Casein active single peptide as well as preparation method and application thereof

A casein and bioactive peptide technology, applied in the field of bioactive single peptides that can promote yogurt fermentation and inhibit post-acidification of yogurt, can solve the problems of heavy sour taste, shortened shelf life, and affecting the quality of yogurt, so as to shorten the fermentation time Effect

Active Publication Date: 2011-03-30
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even if it is refrigerated at 0-5°C, the post-acidification phenomenon caused by the metabolism of lactic acid bacteria still exists, which causes excessive whey precipitation, excessive sour taste and even astringent taste
The above phenomenon seriously affects the quality of yoghurt and its shelf life is greatly shortened.

Method used

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  • Casein active single peptide as well as preparation method and application thereof
  • Casein active single peptide as well as preparation method and application thereof
  • Casein active single peptide as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Utilizing casein hydrolyzate to produce a biologically active single peptide that significantly promotes yogurt fermentation and inhibits post-acidification of yogurt

[0027] 1. Controllable enzymolysis: Add papain to enzymolyze casein under the conditions of 50°C and pH 6.0 to obtain an enzymolysis solution.

[0028] 2. Enzyme inactivation with enzymatic hydrolysis solution: heat at 90°C for 15 minutes to inactivate the enzyme and terminate the enzymatic hydrolysis reaction.

[0029] 3. Centrifuge the enzyme-inactivated hydrolyzate (6000 x g, 4°C) for 20 minutes, and ultrafilter the supernatant (take the

[0030] After 3000 Dalton components), the macroporous resin NKA-II was used to collect the 10% (w / w) ethanol eluate, followed by Sephadex G-25, the mobile phase was deionized water, and the detection wavelength was 220nm. Collected in order of absorption peaks, such as figure 1 shown. The components with strong activity separated by Sephadex G-25 were...

Embodiment 2

[0032] Example 2: Utilizing casein hydrolyzate to produce biologically active single peptides that can significantly promote yogurt fermentation and inhibit post-acidification of yogurt

[0033] 1. Controllable enzymatic hydrolysis: Add papain to enzymolyze casein under the conditions of 55°C and pH 7.5 to obtain an enzymatic hydrolysis solution.

[0034] 2. Enzyme hydrolysis solution inactivation: heat at 95°C for 20 minutes to inactivate the enzyme and terminate the enzymatic hydrolysis reaction.

[0035] 3. Centrifuge the enzyme-inactivated hydrolyzate (6000 x g, 4°C) for 20 minutes, and ultrafilter the supernatant (take the

[0036] After 3000 Dalton components), the macroporous resin NKA-II was used to collect 20% (w / w) ethanol eluate, followed by Sephadex G-25, the mobile phase was deionized water, and the detection wavelength was 220nm. Collected in order of absorption peaks, such as figure 1 shown. The components with strong activity separated by Sephadex G-25 were...

Embodiment 3

[0038] Example 3: Effects of bioactive peptides on the fermentation cycle of yoghurt

[0039] Before yogurt fermentation, add 50ppm (w / w) of the bioactive peptide HAQQKE obtained in Example 1 to replace milk powder with equal protein, and measure the yogurt fermentation cycle, namely T pH4.5 , the time required for yogurt to ferment to pH4.5, in hours. Such as image 3 As shown, the yoghurt fermentation period was shortened by 23.00% after adding NPSKENL.

[0040] Example 3: Effects of Bioactive Peptides on Changes in Acidity of Yogurt During Storage Period

[0041] Measure according to the titration acidity of the fermented yoghurt of embodiment 2 during 28 days of storage, i.e. the degree of cleanliness T 0 Variety.

[0042] Test method: Use a 5ml straw to take 5ml of fermented milk that has been stirred evenly, add it to a conical flask containing 25ml of distilled water, add 3 to 4 drops of 1% phenolphthalein indicator, and titrate with 0.1NNaOH to light red, and kee...

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Abstract

The invention provides casein active single peptide as well as a preparation method and application thereof. An amino acid sequence is Asn-Pro-Ser-Lys-Glu-Asn-Leu. In the invention, a modern catalysis technology is used for enzymolysis, a part with strong activity for prompting yogurt fermentation and inhibiting the yogurt post-acidification is separated and purified by using a biological molecule separation and purification technology, and amino acid sequence analysis is performed for the active single peptide obtained by purifying. The active peptide has the functions of obviously shortening the yogurt fermentation time and inhibiting the yogurt post-acidification, and can be safely added into the yogurt; thereby the biological active peptide is used as yogurt fermentation addictive to improve the quality of the yogurt product.

Description

technical field [0001] The invention relates to the technical field of inhibiting yogurt fermentation and storage, in particular to a biologically active single peptide isolated from casein hydrolyzate and capable of promoting yogurt fermentation and inhibiting post-acidification of yogurt and its application. Background technique [0002] Yogurt refers to the coagulated milk product obtained by lactic acid fermentation of milk with (or without) milk powder (full fat or skim) under the action of Lactobacillus bulgaricus and Streptococcus thermophilus. The final product must contain a large amount of live bacteria. The fermentation of lactic acid bacteria can turn lactalbumin into fine curd particles, which are easy to digest and absorb. During the fermentation process, lactic acid bacteria can produce vitamins, niacin and leaves necessary for body nutrition. In addition to retaining all the nutrition of milk, yoghurt differs from fresh milk in that it also contains a large ...

Claims

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Application Information

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IPC IPC(8): C07K7/06C12P21/06A23C9/13
Inventor 赵谋明崔春赵海锋张清丽
Owner SOUTH CHINA UNIV OF TECH
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