Polypeptide production method for enhancing utilization ratio of protein

Abstract

The invention relates to a polypeptide production method which sequentially comprises the following steps: (1) taking a protein-containing raw material, adding water, and immersing to obtain a first solution; (2) stirring and homogenizing the first solution; (3) carrying out enzymolysis on the first solution with alkaline proteinase; (4) inactivating and centrifugating the enzymolysis solution obtained in the step (3) to obtain a supernate A and a precipitate A; (5) adding water to the precipitate A to obtain a second solution; carrying out enzymolysis on the second solution with neutral proteinase; (6) inactivating and centrifugating the enzymolysis solution obtained in the step (5) to obtain a supernate B and a precipitate B; (7) adding water to the precipitate B to obtain a third solution; carrying out enzymolysis on the third solution with acidic protease; (8) inactivating the enzymolysis solution obtained in the step (7), and centrifugating to obtain a supernate C; (9) mixing the supernate A, supernate B and supernate C to obtain a polypeptide mixed solution; and (10) removing water in the polypeptide mixed solution to obtain the polypeptide. The method can enhance the protein utilization ratio of the raw material and obtain the high-quality polypeptide product.

Description

technical field [0001] The invention relates to a method for preparing peptides, in particular to a method for producing polypeptides that improves protein utilization. Background technique [0002] Polypeptide generally refers to a substance with 2-50 amino acid residues in its peptide chain. Compared with macromolecular proteins, different polypeptides have different physiological functions, such as: delaying the aging of the body, reducing the occurrence of various senile diseases; inhibiting skin aging; lowering blood pressure, lowering blood lipids, and improving immunity. In addition to various physiological functions, polypeptides can also improve the stability of food, prolong the storage period of food, and have the characteristics of good solubility, good processing performance, no allergies, and easy absorption. Therefore, peptides are important ingredients in food, health products and nutritional products. [0003] Sources of polypeptides include: (1) extractio...

AI Technical Summary

Problems solved by technology

In order to improve the yield or protein utilization, it is usually satisfied by increasing the amount of enzyme and prolonging the reaction time. However, in fact, the enzymatic hydrolysis parameters such as the amount of enzyme and reaction time are mutually restricted. Under certain conditions, Prolonging the reaction time to increase the yield or protein utilization has no obvious effect, and will produce a large amount of free amino acids, which will affect the quality of the product

[0006] In addition, one of the problems faced in the production process of polypeptides is desalination, because the pH value is repeatedly adjusted during the enzymatic hydrolysis process, and the salt content in the enzymatic hydrolysis solution is relatively high

Although enzymatic hydrolysis can expose the hydrophobic amino acids originally buried inside the protein molecule, so that the proteolyzate is adsorbed from the water phase to the hydrophobic surface of the resin through hydrophobic interaction, and the different polarities of different concentrations of eluents can be used to treat proteases. The hydrolyzate is graded and purified, and the inorganic salts in the enzymatic hydrolyzate are removed during water elution because they are not adsorbed by the resin, but these methods are complex and costly