% (by mass fraction, the same below) soluble starch, 1% glucose, 0.1% KH 2 PO 4 , 0.1% MgSO 4 , 0.5% yeast powder, 0.2% NaNO 3 , let cool to room temperature after sterilization, inoculate Aspergillus niger into the culture medium, and culture at ...

Embodiment 2

[0049] A kind of preparation method of sweet potato protein polypeptide is characterized in that comprising the following steps:

[0050] (1) Wash and peel the sweet potato, add 5 times the volume of water to extract 3 times after crushing, let the extract stand for 6 hours, filter, discard the precipitate, and keep the supernatant;

[0051] (2) centrifuge the supernatant in step (1) at 4000r / min for 15min, discard the precipitate, and retain the supernatant as the secondary supernatant;

[0052] (3) the secondary supernatant in step (2) is carried out ultrafiltration and concentration through an ultrafiltration membrane with a molecular weight cut-off of 30kDa, and the concentrated solution obtained is a sweet potato protein liquid;

[0053] (4) Weigh 2% (by mass fraction, the same below) soluble starch, 1% glucose, 0.1% KH 2 PO 4 , 0.1% MgSO 4 , 0.5% yeast powder, 0.2% NaNO 3 , let cool to room temperature after sterilization, inoculate Aspergillus niger into the culture...

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Abstract

The invention discloses a preparation method of sweet potato protein polypeptides. The method comprises the following steps: cleaning and peeling sweet potatoes, pulverizing, adding water, extracting, filtering, and carrying out centrifugation and ultrafiltration concentration to obtain a sweet potato protein solution; by using the sweet potato protein solution as the main substrate and adopting a microbial multi-step fermentation technique, adding Aspergillus niger and Bacillus subtilis, fermenting, and carrying out centrifugation and ultrafiltration concentration to obtain a sweet potato protein polypeptide solution; and carrying out reduced pressure distillation concentration and vacuum freeze drying to obtain the sweet potato protein polypeptides. The sweet potato protein polypeptides have the advantages of fine particles, uniform appearance, high hydrolysis degree (up to 38.5%), short peptide chains and stable performance, and the molecular weight is 6.2-8.1kDa. The growth and metabolism characteristics of different microbes are utilized to greatly enhance the polypeptide yield. The method has the advantages of simple and controllable technical process and low cost, and can easily implement large-scale industrial production.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, in particular to a preparation method of sweet potato protein polypeptide Background technique [0002] Sweet potato (Ipomoea batatas) is an important cultivar of Convolvulaceae Ipomoea, native to South America. It is widely planted in my country because of its high yield, stable yield, drought resistance, barren tolerance, strong adaptability, and rich nutrition. In addition to a large amount of starch, sweet potato tubers also contain 2.24% to 12.21% (calculated as dry matter) sweet potato crude protein. Sweet potato protein is rich in 18 kinds of amino acids, of which the content of 8 kinds of amino acids necessary for the human body is higher than that of many other plant proteins, and has high nutritional value. Because the undeformed sweet potato protein has trypsin inhibitory activity, which affects its digestion and absorption, such as making it generate small molecular wei...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/34C12R1/125C12R1/685
CPCC07K1/34C12P21/06
Inventor 李彦军王勇马小燕王楠李毛毛
Owner YANCHENG DINGYI FOOD
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