Method for synchronously preparing high-F ratio oligopeptide and starch sugar from corn gluten meal as raw material

A corn gluten meal, starch sugar technology, applied in food science, fermentation and other directions, can solve the problems of oligopeptide molecular weight and F value evaluation, high product loss rate and production cost, inability to clarify the characteristics of oligopeptide products, etc., and achieve protein content. High efficiency, low equipment investment, high biological activity and intestinal absorption and utilization

Inactive Publication Date: 2018-03-06
QINGDAO INST OF BIOENERGY & BIOPROCESS TECH CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Domestic patent 201210136559.8 discloses a preparation method of corn high F value oligopeptide beverage, which uses exogenous protease compound microbial fermentation method to obtain corn high F value oligopeptide. Evaluation of the molecular weight and F value of the obtained oligopeptides cannot clarify the product characteristics of the obtained oligopeptides
Domestic patent 201610015101.5 discloses a method for producing corn high F-value oligopeptides with sobering and liver-protecting activities. Corn yellow powder is hydrolyzed by protease and activated carbon adsorption to obtain high F-value oligopeptides. However, the process includes three stages of ultrafiltration and one stage nanofiltration process, the process is cumbersome, the product loss rate and production cost are high, and the peptide chain composition of the oligopeptide is not clarified in the patent
At present, there is no report on the simultaneous preparation of high F value oligopeptides and starch sugars using corn gluten powder as raw materials

Method used

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  • Method for synchronously preparing high-F ratio oligopeptide and starch sugar from corn gluten meal as raw material
  • Method for synchronously preparing high-F ratio oligopeptide and starch sugar from corn gluten meal as raw material
  • Method for synchronously preparing high-F ratio oligopeptide and starch sugar from corn gluten meal as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1) Take 10kg of corn gluten powder, add 80L of deionized water to the corn gluten powder, stir in a 90°C reactor for 1.5h, and cool to room temperature to obtain the mixed solution A;

[0036] 2) Add saturated aqueous calcium hydroxide solution to the mixed solution A, adjust the pH of the mixed solution to 5.0, add 100 g of α-amylase to the mixed solution A, stir and react at a constant temperature in a 55°C reactor for 6.0 hours, and then mix Add 100g of α-1,4-glucose hydrolase to solution A, stir and react in a 40°C reactor for 6.0h at a constant temperature. Precipitation A;

[0037] 3) Supernatant A is identified by the above-mentioned high-performance liquid chromatography, and its main component is starch sugar (see figure 1 and 2 A); after the supernatant A is vacuum freeze-dried, packaged and sterilized, the starch sugar product is obtained;

[0038] 4) Add 80 L of deionized water to the precipitate A, add saturated aqueous calcium hydroxide solution to the ...

Embodiment 2

[0063] 1) Take 10 kg of corn gluten powder, add 50 L of deionized water to the corn gluten powder, stir in an 80°C reactor for 2.0 hours, and cool to room temperature to obtain the mixed solution A;

[0064] 2) Add saturated calcium hydroxide aqueous solution to the mixed solution A, adjust the pH of the mixed solution to 6.0, add 50 g of α-amylase to the mixed solution A, stir and react at a constant temperature in a 65 ° C reactor for 3.0 h, and then mix Add 50g of α-1,4-glucose hydrolase to solution A, stir and react in a 45°C reactor for 0.5h at a constant temperature. Precipitation A;

[0065] 3) Supernatant A is identified by the above-mentioned high-performance liquid chromatography, and its main component is starch sugar (see figure 1 and 2 B); after the supernatant A is spray-dried (the temperature of the air inlet is 180° C., and the temperature of the outlet air is 90° C.), packed and sterilized, the starch sugar product is obtained;

[0066] 4) Add 50 L of deion...

Embodiment 3

[0072] 1) Take 10kg of corn gluten powder, add 150L of deionized water to the corn gluten powder, stir in a 95°C reactor for 0.5h, and cool to room temperature to obtain the mixed solution A;

[0073] 2) Add saturated calcium hydroxide aqueous solution to the mixed solution A, adjust the pH of the mixed solution to 5.5, add 200 g of α-amylase to the mixed solution A, stir and react at a constant temperature in a 75°C reactor for 0.5h, and then mix Add 200g of α-1,4-glucose hydrolase to solution A, stir and react in a 60°C reactor for 3.0h at a constant temperature. Precipitation A;

[0074] 3) Supernatant A is identified by the above-mentioned high-performance liquid chromatography, and its main component is starch sugar (see figure 1 and 2 C); after the supernatant A is spray-dried (inlet air temperature is 195° C., and air outlet temperature is 80° C.), packed and sterilized, the starch sugar product is obtained;

[0075] 4) Add 150 L of deionized water to the precipitate...

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Abstract

The invention belongs to the field of food biotechnology, and in particular relates to a method for simultaneously preparing high-F ratio oligopeptide and starch sugar from corn gluten meal as a raw material. The pH of a pre-treated corn gluten meal solution is adjusted to be weakly-acidic and hydrolyzed. The supernatant is dried to obtain a starch sugar product; the precipitate is further hydrolyzed and refined to obtain the high-F ratio oligopeptide product. The method disclosed by the invention has the advantages of simple process, less equipment investment and high product yield, and the like; the content of total proteins of the high-F ratio oligopeptide product is higher than 85%, wherein the proportion of dipeptides and tripeptides in the total proteins is higher than 85%, F ratio is greater than 30, the high-F ratio oligopeptide product has good water solubility and good color and flavor, can be widely used in the field of health food and nutritious food; and the glucose content in the starch sugar product is higher than 50%, and the starch sugar product has good water solubility, and can be widely used in food and fermentation industry.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a method for synchronously preparing high F value oligopeptides and starch sugar by using corn gluten powder as raw materials. Background technique [0002] High F value oligopeptides are oligopeptides composed of 2-9 amino acid residues, and their notable features are branched-chain amino acids (leucine, isoleucine, valine) and aromatic amino acids (tyrosine, phenyl Alanine, tryptophan) content molar ratio is relatively high, generally greater than 20. The F value in the blood of normal people is 3.0-3.5, and the F value in the blood of patients with liver disease is only 1.0 or lower. Studies have shown that high F value oligopeptides have physiological functions such as protecting the liver, promoting alcohol metabolism, anti-fatigue, anti-oxidation, and lowering serum cholesterol. Modern nutritional studies have found that compared with macromolecular proteins,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12P19/20C12P19/14A23L33/18A23L33/125
CPCA23L33/125A23L33/18C12P19/14C12P19/20C12P21/06
Inventor 崔球王彦超宋晓金冯银刚刘亚君肖艳
Owner QINGDAO INST OF BIOENERGY & BIOPROCESS TECH CHINESE ACADEMY OF SCI
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