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Preparation method and application of pea protein peptide

A technology of pea protein peptides and production methods, which is applied in the fields of application, protein food processing, plant protein processing, etc., to achieve the effects of strong unevenness, increased proportion, and shortened enzymatic hydrolysis time

Inactive Publication Date: 2017-01-04
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no 8-((4-(2,4-dimethoxyphenyl)piperazin-1-yl)methyl)-5,7-dihydroxy-3-(4-hydroxyphenyl ) –4H-benzopyran-4-one application report in promoting the activity of neutral protease”

Method used

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  • Preparation method and application of pea protein peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The pea protein powder with a water content of 20% was extruded under the conditions of barrel temperature 60°C, screw speed 170 r / min, and membrane pore diameter 12 mm. The extruded product is cooled and crushed to 40 mesh".

[0026] Dissolve the extruded pea protein powder in a phosphate buffer solution with a pH value of 6.5 to form a dispersion with a mass concentration of 7% of the pea protein powder, add neutral protease accounting for 12% of the mass of the pea protein powder, and simultaneously add 2% by mass of neutral protease promoter 8–((4–(2,4–dimethoxyphenyl)piperazin–1–yl)methyl)–5,7–dihydroxy–3–(4– Hydroxyphenyl)-4H-benzopyran-4-one, at a pH value of 6.5 and a temperature of 65°C, the enzymatic hydrolysis was performed for 1.5 hours with shaking in a water bath. After the end of the enzymatic hydrolysis, the enzymatic solution was maintained at 100°C for 5 minutes to inactivate , then cooled to room temperature, and filtered to obtain pea polypeptide li...

Embodiment 2

[0029] The pea protein powder with a water content of 25% was extruded under the conditions of barrel temperature 60°C, screw speed 170 r / min, and membrane pore diameter 12 mm. The extruded product is cooled and crushed to 40 mesh".

[0030] Dissolve the pea protein powder in a phosphate buffer solution with a pH value of 6.3 to form a dispersion with a mass concentration of 7% of the pea protein powder, add 10% of the mass of the pea protein powder, and add 4 % neutral protease promoter 8–((4–(2,4–dimethoxyphenyl)piperazin–1–yl)methyl)–5,7–dihydroxy–3–(4–hydroxyphenyl base) –4H-benzopyran-4-one, at a pH of 6.3 and a temperature of 60°C, the enzymolysis was carried out for 2.5 hours with shaking in a water bath. Cool to room temperature and filter to obtain pea polypeptide liquid. Under the same enzymatic hydrolysis time and adding neutral protease accelerator, the enzymatic hydrolysis degree of extruded pea protein was 28.3% higher than that of unextruded pea protein; When...

Embodiment 3

[0033] The pea protein powder with a water content of 40% was extruded under the conditions of barrel temperature 60°C, screw speed 170 r / min, and membrane pore diameter 12 mm. The extruded product is cooled and crushed to 40 mesh".

[0034]Dissolve pea protein powder in a phosphate buffer solution with a pH value of 6.4 to form a dispersion with a mass concentration of 7% pea protein powder, add neutral protease accounting for 11% of the mass of pea protein powder, and add 3% neutral protease % neutral protease promoter 8–((4–(2,4–dimethoxyphenyl)piperazin–1–yl)methyl)–5,7–dihydroxy–3–(4–hydroxyphenyl base) –4H-benzopyran-4-one, at a pH of 6.4 and a temperature of 63°C, the enzymolysis solution was shaken in a water bath for 2 hours. After the end of the enzymolysis, the enzymolysis solution was maintained at 95°C for 10 minutes to inactivate the enzyme, and then cooled to room temperature, and filtered to obtain pea polypeptide liquid. Under the same enzymatic hydrolysis t...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a preparation method and application of pea protein peptide. The preparation method of the pea protein peptide includes the steps that pea protein powder is extruded and crushed, and an enzyme accelerant 8-((4-(2,4-dimethoxyphenyl)piperazine-1-yl)methyl)-5,7-dyhydroxyl-3-(4-hydroxyphenyl)-4H- benzopyran-4-one and neutral protease are added into the extruded pea protein powder together to carry out enzymolysis on the pea protein powder to prepare pea protein polypeptide powder. As the pea protein powder is extruded, a spatial structure is changed into a chain structure beneficial to enzyme action, and the use level of the neutral protease is lowered; besides, the neutral protease accelerant improves the activity of the neutral protease, shortens enzymolysis time and improves enzymolysis efficiency. As the pea protein polypeptide powder is obtained after the pea protein powder is subjected to enzymolysis and then freeze-dried, the free radical scavenging efficiency is higher. Compared with pea protein polypeptide powder without any neutral protease accelerant added, the superoxide anion free radical scavenging rate is increased by 10.5-31.7%, and the pea protein polypeptide powder can be applied to development of anti-aging and anti-oxidation functional foods.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method and application of pea protein peptide". Background technique [0002] Pea protein is an ideal plant protein, its composition is relatively balanced, especially the content of lysine is as high as 1.5%, and it is rich in vitamins and minerals! Pea protein is a better source of essential amino acids, and it is in line with FAO The standard model recommended by WHO is relatively close, rich in lysine, lacking in sulfur-containing amino acids, and like other plant proteins, methionine and cystine are limiting amino acids. However, due to the low solubility of pea protein and the presence of anti-nutritional factors, its digestibility and biological potency are reduced, and its application range is greatly limited. Therefore, in order to improve the nutrition and bioavailability of pea protein, fermentation methods or enzymes are often used Pea protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/34A23L2/52
CPCA23J3/14A23J3/346A23L2/52A23V2002/00A23V2200/02A23V2200/302
Inventor 刘娜周泉城冯传兴王琪王赛孙婉婷孙阳解志柯
Owner SHANDONG UNIV OF TECH
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