A kind of preparation method of peanut peptide

The technology of peanut peptide and peanut meal is applied in the field of preparation of peanut peptide, which can solve the problems of concentration diffusion and loss of protein peptide, and achieve the effects of high antioxidant activity, high protein content and high desalination rate.

Active Publication Date: 2021-07-20
GUANGZHOU TIANQI BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although protein (peptide) powder can be prepared according to this method, existing studies also show that: in electrodialysis desalination, as time goes on, the salt concentration in the concentrated water chamber increases gradually, and when the salt in the concentrated water chamber The concentration is higher than that in the fresh water chamber, which will cause concentration diffusion and loss of protein peptides

Method used

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  • A kind of preparation method of peanut peptide

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of preparation method of peanut peptide

[0026] Include the following steps:

[0027] S1) Preparation of peanut protein isolate: Mix peanut meal with water, adjust the pH to 9.5, stir for 2 hours, centrifuge for 10 minutes and discard the precipitate, adjust the pH to 4.5, centrifuge for 10 minutes and collect the precipitate, then wash with ethanol and water in turn 2 times, collect the precipitate, adjust the pH value to 7.0, vacuum freeze-dry, pulverize, and pass through a 100-mesh sieve to obtain peanut protein isolate;

[0028] S2) Ultrasonic enzymatic hydrolysis treatment: prepare the peanut protein isolate in step S1 into an aqueous solution of peanut protein, after ultrasonic treatment, adjust the pH to 8.5, add alkaline protease, continue ultrasonic treatment, enzymolysis for 2 hours, and keep the pH constant during the enzymatic hydrolysis process , inactivate the enzyme to obtain the enzymatic solution;

[0029] S3) Electrodialysis des...

Embodiment 2

[0034] Embodiment 2, a kind of preparation method of peanut peptide

[0035] Include the following steps:

[0036] S1) Preparation of peanut protein isolate: Mix peanut meal with water, adjust the pH to 9.5, stir for 2 hours, centrifuge for 10 minutes and discard the precipitate, adjust the pH to 4.5, centrifuge for 15 minutes and collect the precipitate, then wash with ethanol and water in turn 2 times, collect the precipitate, adjust the pH value to 7.0, vacuum freeze-dry, pulverize, and pass through a 100-mesh sieve to obtain peanut protein isolate;

[0037] S2) Ultrasonic enzymatic hydrolysis treatment: prepare the peanut protein isolate in step S1 into an aqueous solution of peanut protein, after ultrasonic treatment, adjust the pH to 8.5, add alkaline protease, continue ultrasonic treatment, enzymolysis for 2 hours, and keep the pH constant during the enzymatic hydrolysis process , inactivate the enzyme to obtain the enzymatic solution;

[0038] S3) Electrodialysis des...

Embodiment 3

[0043] Embodiment 3, a kind of preparation method of peanut peptide

[0044] Include the following steps:

[0045] S1) Preparation of peanut protein isolate: Mix peanut meal with water, adjust the pH to 9.5, stir for 1.8 hours, centrifuge for 15 minutes and discard the precipitate. After adjusting the pH to 4.5, centrifuge for 10 minutes to collect the precipitate, and then use ethanol and water to separate the precipitates. Wash twice, collect the precipitate, adjust the pH value to 7.0, vacuum freeze-dry, pulverize, and pass through a 100-mesh sieve to obtain peanut protein isolate;

[0046] S2) Ultrasonic enzymatic hydrolysis treatment: prepare the peanut protein isolate in step S1 into an aqueous solution of peanut protein, adjust the pH to 8.7 after ultrasonic treatment, add alkaline protease, continue ultrasonic treatment, enzymolysis for 2 hours, and keep the pH constant during the enzymolysis process , inactivate the enzyme to obtain the enzymatic solution;

[0047] S3...

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Abstract

The invention belongs to the technical field of peanut protein processing, and in particular relates to a preparation method of peanut peptide. The preparation method of the peanut peptide of the present invention comprises the following steps: S1) preparation of peanut protein isolate; S2) ultrasonic enzymolysis treatment to obtain an enzymatic hydrolysis solution; S3) electrodialysis desalination: adding the enzymatic hydrolysis solution of step S2 to the fresh water of the electrodialysis device In the chamber, 8-12g / L sodium sulfate aqueous solution is added to the polar water chamber, and the compound solution is added to the concentrated water chamber. The electrodes on both sides of the electrodialysis device are connected with 20-30V DC voltage, and stop when the conductivity drops to 100μs / cm; S4) Drying: collect the feed liquid in the fresh water chamber in step S3, and dry it to obtain the peanut peptide. The present invention sequentially adopts the steps of alkali extraction, acid extraction, ultrasonic-assisted enzymolysis and electrodialysis desalination to peanut meal to prepare peanut peptide, which greatly improves the protein retention rate of peanut peptide and has good antioxidant activity.

Description

technical field [0001] The invention belongs to the technical field of peanut protein processing, and in particular relates to a preparation method of peanut peptide. Background technique [0002] Peanut peptide is a small molecular amino acid polymer with high biological activity obtained by enzymatically hydrolyzing peanut protein with specific enzymes. It contains 8 essential amino acids for the human body, and can exhibit the physiological functions of protein to quickly supplement nutrition and enhance immunity. The role of force. [0003] The enzymatic hydrolysis methods of peanut peptides include single-enzyme method, double-enzyme method, ultrasonic or microwave-assisted enzymatic method. It is inevitable to add acid or alkali in these methods. Adjust the most suitable pH value accurately, and such an operation will lead to too high salt content in the enzymatic hydrolysis solution, which will eventually affect the taste and functional activity of peanut peptides. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/30C07K1/34C07K1/24C07K1/14
CPCC07K1/14C07K1/24C07K1/30C07K1/34C12P21/06
Inventor 谢涛王中振谢骞刘家生
Owner GUANGZHOU TIANQI BIO TECH
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