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Method for removing biting taste of peony protein peptide

A protein peptide and spicy taste technology is applied in the field of microshear-auxiliary interaction technology to remove the spicy taste of peony protein peptide, which can solve the problems of spicy taste and affect the taste, achieve good effect and enhance the embedding effect. Effect

Pending Publication Date: 2019-10-18
世堃堂(广东)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The protein peptides obtained from peony seed protein commonly used at present have a spicy taste, which affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for removing the pungent taste of peony protein peptide by micro-shear-auxiliary interaction technology, comprising the following steps:

[0021] S1: extract peony protein from peony seed meal, and enzymatically hydrolyze to obtain peony protein peptide;

[0022] S2: Grinding in a planetary ball mill according to the mass ratio of the added peony protein peptide to β-cyclodextrin is 3.2;

[0023] S3: dissolving the powder obtained by grinding in step S2 in an ethanol solution with a mass percent content of 6%;

[0024] S4: Spray-dry the solution obtained in step S3.

[0025] The preparation of the peony protein peptide in the above step S1 mainly includes the following steps: S11: take the prepared peony protein, add distilled water to dissolve the peony protein according to the mass ratio of 1:30, adjust the temperature at 30°C, and adjust the pH of the solution to 8; S12 : add plasminase with 1% of the peony protein content described in step S11 to carry ou...

Embodiment 2

[0029] A method for removing the pungent taste of peony protein peptide by micro-shear-auxiliary interaction technology, comprising the following steps:

[0030] S1: extract peony protein from peony seed meal, and enzymatically hydrolyze to obtain peony protein peptide;

[0031] S2: Grinding in a planetary ball mill according to the mass ratio of the added peony protein peptide to β-cyclodextrin as 5.7; S3: Dissolving the powder obtained in step S2 in ethanol with a mass percentage of 10% in solution;

[0032] S4: Spray-dry the solution obtained in step S3.

[0033] The preparation of the peony protein peptide in the above step S1 mainly includes the following steps: S11: take the prepared peony protein, add distilled water to dissolve the peony protein according to the mass ratio of 1:35, adjust the temperature at 35°C, and adjust the pH of the solution to 10; S12 : adding 1.5% of peony protein plasmin in step S11 for enzymolysis, and the enzymolysis time is 1.5h; S13: heat...

Embodiment 3

[0037] A method for removing the pungent taste of peony protein peptide by micro-shear-auxiliary interaction technology, comprising the following steps:

[0038] S1: extract peony protein from peony seed meal, and enzymatically hydrolyze to obtain peony protein peptide;

[0039] S2: Grinding in a planetary ball mill according to the mass ratio of the added peony protein peptide to β-cyclodextrin is 4.2;

[0040] S3: Dissolving the powder obtained by grinding in step S2 in an ethanol solution with a mass percentage of 8.2%;

[0041] S4: Spray-dry the solution obtained in step S3.

[0042] The preparation of the peony protein peptide in the above step S1 mainly includes the following steps: S11: take the prepared peony protein, add distilled water to dissolve the peony protein according to the mass ratio of 1:32, adjust the temperature at 32°C, and adjust the pH of the solution to 8.5; S12 : adding 1.2% of peony protein plasmin in step S11 for enzymolysis, and the enzymolysis ...

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Abstract

The invention relates to the field of protein processing, in particular to a method for removing a biting taste of a peony protein peptide through a micro shearing-auxiliary interaction technology. The method includes the following steps that S1, peony protein is extracted from peony seed meal, and the peony protein peptide is obtained after enzymatic hydrolysis; S2, according to the mass ratio ofthe added peony protein peptide to beta-cyclodextrin being 3.2-5.7, grinding is conducted in a planetary ball mill; S3, powder obtained through grinding in step 2 is dissolved in an ethanol solutionwith the mass fraction of 6% to 10%; S4, the solution obtained in step 3 is subjected to spray drying. Under the grinding action of high-energy mechanical force, the opportunity and speed of mutual contact between the auxiliary beta-cyclodextrin and short peptide molecules are increased, and the embedding effect of the beta-cyclodextrin on biting ingredients is enhanced. The process has both the promotion effect of the micro shearing- auxiliary interaction technology and the embedding effect of the beta-cyclodextrin, and the double effects optimize the biting taste removal effect of the peonypeptide.

Description

technical field [0001] The invention relates to the field of protein treatment and processing, in particular to a method for removing the spicy taste of peony protein peptides through microshear-auxiliary interaction technology. [0002] technical background [0003] Peony is a plant of Ranunculaceae and Paeoniae genus, known as "National Beauty and Heavenly Fragrance". Peony seed oil developed from peony seeds is a natural pollution-free food integrating nutrition and health care. The protein content of peony seed meal, one of the by-products of pressing peony seed oil, reaches 19.03%. [0004] Protein is an important component of food. Protein peptides are obtained after enzymatic hydrolysis. Its functional and biological characteristics are quite different from the original protein. For example, the solubility, emulsification and foaming of protein can be improved after enzymatic hydrolysis. There are a large number of peony seed meal products after oil refining in my cou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23J1/14A23J3/34
CPCA23J1/14A23J3/346A23L5/27
Inventor 王世英谢瑞生赵欣
Owner 世堃堂(广东)生物科技有限公司
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