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Corn glycopeptide with high antioxidant activity and preparation method of corn glycopeptide

A technology of oxidative activity and corn sugar, applied in the field of corn glycopeptides, can solve the problems of insufficient release of the physiological function of corn gluten, low reaction conversion rate, etc.

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

[0006] However, the common problem in the method of using protease to hydrolyze zein to improve its physiological functionality is: as the enzymatic hydrolysis proceeds, some hydrophobic amino acid groups are exposed at one end of the peptide, and the zein hydrolyzate presents a certain bitter taste, and the bitterness value is low. Positively correlated with the number of hydrophobic amino acid groups at one end of the peptide
If the degree of proteolysis is reduced, its bitterness will be significantly reduced, but it will also cause problems such as low reaction conversion rate and insufficient release of corn protein physiological functions

Method used

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  • Corn glycopeptide with high antioxidant activity and preparation method of corn glycopeptide

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Preparation of corn peptide

[0021] Take 3g of zein in a 150mL beaker, add 100mL of distilled water to prepare a suspension with a substrate concentration of 3% (w / v), add a suitable rotor, and place the beaker in the center of the 60℃ water bath magnetic stirrer. Insert the pH meter electrode into the suspension, add 0.5mol / L NaOH several times with a pipette to adjust the pH to 8.5, and immediately add 0.09g Alcalase alkaline protease to start the enzymatic hydrolysis reaction. During the enzymolysis process, the pH was maintained at 8.5 by continuously adding 0.5mol / L NaOH dropwise. After enzymolysis for 120 minutes, it was taken out and immediately placed in a boiling water bath to inactivate the enzyme for 10 minutes.

[0022] 2. Preparation of corn glycopeptide

[0023] (1) Add chitosan oligosaccharides (degree of deacetylation> 90%, average molecular weight 1500 Da) to the prepared 3% corn peptide mixture to ensure that the molar ratio of protein acyl donor to chit...

Embodiment 2

[0028] 1. Preparation of corn peptide

[0029] Take 5g of corn yellow powder in a 150mL beaker, add 100mL of distilled water to prepare a suspension with a substrate concentration of 5% (w / v), add a suitable size rotor, put the beaker into the center of the 60℃ water bath magnetic stirrer, and set the pH Insert the meter electrode into the suspension, add 0.5mol / L NaOH several times with a pipette to adjust the pH to 8.5, and add the alkaline protease Alcalase to start the enzymatic hydrolysis reaction according to the enzyme amount E / S=0.5%. During the enzymolysis process, the pH was maintained at 8.5 by continuously adding 0.5 mol / L NaOH dropwise. When the volume of consumed NaOH reached 600 μL, the enzymatic hydrolysis reaction was completed, and the enzyme was taken out and placed in a boiling water bath to inactivate the enzyme for 10 minutes.

[0030] 2. Preparation of corn glycopeptide

[0031] (1) Add chitosan oligosaccharides (degree of deacetylation 75%, average molecular ...

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Abstract

The invention discloses a method for preparing corn glycopeptide with high antioxidant activity from corn protein. The preparation conditions are as follows: firstly, a corn peptide mixture is prepared by hydrolyzing corn protein with protease, then chitosan oligosaccharide and transglutaminase are added to the mixture, the transglutaminase catalyzes a glycosylation reaction of the corn peptide and chitosan oligosaccharide, and the novel corn glycopeptide with the high antioxidant activity is prepared. A protease digestion method and the enzymic-process glycosylation reaction are organically combined, and the antioxidant activity of the reaction product is better released and improved on the basis that the bitterness of the corn peptide is reasonably controlled. The reducing power, the DPPH free radial scavenging rate, the superoxide anion free radial scavenging rate and the Fe<2+> chelating rate of the novel corn glycopeptide are 0.962, 66.7%, 19.37% and 81.28% respectively when the concentration is 2 mg / mL and are 0.707, 20.8%, 16.45% and 20.21% higher than those of corn peptide before the glycosylation, and the corn glycopeptide can be used as an additive of healthcare food base materials or food, cosmetics and the like.

Description

Technical field [0001] The invention relates to a method for preparing corn glycopeptide with high antioxidant activity by using corn protein. It belongs to the field of deep processing of agricultural products. Background technique [0002] Corn is one of the important crops in my country, with an early planting history and a large planting area, with an annual output exceeding 220 million tons. Corn was once the most important food source for human beings. With the continuous improvement of people's living standards, the staple food status of corn has gradually been replaced by a wide variety of other foods, which has caused the main use of corn to shift from food to industrial use. [0003] Corn Gluten Meal (CGM) is the by-product with the highest yield and highest protein content in wet corn starch processing. Corn syrup contains about 62-71% protein, its main components are zein (65-68%) and gluten (22-33%), and a small amount of globulin (1.2%) and albumin . Corn protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12P21/00
CPCC12P21/005C12P21/06
Inventor 王晓杰刘晓兰丛万锁郑喜群
Owner QIQIHAR UNIVERSITY