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Method for preparing peptone by hydrolyzing lactalbumin with compound enzymes and peptone obtained by using same

A technology for compound enzymatic hydrolysis and whey protein, applied in the field of peptone and its preparation, can solve the problems of description of the degree of hydrolysis of soybean raw materials, complicated process, etc., and achieve the effects of being conducive to rapid growth and reproduction, high nutritional value and high oligopeptide content

Active Publication Date: 2013-04-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] CN1418562A and CN1393148A disclose two kinds of technological methods of producing peptone with soybean as raw material, the highest yield of reagent-grade peptone obtained by the two methods is only 30%, and the two methods do not describe in detail the degree of hydrolysis of soybean raw material
[0005] CN101548709A and CN101538601A respectively announced the production process of peptone using animal blood and bone as raw materials, the highest peptone yield of the two processes is about 15%, and high temperature and high pressure cooking is required in the processing process, and the process is relatively complicated

Method used

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  • Method for preparing peptone by hydrolyzing lactalbumin with compound enzymes and peptone obtained by using same
  • Method for preparing peptone by hydrolyzing lactalbumin with compound enzymes and peptone obtained by using same
  • Method for preparing peptone by hydrolyzing lactalbumin with compound enzymes and peptone obtained by using same

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Effect test

Embodiment 1

[0037] see figure 1 Process, prepare whey protein into a 5% solution with water, and centrifuge the solution to degrease (5000r / min, 55°C). Incubate in medium for 20 minutes to denature the protein, and adjust the pH value of the defatted and denatured solution to 8.0 with 1 mol / L aqueous sodium hydroxide solution. Then put the whey protein solution in a 55°C water bath to keep warm, add trypsin accounting for about 1.66% of the raw whey protein to the whey protein solution, hydrolyze it for 0.5h until the degree of hydrolysis is about 45%, and then add about 1.66% of the raw whey protein Flavor protease with protein dosage of 3.33% is hydrolyzed together for about 3 hours until the degree of hydrolysis reaches 75%, inactivated in a water bath at 90°C for 10 minutes to terminate the hydrolysis, and then the hydrolyzed solution is treated by membrane filtration with an ultrafiltration membrane. The molecular weight and pore size of the membrane is 8000Da, the working pressure ...

Embodiment 2

[0040] Whey protein is prepared into a 7% solution with water, and the solution is centrifuged and degreased (5000r / min, 55°C). The fat content of the protein solution after degreasing is 0.06%, and the solution after degreasing is kept at 85°C in a hot water bath The protein was denatured for 15 minutes, and the pH value of the defatted and denatured solution was adjusted to 9.0 with 1 mol / L aqueous sodium hydroxide solution. Then put the whey protein solution in a 50°C water bath to keep warm, add about 0.7% of the raw whey protein trypsin to the whey protein solution, hydrolyze it for 1 hour until the hydrolysis degree is about 45%, and then add about 0.7% of the raw whey protein Use 2.3% flavor protease to hydrolyze together for about 2.5 hours until the degree of hydrolysis reaches 71%, inactivate in a water bath at 85°C for 15 minutes to terminate the hydrolysis, and then use the ultrafiltration membrane to filter the hydrolyzed solution. The molecular weight and pore si...

Embodiment 3

[0043] Prepare whey protein into a 2% solution with water, and centrifuge the solution to degrease (5000r / min, 55°C). The fat content of the protein solution after degreasing is below 0.05%. Incubate for 15 minutes to denature the protein, and adjust the pH of the defatted and denatured solution to 7.0 with 1 mol / L aqueous sodium hydroxide solution. Then put the whey protein solution in a water bath at 45°C to keep warm, add about 1.0% of the amount of raw whey protein trypsin to the whey protein solution, hydrolyze it for 1.5 hours until the degree of hydrolysis is about 45%, and then add about 1.0% of the raw whey Flavor protease with a protein dosage of 2.5% is hydrolyzed together for about 3.5 hours until the degree of hydrolysis reaches 73%, inactivated in a water bath at 85°C for 10 minutes to terminate the hydrolysis, and then the hydrolyzed solution is treated by membrane filtration with an ultrafiltration membrane. The molecular weight and pore size of the ultrafiltra...

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Abstract

The invention provides a method for preparing peptone by hydrolyzing lactalbumin with compound enzymes and peptone obtained by using the same. The method comprises the following steps: preparing a lactalbumin water solution, and carrying out heat treatment to implement protein denaturation; adding proteinase into the lactalbumin water solution subjected to protein denaturation to carry out hydrolysis, wherein trypsin is firstly added for hydrolysis until the degree of hydrolysis reaches 40-50%, flavor proteinase is then added for common hydrolysis until the degree of hydrolysis reaches higher than 70%, and hydrolysis is terminated; and ultrafiltering the solution after terminating hydrolysis through an ultrafiltration membrane, concentrating, and drying to obtain the peptone. The peptone prepared by hydrolyzing lactalbumin with specific compound enzymes has the advantages of high yield, low oligopeptide content and high nutritive value, and can be used for culturing lactobacillus as the unique nitrogen source instead of the routine culture medium MRS (Man, Rogosa and Sharpe).

Description

technical field [0001] The invention relates to a peptone and a preparation method thereof, in particular to a method for preparing peptone by hydrolyzing whey protein with a compound enzyme and the obtained peptone. The present invention further relates to the application of the peptone as a nitrogen source in the preparation of culture medium for lactic acid bacteria and the culture medium for lactic acid bacteria. Background technique [0002] As one of the main components of culture medium, peptone is widely used in many fields such as food, medicine, microbial culture, and biological fermentation. A good peptone product should not only be inexpensive, but also high in nutritional value. At present, the main raw materials for the production of peptone are mostly soybeans and scraps from the production and processing of animal products, such as bones, blood, internal organs, etc. Due to the difference in raw materials and production processes, the intrinsic quality and n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C12N1/20
Inventor 石丹刘彪
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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