A kind of preparation method of immunoactive peanut peptide

Abstract

The invention discloses a preparation method of a peanut peptide with high immune activity. The preparation method comprises the following steps: (1) taking cold pressing peanut meal and hot pressingpeanut meal as raw materials, and preprocessing raw materials; (2) subjecting preprocessed raw materials to primary enzymatic hydrolysis (semidry method) to obtain enzymatic hydrolysate (A); (3) subjecting the enzymatic hydrolysate (A) to primary microbial fermentation; (4) after the primary microbial fermentation, evenly dividing the fermentation product into three parts, adding ficin, alkaline protease, and neutral protease into three parts respectively, carrying out synchronous secondary enzymatic hydrolysis to obtain enzymatic hydrolysate (B); (5) adding composite protease into the enzymatic hydrolysate (B), carrying out tertiary enzymatic hydrolysis, and after enzymatic hydrolysis, deactivating the enzymes to obtain enzymatic hydrolysate (C); and (6) subjecting enzymatic hydrolysate (C) to secondary microbial fermentation, and subjecting fermentation broth to ultrafiltration separation, discoloring, concentration, and drying to obtain the peanut peptide with high immune activity.The immune activity of the product is effectively improved, aflatoxin is removed effectively, and the preparation method has a high application value.

Description

technical field [0001] The invention relates to the technical field of peanut deep processing, in particular to a preparation method of immune active peanut peptide. Background technique [0002] Peanut is one of the important oil crops in China, and its output ranks first in the world, with an annual output of about 17 million tons. In my country, a small amount of peanuts are directly eaten, or made into peanut butter, fried peanuts and other peanut snack foods, and about 50%-60% of peanuts are produced by cold pressing or hot pressing to produce peanut oil. A large amount of by-product peanut meal is produced. Due to the lack of aroma of peanut oil produced by cold pressing and the low oil extraction rate, the peanut meal in my country is mainly hot-pressed peanut meal, and the hot-pressing process makes the heat denaturation of peanut protein serious, and its nutritional value and functional properties are affected. Different degrees of influence, most of the current hot...

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Problems solved by technology

In addition, most of the peanut meal raw materials used in the preparation of peanut peptides in published patents and literatures are cold-pressed peanut meal, and hot-pressed peanut meal is rarely used. Simultaneously using cold-pressed and hot-pressed peanut meal as raw materials to prepare peanut peptides with high immune activity has not been seen. to report

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