Decoloring method for antioxidant peptide of alfalfa leaf protein

A technology of alfalfa leaf protein and antioxidant peptide, which is applied in the field of decolorization of alfalfa leaf protein antioxidant peptide, can solve the problems of high cost, secondary pollution, high protein loss rate, etc., and achieve low cost, mild treatment process and high safety Effect

Inactive Publication Date: 2017-03-08
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Preparation of alfalfa leaf protein antioxidant peptide solution

[0019] Dissolve 40g of alfalfa leaf protein powder into 1L of water to form alfalfa leaf protein aqueous solution, add alkaline protease as a hydrolase, the amount of alkaline protease added is 2.0% of the alfalfa leaf protein mass, and enzymatically hydrolyze in an environment with a pH of 8.0 For 4 h, keep the pH constant with NaOH solution, centrifuge after inactivating the enzyme, and collect the supernatant to obtain the alfalfa leaf protein antioxidant peptide solution. It was determined that the DPPH·clearance rate was 90.82%, and the protein content of the enzymatic hydrolysate was 10 mg / mL.

[0020] 2. Decolorization of alfalfa leaf protein antioxidant peptide solution

[0021] The pH value of the prepared alfalfa leaf protein antioxidant peptide solution was adjusted to 3.0, the weight ratio of powdered activated carbon, activated clay and alkaline kaolin in the decolorizing agent was 1:0.8:0.6, a...

Embodiment 2

[0023] 1. The preparation of alfalfa leaf protein antioxidant peptide solution is the same as in Example 1

[0024] 2. Decolorization of alfalfa leaf protein antioxidant peptide solution

[0025] The pH value of the prepared alfalfa leaf protein antioxidant peptide solution was adjusted to 2.5, and the weight ratio of powdered activated carbon, activated clay and alkaline kaolin in the decolorizing agent was 1:0.9:0.7. The addition amount of the composite decolorizing agent was alfalfa leaf protein antioxidant 1.5% (m / V) of the peptide solution, decolorized by shaking in a water bath at 50 ℃ for 60 min, and continuously treated for 20 min under the action of centrifugation at 5000 r / min. The supernatant obtained is the decolorized alfalfa leaf protein antioxidant peptide . It was determined that the final decolorization rate was 82.40%, and the polypeptide loss rate was 5.11%. After decolorization, the DPPH·clearance rate of alfalfa leaf protein antioxidant peptide was 84.62%, and...

Embodiment 3

[0027] 1. The preparation of alfalfa leaf protein antioxidant peptide solution is the same as in Example 1

[0028] 2. Decolorization of alfalfa leaf protein antioxidant peptide solution

[0029] The pH value of the prepared alfalfa leaf protein antioxidant peptide solution is adjusted to 3.5, the weight ratio of powdered activated carbon, activated clay and alkaline kaolin in the decolorizing agent is 1:1:0.8, and the added amount of the composite decolorizing agent is alfalfa leaf protein antioxidant 2.5% (m / V) of the peptide solution, decolorized by shaking in a water bath at 60 ℃ for 80 min, and continuously treated for 20 min under the action of centrifugation at 5000 r / min. The supernatant obtained is the decolorized alfalfa leaf protein antioxidant peptide . It was determined that the final decolorization rate was 86.20%, and the polypeptide loss rate was 7.82%. After decolorization, the DPPH·clearance rate of alfalfa leaf protein antioxidant peptide was 83.12%, and the red...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L5/40A23J3/14
CPCA23J3/14A23V2002/00A23V2300/02A23V2250/55
Inventor 许英一吴红艳杨伟光梁星欣孟祥雯
Owner QIQIHAR UNIVERSITY
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