Corn protein high F value oligopeptide production method

Abstract

The preparation method for high-H-value oligopeptide from zein comprises, using corn powder as material, hypercritical CO2 liquid extracting to remove fat and smelly materials in said powder and extract zein; adding some water to the zein; taking extruding and modifying treatment at given temperature and pressure to increase its solubility; using two proleases for two-step enzymolysis to zein at given substrate concentration, enzyme concentration, pH value, and time condition; then, separating, purifying, drying, smashing and obtaining the product with F value more than 20.

Description

technical field [0001] The invention belongs to health food processing technology. Background technique [0002] In the amino acid mixture, the molar ratio of branched chain amino acid (BCAA for short) to aromatic amino acid (AAA for short) is called Fischer, or F value for short. High F value oligopeptide is a low molecular weight physiologically active peptide with special physiological functions formed after protease acts on protein. It is a nutritional supplement and food ingredient for patients with liver diseases. Modern medical and nutritional studies have proved that high F-value oligopeptides can inhibit hepatic encephalopathy, improve the protein nutritional status of liver patients, and improve the body's anti-fatigue ability. It is reported that in 1990, Shin-ya T. et al. degraded zein with basophilic protease and actinase to develop a non-bitter high F-value oligopeptide with a yield of 56%, an F value of 20.47, and an AAA content of 1.86. %. In 1992, Shuji A...