Ultrasonic-assisted extraction technology of macadimia nut polypeptide

An ultrasound-assisted extraction technology for nuts, which is applied in the field of food processing, can solve the problems of waste of protein resources and low utilization rate of macadamia nut meal, and achieve the effects of stable peptide properties, improved protein utilization rate, and low molecular weight

Inactive Publication Date: 2018-03-23
广东玖乐食品产业有限公司
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  • Summary
  • 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 an ultrasonic-assisted extraction process of macadamia nut polypeptides, which solves 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

[0016] Example 1 The preparation of a macadamia nut polypeptide comprises the following steps:

[0017] 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;

[0018] 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;

[0019] c. Constant temperature enzymolysis: preheat the mixed solution in boiling water for 10 minutes, cool to 50°C and add neutral protease, the amount of enzyme added is 3000U / g, adjust the pH value to 7.0, and carry out constant temperature enzymolysis for 8 hours to obtain enzymolysis solution; the constant temperature enzymolysis process is assisted by ultrasonic oscillation treatment; the ultrasonic conditions are: frequency 60kHz, time 0.5 ho...

Embodiment 2

[0023] Example 2 The preparation of a macadamia nut polypeptide comprises the following steps:

[0024] 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;

[0025] 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;

[0026] c. Constant temperature enzymolysis: preheat the mixture in boiling water for 10 minutes, cool to 50°C and add neutral protease, the amount of enzyme added is 4000U / g, adjust the pH value to 8.5, and carry out constant temperature enzymolysis for 6 hours to obtain enzymolysis solution; the constant temperature enzymolysis process is assisted by ultrasonic oscillation treatment; the ultrasonic conditions are: frequency 60kHz, time 1 hour;...

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PUM

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Abstract

The invention discloses an ultrasonic-assisted extraction technology of macadimia nut polypeptide. A preparation method of the macadimia nut polypeptide is realized by performing enzymolysis extraction on macadimia nut meal to obtain polypeptide and comprises the following steps of a, performing crushing; b, performing homogenizing on suspension; c, performing constant-temperature ultrasonic enzymolysis; d, performing sterilization with boiling water; e, performing centrifugal separation; and f, performing freeze drying so that the macadimia nut polypeptide powder is obtained. Through an enzyme method, the polypeptide is obtained, so that the utilization rate of protein in the macadimia nut meal can be increased. The polypeptide obtained by the method disclosed by the invention is stable in nature, and the yield is higher than that in other drying manners. The prepared macadimia nut polypeptide is low in molecular weight, and good in product stability, and has favorable effects of resisting weariness, reducing blood pressure, resisting oxidation and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an ultrasound-assisted extraction process of macadamia nut polypeptide. 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 problem to be solved by the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
CPCA23J1/148
Inventor 陈进基
Owner 广东玖乐食品产业有限公司
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