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Process for preparing corn peptides by taking corn starch sugar residues as raw materials

A technology of corn starch sugar and corn polypeptide, which is applied in the direction of natural dyes, azo dyes, organic dyes, etc., can solve the problems affecting the conditions and effects of enzyme action, and achieve the effects of shortening the hydrolysis time, rich sources of raw materials, and low production costs

Active Publication Date: 2013-09-18
SHANDONG LUZHOU FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The dross after filtering the saccharification solution in the corn starch production process also contains corn protein. Compared with corn gluten meal (CGM), the degree of protein denaturation is significantly different, which directly affects the conditions and effects of the enzyme. Therefore, it is difficult to use the existing The conventional process of enzymatic hydrolysis to produce corn peptide

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: a kind of technology that prepares corn polypeptide with cornstarch sugar dregs as raw material, steps are as follows:

[0036] (1) Grinding the cornstarch sugar residue obtained through plate and frame filtration.

[0037] (2) Extract the yellow pigment: use absolute ethanol to extract the yellow pigment, the ratio of solid to liquid is 1:3, keep warm at 50°C for 3 hours, and filter. The obtained filtrate is concentrated and sprayed, and the obtained product is yellow pigment.

[0038] (3) Preparation of corn polypeptide: dry, grind, and sieve the solid material after pigment extraction to 30 meshes, add water, the mass ratio of material to water is 1:8, heat up to 110-120°C and keep for 1-2 hours; adjust the pH to 10 , temperature 55°C, add alkaline protease (produced by Nanning Pangbo Bioengineering Co., Ltd.) 4wt% for hydrolysis, hydrolysis for 3h.

[0039] (4) Adjust the pH to 5.6 with hydrochloric acid, add flavor protease (Novozymes) 2wt%, hydroly...

Embodiment 2

[0044] Embodiment 2: a kind of technology that prepares corn polypeptide with cornstarch sugar dregs as raw material, steps are as follows:

[0045] (1) Grinding the cornstarch sugar residue obtained through plate and frame filtration.

[0046] (2) Extract the yellow pigment: use absolute ethanol to extract the yellow pigment, the ratio of solid to liquid is 1:5, keep warm at 50°C for 4 hours, and filter. The obtained filtrate is concentrated and sprayed, and the obtained product is yellow pigment.

[0047] (3) Preparation of corn polypeptide: add water to the solid material after pigment extraction, the mass ratio of material to water is 1:8, raise the temperature to 115°C and keep it for 1.5h; adjust the pH to 12, the temperature is 55°C, add alkaline protease 4wt% for hydrolysis , Hydrolyzed for 4h.

[0048] (4) Adjust the pH to 6.5 with hydrochloric acid, add flavor protease 2wt%, hydrolyze for 7 hours, and keep the temperature at 55°C.

[0049] (5) Boil the enzyme for ...

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PUM

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Abstract

The invention relates to a process for preparing corn peptides by taking corn starch sugar residues as raw materials. The process comprises the following steps of: crushing corn starch sugar residues, adding absolute ethyl alcohol to extract a yellow pigment, drying the materials subjected to complete pigment extraction, crushing and sieving, adding water, adjusting the pH value, and respectively adding alkaline protease and flavourzyme to hydrolyze; adjusting the pH value by using hydrochloric acid and adding active carbon to decolor and remove bitter; desalting the obtained feed liquid by using a membrane system, and freezing and drying in vacuum to prepare corn peptides powder. According to the process, the corn starch sugar residues are used as the materials to prepare the corn peptides, and the process is low in cost, material consumption and energy consumption, and is beneficial to the improvement of resource utilization of by-products.

Description

technical field [0001] The invention relates to a method for preparing corn polypeptide by using corn starch sugar residue as raw material. Background technique [0002] The proteins in corn are mainly zein-soluble protein (accounting for 55% of the total amount of zein), alkali-soluble protein (accounting for 39% of the total amount of zein), and water-soluble protein (accounting for 4% of the total amount of zein). %) and salt-soluble protein (accounting for 2% of the total corn protein). In the process of starch production, a large amount of protein in corn exists in the main by-product gluten water. After drying, corn gluten meal (CGM) containing about 60% protein can be obtained. Due to its poor water solubility, its application in the food industry is limited. Mainly used for feed. In recent years, with the advancement of technology, the application range of CGM in the food field has been gradually expanded. The main processing methods are extraction of corn yellow p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C09B61/00
Inventor 王德友牛纪超赵玉斌
Owner SHANDONG LUZHOU FOOD GROUP
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