CN101353685A - Zein active peptide and preparation technique thereof - Google Patents
Zein active peptide and preparation technique thereof Download PDFInfo
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- CN101353685A CN101353685A CNA2008100511410A CN200810051141A CN101353685A CN 101353685 A CN101353685 A CN 101353685A CN A2008100511410 A CNA2008100511410 A CN A2008100511410A CN 200810051141 A CN200810051141 A CN 200810051141A CN 101353685 A CN101353685 A CN 101353685A
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Abstract
The invention provides a zein bioactive peptide and a preparation technology thereof. The technology comprises the steps that: corn protein powder is crushed into fine powder of 80 to 100 meshes; water which is 8 to 15 times of the weight of corn protein powder is added so as to form slurry; autoclaving is carried out at the temperature of 121 DEG C for 10 to 20 min, the mixture is cooled down to 45 plus or minus 1 DEG C; neutral protease which is 0.1 to 0.5 time of the weight of the corn protein is added into the slurry, then zymohydrolysis is carried out at the temperature of 45 plus or minus 1 DEG C for 1.5 to 3.0 hours; the autoclaving is carried out at the temperature of 121 DEG C for 10 min, then the mixture is cooled down to 45 plus or minus 1 DEG C; an Aspergillus oryzae strain which is 10 percent of the total weight of the slurry is accessed aseptically at the temperature of 35 plus or minus 1 DEG C; and the mixture is put into a shaker for fermentation for 10 to 12 hours so as to obtain the zein bioactive peptide. The preparation technology of the invention has the advantages that: the reaction process is steady and easier to be controlled; the final product has low content of impurity and high content of amino acid, with good mouthfeel and no abnormal taste of bitter and harsh, etc., meanwhile, the production cost is relatively low.
Description
Technical field
The present invention relates to the zein deep processed product, a kind of zein bioactive peptide especially be provided, also disclose its preparation technology simultaneously, belong to the food protein preparing technical field.
Background technology:
The zein bioactive peptide that the present invention relates to is the deep processed product of zein, and it has good solvability and flowability, and absorption is fast in the human body, utilization ratio is high; Also have hypertension, anti-cholesterol, antithrombotic forms, and improves lipid metabolism, eliminates fattiness, promotes the flesh red corpuscle to restore, and helps to set up, and promotes calcium phosphorus and other trace element to absorb.Corn peptide is removed free radical, oxidation-resistance, enhancing phagocytic cell and B cell viability in addition, raise immunity, anticancer, anti-ageing, the protection liver, the prevention senile dementia, senile osteoporosis and gallbladdergallstonecholetithiasis generation, help liver function recovery.
At present, the zein bioactive peptide mainly adopts acid hydrolyzation or enzymolysis process to be prepared, chemical reaction is more violent in the preparation process, reaction process is difficult to control, be easy to cause the destruction of partial amino-acid, cause its finished product that fairly obvious bitter taste is arranged, mouthfeel is relatively poor, and its cost is higher, has seriously influenced promoting the use of of zein bioactive peptide.
Summary of the invention:
The invention provides a kind of zein bioactive peptide, have characteristics such as aminoacids content height, mouthfeel be good.
The invention also discloses the preparation technology of above-mentioned corn peptide, it is wayward to have solved existing corn peptide production technique reaction process, problems such as poor product quality.
Zein bioactive peptide of the present invention is with Semen Maydis powder, and Semen Maydis powder, any in corn-dodger, the maize peel etc. are raw material, adopts to add the aspergillus oryzae bacterial classification, by the method for biological fermentation, with the protein that contains in the corn, changes into the zein bioactive peptide.
The preparation technology of zein bioactive peptide of the present invention may further comprise the steps:
1, zein is ground into 80～100 order fine powders, adds the water furnishing pulpous state of 8～15 times of weight, 121 ℃ of autoclaving 10～20min are cooled to 45 ± 1 ℃.
2, the neutral protease that adds 0.1～0.5 times of weight zein in the slurries, 45 ± 1 ℃ of temperature, enzymolysis 1.5～3.0 hours.
3,, be cooled to 45 ± 1 ℃ through 121 ℃ of autoclaving 10min.
4, press 10% aseptic access aspergillus oryzae bacterial classification of slurries total amount in slurries, 35 ± 1 ℃ of temperature were put into shaker fermentation, until 10～12 hours.
