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Preparing method of proteolytic peptides extracted from debitterized peach kernels

A proteolysis and peach kernel technology, applied in the field of plant protein extraction and processing, can solve the problems of unacceptable to consumers, reduction of proteolytic peptides, and incomplete elimination.

Active Publication Date: 2019-05-21
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method is to reduce the bitterness in proteolytic peptides by using a single technical method. Although it has a good effect, it has not been completely eliminated, and consumers will find it difficult to accept as long as there is a little bit of bitterness in the product.

Method used

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  • Preparing method of proteolytic peptides extracted from debitterized peach kernels
  • Preparing method of proteolytic peptides extracted from debitterized peach kernels

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Pressing and deoiling: Peeled peach kernels are peeled and crushed through a 10-mesh sieve, then steamed and fried for 15 minutes at a temperature of 85°C, and then cold-pressed with a double-screw oil press at a temperature of 50°C. Afterwards, the peach kernel cake is obtained;

[0032](2) Protein extraction: crush the peach kernel cake obtained in step (1) through a 100-mesh sieve, then mix it with pure water at a material-to-liquid ratio of 1:18 to form a suspension, adjust its pH to 11, and place it magnetically at 45°C Stir for 95min; then place the suspension at a speed of 12000r / min and centrifuge for 15 minutes to obtain a supernatant; adjust the pH of the supernatant to 5.5 and then centrifuge at a speed of 12000r / min for 15min to obtain a precipitate, which is then freeze-dried. get peach kernel extract protein powder;

[0033] (3) Proteolysis: add the peach kernel protein powder obtained in step (2) to deionized water to prepare a 5% peach kernel protei...

Embodiment 2

[0043] The only difference between this example and Example 1 is that the amount of thermolysin added in step (3) is 3500 U / g, and the average score of the protein hydrolyzed polypeptide component of the peach kernel extract according to the sensory score described in the above example The results are shown in Table 1.

Embodiment 3

[0045] The difference between this example and Example 1 is that the amount of proteAX protease mentioned in step (5) is 2000U / g. See Table 2 for the results.

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Abstract

A preparing method of proteolytic peptides extracted from debitterized peach kernels includes the following steps of firstly, conducting squeezing and deoiling; secondly, extracting proteins; thirdly,conducting enzymolysis on the proteins; fourthly, conducting ultrafiltration separation; fifthly, conducting plastein reaction; sixthly, conducting centrifugation; seventhly, mixing components; eighthly, conducting incculated fermentation; ninthly, conducting freeze-drying. Enzymolysis is conducted on the proteins extracted from the peach kernels by means of thermolysin to form low-bitter-taste enzymolysis liquid, high-bitter-taste components are separated out through the ultrafiltration method, the plastein reaction is conducted under the effect of specific protease, bitter-taste hydrophobicproteins deposit and then centrifugally removed, polypeptide components with all molecular weights are combined, aspergillus oryzae and aspergillus niger are introduced for fermentation, and the bitter taste is further eliminated through a fermentation method. The prepared debitterized peach kernel proteolytic peptides belong to amino acid nutrient supplements, are good in taste, free of bitter taste and high in quality, are easier to absorb by human bodies compared with proteins, and have good market prospects.

Description

technical field [0001] The invention relates to a method for extracting and processing plant protein, in particular to a method for preparing a protein enzymatically hydrolyzed polypeptide extracted from debitter peach kernels. Background technique [0002] Peach kernel (Persicae Semen) is the dry mature seed of Rosaceae plant peach (Prunus persica (L.) Batsch) or mountain peach (P. davidiana (Carr.) Franch.), with large yield and high protein content, and is a potential unconventional protein sources. In addition to being easily digested and absorbed by the human body, the peptides produced after enzymatic hydrolysis of plant proteins also have strong anti-oxidation, lower cholesterol, and promote calcium absorption and other functional properties. However, most of the peptides produced after enzymatic hydrolysis of proteins have an unacceptable bitterness problem, and peach kernel protein peptides are no exception. This problem affects the public acceptance of peach kern...

Claims

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Application Information

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IPC IPC(8): C12P21/06C12P21/00C07K1/34C07K1/14
CPCY02P20/10
Inventor 李安平钟政昌杨玉蓉解明昱
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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