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Method for preparing wheat active peptide from mixed bacterium solid state fermentation gluten powder

A wheat active peptide and solid-state fermentation technology, which is applied in the field of preparation of plant protein peptides, can solve the problems of unfavorable wheat active peptide promotion and deepening the complexity of enzymatic hydrolysis process, so as to facilitate the absorption and utilization of animals, optimize the product grading process, and save costs The effect of using

Inactive Publication Date: 2014-11-19
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in order to ensure the effect of the enzymatic hydrolysis reaction, it is often necessary to adjust the reaction conditions such as pH and temperature in real time, which further increases the complexity of the enzymatic hydrolysis process and is not conducive to the promotion of the industrialization of wheat active peptides

Method used

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  • Method for preparing wheat active peptide from mixed bacterium solid state fermentation gluten powder
  • Method for preparing wheat active peptide from mixed bacterium solid state fermentation gluten powder
  • Method for preparing wheat active peptide from mixed bacterium solid state fermentation gluten powder

Examples

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Effect test

Embodiment 1

[0026] Example 1 Screening of strains for preparing wheat active peptides from solid-state fermented gluten

[0027] The present invention has carried out strain screening to the compound fermentation agent of bacillus and lactic acid bacteria used, and screening object includes the common microorganism center (address: Institute of Microbiology, Chinese Academy of Sciences, Chaoyang District, Beijing) from the commercial channel The purchased Bacillus subtilis, Bacillus licheniformis, Bacillus pumilus, Lactobacillus casei, Lactococcus lactis and Lactobacillus acidophilus (preservation numbers are respectively: Bacillus subtilis, CGMCC No.1.4255; Bacillus licheniformis, CGMCC No.1.10314; Bacillus pumilus, CGMCC No.1.8112; Lactobacillus casei, CGMCC No.1.3921; Lactococcus lactis, CGMCC No.1.24710; Lactobacillus acidophilus, CGMCC No.1.3342), the specific screening method is to prepare the fermentation agent: Bacillus (Bacillus subtilis, Bacillus licheniformis and Bacillus pumi...

Embodiment 2

[0030] Example 2 Screening of Fermentation Conditions for Preparation of Wheat Active Peptides by Solid State Fermentation of Wheat Gluten

[0031] The present invention screens the fermentation conditions for preparing wheat active peptides from solid-state fermented gluten, and the screening objects include different initial strain concentrations and solid-liquid (mass ratio between raw material and fermentation liquid) ratios.

[0032] (1) Initial concentration of different strains

[0033] The specific screening method is to prepare the fermenting bacteria agent earlier: Bacillus subtilis and Lactobacillus acidophilus strains connect one ring and enter the activation medium and cultivate them according to the conventional culture method, then respectively use fermentation broth (glucose 50g, yeast powder 15g, peptone 20g) , sterile water 1000mL, pH 7.0) diluted to a bacterial cell concentration of 1×10 6 , 1×10 7 , 1×10 8 , 1×10 9 each / mL; then add gluten powder acco...

Embodiment 3

[0042] A preparation method of wheat active peptide, the steps are as follows:

[0043] 1) Preparation of Bacillus and lactic acid bacteria compound starter: pick the Bacillus subtilis (same as the bacterial species in Example 1) preserved in the two-ring slope and inoculate it into the activation medium, the ingredients are: beef extract 5g, peptone 10g, NaCl 5g , 20g of agar, 1000mL of tap water, pH 7.2; after 24 hours of culture in a shaker at 37°C, dilute with fermentation medium (glucose 50g, yeast powder 15g, peptone 20g, sterile water 1000mL, pH 7.0) to a bacterial cell concentration reaching 1×10 8 individual / mL. Pick the Lactobacillus acidophilus (the same as the bacterial classification of embodiment example 1) preserved in two rings of slant to be inoculated in the activation medium, and the composition is: yeast extract 5g, peptone 10g, NaCl 5g, agar 20g, tap water 1000ml, pH 7.2; After static culture at 37°C for 24 hours, dilute with fermentation medium (glucose...

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Abstract

The invention discloses a method for preparing wheat active peptide from commercially available gluten powder. The method comprises the following steps: carrying out mixed solid state fermentation by using Bacillus subtilis-Lactobacillus acidophilus compound ferment; and adding water for extraction, carrying out centrifugal separation and membrane refinement, and carrying out spray drying on the obtained filtrate. The method overcomes the defects in the prior art, is simple to operate and beneficial to environment-friendly protection, has the advantages of high active peptide yield, low cost and mild reaction, fully displays the action of microbes on removing bitterness in the peptides, and thus, is suitable for industrial production of wheat active peptide.

Description

technical field [0001] The invention relates to a method for preparing plant protein peptides, in particular to a method for preparing wheat active peptides by adopting mixed culture of two kinds of microorganisms and solid-state fermentation of gluten powder. Background technique [0002] Peptide is a special form of protein and is generally an intermediate product in the process of protein degradation. Modern nutrition research results show that after protein is ingested by animals, it is mainly absorbed and utilized in the form of peptides, and can play a variety of biological functions in the body such as improving immunity, anti-fatigue, lowering blood pressure and blood lipids. The United States, Japan and other countries have developed a series of products such as low-antigen food, baby food, sports food, calcium absorption-promoting food, blood pressure-lowering food, hangover food, etc. with active peptides as the research object, and achieved good social and econom...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P21/06C07K1/36C07K1/34C07K1/16C12R1/125C12R1/23
Inventor 汤江武孙宏吴逸飞姚晓红王新柳永
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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