The corn peptide of the present invention's preparation characterizes as follows:
The Oranoleptic indicator
Physical and chemical index
Microbiological indicator
Advantage and progress that the present invention has with respect to prior art: the production reaction process is steady, and than being easier to control, the foreign matter content in its finished product is low, and aminoacids content height, mouthfeel do not have peculiar smell such as bitterness well, and its production cost is lower.
Specific embodiment:
By following examples the present invention is described for example further, and do not limit the present invention in any way, under the prerequisite that does not deviate from technical solution of the present invention, any change or change that those of ordinary skills that the present invention did are realized easily all will fall within the claim scope of the present invention.
Embodiment 1
1, zein is ground into 80～100 order fine powders, adds the water furnishing pulpous state of 8 times of weight, 121 ℃ of autoclaving 10min are cooled to 45 ± 1 ℃.
2, the neutral protease that adds 0.1 times of weight zein in the slurries, 45 ± 1 ℃ of temperature, enzymolysis 1.5 hours.
3,, be cooled to 45 ± 1 ℃ through 121 ℃ of autoclaving 10min.
4, press 10% aseptic access aspergillus oryzae bacterial classification of slurries total amount in slurries, 35 ± 1 ℃ of temperature were put into shaker fermentation, until 10 hours.
Per hour analytical test once, measure x-ammonia-state nitrogen and peptide attitude nitrogen, x-ammonia-state nitrogen about 10%, peptide attitude nitrogen account for the 70-75% of total nitrogen for touching the mark, after touching the mark, sterilized 15 minutes for 121 ℃, centrifugal then (or filtration), precipitation discards, the supernatant liquor evaporation concentration is to 40BX, and spraying drying (or lyophilize) is made finished product again.
Embodiment 2
1, zein is ground into 80～100 order fine powders, adds the water furnishing pulpous state of 12 times of weight, 121 ℃ of autoclaving 15min are cooled to 45 ± 1 ℃.
2, the neutral protease that adds 0.3 times of weight zein in the slurries, 45 ± 1 ℃ of temperature, enzymolysis 2 hours.
3,, be cooled to 45 ± 1 ℃ through 121 ℃ of autoclaving 10min.
4, press 10% aseptic access aspergillus oryzae bacterial classification of slurries total amount in slurries, 35 ± 1 ℃ of temperature were put into shaker fermentation, until 11 hours.
Per hour analytical test once, measure x-ammonia-state nitrogen and peptide attitude nitrogen, x-ammonia-state nitrogen about 10%, peptide attitude nitrogen account for the 70-75% of total nitrogen for touching the mark, after touching the mark, sterilized 15 minutes for 121 ℃, centrifugal then (or filtration), precipitation discards, the supernatant liquor evaporation concentration is to 40BX, and spraying drying (or lyophilize) is made finished product again.
Embodiment 3
1, zein is ground into 80～100 order fine powders, adds the water furnishing pulpous state of 15 times of weight, 121 ℃ of autoclaving 20min are cooled to 45 ± 1 ℃.
2, the neutral protease that adds 0.5 times of weight zein in the slurries, 45 ± 1 ℃ of temperature, enzymolysis 3 hours.
3,, be cooled to 45 ± 1 ℃ through 121 ℃ of autoclaving 10min.
4, press 10% aseptic access aspergillus oryzae bacterial classification of slurries total amount in slurries, 35 ± 1 ℃ of temperature were put into shaker fermentation, until 12 hours.
Per hour analytical test once, measure x-ammonia-state nitrogen and peptide attitude nitrogen, x-ammonia-state nitrogen about 10%, peptide attitude nitrogen account for the 70-75% of total nitrogen for touching the mark, after touching the mark, sterilized 15 minutes for 121 ℃, centrifugal then (or filtration), precipitation discards, the supernatant liquor evaporation concentration is to 40BX, and spraying drying (or lyophilize) is made finished product again.
