Unlock instant, AI-driven research and patent intelligence for your innovation.

Walnut protein peptide with anti-oxidization and DPP-IV (Dipeptidyl Peptidase-IV) inhibition functions

A technology of DPP-IV and walnut protein, which is applied in the field of food processing, can solve the problems of unpleasant taste, toxic products, and dark color of food, and achieve the effects of improving sensitivity, less enzyme consumption, and good functional properties

Active Publication Date: 2018-03-23
ANHUI GUOTAI BIOTECHNOLOGY CO LTD
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In food systems, lipids or proteins may be attacked by ROS and undergo oxidation processes, resulting in unpleasant taste, dark color, and potentially toxic products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Walnut protein peptide with anti-oxidization and DPP-IV (Dipeptidyl Peptidase-IV) inhibition functions
  • Walnut protein peptide with anti-oxidization and DPP-IV (Dipeptidyl Peptidase-IV) inhibition functions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 Preparation of walnut protein peptides with DPP-IV inhibition and antioxidant functions

[0039] (1) Select 100 grams of walnut meal, grind walnut meal protein into powder with a pulverizer, add water 8 times the total amount of walnut meal, process at 100°C for 3 hours, centrifuge to remove fat, and obtain walnut protein liquid.

[0040](2) Adjust the temperature of the walnut protein liquid obtained in (1) to 75° C., and use an ultrasonic generator to process ultrasonic waves (60 kH frequency) for 35 minutes to change the tissue structure of the walnut protein.

[0041] (3) According to the weight percentage of 1.2% walnut weight in the walnut protein liquid, compound protease is added for enzymolysis (composition of compound protease: neutral protease, papain and flavor protease, the mass ratio between them is 1:1:1) , carry out the enzymolysis reaction at 55°C for 4 hours, and use an ultrasonic generator (frequency of 20kH) to treat the enzymolysis process...

Embodiment 2

[0045] Example 2 Preparation of walnut protein peptides with DPP-IV inhibition and antioxidant functions

[0046] (1) Select 500 grams of walnut pulp, pulverize the walnut pulp with a pulverizer, add water 9.0 times the weight of the walnut, and process at 95° C. for 3 hours to remove fat to obtain a walnut protein liquid.

[0047] (2) Adjust the temperature of the walnut protein solution obtained in step (1) to 70° C., and use an ultrasonic generator to process ultrasonic waves (frequency 80 kH) for 25 minutes to change the tissue structure of the walnut protein.

[0048] (3) adding compound protease according to the weight percentage of 1.0% of walnut weight in walnut liquid for enzymolysis (composition of compound protease: neutral protease, papain and flavor protease, the mass ratio between them is 1:2:1), Carry out the enzymolysis reaction at 60°C for 3 hours, and use an ultrasonic generator (frequency of 25kH) to treat the enzymolysis process simultaneously; keep warm at...

Embodiment 3

[0052] Example 3 Preparation of walnut protein peptides with DPP-IV inhibition and antioxidant functions

[0053] (1) Select 1000 grams of walnut pulp, pulverize the walnut pulp with a pulverizer, add water 10.0 times the total amount of walnut pulp, and process at 95° C. for 2 hours to obtain a walnut protein liquid.

[0054] (2) Adjust the temperature of the walnut protein liquid obtained in step (1) to 65° C., and use an ultrasonic generator to process ultrasonic waves (frequency 80 kH) for 35 minutes to change the tissue structure of the walnut protein.

[0055] (3) According to the weight percentage of 0.8% walnut weight in the walnut liquid, compound protease is added for enzymolysis (composition of compound protease: neutral protease, papain and flavor protease, the mass ratio between them is 1:2:1), Carry out the enzymolysis reaction at 60°C for 3 hours, and use an ultrasonic generator (frequency of 20kH) to treat the enzymolysis process simultaneously; keep warm at 90...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides walnut protein peptide with anti-oxidization and DPP-IV (Dipeptidyl Peptidase-IV) inhibition functions. A preparation method of the walnut protein peptide comprises the following steps: (1) adding water into walnut meal powder; treating and degreasing at high temperature to obtain walnut protein liquid; (2) carrying out ultrasonic treatment on the walnut protein liquid; (3)adding compound proteinase and carrying out enzymolysis; meanwhile, carrying out the ultrasonic treatment; keeping heat at high temperature and cooling; then filtering and separating, and collecting aseparation solution; (4) treating the separation solution through a two-step ultrafiltration method; (5) enabling filtrate to pass through a column to be separated; collecting an elution peak to obtain the walnut protein peptide. The method provided by the invention is simple to operate and small in enzyme dosage; in a preparation process, acid or alkali does not need to be added for regulating the pH (Potential of Hydrogen) value and no additive is added; functional properties of a product are kept relatively well, the yield is high and the flavor is good; the obtained walnut protein peptidehas excellent and anti-oxidization and DPP-IV inhibition functions; the DPP-IV inhibition activity IC50 value is lower than 202mu g / ml; the walnut protein peptide is widely applied to production of special foods and nutrient foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a walnut protein peptide with anti-oxidation and DPP-IV inhibitory functions and a preparation method thereof. Background technique [0002] The protein is hydrolyzed to obtain a polypeptide, which changes the structure of the protein and exposes the active functional groups in the hydrophobic region. With the cleavage of the peptide bond, the free amino acid increases, which can provide a source of protons or electrons and maintain a high oxidation-reduction potential. It has the ability to scavenge active free radicals, reducing power, and inhibits the occurrence of lipid peroxidation, so that the antioxidant activity of antioxidant peptides can be improved. Oxidation is an important metabolic process for aerobic organisms, especially vertebrates and humans, but it leads to the formation of free radicals. Free radicals are highly unstable and prone to chemical reaction...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12P21/06C07K7/06C07K1/36C07K1/34C07K1/16C07K1/20A61K38/08A61P3/10A61P39/06A23L33/18
CPCA23L33/18A23V2002/00A61K38/00C07K7/06C12P21/06A23V2200/328A23V2200/30A23V2250/55
Inventor 张恒罗永康刘怀高
Owner ANHUI GUOTAI BIOTECHNOLOGY CO LTD