Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Simple and efficient method for preparing salty peptide from wheat protein

A wheat protein and wheat peptide technology, applied in food science and other directions, can solve the problems of complex preparation process and many by-products of salty peptides, and achieve the effect of improving product flavor, easy absorption and prominent salty taste.

Pending Publication Date: 2022-07-29
河南省农业科学院农副产品加工研究中心
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a simple and efficient method for preparing salty peptides from wheat protein, while ensuring the salty taste, it solves the problem of complex preparation process and many by-products of salty peptides

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Simple and efficient method for preparing salty peptide from wheat protein
  • Simple and efficient method for preparing salty peptide from wheat protein
  • Simple and efficient method for preparing salty peptide from wheat protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A simple and efficient method for preparing wheat protein salty peptides, the steps are as follows:

[0034] (1) Proteolysis: prepare a 5% (w / v, g / ml, the same below) gluten aqueous solution, stir to form a uniform suspension, add flavored protease (Novozymes), and the ratio of protease to substrate is 3500U, 50 ℃ enzymatic hydrolysis 3h. After the enzymatic hydrolysis, the enzyme was boiled for 10 min to kill the enzyme, centrifuged at 3500 rpm for 15 min, and the supernatant was spray-dried to obtain wheat peptide powder.

[0035] (2) Heat treatment: make the peptide powder in step 1 into a 5% (w / v, the same below) aqueous solution, add 10% arginine by mass of the peptide powder, heat treatment at 110°C for 2 hours, and then drop to room temperature after the reaction is complete , the salty peptide was obtained after spray drying.

[0036] The salty taste evaluation of the peptide powder in step (1) and the salty peptide obtained in step (2) is as follows:

[0037...

Embodiment 2

[0044] A simple and efficient method for preparing wheat protein salty peptides, the steps are as follows:

[0045] (1) Proteolysis: prepare a 5% gluten aqueous solution, stir to form a uniform suspension, add flavored protease (Novozymes), and the ratio to the substrate is 3500U, and the enzyme is hydrolyzed at 50°C for 5h. After the enzymatic hydrolysis, the enzyme was boiled for 10 min to kill the enzyme, centrifuged at 3500 rpm for 15 min, and the supernatant was spray-dried to obtain wheat peptide powder.

[0046] (2) Heat treatment: compound the peptide powder in step 1 into a 5% aqueous solution, add 8% arginine by mass of the peptide powder, heat treatment at 90° C. for 4 h, after the reaction is completed, it is lowered to room temperature, and the salty peptide is obtained after spray drying.

[0047] The salty taste evaluation of peptide powder in step (1) and salty peptide in step (2) is as follows:

[0048] Salty evaluation Sensory evaluation electr...

Embodiment 3

[0051] A simple and efficient method for preparing wheat protein salty peptides, the steps are as follows:

[0052] (1) Proteolysis: prepare a 5% gluten aqueous solution, stir to form a uniform suspension, add flavored protease (Novozymes), and the ratio to the substrate is 3500U, and the enzyme is hydrolyzed at 50°C for 5h. After the enzymatic hydrolysis, the enzyme was boiled for 10 min to kill the enzyme, centrifuged at 3500 rpm for 15 min, and the supernatant was spray-dried to obtain the peptide powder.

[0053] (2) Heat treatment: The above peptide powder was prepared into a 5% aqueous solution, 10% arginine by mass of the peptide powder was added, heat treated at 110° C. for 2 hours, cooled to room temperature after the reaction, and spray-dried to obtain a salty peptide.

[0054] The salty taste evaluation of peptide powder in step (1) and salty peptide in step (2) is as follows:

[0055]

[0056]

[0057] In step (1), the degree of hydrolysis of gluten is 41.62...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Molecular weightaaaaaaaaaa
Molecular weightaaaaaaaaaa
Login to View More

Abstract

The invention belongs to the technical field of deep processing of wheat protein, and particularly relates to a simple and efficient method for preparing salty peptide from wheat protein. The preparation method comprises the following steps: performing enzymolysis on vital gluten to obtain peptide, adding arginine into an aqueous solution of the peptide, performing heat treatment, and drying to obtain the salty peptide powder. The varieties of the raw materials and additives are few, the prepared salty peptide product is outstanding in salty taste, can effectively replace about 70% of table salt under the same concentration, has the molecular weight of 3000 Da or below, and is rich in nutrition and convenient to absorb by a human body. The thermal reaction process is simple and easy to control, has no complex by-products, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of deep processing of wheat protein, and in particular relates to a simple and efficient method for preparing salty peptides by using wheat protein. Background technique [0002] Table salt is the most basic salty agent, but long-term intake of high-sodium foods can easily lead to sodium retention, causing cardiovascular disease, hypertension and other diseases. Salty peptide products can effectively replace table salt and avoid high sodium intake while ensuring salty taste. Especially for special groups who need low-sodium food, salty peptide products have huge potential value. [0003] Salty peptides are small molecular peptides with a certain salty taste, which are made of animal and plant proteins as raw materials through enzymatic hydrolysis. CN110623244A, CN101822308B, CN105995912A, CN110074380A, CN109182426A etc. disclose methods for preparing salty peptides with animal protein as raw material, the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/40A23L27/21A23L29/00
CPCA23L27/45A23L27/21A23L29/06A23V2002/00A23V2250/55A23V2250/0606A23V2300/10A23V2300/24Y02P20/10
Inventor 张康逸温青玉张雨李天齐郭东旭
Owner 河南省农业科学院农副产品加工研究中心
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com