Preparation method of maize germ active peptide
A technology of corn germ and corn germ meal, which is applied in the field of preparation of corn germ active peptides, can solve the problem of low extraction rate of active peptides, and achieve simple and feasible preparation methods, good application value and market potential, high yield and purity Effect
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Embodiment 1
[0015] A preparation method of corn germ active peptide, comprising pretreatment, enzymolysis, ultrafiltration, separation and purification, the specific steps are:
[0016] 1) Pretreatment: crush the corn germ meal, pass through a 120-mesh sieve, then add distilled water to the corn germ meal powder at a material-to-liquid ratio of 1:15 (g / mL), mix well, and then heat-treat at 110°C for 5 minutes. Cool to room temperature to obtain the corn germ meal mixture for later use. The above distilled water contains 0.03mM taurine and 0.01mM semicarbazide. Taurine and semicarbazide can assist heating to destroy the secondary bonds and disulfides that maintain the high-level structure of proteins. The key can make the compact structure of the globulin molecule unfold, and at the same time, it can dissociate the subunit of the protein, increase the chance of the enzyme and the enzyme cleavage site, improve the activity of the enzyme, and then increase the yield of the active peptide. In ...
Embodiment 2
[0021] A preparation method of corn germ active peptide, comprising pretreatment, enzymolysis, ultrafiltration, separation and purification, the specific steps are:
[0022] 1) Pretreatment: crush the corn germ meal, pass it through a 80-mesh sieve, then add distilled water to the corn germ meal powder at a material-to-liquid ratio of 1:25 (g / mL), mix well, and then heat-treat at 95°C for 10 minutes. Cool to room temperature to obtain the corn germ meal mixture, and set aside, the above distilled water contains 0.02mM taurine and 0.03mM semicarbazide;
[0023]2) Enzymolysis: adjust the pH of the corn germ meal mixture to 9.0, add alkaline protease according to the amount of enzyme added at 6% (w / w), mix well, and enzymolyze at 45°C for 4 hours, then press to add The amount of enzyme is 2% (w / w), add flavor protease, mix well, enzymolyze at 55°C for 3 hours, then put in boiling water to inactivate the enzyme for 15 minutes, then centrifuge at 4000r / min for 25 minutes, the super...
Embodiment 3
[0027] A preparation method of corn germ active peptide, comprising pretreatment, enzymolysis, ultrafiltration, separation and purification, the specific steps are:
[0028] 1) Pretreatment: crush the corn germ meal, pass through a 100-mesh sieve, then add distilled water to the corn germ meal powder at a material-to-liquid ratio of 1:20 (g / mL), mix well, and then heat-treat at 100°C for 8 minutes. Cool to room temperature to obtain the corn germ meal mixed liquid, set aside, the above distilled water contains 0.025mM taurine and 0.02mM semicarbazide;
[0029] 2) Enzymolysis: adjust the pH of the corn germ meal mixture to 9.5, add alkaline protease according to the amount of enzyme added at 5% (w / w), mix well, and enzymolyze at 50°C for 3 hours, then press to add The amount of enzyme is 3% (w / w), add flavor protease, mix evenly, enzymolyze at 50°C for 4 hours, then put in boiling water to inactivate the enzyme for 10 minutes, then centrifuge at 5000r / min for 20 minutes, the su...
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