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Yam peptides and extraction method thereof

An extraction method and technology of yam peptide, which is applied in the field of deep processing of yam, can solve the problems of low extraction rate, high molecular weight, and low purity of yam peptide, and achieve the effects of increasing extraction rate, reducing ratio, and improving taste and flavor

Inactive Publication Date: 2019-02-22
河北肽都生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of low purity, high molecular weight and low extraction rate of yam peptide prepared by the existing enzymatic hydrolysis method, the present invention provides a method for extracting yam peptide

Method used

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  • Yam peptides and extraction method thereof
  • Yam peptides and extraction method thereof

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Embodiment 1

[0037] The present invention provides a method for extracting yam peptide according to the embodiment, and the extraction method includes the following steps:

[0038] Step a: Grind 1000g of fresh yam with a meat grinder, add 5000mL of purified water and stir evenly, cook at 90°C for 20min; then cool down to 55°C, add 10g of amylase and 5g of glucoamylase respectively, and keep the temperature at Stirring and enzymolysis at 55°C for 2 hours to obtain minced yam;

[0039] Step b, desugaring the minced yam with a decanter centrifuge, further processing the liquid phase to obtain yam oligosaccharides, retaining the desugared minced yam for centrifugal desugaring, and obtaining desugared minced yam;

[0040] Step c. Add 3000mL of purified water to the desugared yam powder, raise the temperature to 50°C, then add 10g of pronase for enzymolysis, heat up to 90°C after the enzymolysis, and keep for 10min to inactivate the enzyme to obtain the first enzyme Hydrolyzate, wherein the enz...

Embodiment 2

[0044]The present invention provides a method for extracting yam peptide according to the embodiment, and the extraction method includes the following steps:

[0045] Step a: Grind 10Kg of fresh yam with a meat grinder, add 55L of purified water and stir evenly, cook at 92°C for 23min; then cool down to 56°C, add 100g of amylase and 50g of glucoamylase respectively, and keep the temperature at Stirring and enzymolysis at 56°C for 2.5 hours to obtain minced yam;

[0046] Step b, desugaring the minced yam with a decanter centrifuge, further processing the liquid phase to obtain yam oligosaccharides, retaining the desugared minced yam for centrifugal desugaring, and obtaining desugared minced yam;

[0047] Step c. Add 35L of purified water to the desugared yam powder, raise the temperature to 45°C, then add 50g of pronase for enzymolysis, heat up to 95°C after the enzymolysis, keep for 10min to inactivate the enzyme, and obtain the first enzyme Hydrolyzate, wherein the enzymolys...

Embodiment 3

[0051] The present invention provides a method for extracting yam peptide according to the embodiment, and the extraction method includes the following steps:

[0052] Step a: Grind 100Kg of fresh yam with a meat grinder, add 600L of purified water and stir evenly, cook at 95°C for 25min; then lower the temperature to 58°C, add 1Kg of amylase and 500g of glucoamylase respectively, and keep the temperature at Stirring and enzymatic hydrolysis for 3 hours at 58°C to obtain minced yam;

[0053] Step b, desugaring the minced yam with a decanter centrifuge, further processing the liquid phase to obtain yam oligosaccharides, retaining the desugared minced yam for centrifugal desugaring, and obtaining desugared minced yam;

[0054] Step c. Add 400L of purified water to the desugared yam, heat up to 42°C, add 700g of pronase for enzymolysis, heat up to 93°C after enzymolysis, keep for 13min to inactivate the enzyme, and obtain the first enzyme Hydrolyzate, wherein the enzymolysis con...

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Abstract

The invention relates to the technical field of deep processing of yam, and particularly discloses yam peptides and an extraction method thereof. The extraction method comprises at least the followingsteps: step a, boiling yam with water, cooling the yam, adding amylase and saccharifying enzyme, and performing desugaring enzymolysis to obtain minced yam; step b, centrifugally desugarizing the minced yam to obtain desugarized minced yam; step c, adding purified water to the desugarized minced yam, adding streptavidin for enzymolysis, and inactivating enzyme after enzymolysis to obtain a firstenzymolysis solution; step d, cooling the first enzymolysis solution, adding neutral protease and flavor protease for enzymolysis, and inactivating enzyme after enzymolysis to obtain a second enzymolysis solution; step e, performing filtering, membrane separation and drying on the second enzymolysis solution to obtain the yam peptides with different molecular weights. According to the extraction method, the yam peptides have high activity, small molecular weight and high solubility, and are 100% soluble in water.

Description

technical field [0001] The invention relates to the technical field of yam deep processing, in particular to a yam peptide and an extraction method thereof. Background technique [0002] Yam, that is, yam, also known as Huai yam, Huai yam, native potato, yam, sweet potato, and Yuyan. Perennial herbaceous plant with vines, often purple, cylindrical root, opposite leaves, oval or oval, now distributed in North China, Northwest my country and Jiangxi provinces in the Yangtze River Basin. [0003] Yam tubers are rich in a variety of nutrients, which have the functions of strengthening the spleen and stomach, nourishing the lungs and kidneys, nourishing the middle and replenishing qi, strengthening the spleen and nourishing deficiency, strengthening the kidney and nourishing essence, benefiting the heart and calming the nerves. In particular, the mucilage and digestive enzymes of the polysaccharide and protein components contained in fresh tubers can prevent cardiovascular fat d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14C07K1/34
CPCC07K1/145C07K1/34C12P21/06
Inventor 张晓东杨广杨子丰
Owner 河北肽都生物科技集团有限公司
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