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Method for preparing peanut antioxidant peptide by fermentation

A technology for antioxidant peptides and peanuts, which is applied in the field of food protein processing, can solve the problems of reducing production costs and increasing the antioxidant activity of enzymatic hydrolysis products, and achieves the effects of environmental friendliness, mild reaction conditions and extended shelf life.

Active Publication Date: 2014-04-16
SHANDONG SHIJICHUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in addition to producing protease, microorganisms can also produce cellulase, phytase, etc., which can decompose cell walls, facilitate the combination of protein and protease active sites, improve hydrolysis efficiency, increase the antioxidant activity of enzymatic hydrolyzates, and reduce production. cost, but the fermentation method has been reported in the preparation of animal serum protein antioxidant peptides, but it has not been reported in the extraction of plant, especially peanut antioxidant peptides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Add 6.5ml / g of distilled water to the low-denatured defatted peanut protein powder, stir evenly with a glass rod, and ultrasonically disperse and dissolve for 15 minutes under the conditions of ultrasonic power of 300w, ultrasonic frequency of 28kHz, and temperature of 25°C to obtain a paste of peanut protein powder. Use a sodium hydroxide solution with a concentration of 1.0mol / L to adjust the pH value to 6.86, sterilize in an autoclave at 121°C for 15 minutes, and cool to room temperature; Bacillus subtilis, Bacillus subtilis, and Aspergillus niger and Aspergillus oryzae, insert the seed culture solution mixed with Bacillus subtilis: Aspergillus niger: Aspergillus oryzae=1.8:1.4:1.8 in the peanut protein powder paste, the insertion amount is 22.5%, in the incubator , at a temperature of 31.5°C, let the solid fermentation culture stand for 34 hours to obtain a solid fermented product; add 12.5ml / g distilled water of raw materials to the solid fermented product, under th...

Embodiment 2

[0020] Add 6.5ml / g of distilled water to the low-denatured defatted peanut protein powder, stir evenly with a glass rod, and ultrasonically disperse and dissolve for 15 minutes under the conditions of ultrasonic power of 300w, ultrasonic frequency of 28kHz, and temperature of 25°C to obtain a paste of peanut protein powder. Use a sodium hydroxide solution with a concentration of 1.0mol / L to adjust the pH value to 6.62, sterilize in an autoclave at 121°C for 15 minutes, and cool to room temperature; take Bacillus subtilis, Bacillus subtilis, and Aspergillus niger and Aspergillus oryzae, insert the seed culture solution mixed with Bacillus subtilis: Aspergillus niger: Aspergillus oryzae=1.8:1.4:1.8 in the peanut protein powder paste, the insertion amount is 22.5%, in the incubator , at a temperature of 31.5°C, let the solid fermentation culture stand for 34 hours to obtain a solid fermented product; add 14.5ml / g distilled water of raw materials to the solid fermented product, und...

Embodiment 3

[0022]Add 19.5ml / g of distilled water to the low-denatured defatted peanut protein powder, stir evenly with a glass rod, and ultrasonically disperse and dissolve for 15 minutes under the conditions of ultrasonic power of 300w, ultrasonic frequency of 28kHz, and temperature of 25°C to obtain a suspension of peanut protein powder. The sodium hydroxide solution with a concentration of 1.0mol / L adjusted the pH value to 7.28, sterilized in an autoclave at 121°C for 15 minutes, and cooled to room temperature; Bacillus subtilis, black Aspergillus and Aspergillus oryzae, in the peanut protein powder paste, insert the seed culture solution mixed with Bacillus subtilis: Aspergillus niger: Aspergillus oryzae=1.8:1.4:1.8, the insertion amount is 6.5%, in the shaker, At a temperature of 34.5°C, shake flask liquid fermentation for 36 hours to obtain a liquid fermentation product; take the liquid fermentation product, under the conditions of ultrasonic power of 180w, ultrasonic frequency of 2...

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PUM

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Abstract

The invention discloses a method for preparing peanut antioxidant peptide by fermentation, and the method comprises the following steps: adding distilled water to low-denatured degreased peanut protein powder, ultrasonically dispersing and dissolving, adjusting the pH value, sterilizing and cooling; inoculating with strain seed culture liquid, and fermenting and culturing; and carrying out ultrasonic-assisted enzymolysis, inactivating enzyme, centrifuging, and freeze-drying supernatant to obtain the peanut antioxidant peptide. The peanut antioxidant peptide prepared by the method disclosed by the invention has the antioxidant activities of scavenging hydroxyl free radical, superoxide anion free radical and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical, inhibiting hydroxyl-free-radical-mediated deoxyribose injury, inhibiting peroxidation of lipidosome, resisting oxidation of linolic acid system, resisting grease peroxidation capability and the like, and has iron reduction capability, molybdenum reduction capability, iron ion chelating capability and copper ion chelating capability; and the method is simple to operate, has mild reaction conditions and is suitable for industrial production.

Description

technical field [0001] The invention relates to a method for fermenting and preparing peanut antioxidant peptides, which belongs to the field of food protein processing. Background technique [0002] With the continuous development of free radical life science research, research on oxidative stress damage and antioxidant protection has received increasing attention. In a state of severe oxidative stress, when the concentration of reactive oxygen species exceeds the defense capacity of cells, oxidative damage can change the structure and function of cells and affect the health of the body. Similarly, food is a series of complex systems, and the existence of too many free radicals will seriously affect the stability of the system. The development of modern food industry shows that the stability of food system can be increased by adding antioxidant active substances. With the development of nutrition and biotechnology, it has been found that peptides between proteins and amin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P39/00C12P21/06C12R1/125C12R1/685C12R1/69
Inventor 杨庆利于丽娜张会翠朱凤孙杰毕杰张初署
Owner SHANDONG SHIJICHUN FOOD
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