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Method for preparing high-branch low-aromatic oligopeptides

An oligopeptide and high-branch technology, applied in the field of separation and purification, can solve the problems of difficulty in obtaining high-quality, high-F value oligopeptides, and difficulty in effectively separating aromatic amino acids, etc., and achieves uniform product molecular weight, high comprehensive utilization, and conditions. mild effect

Active Publication Date: 2017-04-19
CHONGQING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of this method is: 1. remove the yellow pigment in corn yellow powder with acetone
The defect of this method is: 1. remove the fat in rice grain flour with low boiling point organic solvent
Since the hydrolysis site of trypsin is a peptide bond composed of basic amino acid carboxyl groups, and flavor protease mainly hydrolyzes the bitter peptide produced by trypsin, it cannot specifically cut and produce aromatic amino acids, and activated carbon is less selective. Therefore, This method is difficult to effectively separate aromatic amino acids, only mixed adsorption can be performed, and it is difficult to obtain high-quality, high F-value oligopeptides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Preparation of vegetable protein alkaline protease hydrolyzate

[0034] Weigh 80 mesh dry vegetable protein powder, including rice protein isolate powder, wheat gluten powder, zein powder or soybean protein isolate powder, according to the ratio of dry vegetable protein powder mass to purified water volume is 1:8 (kg / The proportion of L) was dispersed in pure water for 20 minutes under stirring; then the temperature was raised to 50°C, and the pH value was adjusted to 8.5 with dilute sodium hydroxide solution, and then incubated for 10 minutes; then, according to alkaline protease (including Novozymes 3.0T or 2709 alkaline protease) to the dry vegetable protein powder mass ratio of 1:40 (kg / kg), add Novozymes 3.0T or 2709 alkaline protease, stir and react at 50°C for 40min. The hydrolyzate was collected and pumped into a tube centrifuge with a peristaltic pump at 1×10 4 Continuous centrifugation at a rotational speed of r / min. After the centrifugation is complete...

Embodiment 2

[0048] (1) Preparation of vegetable protein alkaline protease hydrolyzate

[0049] Weigh 120 meshes of dry vegetable protein powder, including rice protein isolate powder, wheat gluten powder, zein powder or soybean protein isolate powder, according to the ratio of the dry vegetable protein powder mass to the volume of purified water as 1:12 (kg / L) ratio, disperse it in pure water for 25min under stirring; then raise the temperature to 55°C, adjust the pH value to 9 with dilute sodium hydroxide solution and keep it for 15min; Novozymes 3.0T or 2709 alkaline protease at a ratio of 1:50 (kg / kg) to dry vegetable protein powder, and stirred at 55°C for 50 minutes. The hydrolyzate was collected and pumped into a tubular centrifuge with a peristaltic pump at a temperature of 1.5×10 4Continuous centrifugation at a rotational speed of r / min. After the centrifugation is completed, the centrifugal slag and the centrifugal supernatant are collected separately, and the collected centri...

Embodiment 3

[0063] (1) Preparation of vegetable protein alkaline protease hydrolyzate

[0064] Weigh 160 meshes of dry vegetable protein powder, including rice protein powder isolate, wheat gluten powder, zein powder or soybean protein isolate powder, according to the ratio of the dry vegetable protein powder mass to the volume of purified water as 1:16 (kg / L) ratio, disperse it in pure water for 30min under stirring; then raise the temperature to 60°C, adjust the pH value to 10 with dilute sodium hydroxide solution and keep it for 20min; or 2709 alkaline protease) to the dry vegetable protein powder mass ratio of 1:60 (kg / kg), add Novozymes 3.0T or 2709 alkaline protease, stir and react at 60°C for 60min. The hydrolyzate was collected and pumped into a tube centrifuge with a peristaltic pump at 2×10 4 Continuous centrifugation at a rotational speed of r / min. After the centrifugation is completed, the centrifugal slag and the centrifugal supernatant are collected separately, and the co...

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Abstract

A method for preparing high-branch low-aromatic oligopeptides belongs to the technical field of separation and purification. The preparation method adopting dry vegetable protein powder as a raw material comprises the following steps: preparing a vegetable protein alkaline protease hydrolysate, preparing an aromatic amino acid hydrolysate with a C end, preparing a C end-removed aromatic amino acid hydrolysate, preparing an ultrafiltration separation liquid, preparing an aromatic amino acid-removed oligopeptide solution, preparing high-branch low-aromatic oligopeptide freeze-dried powder, and preparing a regenerated macro-porous adsorption resin column to prepare the high-branch low-aromatic oligopeptides with the F value reaching up to 21-26. Macro-porous adsorption resin of a styrene-based skeleton substitutes active carbon to separate aromatic amino acids and the aromatic amino acid-containing oligopeptides, so the method has the advantages of high separation efficiency, high precision and repeated use; the method adopting various modern chemical technologies and devices has the characteristics of convenience in operation, mild conditions, energy saving and low production cost; and the method realizes full utilization of the raw material, does not generate three wastes, is a typical green production process, and is convenient for being promoted and applied.

Description

[0001] 1. Technical field [0002] The invention belongs to the technical field of separation and purification, and in particular relates to a method for preparing high branched low aromatic oligopeptides. [0003] 2. Background technology [0004] F value refers to the molar ratio of branched-chain amino acids valine, leucine and isoleucine to aromatic amino acids phenylalanine, tyrosine and tryptophan in a mixture of amino acids or peptides, and the F value is greater than A short peptide of 20 is called a high F value oligopeptide, also known as a high-branched low aromatic oligopeptide. Highly branched and low aromatic oligopeptides are short peptides composed of 2-9 amino acid residues, which have the functions of providing energy, anti-fatigue, and assisting the treatment of hepatic encephalopathy and phenylketonuria. The F value of healthy people's blood is 2.6-3.5, while the F value of liver disease patients is only 1.0 or even lower, and the high F value oligopeptide ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
CPCC12P21/06Y02P20/10
Inventor 杨洋周桢周洋剑袁德宽余红梅晏艳蒋小琴江文姚萍
Owner CHONGQING UNIV
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