A kind of preparation method of pea peptide

Abstract

The invention provides a method for preparing pea peptides with low bitterness, low enzyme consumption and high peptide yield, and belongs to the technical field of pea deep processing. In the present invention, the structure of pea protein is expanded through the pretreatment of high-pressure steam sterilization, which is more conducive to enzymolysis, and the bitterness value of the enzymolysis solution is greatly reduced through the compound enzymolysis of Alcalase protease and protease P, and the finally obtained peptide The powder has low bitterness, and the total enzyme amount is lower than that of the prior art. The preferred action pH value of protease P is similar to the preferred action pH value of Alcalase protease, which avoids the excessive increase of salt in the peptide powder, and the finally prepared peptide powder aqueous solution is close to neutral. The protein content of the pea peptide powder prepared by the method proposed by the invention is more than 90%, the peptide yield reaches 73%, and the generated free amino acid content is lower than 15%. The pea peptide powder prepared by the invention can be used for nutrition, health food and special medical formula food.

Description

technical field [0001] The invention belongs to the technical field of pea deep processing, and in particular relates to a preparation method of pea peptide. Background technique [0002] Pea protein is a newly emerging protein in recent years. It is low in price and hypoallergenic, and it is a good source of essential amino acids. At present, the utilization of pea in food in my country mainly focuses on making vermicelli from starch, while pea protein is mainly used as feed, with low added value. Pea peptide is the enzymatic hydrolysis product of pea protein, which is a direction of deep processing of pea protein. Studies have reported that pea peptides have various functions, such as anti-oxidation, anti-inflammation, lowering blood pressure, etc. In addition, the Chinese patent "A preparation method of pea peptide and its application in the field of whitening" (publication number: CN109055466A) discloses the application of pea peptide in the field of whitening (includi...

AI Technical Summary

Problems solved by technology

Pea protein is difficult to digest because of the presence of anti-nutritional factors and high levels of fibrous substances. In the current reports on enzymatic hydrolysis of pea protein, the high addition of enzyme preparations and low enzymatic hydrolysis efficiency are still unresolved issues

[0004] The Chinese patent "A Production Method and Application of Pea Protein Peptide" (publication number: CN106260498A) discloses a method of extruding and crushing pea protein, and then adding an enzyme accelerator and neutral protease to hydrolyze pea protein to obtain pea peptide , Extrusion pretreatment improves the enzymatic hydrolysis efficiency of pea protein, but the invention also has the problem that the added quality of neutral protease is too high (10-12% of the mass of pea protein powder)

Another example is the Chinese patent "Preparation Method of Pea Peptide with Prebiotic Effect and Application of Pea Peptide in Food" (publication number: CN108220371A), which enzymatically hydrolyzes pea peptide through three enzyme distributions, and the protein content of pea peptide obtained in Example 3 is 90% The peptide content is 80%, and the peptide is relatively pure, but the total amount of enzyme used is too large, which is not conducive to reducing costs

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