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Preparation method of protein peptide enhanced corn flour

A production method and technology of corn flour, applied in protein-containing food ingredients, functions of food ingredients, food ultrasonic treatment, etc., can solve problems such as poor processing performance, indigestibility, and unbalanced amino acid composition, and achieve optimal immune regulation activity, The effect of simple manufacturing process and low operating cost

Pending Publication Date: 2022-02-22
HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since corn does not contain gluten protein, the gluten network cannot be formed, and the processing performance is poor
Moreover, corn protein has poor solubility, and the amino acid composition is unbalanced, and it is difficult to digest in the stomach, so it cannot be used as raw material to make food and eat directly, which limits the development of deep processing and utilization of corn protein

Method used

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  • Preparation method of protein peptide enhanced corn flour
  • Preparation method of protein peptide enhanced corn flour
  • Preparation method of protein peptide enhanced corn flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of protein peptide enhanced corn flour, the specific implementation steps are as follows;

[0024] a, beating pretreatment

[0025] Select fresh, plump, clean and shiny corn kernels to clean, add distilled water twice its weight to soak for 10 minutes at 30°C, and use JMS-50 colloid mill for beating treatment under the condition of motor speed of 3500r / min and single cycle , to obtain pretreated corn slurry;

[0026] b. Ultrasonic pretreatment of corn slurry

[0027] Adjust the protein content of the pretreated corn slurry in step a to 3% by vacuum concentration, adjust the pH value to 7.0 with 1moL / L NaOH solution and HCl solution, and treat it for 5 minutes under the condition of ultrasonic power 500W, Obtain ultrasonic treatment corn slurry;

[0028] c. The first stage of enzymatic hydrolysis treatment

[0029] Heat the ultrasonically treated corn slurry to 90°C for 5 minutes, place it in a 35°C water bath to cool and keep the temperature c...

Embodiment 2

[0037] The preparation method of protein peptide enhanced corn flour, the specific implementation steps are as follows:

[0038] a, beating pretreatment

[0039] Select fresh, plump, clean and shiny corn kernels, wash them, add 6 times their weight in distilled water and soak for 60 minutes at 50°C, and use JMS-50 colloid mill for beating treatment under the condition of motor speed of 5000r / min and single cycle , to obtain pretreated corn slurry;

[0040] b. Ultrasonic pretreatment of corn slurry

[0041] Adjust the protein content of the pretreated corn slurry in step a to 10% by vacuum concentration, adjust the pH value to 7.0 with 1moL / L NaOH solution and HCl solution, and treat it for 25min under the condition of ultrasonic power 900W, Obtain ultrasonic treatment corn slurry;

[0042] c. The first stage of enzymatic hydrolysis treatment

[0043]Heat the ultrasonically treated corn slurry to 100°C for 10 minutes, place it in a 50°C water bath to cool and keep the tempe...

Embodiment 3

[0051] The preparation method of protein peptide enhanced corn flour, the specific implementation steps are as follows:

[0052] a, beating pretreatment

[0053] Select fresh, plump, clean and shiny corn kernels, wash them, add 6 times their weight in distilled water and soak for 60 minutes at 30°C, and use JMS-50 colloid mill for beating treatment under the condition of motor speed of 3500r / min and single cycle , to obtain pretreated corn slurry;

[0054] b. Ultrasonic pretreatment of corn slurry

[0055] Adjust the protein content of the pretreated corn slurry in step a to 5% by vacuum concentration, adjust the pH value to 7.0 with 1moL / L NaOH solution and HCl solution, and treat it for 15 minutes under the condition of ultrasonic power 900W, Obtain ultrasonic treatment corn slurry;

[0056] c. The first stage of enzymatic hydrolysis treatment

[0057] Heat the ultrasonically treated corn slurry to 95°C for 70 minutes, place it in a 40°C water bath to cool and keep the t...

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Abstract

The invention belongs to the field of corn deep processing, and particularly relates to a preparation method of protein peptide enhanced corn flour, which comprises the following steps: performing steps of pulping pretreatment, ultrasonic pretreatment of corn slurry, first-stage enzymolysis treatment, second-stage enzymolysis treatment, enzyme deactivation, vacuum concentration and spray drying to obtain the protein peptide enhanced corn flour, and finally, analyzing the hydrolysis degree and the immunocompetence of the obtained protein peptide enhanced corn flour. According to the preparation method of the protein peptide enhanced corn flour, the protein structure in the corn slurry is opened by using an ultrasonic technology, and then the protein peptide enhanced corn flour with immunoregulatory activity is obtained by using a double-enzyme segmented composite hydrolysis process, so that the preparation process is simple, the operation cost is low, and the corn flour is convenient to eat; the hydrolysis degree of the obtained protein peptide enhanced corn flour is 16.36%, and the protein peptide enhanced corn flour has better immunomodulatory activity.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method for preparing protein peptide-enhanced corn flour. Background technique [0002] Immunodeficiency is a state of temporary or permanent immune dysfunction, and due to the destruction of the immune system, the body is more sensitive to pathogens and external stimuli, which greatly endangers human health. Therefore, it is of great significance and potential market value to improve the body's immunity and enhance the body's immune function through some practical measures. Among the many health functional food researches, protein peptides are one of the key research objects, especially the health effects after hydrolysis to form peptides have been recognized by consumers. Studies have shown that protein can be hydrolyzed by digestive enzymes, and the hydrolyzed products are digested by human tissues in the form of short peptides (...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/30A23L33/18C12P21/06
CPCA23L7/107A23L5/32A23L33/18C12P21/06A23V2002/00A23V2200/324A23V2250/55A23V2300/10A23V2300/48A23V2300/50
Inventor 范志军王冬梅罗义陈龙李波何剑波
Owner HEILONGJIANG BEIDAHUANG GREEN HEALTH FOOD
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