Decoloring method for antioxidant peptide of alfalfa leaf protein

Abstract

The invention discloses a decoloring method for antioxidant peptide of alfalfa leaf protein, and belongs to the technical field of decoloring for foods. The decoloring method comprises the following steps of adjusting the pH of an antioxidant peptide solution from alfalfa leaf protein, which is prepared through alkali protease, to 2-4, adding a mixture of powdered activated carbon, floridin and alkaline kaolin, to obtain a decolorizer, wherein the addition quantity of the composite decolorizer is 1.0-3.0%(m / V) of the antioxidant peptide solution of the alfalfa leaf protein, performing water-bath vibration for decoloring at 50-70 DEG C for 60-80min, and performing continuous treatment at the centrifugation of 4000-5000 r / min for 20-30min so as to obtain supernatant namely the decolored antioxidant peptide from the alfalfa leaf albumen. The decoloring method disclosed by the invention is simple in technological process, easy and feasible to operate, mild in treatment condition, and low in energy consumption; and besides, high decoloring rate is guaranteed, the antioxidative activity is also effectively reserved, and the decoloring method can be widely applied to the industry of foods produced through alfalfa polypeptide and other bioactive peptide.

Description

Technical field [0001] The invention relates to the technical field of food decolorization, in particular to a decolorization method of alfalfa leaf protein antioxidant peptide. Background technique [0002] Alfalfa (lucerne; alfalfa) is a gramineous forage. It is known as the "king of forage" because of its high yield, drought and salt tolerance, wide adaptability, high quality, and rich nutrition. It is widely used in my country and the world. Area planted. As we all know, China is a large alfalfa planting country. In my country, due to the lack of deep processing technology, nearly half of alfalfa is used as an excellent energy feed to feed livestock, with low resource utilization and added value. Alfalfa is rich in nutritional value, and its leaves are rich in protein and various vitamins. The rational development and utilization of protein and other nutrients in alfalfa leaves has become a key factor in guiding the healthy development of my country's alfalfa industry. Alth...

AI Technical Summary

Problems solved by technology

However, the alfalfa leaf protein enzymatic hydrolyzate is dark green. If it is directly applied to food as a food additive, it is not easy to be accepted by consumers. Therefore, the enzymatic hydrolyzate needs to be decolorized.

At present, the commonly used decolorization methods include organic solvent decolorization method, ion exchange resin decolorization method, etc., but these methods often lead to problems such as high cost, secondary pollution, and high protein loss rate.