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Method for debitterizing walnut peptide by utilizing sugar alcohol liposome precursor

A liposome precursor and walnut peptide technology, which is applied in plant protein processing, food science, etc., can solve the problems of affecting product taste and reducing the nutritional value of walnut hydrolyzate

Active Publication Date: 2020-10-23
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these 6 methods of debittering walnut peptides can reduce the bitterness of walnut peptides, they will greatly reduce the nutritional value of walnut hydrolyzate, and even affect the taste of the product

Method used

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  • Method for debitterizing walnut peptide by utilizing sugar alcohol liposome precursor
  • Method for debitterizing walnut peptide by utilizing sugar alcohol liposome precursor
  • Method for debitterizing walnut peptide by utilizing sugar alcohol liposome precursor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A method utilizing sugar alcohol liposome precursor debittering walnut peptide, comprising the following steps:

[0037] (1) Accurately weigh 400 mg of soybean lecithin, 80 mg of cholesterol and 320 mg of Tween into a 100 mL beaker, pour 30 mL of absolute ethanol solution into it, and put it into an ultrasonic cleaner for 10 minutes to disperse it evenly to obtain a mixed solution;

[0038] (2) Pour the mixed solution in step (1) into a rotary evaporator until a transparent lipid film is formed;

[0039] (3) Weigh 40 mg of walnut peptide and 1600 mg of sucrose as a lyoprotectant and add them to phosphate buffered saline (PBS), pH=7.4;

[0040] (4) Pour the phosphate buffered saline (PBS) in the step (3) into the rotary flask of the step (2), and hydrate the lipid film;

[0041] (5) Ultrasonicate the hydrated lipid film in step (4), ultrasonicate for 1s, stop for 1s, and circulate for 15min to obtain liposome precursor suspension;

[0042] (6) Pre-freeze the liposome s...

Embodiment 2

[0044] (1) Accurately weigh 480 mg of soybean lecithin, 80 mg of cholesterol and 240 mg of Tween into a 100 mL beaker, pour 30 mL of absolute ethanol solution, and put it into an ultrasonic cleaner for 10 minutes to disperse it evenly to obtain a mixed solution;

[0045] (2) Pour the mixed solution in step (1) into a rotary evaporator until a transparent lipid film is formed;

[0046] (3) Weigh 48 mg of walnut peptide and 1600 mg of trehalose, a lyoprotectant, and add them to phosphate buffered saline (PBS), pH=7.4;

[0047] (4) Pour the phosphate buffered saline (PBS) in the step (3) into the rotary flask of the step (2), and hydrate the lipid film;

[0048] (5) Ultrasonicate the hydrated lipid film in step (4), ultrasonicate for 1s, stop for 1s, and circulate for 15min to obtain liposome precursor suspension;

[0049] (6) Pre-freeze the liposome suspension in step (5) at -80°C for 12 hours, and then freeze it in a freeze dryer for 48 hours to obtain the sugar alcohol liposo...

Embodiment 3

[0051] (1) Accurately weigh 320 mg of soybean lecithin, 80 mg of cholesterol and 400 mg of Tween into a 100 mL beaker, pour 30 mL of absolute ethanol solution into it, and put it into an ultrasonic cleaner for 10 minutes to disperse it evenly to obtain a mixed solution;

[0052] (2) Pour the mixed solution in step (1) into a rotary evaporator until a transparent lipid film is formed;

[0053] (3) Weigh 32 mg of walnut peptide and 800 mg of mannitol, a lyoprotectant, and add them to phosphate buffered saline (PBS), pH=7.4;

[0054](4) Pour the phosphate buffered saline (PBS) in the step (3) into the rotary flask of the step (2), and hydrate the lipid film;

[0055] (5) Ultrasonicate the hydrated lipid film in step (4), ultrasonicate for 1s, stop for 1s, and circulate for 15min to obtain liposome precursor suspension;

[0056] (6) Pre-freeze the liposome suspension in step (5) at -80°C for 12 hours, and then freeze it in a freeze dryer for 48 hours to obtain the sugar alcohol l...

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Abstract

The invention discloses a method for debitterizing walnut peptide by using a sugar alcohol liposome precursor, and belongs to the technical field of food processing and safety. The method comprises the following steps: material mixing, film forming, mixing of a protective agent and walnut peptide in a phosphate buffer solution (PBS), hydrating of a lipid film, ultrasonic treatment, pre-freezing and freezing. According to the method, walnut peptide is debittered by embedding with the a liposome precursor through an embedding method, and a walnut peptide product with extremely low bitterness isobtained by adjusting the conditions such as the mass ratio of the liposome precursor to the walnut peptide, the pH value and the carrier type; and the sugar alcohol liposome precursor is of a porousstructure, so that bitter amino acid can be well embedded, a good debitterizing effect is achieved, the liposome precursor does not interact with a peptide chain, and loss of functional peptides is avoided. The method disclosed by the invention is simple and easy to implement, low in cost and excellent in debitterizing effect, and has a relatively high application value.

Description

technical field [0001] The invention relates to the technical field of food processing and safety, in particular to a method for utilizing sugar alcohol liposome precursor debitter walnut peptide. Background technique [0002] Walnut peptide is a small molecular substance extracted from walnut protein using biological enzymatic technology, rich in 18 kinds of amino acids. Because of its properties of scavenging free radicals and anti-oxidation, it is widely used in biomedicine, functional food, cosmetics and other fields. However, in the application of the food field, the walnut peptides produced during the enzymatic hydrolysis of walnut protein usually have a bitter taste, which may be due to the exposure of the hydrophobic amino acids contained in the walnut protein during the enzymatic hydrolysis into polypeptides caused by the molecule. As the degree of hydrolysis deepened, the more hydrophobic amino acids were exposed, the stronger the bitterness. The existence of bi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23L5/20
CPCA23J3/14A23L5/23
Inventor 唐文婷蒲传奋王富丽
Owner QINGDAO AGRI UNIV
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