A method for ultrasonically crushing wheat protein to prepare high f-value oligopeptides

A wheat protein and ultrasonic crushing technology, which is applied in the preparation methods of peptides, chemical instruments and methods, peptides, etc., to simplify the process, reduce the use of enzymes, and save the reaction time.

Active Publication Date: 2020-09-18
KINRY BIOTECH JINAN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with soybean and corn protein, there are fewer people allergic to wheat protein, and there is no commercially grown transgenic wheat in the world, and the food safety of wheat protein is higher

Method used

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  • A method for ultrasonically crushing wheat protein to prepare high f-value oligopeptides
  • A method for ultrasonically crushing wheat protein to prepare high f-value oligopeptides
  • A method for ultrasonically crushing wheat protein to prepare high f-value oligopeptides

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Experimental program
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Effect test

Embodiment 1

[0047] Embodiment 1 provides a method for ultrasonically crushing wheat protein to prepare high F value oligopeptides, which includes the following steps in turn:

[0048] (1) According to the ratio of material to water mass ratio of 1:8, take wheat protein, put it into water, prepare wheat protein suspension, and ultrasonically crush it under 220W power for 8 minutes to obtain the oligopeptide mixture;

[0049] (2) Add papain with a mass percentage of 3.0% to the oligopeptide mixture obtained in step (1), mix well, and at the same time, adjust the pH value to 6.5-8.5, and keep it at a constant temperature of 35-55°C for 120-60 minutes , to obtain the crude filtrate of enzymolysis;

[0050] (3) Add sugar activated carbon accounting for 12% of the total volume to the enzymolysis crude filtrate obtained in step (2), adjust its pH value to 6.0 to 7.5, and stir at a temperature of 40 to 50°C for decolorization and decolorization Bitter treatment for 4 to 3 hours, then perform fin...

Embodiment 2

[0062] Embodiment 2 provides a method for ultrasonically crushing wheat protein to prepare high F value oligopeptides, which includes the following steps in turn:

[0063] (1) According to the ratio of material to water mass ratio of 1:8, take wheat protein, put it into water, prepare wheat protein suspension, and ultrasonically crush it under 220W power for 8 minutes to obtain the oligopeptide mixture;

[0064] (2) Add papain with a mass percentage of 3.0% to the oligopeptide mixture obtained in step (1), mix well, and at the same time, adjust the pH value to 6.5-8.5, and keep it at a constant temperature of 35-55°C for 120-60 minutes , to obtain the crude filtrate of enzymolysis;

[0065] (3) The enzymatic crude filtrate obtained in step (2) is physically separated through an ultrafiltration membrane with a pore size of 0.05um to 1nm, and then powdered sugar activated carbon accounting for 12% of the total volume is added to adjust its pH value to 6.0 to 7.5 , placed under ...

Embodiment 3

[0073] Embodiment 3 provides a method for ultrasonically crushing wheat protein to prepare high F value oligopeptides, which includes the following steps in turn:

[0074] (1) According to the ratio of material to water mass ratio of 1:8, take wheat protein, put it into water, prepare wheat protein suspension, and ultrasonically crush it for 2 minutes under the power of 250W to obtain the oligopeptide mixture;

[0075] (2) Add 1.5% papain to the oligopeptide mixture obtained in step (1), mix well, and at the same time, adjust the pH value to 6.5-8.5, and keep it at a constant temperature of 35-55°C for 120-60 minutes , to obtain the crude filtrate of enzymolysis;

[0076] (3) the enzymolysis crude filtrate of step (2) gained is carried out physical separation through the ultrafiltration membrane of 0.05um~1nm aperture, then adds the activated carbon that accounts for total volume 8%, adjusts its pH value to be 6.0~7.5, puts Carry out decolorization and debittering treatment a...

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Abstract

The invention provides a method for preparing high F ratio oligopeptide by virtue of ultrasonically destructed wheat protein. The method sequentially comprises the following steps: (1) preparing a wheat protein suspension according to a material-to-water ratio of 1: (8-13) by mass, and implementing ultrasonic destruction under a power of 220-250W for 8-2min; (2) adding 1.5-3.0% of papain by mass, uniformly mixing all materials, regulating pH value to 6.5-8.5, and preserving a constant-temperature condition of 35-55 DEG C for 120-60min; (3) adding 8-12% of carboraffin in terms of a total volume, regulating pH value to 6.0-7.5, implementing stirring at 40-50 DEG C, implementing decolorizing and debitterizing treatment for 4-3h, then implementing fine filtration, removing the carboraffin, and implementing sterilizing treatment, so that an oligopeptide fine filtrate is obtained; and (4) implementing drying. According to the method provided by the invention, the wheat protein is degraded by virtue of an ultrasonic destruction technique instead of alcalase and excision flavourzyme; therefore, the method is simple in process, low in cost and convenient for implementation of large-scale industrial production. The finished product (the high F ratio oligopeptide) prepared by the invention is applicable to biological medicines, food, health-care products, flavors and fragrances as well as animal feeds.

Description

technical field [0001] The invention relates to the deep processing technology of wheat protein, in particular to a method for ultrasonically crushing wheat protein to prepare oligopeptides with high F value. Background technique [0002] High F value oligopeptides are composed of 2-9 amino acid residues and branched chain amino acids (abbreviated as BCAA: leucine, isoleucine, valine) and aromatic amino acids (abbreviated as AAA: tyrosine) in the system , phenylalanine) molar ratio F (FischerRatio) greater than 20 peptides. High F value oligopeptides are a kind of physiologically functional oligopeptides with high branched chain and low aromatic amino acid composition. Because of the high content of branched chain amino acids, the physiological function of branched chain amino acids is the main function of high F value oligopeptides. Specifically include: ①Promote bone and skin wound healing; reduce blood sugar concentration in the body. ②Treatment of mental disorders; inc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K1/14
CPCC12P21/06
Inventor 朱彤汪树旗王方明
Owner KINRY BIOTECH JINAN CO LTD
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