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Process for preparing functional peptide from corn deep processing byproducts

A technology of functional peptides and by-products, which is applied in the field of preparation of functional peptides from by-products of corn intensive processing, can solve problems such as complex composition of corn protein, rough taste, and impact on application, and achieve shortened production time, shortened enzymatic hydrolysis time, and improved The effect of utilization

Pending Publication Date: 2022-03-01
SHANDONG LUZHOU FOOD GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complex composition of corn protein, rough taste, and the biggest defect is its insolubility, it seriously affects its application in the food industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The process for preparing functional peptides from by-products of deep processing of corn comprises the following steps:

[0030] (1) Using 95% ethanol solvent, the ratio of solid to liquid is 1:8, ultrasonically extracting the yellow pigment in the by-product protein powder, and the processing time is 35min;

[0031] (2) Prepare the protein powder after extracting the yellow pigment to a moisture content of 35%, and then perform an extrusion at 65°C;

[0032] (3) Dry and pulverize the protein powder after the primary extrusion, and then prepare it to a moisture content of 40%, then add 9kg / t of neutral protease with an enzyme activity of 9,000 U / g, and then carry out the second extraction at 55°C. extrusion;

[0033] (4) Dry and pulverize the protein powder after the second extrusion, and then prepare it according to the material-water ratio of 1:3, adjust the pH value to 11, and then add 3kg / t of alkaline protease with an enzyme activity of 108,300 U / g Carry out hyd...

Embodiment 2

[0038] The process for preparing functional peptides from by-products of deep processing of corn comprises the following steps:

[0039] (1) Using 95% ethanol solvent, the ratio of solid to liquid is 1:10, ultrasonically extracting the yellow pigment in the by-product protein powder, and the processing time is 45min;

[0040] (2) Prepare the protein powder after extracting the yellow pigment to a moisture content of 40%, and then perform an extrusion at 65°C;

[0041] (3) Dry and pulverize the protein powder after the primary extrusion, and then prepare it to a moisture content of 45%, then add 10 kg / t of neutral protease with an enzyme activity of 9,000 U / g, and then carry out a second extraction at 55°C. extrusion;

[0042] (4) Dry and pulverize the protein powder after the second extrusion, then prepare according to the ratio of material to water 1:4, adjust the pH value to 11, and then add 3kg / t of alkaline protease with an enzyme activity of 108,300 U / g Carry out hydrol...

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PUM

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Abstract

The invention belongs to the technical field of corn processing, and particularly relates to a process for preparing functional peptide from corn deep processing byproducts, which comprises the following steps: (1) extracting yellow pigment in byproduct protein powder; (2) performing primary extrusion on the protein powder after extraction of the yellow pigment; (3) adding neutral protease, and then carrying out secondary extrusion; (4) under an alkaline condition, adding alkaline protease for hydrolysis; (5) carrying out membrane separation to intercept hydrolysate with the molecular weight of less than 5000; and (6) concentrating the hydrolysate, and performing spray drying to obtain the product. According to the method, the enzymolysis time is shortened through treatment of primary extrusion and secondary enzyme-adding extrusion, and the pretreated protein powder is better in enzymolysis effect and higher in peptide yield due to the fact that bonds in the protein powder are damaged; the method can improve the utilization rate and additional value of corn byproducts, maximally utilizes the corn protein powder, eliminates environmental pollution, turns waste into wealth, and increases enterprise benefits.

Description

technical field [0001] The invention belongs to the technical field of corn processing, and in particular relates to a process for preparing functional peptides from by-products of deep processing of corn. Background technique [0002] Corn gluten meal is a by-product of corn deep processing, with a protein content of about 60%, mainly gliadin, gluten and globulin. Corn gluten meal is now mainly used in the feed industry with low added value. Due to the complex composition of corn protein, rough taste, and the biggest defect is its insolubility, it has seriously affected its application in the food industry. The amount of corn protein discharged with waste liquid in our country is as high as more than 80,000 tons every year, so it is of great significance to develop its application in other aspects. [0003] Corn peptide is mainly a short peptide obtained by physical and enzymatic hydrolysis of corn protein. It has good solubility and various physiological activities, such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/14
CPCC12P21/06C07K1/34C07K1/14
Inventor 赵玉斌吴静葛建亭
Owner SHANDONG LUZHOU FOOD GROUP