Method for preparing active polypeptide from lima beans

A technology of active polypeptide and horse bean flour, which is applied to the protein composition, application, and function of food ingredients of vegetable seeds, etc., can solve the problems such as the bitterness or peculiar smell of polypeptide products, and the removal of bitter substances in polypeptide products is not considered. Conducive to large-scale preparation, good promotion and application prospects, and the effect of reducing cholesterol activity

Active Publication Date: 2021-03-23

上海健者有方健康科技发展有限公司

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AI-Extracted Technical Summary

Problems solved by technology

[0004] However, when the lima bean polypeptide product is prepared in the prior art, the removal of bitter substances in ...

Abstract

The invention discloses a method for preparing active polypeptide from lima beans, which comprises the following steps: S1, pulverizing lima beans, screening to obtain lima bean powder, adding water,uniformly mixing, inoculating activated monascus and aspergillus oryzae, fermenting at 28-35 DEG C for 2-3 days, and periodically stirring to complete one-step fermentation; secondly, preparing a fermentation medium after the one-step fermentation is finished; then inoculating activated saccharomycetes and monascus, and carrying out ventilation fermentation for 12-24 hours at the temperature of 28-30 DEG C to finish two-step fermentation; S2, after the fermentation in the step S1 is finished, adding fermentation liquor, carrying out enzymolysis under the assistance of ultrasonic waves, and carrying out enzyme deactivation and centrifugation after the enzymolysis is finished, so as to obtain enzymatic hydrolysate and precipitate; and desalting and decoloring the enzymatic hydrolysate through anion-cation exchange resin, concentrating, and carrying out vacuum freeze drying to obtain the lima bean active polypeptide product. According to the method, bitter substances in the lima bean polypeptide product can be effectively removed, so that the product is free of bitter taste or other peculiar smells and has fermentation fragrance.

Application Domain

Food ingredient as antioxidantProtein composition from vegetable seeds +2

Technology Topic

MonascusFermentation broth +11

Examples

Experimental program(3)

Example Embodiment

[0023] Example 1

[0024] This embodiment provides a method of preparing an active polypeptide using a rim bean, comprising the steps of:

[0025] S1, pulverize the Lima Beans after 40 mesh sieves, produce Lima soya powder, and add a mixture of 40% of the rim soya powder to 40%, first inoculate the activated red cuckool and rice cum miner, The amount of the redpee inoculation accounts for 2% of the mass of the Lima soya; the amount of inoculation of the mipermethemes accounts for 1% of the mass of the Lima soya powder, and fermentation 2d at 28 ° C temperature conditions. Regular stirring, complete one step fermentation; secondly, the Lima soya powder and water after one step are mixed again, and the pH to 7.0 is adjusted to 7.0, and the cellulase, amylase, glycosidase, and Adjusting the pH to 6.0 again, the addition of the cellulase is 2% in the amount of the Lima soya powder; the amount of the amylogenase comprises 1% of the mass of the Lima soya powder; The addition amount of the sugar-added enzyme is 1% of the mass of the Lima soya powder; then inoculates the activated yeast and red cuckool, the inoculation amount of the yeast accounts for 2% of the quality of the Lima soya powder. %; The amount of red aspermisher inoculation accounts for 1% of the quality of the Lima soya powder, and fermentation is fermented at a temperature of 28 ° C.

[0026] S2, after the end of step S1, the fermentation broth is added, and the fermentation liquid comprises the following weight percent component: 2% alkaline protease, 1% flavor protease, the balance mineral water, and enzymatic solution under ultrasonic aid The enzymatic solution is 30 min, and the enzymatic enzyme is performed after the enzymatic solution is completed, and the enzyme-dissolving and precipitate; the enzymatic hydrolyzo-cionizer exchange resin is concentrated, and the vacuum is freeze dry, Make the Lima Bean active polypeptide product.

