Process for producing casein peptide using coarse cheese as raw material

A blood pressure-lowering peptide and crude cheese technology, applied in cardiovascular system diseases, fermentation, drug combination and other directions, can solve the problems of increasing the bitterness of hydrolyzates, increasing free amino acids, and reducing the amount of peptides produced, so as to improve the economic benefits of pastoral areas and delay the arterial Hardened, low-cost effect

Inactive Publication Date: 2007-04-04
陆晓民
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

However, if the hydrolysis is too high, the free amino acids in the product will increase greatly, which will reduce the amount of peptide produced
On the other hand, the bitterness of the hydrolyzate is increased due to the exposure of protein hydrophobic amino acids during hydrolysis
[0011] At present, there are few reports on blood pressure-lowering peptides in China, and the technology of preparing casein blood-pressure-lowering peptides from crude cheese has not yet appeared in the world.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Using coarse cheese as a raw material, under the conditions of feeding mass concentration of 10% and temperature of 42°C, adjusting the pH value between 6-10 and dissolving for 70 minutes. Then the dissolved emulsion is mechanically degreased, deodorized by a vacuum deodorizer, and then 5% hydrochloric acid is used to precipitate and separate the casein, and the separated casein is dissolved again. Conditions, adjust the pH value between 2-9, dissolve for 50 minutes. Then, the dissolving emulsion is enzymatically hydrolyzed with papain. During the enzymolysis process, the temperature is controlled at 38° C., the pH value is at 2-9, and the enzymolysis is carried out for 100 minutes. Then use 2N hydrochloric acid to terminate the reaction, separate and remove undecomposed protein, desalt by ultrafiltration, and spray (freeze) dry to obtain the finished casein hypotensive peptide.

Embodiment 2

[0028] Edible casein is used as a raw material, under the conditions of feeding weight concentration of 8% and temperature of 34 DEG C, adjusting the pH value between 2-9 and dissolving for 50 minutes. Then the dissolved emulsion is enzymatically hydrolyzed with pepsin. During the enzymolysis process, the temperature is controlled at 34° C. and the pH value is 2-9, and the enzymolysis is carried out for 60 minutes. Then use 1N hydrochloric acid to terminate the reaction, separate and remove the undecomposed protein, desalt by ultrafiltration, and spray (freeze) dry to obtain the finished casein hypotensive peptide.

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Abstract

The technological process of preparing depressing casein peptide with coarse cheese includes the steps of dissolving coarse cheese; degreasing the dissolved emulsion; and enzymolyzing the emulsion to obtain depressing casein peptide. The technological process is unique and low in cost, and the product depressing casein peptide nourishing and auxiliary treatment effects and no toxic side effect and may be used widely in medicine and health food for treating cardiac vascular diseases.

Description

technical field [0001] The invention relates to a process for preparing blood pressure-lowering peptides, in particular to a process for preparing casein blood-pressure-lowering peptides from crude cheese. Background technique [0002] In recent years, with the deepening of protein research, it has become increasingly clear that the digestion and absorption of protein in the human body is not only dependent on the channel of amino acids, but more is absorbed by decomposing peptides into small molecules. Small peptides formed by the combination of several amino acids have better nutritional and physiological functions than single amino acids, and also have new functions that the amino acids of the original protein do not have. Therefore, small molecular peptides have attracted the attention of many scholars and experts in the medical and nutritional circles at home and abroad. At present, the research on the amino acid composition and physiological effects of some peptides i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C12P21/02A61P9/12
Inventor 陆晓民
Owner 陆晓民
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