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Quinoa peptide and preparation method and application thereof

A technology of quinoa peptide and quinoa, which is applied in the field of quinoa peptide and its preparation, can solve the problems of failing to reflect the degree of proteolysis or peptide yield, affecting the efficiency of enzymatic hydrolysis, etc. Effect

Active Publication Date: 2019-01-18
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this preparation method has the following problems: the hydrolysis of protease directly uses the pulverized quinoa grains as the substrate, which affects the enzymatic hydrolysis efficiency and the yield of quinoa peptides, and it fails to reflect the degree of proteolysis or peptide yield, etc. Related indicators

Method used

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  • Quinoa peptide and preparation method and application thereof
  • Quinoa peptide and preparation method and application thereof
  • Quinoa peptide and preparation method and application thereof

Examples

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Effect test

Embodiment 1

[0037] A preparation method of quinoa peptide, comprising the following preparation steps:

[0038] (1) Extraction of quinoa protein

[0039] Take 15g of quinoa grains, wash them with purified water for 3 times, dry them, add 50ml of petroleum ether at 90°C and grind them evenly, let them soak for 3 hours, evaporate the petroleum ether, grind them into 80-mesh fine powder, and obtain defatted quinoa flour; Then use α-amylase to hydrolyze to remove the starch in quinoa flour, wherein, the ratio of solid to liquid during α-amylase hydrolysis is 1:6 (w / v), pH is 8, enzyme amount is 200u / g, enzyme The hydrolysis temperature was 60°C, the enzymatic hydrolysis time was 150min, and the extraction rate of quinoa protein was 73.9%.

[0040] (2) Purification of quinoa protein

[0041] The quinoa protein was concentrated and purified by an ultrafiltration device with a 20KD membrane pore size, and the extraction rate of the obtained quinoa protein was 80.2%;

[0042] (3) Hydrolysis of...

Embodiment 2

[0112] A preparation method of quinoa peptide, comprising the following preparation steps:

[0113] (1) Extraction of quinoa protein

[0114] Take 15g of quinoa grains, wash them with purified water for 4 times, dry them, add 50ml of petroleum ether at 65°C and grind them evenly, let them soak for 3.5 hours, evaporate the petroleum ether, and grind them into a 60-mesh fine powder to obtain defatted quinoa flour; Then use α-amylase to hydrolyze to remove the starch in quinoa flour, wherein, the ratio of solid to liquid during α-amylase hydrolysis is 1:6 (w / v), pH is 8, enzyme amount is 200u / g, enzyme The hydrolysis temperature is 60°C, the enzymolysis time is 150min, and the extraction rate of the obtained quinoa protein is 74.0%.

[0115] (2) Purification of quinoa protein

[0116] The quinoa protein was concentrated and purified by an ultrafiltration device with a membrane pore size of 20KD, and the extraction rate of the obtained quinoa protein was 81.2%.

[0117] (3) Hyd...

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Abstract

The invention relates to a quinoa peptide. The quinoa peptide is prepared by the following preparation steps: (1) Extraction of buckwheat protein: Wash buckwheat grain, dry, add petroleum ether and grind evenly, after standing soaking, dry petroleum ether, grind into fine Powder, and then hydrolyzed with [alpha]-amylase to obtain buckwheat protein; (2) hydrolysis of buckwheat protein: the buckwheat protein obtained after step (1) is added, and is composed of flavor protease and alkaline protease. The double enzyme preparation is subjected to double enzyme hydrolysis. In addition to its characteristics of digestibility, easy absorption and low antigen, the buckwheat peptide also has unique biological activities such as anti-oxidation, blood pressure lowering and blood sugar lowering, whichopens up a new way for the high value-added transformation of buckwheat. It also provides a theoretical basis for the deep development and utilization of multi-functional nutritious food.

Description

technical field [0001] The invention relates to the technical field of plant processing, in particular to a quinoa peptide and its preparation method and application. Background technique [0002] Quinoa, belonging to the family Chenopodiaceae, is an annual dicotyledonous plant. Because of its rich nutrition, it is recognized by the Food and Agriculture Organization of the United Nations as the only single plant that can meet the basic nutritional needs of the human body. The protein content in quinoa grains is about 13%-17%, the starch content is 53%-58%, the fat content is 6%-8%, and contains almost all natural amino acids in a balanced proportion, which is easy to absorb. [0003] However, at present, the application of quinoa is mainly to use commercially available quinoa flour, which has a low absorption rate of quinoa nutrients and cannot make full use of quinoa resources. [0004] At present, the existing quinoa protein extraction method is mainly alkali extraction a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34A23L33/18A23J1/12A23J3/34A23J3/00A61K38/01A61P3/04A61P9/12
CPCA23J1/125A23J3/14A23J3/346A23L33/18A23V2002/00A61K38/00A61P3/04A61P9/12C07K1/34C12P21/06A23V2200/332A23V2250/55
Inventor 陈光于潇潇韩冲孙旸王刚陈欢苏瑛杰唐珊珊吴卓夫苏玉春李艳丽
Owner JILIN AGRICULTURAL UNIV
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