Example Embodiment

[0027] Example 2

[0028] This embodiment provides a method of preparing an active polypeptide using a rim bean, comprising the steps of:

[0029] S1, pulverize the Lima Beans after 40 mesh sieve, produce Lima soya powder, and add a moisture of the Lima soya powder to 50% water mix, first inoculate the activated red cumius and rice cum miner, The rate of inoculating of the red aspermise is 3% of the mass of the Lima soya powder; the inoculation of the mipermeae accounts for 1% of the mass of the Lima soya powder, and fermentation 2d under temperature conditions at 30 ° C. Stirring regularly, complete a one-step fermentation; secondly, the Lima soya powder and water after one step are mixed in mass than 1: 5, adjusting pH to 7.5, sequentially add cellulase, amylase, glycosidase, and Adjusting the pH to 6.5 again, the amount of the cellulase added to the ratio of the pigmented bean powder is 3%; the amount of the amylogenic enzyme is present in the amount of the Lima soya powder; The amount of sugar-added enzyme is 2% in the amount of the pigmented bean powder; then inoculates the activated yeast and red cuckool, the amount of inoculum of the yeast accounts for 3 to the mass of the Lima soya powder. 3 %; The amount of purifier inoculation accounts for 1% of the mass of the Lima soya powder, and fermentation is fermented at 29 ° C temperature conditions, and the second step fermentation is completed.

[0030] S2, after the end of the fermentation of the fermentation of the fermentation after step S1, the fermentation liquid comprises the following weight percent component: 3% alkaline protease, 1% flavor protease, marga water, enzymatic hydrolysis under ultrasonic aid The enzymatic solution is 45min, and the enzyme is completed after the enzymatic solution is completed, and the enzyme-dissocuable solution and precipitate; the enzymatic hydrolyzoan cation exchange resin is concentrated, and the vacuum is freeze dry, Make the Lima Bean active polypeptide product.

Example Embodiment

[0031] Example 3

[0032] This embodiment provides a method of preparing an active polypeptide using a rim bean, comprising the steps of:

[0033] S1, pulverize Lima Beans after 40 mesh sieve, produce Lima soya powder, and add a moisture of 60% of the pigmented bean powder to 60%, first inoculate the activated Redchidus and Mikipermewold, The amount of redeclywich inoculation accounts for 3% of the quality of the Lima soya powder; the amount of inoculation of the rice decompression comprises 2% ratio of the mass of the Lima soya powder, and fermentation 3d at 35 ° C temperature conditions. Stirring regularly, complete a one-step fermentation; secondly, the Lima soya powder and water after one step are mixed again, adjust the pH to 8.0, sequentially add cellulase, amylase, glycosidase, and Adjusting the pH to 7.0 again, the amount of the cellulase added in the amount of the Lima soya powder is 3%; the amount of the amylidease is added to 2% by the ratio of the rim soya powder; The amount of sugar-added enzyme is 2% in the amount of the pigmented bean powder; then inoculates the activated yeast and red cuckool, the amount of inoculum of the yeast accounts for 3 to the mass of the Lima soya powder. 3 %; The amount of red aspergillus inoculation accounts for 2% of the mass of the Lima soya powder, and the air fermentation is 25 h at a temperature condition of 30 ° C, and the two-step fermentation is completed.

[0034] S2, after the end of step S1, the fermentation broth is added, and the fermentation liquid comprises the following weight percent components: 3% alkaline protease, 2% flavor protease, the balance water, and enzymatic hydrolysis under ultrasonic aid The enzymatic solution is 60 min, and the enzyme is completed, and the enzyme, centrifugation is performed, and the enzyme-dissolving and precipitate; the enzymatic hydrolyzo-cation exchange resin is concentrated, and the vacuum is freeze dry, Make the Lima Bean active polypeptide product.

PUM

Property	Measurement	Unit
Mesh	40.0	mesh

Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

High extraction rate

Method for preparing active polypeptide from lima beans

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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