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Preparation method of pea peptide with prebiotics effect and application of pea peptide to food

A technology of pea peptides and prebiotics, applied in the field of pea protein processing, to simplify operations, reduce production costs, and promote growth

Active Publication Date: 2018-06-29
武汉天天好生物制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For its prebiotic effect, there is no literature report

Method used

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  • Preparation method of pea peptide with prebiotics effect and application of pea peptide to food
  • Preparation method of pea peptide with prebiotics effect and application of pea peptide to food
  • Preparation method of pea peptide with prebiotics effect and application of pea peptide to food

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preparation example Construction

[0030] The embodiment of the present invention provides a preparation method of pea peptide with prebiotic effect, which includes the following steps:

[0031] S1: Stir and mix the pea protein and water according to the ratio of solid to liquid 1:5 to 1:20 to obtain a mixed solution, and transfer to S2;

[0032] S2: Under natural pH conditions, at a temperature of 45-55°C, add alkaline protease to the mixed solution for 0.5-1.5 hours of enzymolysis; then add neutral protease for 1-3 hours of enzymolysis; then add Papain, hydrolyze for 1-3 hours, transfer to S3;

[0033] S3: heat up to 90-100°C, inactivate the enzyme, and transfer to S4;

[0034] S4: Filtrate and collect the filtrate, the filtrate is vacuum concentrated, and then spray-dried to obtain the pea peptide.

[0035] The present invention adopts multi-enzyme step-by-step enzymatic hydrolysis process, without artificial adjustment of pH in the whole enzymatic hydrolysis process, through the scientific proportioning a...

Embodiment 1

[0048] S1: Stir and mix the pea protein and water according to the ratio of solid to liquid 1:5 at a speed of 60r / min to obtain a mixed solution and transfer to S2.

[0049] S2: Under natural pH conditions, at a temperature of 45-55°C, add alkaline protease for enzymolysis for 1 hour; then add 1% neutral protease for enzymolysis for 2 hours; then add papain for enzymolysis for 2 hours, then transfer to S3; , the addition amount of alkaline protease, neutral protease and papain is respectively 0.5%, 1% and 0.3% of the mass of pea protein added;

[0050] S3: Warm up to 95°C, inactivate the enzyme, and transfer to S4; the inactivation time is 30 minutes;

[0051] S4: Filtrate with a plate-and-frame filter and collect the filtrate. The filtrate is vacuum-concentrated and then spray-dried to obtain the pea peptide; wherein, the spray-drying conditions are an inlet air temperature of 160°C and an outlet air temperature of 60°C.

[0052] The protein content of pea peptide products i...

Embodiment 2

[0054] S1: Stir and mix the pea protein and water according to the ratio of solid to liquid 1:10, and the rotation speed is 60r / min to obtain a mixed solution, which is transferred to S2.

[0055] S2: Under natural pH conditions, at a temperature of 45-55°C, add alkaline protease for enzymolysis for 1 hour; then add neutral protease for enzymolysis for 2 hours; then add papain for enzymolysis for 2 hours, then transfer to S3; The addition amount of neutral protease, neutral protease and papain is respectively 2%, 2% and 1% of the pea protein adding quality;

[0056] S3: Warm up to 95°C, inactivate the enzyme, and transfer to S4; the inactivation time is 30 minutes;

[0057] S4: Filtrate with a plate-and-frame filter and collect the filtrate. The filtrate is vacuum-concentrated and then spray-dried to obtain the pea peptide; wherein, the spray-drying conditions are an inlet air temperature of 170°C and an outlet air temperature of 70°C.

[0058] The protein content of pea pept...

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Abstract

The invention discloses a preparation method of a pea peptide with a prebiotics effect. The preparation method comprises the following steps of S1, uniformly agitating pea protein with water accordingto a solid-liquid ratio of (1 to 5) to (1 to 20), so as to obtain a mixed solution, and shifting to S2; S2, in a natural pH (potential of Hydrogen) condition, at a temperature of 45 to 55 DEG C, adding alkali protease into the mixed solution, and carrying out enzymolysis for 0.5h to 1.5h; next, adding neutral proteinase, and carrying out the enzymolysis for 1h to 3h; next, adding papain, carryingout the enzymolysis for 1h to 3h, and shifting to S3; S3, raising the temperature to 90 to 100 DEG C, carrying out enzyme deactivation, and shifting to S4; S4, filtering and collecting filtrate, carrying out vacuum concentration on the filtrate, and then carrying out spray-drying, so as to obtain the pea peptide. The invention also discloses application of the pea peptide with the prebiotics effect, which is prepared and obtained through the method provided by the invention, to food. The pea peptide prepared by the preparation method has the prebiotics effect; the preparation method of the pea peptide does not need to artificially regulate a pH value; the operation is simplified; the preparation time is effectively shortened, and the production cost is decreased.

Description

technical field [0001] The invention relates to the technical field of pea protein processing, in particular to a preparation method of pea peptide with prebiotic effect and the application of pea peptide in food. Background technique [0002] Pea is an excellent vegetable protein resource. Pea protein accounts for 23% to 25% of the dry pea mass. Pea protein is a good source of essential amino acids. Pea peptides are obtained by enzymatic hydrolysis and refining of pea protein, which has the characteristics of high solubility, high stability, high moisture absorption and moisturizing properties, and anti-gelation properties. The human body absorbs quickly, has high utilization rate, and has various biological activities. [0003] At present, at least one enzyme is usually used in the pea peptide enzymatic hydrolysis preparation process, and these preparation processes all need to adjust the pH to ensure the quality of the product. [0004] At present, the research on the ac...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34A23J1/14A23J3/14A23J3/34A23L29/00A23L33/18
CPCA23J1/14A23J3/14A23J3/346A23V2002/00A23L29/045A23L33/18C07K1/34C12P21/06A23V2200/30A23V2250/55
Inventor 江方
Owner 武汉天天好生物制品有限公司
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