Claims (2)
1, a kind of zein bioactive peptide, available following method obtains: zein is ground into 80～100 order fine powders, the water furnishing pulpous state that adds 8～15 times of weight, 121 ℃ of autoclaving 10～20min, be cooled to 45 ± 1 ℃, the neutral protease that adds 0.1～0.5 times of weight zein in the slurries, 45 ± 1 ℃ of temperature, enzymolysis 1.5～3.0 hours is through 121 ℃ of autoclaving 10min, be cooled to 45 ± 1 ℃, press 10% aseptic access aspergillus oryzae bacterial classification of slurries total amount in slurries, 35 ± 1 ℃ of temperature are put into shaker fermentation, until 10～12 hours, promptly.
2, the preparation technology of the described zein bioactive peptide of claim 1 may further comprise the steps:
1) zein is ground into 80～100 order fine powders, adds the water furnishing pulpous state of 8～15 times of weight, 121 ℃ of autoclaving 10～20min are cooled to 45 ± 1 ℃;
2) add the neutral protease of 0.1～0.5 times of weight zein in the slurries, 45 ± 1 ℃ of temperature, enzymolysis 1.5～3.0 hours;
3), be cooled to 45 ± 1 ℃ through 121 ℃ of autoclaving 10min;
4) press 10% aseptic access aspergillus oryzae bacterial classification of slurries total amount in slurries, 35 ± 1 ℃ of temperature were put into shaker fermentation, until 10～12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100511410A CN101353685A (en) | 2008-09-05 | 2008-09-05 | Zein active peptide and preparation technique thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008100511410A CN101353685A (en) | 2008-09-05 | 2008-09-05 | Zein active peptide and preparation technique thereof |
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| CN101353685A true CN101353685A (en) | 2009-01-28 |
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| CNA2008100511410A Pending CN101353685A (en) | 2008-09-05 | 2008-09-05 | Zein active peptide and preparation technique thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308903A (en) * | 2010-07-09 | 2012-01-11 | 郸城财鑫糖业有限责任公司 | Industrialized production method of corn polypeptide |
| CN102321717A (en) * | 2011-09-01 | 2012-01-18 | 山东中谷淀粉糖有限公司 | Preparation method for corn bioactive peptide |
| CN102356809A (en) * | 2011-09-21 | 2012-02-22 | 王雷 | Preparation process of coconut protein active peptide |
| CN104186918A (en) * | 2014-07-29 | 2014-12-10 | 哈尔滨伟平科技开发有限公司 | Preparing method of corn gluten polypeptide for fodder |
| CN105767453A (en) * | 2016-03-21 | 2016-07-20 | 华南理工大学 | Preparation method and application of corn peptide |
| CN109221601A (en) * | 2018-09-07 | 2019-01-18 | 南阳理工学院 | A kind of zein active peptide and its preparation |
| CN115915973A (en) * | 2020-04-30 | 2023-04-04 | 嘉吉公司 | Refined zein-rich and/or zein-poor protein hydrolysate compositions and methods of making same |
-
2008
- 2008-09-05 CN CNA2008100511410A patent/CN101353685A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308903A (en) * | 2010-07-09 | 2012-01-11 | 郸城财鑫糖业有限责任公司 | Industrialized production method of corn polypeptide |
| CN102308903B (en) * | 2010-07-09 | 2013-03-20 | 郸城财鑫糖业有限责任公司 | Industrialized production method of corn polypeptide |
| CN102321717A (en) * | 2011-09-01 | 2012-01-18 | 山东中谷淀粉糖有限公司 | Preparation method for corn bioactive peptide |
| CN102356809A (en) * | 2011-09-21 | 2012-02-22 | 王雷 | Preparation process of coconut protein active peptide |
| CN104186918A (en) * | 2014-07-29 | 2014-12-10 | 哈尔滨伟平科技开发有限公司 | Preparing method of corn gluten polypeptide for fodder |
| CN105767453A (en) * | 2016-03-21 | 2016-07-20 | 华南理工大学 | Preparation method and application of corn peptide |
| CN105767453B (en) * | 2016-03-21 | 2020-02-18 | 华南理工大学 | Preparation method and application of corn peptide |
| CN109221601A (en) * | 2018-09-07 | 2019-01-18 | 南阳理工学院 | A kind of zein active peptide and its preparation |
| CN115915973A (en) * | 2020-04-30 | 2023-04-04 | 嘉吉公司 | Refined zein-rich and/or zein-poor protein hydrolysate compositions and methods of making same |
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Application publication date: 20090128 |