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Wheat gluten protein peptide as well as preparation method and application thereof

A technology of wheat gluten protein and wheat gluten, which is applied in the field of protein peptides, can solve the problems of separation and identification of Saccharomyces cerevisiae proliferation-promoting and metabolically active peptides, etc., achieve osmotic pressure resistance cell activity and fermentation performance, low cost, improve proliferation and The effect of metabolic activity

Pending Publication Date: 2018-12-28
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the directional preparation of peptides that promote yeast proliferation and metabolic activity at home and abroad, and no research has isolated and identified wheat gluten-derived peptides that promote the proliferation and metabolic activity of Saccharomyces cerevisiae

Method used

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  • Wheat gluten protein peptide as well as preparation method and application thereof
  • Wheat gluten protein peptide as well as preparation method and application thereof
  • Wheat gluten protein peptide as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The preparation method of the wheat gluten protein peptide capable of improving the cell proliferation and fermentation performance of Saccharomyces cerevisiae, the specific steps are as follows:

[0044] (1) The pretreatment of wheat gluten protein: after wheat gluten protein is mixed with the water of 10% of wheat gluten protein mass, extrude under twin-screw extruder screw speed 150r / min, extrusion temperature is 70 ℃, discharge The diameter of the die hole is 5 mm, and then the extruded wheat gluten and water are mixed with water in a ratio of 1:10 (m / m), homogenized, and the wheat gluten material liquid is obtained;

[0045](2) Enzymolysis of wheat gluten protein: heating the wheat gluten protein material liquid to 45°C, adjusting the pH value of the system to 8.0, adding compound protease (based on the amount of wheat gluten protein, the amount of compound protease added is 0.5wt%) , stirring at constant temperature for enzymolysis for 12 hours, then heating at 95...

Embodiment 2

[0049] A method for preparing a wheat gluten peptide capable of improving cell proliferation and metabolic activity of Saccharomyces cerevisiae, the specific steps are as follows:

[0050] (1) The pretreatment of wheat gluten protein: after wheat gluten protein is mixed with the water of 20% of wheat gluten protein quality, extrude under the twin-screw extruder screw speed 300r / min, extrusion temperature is 140 ℃, discharge The diameter of the die hole is 5 mm, and then the extruded wheat gluten and water are mixed with water in a ratio of 4:10 (m / m), homogenized, and the wheat gluten material liquid is obtained;

[0051] (2) Enzymolysis of wheat gluten: heating the wheat gluten feed liquid to 55° C., adjusting the pH value of the system to 7.0, adding flavor protease (based on the amount of wheat gluten protein, the addition of flavor protease is 2wt%), Stir at constant temperature for enzymatic hydrolysis for 24 hours, then heat at 100°C for 10 minutes to inactivate the enzy...

Embodiment 3

[0055] A method for preparing a wheat gluten peptide capable of improving cell proliferation and metabolic activity of Saccharomyces cerevisiae, the specific steps are as follows:

[0056] (1) The pretreatment of wheat gluten protein: after wheat gluten protein is mixed with the water of 15% of wheat gluten protein mass, extrude under twin-screw extruder screw speed 200r / min, extrusion temperature is 100 ℃, discharge The diameter of the die hole is 5 mm, and then the extruded wheat gluten protein and water are mixed with water in a ratio of 2:10 (m / m), homogenized, and the wheat gluten protein material liquid is obtained;

[0057] (2) Enzymolysis of wheat gluten protein: heating the wheat gluten protein material liquid to 50°C, adjusting the pH value of the system to 9.0, adding trypsin (based on the amount of wheat gluten protein, the amount of trypsin added is 1.0wt%) , stirring at constant temperature for 18 hours, then heating at 98°C for 15 minutes to inactivate the enzym...

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Abstract

The invention discloses a wheat gluten protein peptide as well as a preparation method and an application thereof. Wheat gluten protein is taken as a raw material and subjected to extrusion by a twinscrew extruder, ultrasonic pretreatment, enzymolysis, alcohol precipitation and column chromatography separation, and the wheat gluten protein peptide which has the components with molecular weight smaller than 3 kDa accounting for 80% or above and contains rich L(I)D, AL(I)D, AQP, ENG, SSR, L(I)R, L(I)M, L(I)PPY and PPY is prepared. The prepared wheat gluten protein peptide can notably improve the proliferation and metabolic activity of saccharomyces cerevisiae cells and can effectively improve the biomass, cell activity and fermentation performance of the saccharomyces cerevisiae cells whenapplied to a high-concentration or high-density fermentation process.

Description

technical field [0001] The invention relates to the technical field of protein peptides, in particular to a wheat gluten peptide and its preparation method and application. Background technique [0002] The beer industry is one of the important pillars of my country's national economy. However, in recent years, my country's beer production has shown a downward trend year by year. At present, my country's beer industry is also facing many problems. For example, the beer production cost and energy consumption are high, the production efficiency and product grade are low, the international competitiveness is weak, the export volume is small, the beer industry is large but not strong, and the profits of enterprises are generally low. And with the improvement of living standards, people's demand for beer has changed from a sense of existence to a sense of satisfaction. The beer industry should gradually diversify to meet people's needs, continuously improve production technology...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K5/062C07K5/083C07K5/093C07K5/097C07K5/103C12N1/18C12N1/38C12R1/865
CPCC07K5/06043C07K5/0806C07K5/081C07K5/0819C07K5/0821C07K5/101C12N1/18C12N1/38C12P21/06
Inventor 赵海锋周永婧阳辉蓉
Owner SOUTH CHINA UNIV OF TECH
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