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A method for preparing almond peptide from cold-pressed almond meal

A technology of almond meal and almond, which is applied in the preparation of biologically active peptides. The multi-enzyme step-by-step enzymolysis method is used to prepare oligopeptides from cold-pressed almond meal. It can solve the problems of hydrophobic group exposure and molecular weight reduction, and achieve improved functions. Effects of properties, less by-product formation, and strong antioxidant activity

Inactive Publication Date: 2021-07-02
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Indeed, modification by limited enzymatic digestion is accompanied by a decrease in molecular weight and exposure of hidden hydrophobic groups at the interface

Method used

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  • A method for preparing almond peptide from cold-pressed almond meal
  • A method for preparing almond peptide from cold-pressed almond meal
  • A method for preparing almond peptide from cold-pressed almond meal

Examples

Experimental program
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Embodiment 1

[0038] Embodiment one: the method for preparing oligopeptide from cold-pressed almond meal

[0039] The invention provides a method for preparing oligopeptides from cold-pressed almond meal, the specific steps of the preparation method are as follows:

[0040] (1) Mix the cold-pressed almond meal and petroleum ether at a W / V ratio of 1:2, and continuously stir for 60 minutes, stand still until the organic solvent in the upper layer is clarified, recover the organic solvent, repeat the operation until the degreasing is complete, and naturally air-dry for 12 hours to obtain the defatted almond meal ;

[0041](2) Grind defatted almond meal and pass through a 60-mesh sieve to obtain defatted almond meal powder; (3) Mix defatted almond meal with water at 1: (25-45) (W / V), add 0.5mol / L NaOH to adjust pH to 8.0-12.0, temperature 40-60°C, stir and extract for 50-90min, centrifuge at 3500r / min for 25min, take the supernatant, precipitate and extract twice according to the solid-liquid...

Embodiment 2

[0046] Embodiment two: the method for preparing oligopeptide from cold-pressed almond meal

[0047] Based on Example 1, defatted almond powder and water were mixed at a ratio of 1:25 (W / V), 0.5mol / L NaOH was added to adjust the pH to 8.0, the temperature was 40°C, the extraction was stirred for 50 minutes, centrifuged at 3500r / min for 25 minutes, and the supernatant was taken , the precipitate was extracted twice according to the solid-to-liquid ratio of 1:10 (W / V), and the three supernatants were mixed; the pH of the supernatant was adjusted to 4.5 with 0.5mol / L HCl, centrifuged, the precipitate was collected, and washed with water for 2-4 After three times, almond protein is obtained; the mass volume ratio of almond protein is 1:10 (W / V), add 2L of water and stir evenly, adjust the pH to 9 with 0.5mol / L NaOH, add Alcalase enzyme 4500U / g, and enzymatically hydrolyze at 55°C 45 minutes to obtain the first enzymolysis solution; adjust the pH value of the first enzymolysis solut...

Embodiment 3

[0048] Embodiment three: the method for preparing oligopeptide from cold-pressed almond meal

[0049] Based on Example 1, defatted almond flour and water were mixed at a ratio of 1:30 (W / V), 0.5mol / L NaOH was added to adjust the pH to 9.0, the temperature was 45°C, stirring and extraction was carried out for 60 minutes, centrifuged at 3500r / min for 25 minutes, and the supernatant was taken , the precipitate was extracted twice according to the solid-to-liquid ratio of 1:10 (W / V), and the three supernatants were mixed; the pH of the supernatant was adjusted to 4.5 with 0.5mol / L HCl, centrifuged, the precipitate was collected, and washed with water for 2-4 After three times, almond protein is obtained; the mass volume ratio of almond protein is 1:10 (W / V), add 2L of water and stir well, adjust the pH to 9 with 0.5mol / L NaOH, add Alcalase enzyme 5000U / g, and enzymatically hydrolyze at 55°C 45 minutes to obtain the first enzymolysis solution; adjust the pH value of the first enzym...

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Abstract

The invention aims to provide a multi-enzyme step-by-step enzymolysis method for preparing oligopeptides from cold-pressed almond meal and a preparation method thereof. The method can improve the processing characteristics of almond protein, release functional peptides in the protein, solve the development bottleneck of the existing technology, promote protein dissolution, improve extraction efficiency, improve the functional properties of the protein, and obtain products as small molecular oligopeptides. The product has high activity and strong antioxidant function. Due to the high specificity of the enzymatic hydrolysis reaction, the preparation process is easy to control the reaction, and the generation of by-products is small. The technology provided in this application can enrich the deep-processing products of almond protein, improve the utilization rate of deep-processing almond and the added value of products, and promote the development of the whole almond protein industry.

Description

[0001] field of invention [0002] The invention belongs to the technical field of preparation of biologically active peptides. Specifically, the invention relates to the technical field of preparing oligopeptides from cold-pressed almond meal by a multi-enzyme step-by-step enzymolysis method. Background technique [0003] Sweet almond meal is an important by-product produced in the process of almond oil processing. It is often used as cheap animal feed, and only part of it is used to produce protein powder and its deep-processed products. The protein denaturation in cold-pressed sweet almond cake is small, and the content after defatting is about 50%. It has a complete range of amino acids, and the proportion of essential amino acids is close to the standard model spectrum revised by FAO / WHO in 1973. A better vegetable protein resource. Usually, sweet almond protein will be denatured under heat and high pressure treatment, resulting in reduced protein solubility and difficul...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K7/06C07K1/14C07K1/34
CPCC07K7/06C12P21/06
Inventor 周建中叶健明石宁蕙杨海燕
Owner XINJIANG AGRI UNIV
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