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Method for ultrasound adjustment of free protease hydrolysate molecular weight distribution

A technology of molecular weight distribution and papain, which is applied in the system field of preparing protease hydrolyzate, can solve the problems of long time, long process time, slow enzymatic hydrolysis speed, etc., and achieve the effect of convenient and fast system and method, and simple process

Inactive Publication Date: 2017-07-21
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0011] However, in the prior art disclosed above, there are problems such as slow enzymolysis hydrolysis speed, long time, and large protease usage to varying degrees. Although CN200710069423.9 discloses the use of ultrasonic extraction combined with enzymolysis technology to prepare bird’s nest extracts for cosmetics However, the process still has problems such as long time and complicated process

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  • Method for ultrasound adjustment of free protease hydrolysate molecular weight distribution

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Embodiment 1

[0045] A method for ultrasonically adjusting the molecular weight distribution of soybean protein products hydrolyzed by free papain, the steps are as follows:

[0046] (1) Free papain is put into a reaction tank 3 containing a soybean protein isolate solution (mass concentration 3%, pH value 7.1);

[0047] (2) Reaction tank 3 described in step (1) is placed in the supersonic assisted enzymolysis tank 2 that a bottom is provided with two independent frequency ultrasonic generators (ultrasonic generator I4 and ultrasonic generator II5), ultrasonic generator I4 ultrasonic frequency is set to 28kHz;

[0048] (3) The temperature of the ultrasonic-assisted enzymolysis tank 2 described in step (2) is kept at a constant temperature by the continuous circulation of water in the constant temperature water bath 1, and the power supply ultrasonic power supply I6 of the 28kHz ultrasonic generator I4 is opened, and its ultrasonic power is 0.05W / cm 2 , the constant temperature is 40°C, t...

Embodiment 2

[0051] A method for ultrasonically adjusting the molecular weight distribution of soybean protein products hydrolyzed by free papain, the steps are as follows:

[0052] (1) Free papain is put into a reaction tank 3 containing a soybean protein isolate solution (mass concentration 2.5%, pH value 7.0);

[0053] (2) Reaction tank 3 described in step (1) is placed in the supersonic assisted enzymolysis tank 2 that a bottom is provided with two independent frequency ultrasonic generators (ultrasonic generator I4 and ultrasonic generator II5), ultrasonic generator The ultrasonic frequency of II5 is set to 50kHz;

[0054] (3) The temperature of the ultrasonic-assisted enzymolysis tank 2 described in step (2) is kept at a constant temperature by the continuous circulation of water in the constant temperature water bath 1, and the power supply ultrasonic power supply I7 of the 50kHz ultrasonic generator I5 is opened, and its ultrasonic power is 0.05W / cm 2 , the constant temperature ...

Embodiment 3

[0057] A method for ultrasonically adjusting the molecular weight distribution of soybean protein products hydrolyzed by free papain, the steps are as follows:

[0058] (1) Free papain is put into a reaction tank 3 containing a soybean protein isolate solution (mass concentration 3.0%, pH value 7.0);

[0059] (2) Reaction tank 3 described in step (1) is placed in the supersonic assisted enzymolysis tank 2 that a bottom is provided with two independent frequency ultrasonic generators (ultrasonic generator I4 and ultrasonic generator II5), ultrasonic generator II5 ultrasonic frequency is set to 135kHz;

[0060] (3) The temperature of the ultrasonic-assisted enzymolysis tank 2 described in step (2) is kept at a constant temperature by the continuous circulation of water in the constant temperature water bath 1, and the power supply ultrasonic power supply I7 of the 135kHz ultrasonic generator I5 is opened, and its ultrasonic power is 0.5W / cm 2 , the constant temperature is 50°...

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Abstract

The invention discloses a method for ultrasound adjustment of free protease hydrolysate molecular weight distribution, and belongs to the technical field of bioengineering. The method includes steps of (1), placing free papain in a reaction tank held with soybean separating protein solution; (2), placing the reaction tank in step (1) in an ultrasound assistant enzymolysis tank of which lower part is provided with an ultrasound generator; (3), keeping constant temperature of the ultrasound assistant enzymolysis tank through continuously water circulation in a constant-temperature water bath, and then performing enzymolysis. The method can specifically select ultrasound wave with proper frequency, ultrasound power and processing time according to the expected protein hydrolysate molecular weight distribution, and provides a new way for the industrial production of polypeptide.

Description

technical field [0001] The invention relates to a system and a method for preparing a protease hydrolyzate, in particular to a system and a method for adjusting the molecular weight distribution of a soybean protein product hydrolyzed by free papain using ultrasound, and belongs to the technical field of bioengineering. Background technique [0002] Modern biological metabolism studies have found that after being hydrolyzed by various enzymes in the digestive tract, the protein ingested by humans is not only absorbed in the form of amino acids as previously thought, but more directly absorbed in the form of peptides. Moreover, dipeptides and three Peptides are absorbed faster than amino acids of the same composition. [0003] Peptide is a compound formed by linking α-amino acids with peptide bonds, and it is also an intermediate product of protein hydrolysis. [0004] According to the number of amino acids in the peptide, there are many different names for the peptide: the ...

Claims

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Application Information

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IPC IPC(8): C12M1/42C12M1/40C12M1/38C12P21/06
CPCC12M21/18C12M35/04C12M41/18C12P21/06
Inventor 曹雁平朱雨辰王少甲袁英髦许朵霞王蓓肖俊松
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY