Preparation method of composite vegetable protein peptide

A plant protein peptide and plant protein technology, which is applied in the field of plant protein processing, can solve problems such as the lack of consideration of the solubility and special structure of plant protein, the inability to realize industrialized continuous production, and filter blockage, so as to achieve rich nutrition and enhance market competitiveness. , enhance the effect of mellow taste

Inactive Publication Date: 2019-07-23
王书敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent CN 108251485 A application discloses a functional mixed plant peptide and its application. This patent does not take into account the solubility and special structure of plant protein. In order to achieve the effect of enzymatic hydrolysis, protease with a concentration of 8-10% is used, and the cost is very high. High, and after the enzymatic hydrolysis is completed, the centrifuge is not used to remove the slag by centrifugation, which will cause the subsequent 0.45μm filter to be clogged, and industrial continuous production cannot be realized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Mix 3 parts by weight of soy protein, 1 part by weight of sesame protein, 2 parts by weight of walnut protein, 1 part by weight of corn gluten, and 4 parts by weight of wheat protein to obtain a mixture; Mix evenly and pass through a high-speed emulsifier to obtain a mixed slurry;

[0035] 2) Add water to the mixed slurry obtained in step 1) to a mass concentration of 8%, then heat to 95°C for 1 hour, then cool to 45°C, adjust pH=5.0 with hydrochloric acid, add 0.006 parts by weight of amylase and 0.004 parts by weight Cellulase is subjected to enzymatic hydrolysis for 1 hour, and the enzyme is inactivated after enzymatic hydrolysis is completed;

[0036] 3) The enzyme inactivation solution obtained in step 2) is cooled to a temperature of 46°C and adjusted to pH 8.5. Add 0.008 parts by weight of alkaline protease for 2 hours, then add 0.01 parts by weight of neutral protease and 0.08 parts by weight of papain for enzymatic hydrolysis 3 hours, after enzymolysis is comple...

Embodiment 2

[0041] 1) Take 5 parts by weight of soy protein, 1 part by weight of sesame protein, 2 parts by weight of walnut protein, 1 part by weight of corn gluten, and 3 parts by weight of wheat protein, and mix them to obtain a mixture; Mix evenly and pass through a high-speed emulsifier to obtain a mixed slurry;

[0042] 2) Add water to the mixed slurry obtained in step 1) to a mass concentration of 8%, then heat to 90°C for 1 hour, then cool to 48°C, adjust pH=5.0 with hydrochloric acid, and add 0.008 parts by weight of amylase and 0.006 parts by weight Cellulase is enzymatically hydrolyzed for 1 hour, and the enzyme is inactivated after enzymatic hydrolysis is completed;

[0043] 3) The enzyme inactivation solution obtained in step 2) is cooled to a temperature of 46°C and adjusted to pH 8.5. Add 0.01 parts by weight of alkaline protease for 2 hours, then add 0.01 parts by weight of neutral protease and 0.08 parts by weight of papain. 4 hours, after enzymolysis is completed, the enzyme...

Embodiment 3

[0048] 1) Take 5 parts by weight of soy protein, 5 parts by weight of sesame protein, 2 parts by weight of walnut protein, 1 part by weight of corn gluten, and 1 part by weight of wheat protein, and mix them to obtain a mixture; Mix evenly and pass through a high-speed emulsifier to obtain a mixed slurry;

[0049] 2) Add water to the mixed slurry obtained in step 1) to a mass concentration of 8%, then heat to 90°C for 1 hour, then cool to 46°C, adjust pH=5.0 with hydrochloric acid, and add 0.01 parts by weight of amylase and 0.002 parts by weight Cellulase is subjected to enzymatic hydrolysis for 1 hour, and the enzyme is inactivated after enzymatic hydrolysis is completed;

[0050] 3) The enzyme inactivation solution obtained from step 2) is cooled to a temperature of 46°C and adjusted to pH 8.5. Add 0.01 parts by weight of alkaline protease for 2 hours, then add 0.005 parts by weight of neutral protease and 0.009 parts by weight of papain for enzymatic hydrolysis 4 hours, after ...

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Abstract

The invention discloses a preparation method of a composite vegetable protein peptide. Soybean protein, walnut protein, sesame protein, wheat protein and corn protein are mixed according to a certainproportion to prepare a solution, and then enzymolysis is carried out to prepare the composite vegetable protein peptide. After enzymolysis, the vegetable proteins have different biological activities: the soybean peptide provides continuous nutritional power for heart cells and removes blood fat in cardiovascular blood vessels; the corn oligopeptide protects liver cells from being damaged; the wheat oligopeptide has good effect on spleen deficiency; the walnut peptide has the function of clearing lung; and the sesame peptide can nourish the kidney.

Description

Technical field [0001] The present invention relates to the field of vegetable protein processing, in particular to a method for preparing composite vegetable protein peptides. Background technique [0002] In recent years, due to the extensive use of hormones and antibiotics in the livestock breeding industry, the problem of hormone and antibiotic residues in animal protein has become more and more serious, and high-quality plant proteins have become more and more popular in the market. In the past ten years, the market for plant protein-related products has grown very fast, and plant protein resources are abundant, with the advantages of high yield and low price. However, compared with animal protein, plant protein has a lower digestion, absorption and utilization rate in the human body due to solubility and molecular structure. [0003] The preparation of small molecular plant peptides by hydrolyzing plant proteins by biological enzymes can increase the digestion and absorption...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/18A23J3/34A23J3/14
CPCA23J3/16A23J3/346A23J3/18A23J3/14A23V2002/00A23V2250/55A23V2300/38
Inventor 王书敏
Owner 王书敏
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