Mung bean protein peptide preparation method

A mung bean protein and protein technology, which is applied in the field of protein peptide processing, can solve the problems of poor stability of peptide content, unsatisfactory peptide activity, and low protein conversion rate, so as to reduce energy consumption, improve physical and chemical indicators and functional indicators, and improve effective The effect of ingredient content

Inactive Publication Date: 2021-06-01
刘尚顺
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In the production process of mung bean protein peptide, there are mainly problems such as low protein conversion rate, poor stability of peptide content, unsatisfactory peptide activity, and high energy consumption.

Method used

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  • Mung bean protein peptide preparation method

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Embodiment Construction

[0028] A method for preparing mung bean protein peptide, comprising the steps of:

[0029] (1) Conditioning protein milk with a protein concentration of 7.7%, adjusting the pH value to 7.2, killing miscellaneous bacteria, and fully denaturing the protein;

[0030] (2) Adjust the temperature to 54.4°C, add neutral protease according to 0.35% of the substrate, perform primary hydrolysis under the condition of mechanical stirring and sufficient mixing, and keep the hydrolysis for 4 hours;

[0031] (3) heating to 85°C and incubating for 15 minutes to inactivate the protease;

[0032] (4) Adopting a decanter centrifuge to centrifugally separate the first-stage hydrolyzed mixture to separate the water-soluble hydrolyzate from the water-insoluble, and the separated liquid phase is transferred to a subsequent treatment process;

[0033] (5) adding water to the solid-phase substance separated in step (4) and fully stirring and mixing, carrying out secondary hydrolysis according to the...

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Abstract

The invention discloses a mung bean protein peptide preparation method, which belongs to the technical field of protein peptide processing, and comprises the following steps: (1) conditioning protein emulsion; (2) conducting primary hydrolysis; (3) conducting protease hydrolysis; (4) conducting centrifugal separation; (5) carrying out high-speed separation on a liquid phase, and carrying out secondary hydrolysis on a solid phase; (6) carrying out protease inactivation; (7) carrying out centrifugal separation; (8) carrying out high-speed separation on the liquid phase, and carrying out third decomposition on the solid phase; (9) carrying out protease inactivation; (10) performing centrifugal separation, removing by-products from the solid phase, and performing high-speed separation on the liquid phase; (11) performing membrane separation; (12) performing membrane concentration; and (13) drying to obtain a mung bean protein peptide finished product. According to the method, the peptide conversion rate of the mung bean protein is increased through fractional hydrolysis, ultrafiltration membrane separation and nanofiltration membrane concentration, the peptide content of a product is stabilized, the proportion of small molecule peptides less than 500d is increased, the peptide activity is improved, and the evaporation energy consumption is reduced.

Description

technical field [0001] The invention belongs to the technical field of protein peptide processing, and in particular relates to a preparation method of mung bean protein peptide. Background technique [0002] At present, small molecular active peptides have not been widely sold in the market, and mung bean peptides are even rarer. In the production process of mung bean protein peptides, there are mainly problems such as low protein conversion rate, poor stability of peptide content, unsatisfactory peptide activity, and high energy consumption. Contents of the invention [0003] The object of the present invention is to provide a method for preparing mung bean protein peptide in view of the existing problems. [0004] The present invention is achieved through the following technical solutions: [0005] A method for preparing mung bean protein peptide, comprising the steps of: [0006] (1) Condition the protein milk, adjust the pH value to 7.2, kill bacteria, and fully de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34
CPCC12P21/06C07K1/34
Inventor 刘尚顺
Owner 刘尚顺
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