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Method for preparing strong antioxidative peptide by using peanut meal

An anti-oxidative peptide and peanut meal technology, which is applied in the fields of application, protein composition of vegetable seeds, protein food processing, etc., can solve the problems of increased disulfide bonds, increased hydrophobic value, low hydrolysis efficiency, etc., to achieve reduced viscosity, Short heating time and good heating effect

Active Publication Date: 2013-11-20
广东华肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to overcome the difficulties in the existing method of enzymatically hydrolyzing peanut meal to prepare antioxidant peptides, such as the problem of low hydrolysis efficiency due to the increase of disulfide bonds inside the protein and the increase of hydrophobic value, the present invention uses microwave heating and organic acids to treat peanuts. The pretreatment of peanut meal promotes the conversion of disulfide bonds inside the peanut meal protein into sulfhydryl bonds, exposing more enzymatic hydrolysis sites, which is conducive to the progress of enzymatic hydrolysis

Method used

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  • Method for preparing strong antioxidative peptide by using peanut meal
  • Method for preparing strong antioxidative peptide by using peanut meal
  • Method for preparing strong antioxidative peptide by using peanut meal

Examples

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Embodiment 1

[0035] A method for preparing strong antioxidant peptides from peanut meal, comprising the following steps:

[0036] (1) Pretreatment of raw materials: Mix citric acid buffer solution (pH value 4.0) and peanut meal at a mass ratio of 1:1, then heat in a microwave oven under the heating conditions of 1000W and 100s; after the material is cooled, use powder The material is pulverized by a machine, and then passed through a 30-mesh sieve to obtain a modified peanut meal powder.

[0037] (2) Surfactant-assisted enzymatic hydrolysis of peanut meal: add water 5 times the mass of powdered peanut meal, adjust the pH value of the peanut meal slurry to 8.0 with 1mol / L sodium hydroxide, and add alkaline Protease (Alcalase2.4L), 0.6% cellulase and 0.032% Tween 80, carried out enzymatic hydrolysis reaction at 55°C, controlled the degree of hydrolysis to 5% by pH-Stat method, inactivated the enzyme at 90°C for 30min, and centrifuged to obtain The supernatant is the enzymatic hydrolysis sol...

Embodiment 2

[0043] A method for preparing strong antioxidant peptides from peanut meal, comprising the following steps:

[0044] (1) Pretreatment of raw materials: mix succinic acid buffer solution (pH value 4.5) and peanut meal at a mass ratio of 2:1, then heat in a microwave oven under the heating conditions of 1200W and 80s; after the material is cooled, use powder The material is pulverized by a machine, and then passed through a 30-mesh sieve to obtain a modified peanut meal powder.

[0045] (2) Surfactant-assisted enzymatic hydrolysis of peanut meal: add water 7 times the mass of powdered peanut meal, adjust the pH value of the peanut meal slurry to 7.0 with 1mol / L sodium hydroxide, and add papain according to 1.2% of the substrate mass (Papain), 0.75% cellulase and 0.05% Span 40, carried out enzymatic hydrolysis reaction at 50°C, controlled the degree of hydrolysis to 7% by pH-Stat method, inactivated the enzyme at 95°C for 20min, and centrifuged to obtain the supernatant: Enzyme ...

Embodiment 3

[0051] A method for preparing strong antioxidant peptides from peanut meal, comprising the following steps:

[0052] (1) Pretreatment of raw materials: mix malic acid buffer solution (pH value 5.0) and peanut meal at a mass ratio of 1.5:1, then heat in a microwave oven under the heating conditions of 800W and 200s; after the material is cooled, use powder The material is pulverized by a machine, and then passed through a 30-mesh sieve to obtain a modified peanut meal powder.

[0053] (2) Surfactant-assisted enzymatic hydrolysis of peanut meal: add water 8 times the mass of powdered peanut meal, adjust the pH value of peanut meal slurry to 7.0 with 1mol / L sodium hydroxide, and add compound protease according to 1.2% of the substrate mass (Protamex), 0.68% cellulase and 0.045% PEG-6000, carry out enzymatic hydrolysis reaction at 55°C, control the degree of hydrolysis to 6% by pH-Stat method, inactivate the enzyme at 95°C for 20min, and centrifuge to obtain the supernatant: Enzy...

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Abstract

The invention discloses a method for preparing strong antioxidative peptide by using peanut meal. The method comprises the following steps of: (1) uniformly mixing the peanut meal and an acidic buffer, carrying out microwave heating, and placing in a powdering machine, thus obtaining powder peanut meal; (2) adding water, protease and cellulase, then adding a surface active agent, hydrolyzing at 45-60 DEG C, and carrying out centrifugal separation to obtain liquid supernatant which is peanut meal enzymatic hydrolysate; and (3) adding an ethanol solution to the peanut meal enzymatic hydrolysate, carrying out ultra-filtration, collecting trapped fluid, and carrying out spray drying to obtain the strong antioxidative peptide. According to the method, the peanut meal is pretreated by adopting microwave heating and the acidic buffer, so that disulfide bonds in peanut meal proteins are converted into sulfydryl bonds, more enzymolysis sites are exposed, and the enzymatic hydrolysis is facilitated. The surface active agent is used for cooperating with the enzymatic hydrolysis, changing the characteristics of an enzymolysis substrate, enlarging a surface on which celluloses can be adsorbed, and sequentially simulating reaction sites to be adsorbed on enzymes; and meanwhile, the surface active agent has stablizing effect on the enzymes, effectively stops the denaturation of enzymes in a hydrolytic process and is beneficial to the improvement of hydrolysis efficiency of the proteases.

Description

technical field [0001] The invention relates to the deep processing technology of peanut meal, in particular to a method for preparing strong antioxidant peptide by using peanut meal. Background technique [0002] China is one of the most important peanut producing countries in the world. Its output and export volume rank first in the world. About 50-60% of the peanuts are used for oil extraction, and the annual production of peanut meal is as high as 4 million tons. Peanut meal contains 40-50% protein, and its amino acid composition is relatively reasonable, close to the recommended value of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). However, due to the combination of mechanical pressing and organic solvent leaching method for peanut oil extraction in my country at present, the peanut meal obtained after oil extraction is highly denatured due to high protein denaturation, reduced nutritional function and deteri...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/14A23J3/34
Inventor 苏国万赵谋明孙为正赵强忠
Owner 广东华肽生物科技有限公司
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