Process for preparing phosphopeptide non-phosphopeptide by hydrolyzing protein through enzyme
A casein phosphopeptide, non-phosphopeptide technology, applied in the direction of fermentation, can solve the problems of functional component structure elucidation, complex process route, many types of enzymes, etc. Effect
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[0022] Enzyme reactions were performed in a 10 L sandwich reactor. Add 5000ml of water into the reactor, raise the temperature to 55°C, then weigh 1000g of acyl protein, and slowly add it into the water while stirring. With 2mol / L, sampling and monitoring DH with TNBS. Add 60g anhydrous CaCl 2 , stirred until completely dissolved, then slowly added edible ethanol under stirring until the final concentration reached 70% (v / v), left for 30min, centrifuged (3000rpm, 20min), and the precipitate was vacuum-dried (40°C) to obtain 354g of CPP product . The supernatant enters the nanofiltration device (the relative molecular mass cut off by the nanofiltration membrane is 300D) to concentrate, and the permeate is used to recover ethanol, and the concentrated (concentration is 60mg / ml) liquid is put on a DA201-C macroporous adsorption resin chromatographic column, washed with water After desalting, use 70% ethanol for desorption, the flow rate is one bed volume per hour, the water wa...
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