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Method for preparing low-bitterness whey protein antioxidative peptide powder

A technology of whey protein and anti-oxidation, applied in fermentation and other directions, can solve the problems of adding desalination process, etc., and achieve the effect of good sensory, small molecular weight and low molecular weight

Inactive Publication Date: 2018-08-17
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of synergistic hydrolysis of internal and external peptidases, different proteases are suitable for different conditions, and the acid-base and temperature need to be constantly adjusted, and the desalination process needs to be added in actual production

Method used

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  • Method for preparing low-bitterness whey protein antioxidative peptide powder
  • Method for preparing low-bitterness whey protein antioxidative peptide powder
  • Method for preparing low-bitterness whey protein antioxidative peptide powder

Examples

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Effect test

Embodiment 1

[0047] A method for preparing low-bitter whey protein antioxidant peptide powder, the specific content is as follows:

[0048] (1) Protease enzymatic hydrolysis: take a whey protein aqueous solution with a mass fraction of 5%, stir at 90°C for 10 minutes to dissolve the whey protein, put it in a magnetic thermostatic enzyme reactor, add neutral protease, and The mass ratio of protease to whey protein is 2:100, and the constant temperature enzymatic hydrolysis is 3.5h. After the first enzymatic hydrolysis, the enzyme will not be extinguished. Continue to add ProteAX protease. The mass ratio of ProteAX protease to whey protein is 1.5:100. The hydrolysis was carried out for 3.5 hours, and after the two enzymatic hydrolysis, the enzyme was boiled at 95°C for 10 minutes to obtain the whey protein enzymatic hydrolysis solution.

[0049] (2) Preparation of peptide powder: After the enzymatic solution was centrifuged at 7000r / min for 15min, the supernatant was collected as a crude pep...

Embodiment 2

[0051] A method for preparing low-bitter whey protein antioxidant peptide powder, the specific content is as follows:

[0052] (1) Protease enzymatic hydrolysis: take a whey protein aqueous solution with a mass fraction of 2%, stir at 90°C for 10 minutes to dissolve the whey protein, and when the temperature is lowered to 55°C, place it in a magnetic constant temperature enzyme reactor, add neutral protease, and The mass ratio of protease to whey protein is 0.5:100, and the enzyme is hydrolyzed at constant temperature for 3 hours. 3h, after the two enzymatic hydrolysis, the enzyme was boiled at 95°C for 10min to obtain the whey protein enzymatic hydrolyzate.

[0053] (2) Preparation of peptide powder: After the enzymatic solution was centrifuged at 7000r / min for 15min, the supernatant was collected as a crude peptide solution, and the crude peptide solution was passed through an ultrafiltration membrane with a cut-off of 10kDa at a pressure of 0.5MPa to remove lipids , macrom...

Embodiment 3

[0055] A method for preparing low-bitter whey protein antioxidant peptide powder, the specific content is as follows:

[0056] (1) Protease hydrolysis: Take whey protein aqueous solution with a mass fraction of 5%, stir at 90°C for 10 minutes to dissolve the whey protein, put it in a magnetic thermostatic enzyme reactor, add neutral protease, and The mass ratio of protease to whey protein is 1.5:100, and the enzyme is hydrolyzed at constant temperature for 4 hours. After the first enzymolysis, the enzyme is not extinguished, and ProteAX protease is added. The mass ratio of ProteAX protease to whey protein is 1:100, and the enzyme is hydrolyzed at constant temperature. 3h, after the two enzymatic hydrolysis, the enzyme was boiled at 95°C for 10min to obtain the whey protein enzymatic hydrolyzate.

[0057] (2) Preparation of peptide powder: After the enzymatic solution was centrifuged at 7000r / min for 15min, the supernatant was collected as a crude peptide solution, and the crud...

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Abstract

The invention discloses a method for preparing low-bitterness whey protein antioxidative peptide powder. The method comprises the following steps: preparing whey protein aqueous solution; after high-temperature degeneration is carried out, adding neutral protease for carrying out one-time enzymolysis; adding ProteAX protease to carry out second-time enzymolysis; after enzymolysis is finished, carrying out high-temperature enzyme deactivation to obtain whey protein enzymatic hydrolysate; carrying out centrifugation and ultrafiltration treatment on the whey protein enzymatic hydrolysate, freezing, and drying to obtain the whey protein antioxidative peptide. In the method, the neutral protease and the ProteAX protease are adopted to carry out two-level enzymolysis on the whey protein to obtain the whey protein antioxidative peptide powder which has the advantages of high nitrogen recovery rate, small molecular weight, high antioxidant activity and low bitterness.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a method for preparing low-bitter whey protein antioxidant peptide powder. Background technique [0002] Milk and dairy products are one of the foods with the longest history in human diet. The rich protein they contain can not only provide rich nutrition, but also an important source of bioactive peptides. Whey protein is a general term for various protein components separated from cow milk after precipitation of casein. It used to be a by-product of industrial production of cheese and casein, accounting for about 20% of the total protein content of milk. [0003] In recent years, more and more people have paid attention to the physiologically active peptides contained in milk and dairy products. The transport, absorption and utilization of small molecular peptides in the intestine are superior to monomeric amino acids, and their different amino acid arrangements can hav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 李珊珊步婷婷吴建平
Owner ZHEJIANG UNIV
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