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Ultrasound-assisted composite enzymatic hydrolysis extraction process of macadimia nut polypeptides

A compound enzymatic hydrolysis and ultrasonic-assisted technology, applied in the field of food processing, can solve the problems of low utilization rate of macadamia nut meal and waste of protein resources, and achieve the effect of improving protein utilization rate, stable polypeptide properties and low molecular weight

Inactive Publication Date: 2018-03-13
广东玖乐食品产业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a macadamia nut peptide ultrasonic-assisted compound enzymatic hydrolysis extraction process to solve the problems of low utilization rate of macadamia nut meal after oil extraction and waste of protein resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1 The preparation of a macadamia nut polypeptide comprises the following steps:

[0016] a, crushing: the macadamia nut meal is crushed by a plant crusher and passed through a 60-mesh sieve to obtain macadamia nut meal powder;

[0017] b, the homogeneity of the suspension: add water to the pulverized macadamia nut meal powder and mix thoroughly, and obtain a uniform mixed solution through a homogenizer, and the homogenization pressure is 25MPa; the mixing mass ratio of macadamia nut meal powder and water is 1: 5;

[0018] c. Constant temperature enzymatic hydrolysis: preheat the mixture in boiling water for 10 minutes, cool to 50°C, add 0.05% cellulase of macadamia nut meal powder, and carry out constant temperature enzymatic hydrolysis for 2 hours at a pH value of 5.0-6.5, then add Neutral protease with 0.01% mass of macadamia nut meal powder, adjusted pH value to 7.0-8.5, and constant temperature enzymatic hydrolysis for 5 hours to obtain neutral protease in ...

Embodiment 2

[0022] Example 2 The preparation of a macadamia nut polypeptide comprises the following steps:

[0023] a, crushing: the macadamia nut meal is crushed by a plant crusher and passed through a 60-mesh sieve to obtain macadamia nut meal powder;

[0024] B, the homogeneity of suspension: add water to the pulverized macadamia nut meal powder and mix thoroughly, and homogenize through a homogenizer to obtain a uniform mixed solution, the homogenization pressure is 30MPa; the mixing mass ratio of macadamia nut meal powder and water is 1: 6;

[0025] c. Constant temperature enzymatic hydrolysis: preheat the mixture in boiling water for 10 minutes, cool to 50°C, add 0.08% cellulase of macadamia nut meal powder, and carry out constant temperature enzymatic hydrolysis for 1 hour at pH value to 5.0-6.5, then add Neutral protease with 0.03% mass of macadamia nut meal powder, adjusted pH value to 7.0-8.5, and constant temperature enzymatic hydrolysis for 3 hours to obtain enzymatic hydroly...

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PUM

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Abstract

The invention discloses an ultrasound-assisted composite enzymatic hydrolysis extraction process of macadimia nut polypeptides. The preparation method of the macadimia nut polypeptides comprises carrying out enzymatic hydrolysis extraction of polypeptides from macadimia nut dregs to obtain macadimia nut polypeptide powder through the following steps: a, smashing; b, homogenizing of a suspension; c, constant temperature ultrasound composite enzymatic hydrolysis; d, boiling water sterilization; e, centrifugal separation; f, freeze drying. The utilization rate of macadimia nut dreg protein can beimproved by preparing the polypeptides through a complex enzyme enzymatic preparation method. The polypeptides obtained through the method are stabler in quality, and the yield is high when being compared with those of other drying ways. The macadimia nut polypeptides prepared in the invention are low in molecular weight and high in product stability, and has good effects of fatigue resistance, blood pressure reduction, oxidation resistance and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a macadamia nut polypeptide ultrasonic-assisted compound enzymatic hydrolysis extraction process. Background technique [0002] Macadamia nuts are rich in nutrients. In addition to high fat, the nuts also contain quite high protein and carbohydrates, and are also rich in calcium, phosphorus, iron and B vitamins thiamine, riboflavin and niacin. Macadamia nut oil has a variety of health functions. The cake after oil extraction retains the complete nutrients of macadamia nuts and has high nutritional value. However, it is mainly used as feed now, resulting in a great waste of resources. The product macadamia nut meal contains high content of protein, glutamic acid, arginine, aspartic acid, leucine and lysine. Enzymatic preparation of peptides is one of the effective ways to improve the protein utilization of macadamia nut meal . Contents of the invention [0003] The technical pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14
CPCC12P21/06C07K1/14
Inventor 陈进基
Owner 广东玖乐食品产业有限公司
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