CN101690604A - Method for preparing antioxidant peptide - Google Patents
Method for preparing antioxidant peptide Download PDFInfo
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- CN101690604A CN101690604A CN200910193004A CN200910193004A CN101690604A CN 101690604 A CN101690604 A CN 101690604A CN 200910193004 A CN200910193004 A CN 200910193004A CN 200910193004 A CN200910193004 A CN 200910193004A CN 101690604 A CN101690604 A CN 101690604A
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Abstract
The invention discloses a method for preparing an antioxidant peptide, which comprises the following steps: (1) controlling enzymolysis; (2) removing macromolecular proteins by ultra-filtrating; (3) exchanging resin with ions; (4) performing a Maillard reaction; and (5) concentrating and spray drying to prepare the antioxidant peptide. The antioxidant peptide has a strong antioxidant effect, can be used as additives of foods instead of BHT, D-sodium erythorbate, tannin and the like, and can be used as an active functional component.
Description
Technical field
The present invention relates to the biological food chemical field, be specifically related to a kind of Maillard reaction peptide preparation method with antioxidation.
Background technology
Butylated hydroxy anisole (BHA) and 2, the 6-di-t-butyl is used in the food industry as food additives usually to the antioxidant of sylvan chemical syntheses such as (BHT), is used to prevent the bad change of oxidation of food.Yet these synthetized oxidation preventive agents are owing to the potential hazard to health, and the application on food more and more is restricted.In nearest 20 years, people turn to sight and come from vegeto-animal antioxidant natural, safety.Natural not only can prevent the oxidation of grease system in the food, and can prevent the harm of free radical in the human body, and the various degenerative disorders that delay senility and cause are as cancer, diabetes or the like.More existing reports find that the hydrolysate of protein has certain non-oxidizability.For example, the anti-oxidation peptide of a series of derived from bee milk is disclosed among the Chinese patent CN200510009423.0, it is for by carrying out enzyme processing with royal jelly with trypsase, chymotrypsin, can obtain to have the anti-oxidation peptide with the strong anti-oxidation ability of vitamin E equal extent.But the raw material sources of this class natural are very limited, are unfavorable for being extensive use of of it.It is that raw material prepares the method that contains the anti-oxidation peptide zymolyte by the control enzymolysis with the collagen that Chinese patent 200610000996 discloses a kind of, because anti-oxidation peptide content is limited in the enzymolysis product, the anti-oxidant vigor of products obtained therefrom is only suitable with BHT.
Summary of the invention
The objective of the invention is to overcome the prior art above shortcomings, the preparation method of anti-oxidation peptide is provided.
The preparation method of anti-oxidation peptide of the present invention comprises the steps:
(1) control enzymolysis; With the dregs of beans is raw material, adds water and makes protein content reach 8-12% (w/w), 100 ℃ of sterilization 20min, be cooled to 45-65 ℃, add among Alcalase or the Protamex one or both, enzymolysis to degree of hydrolysis is 10-15%, the 85-95 ℃ of enzyme 15-25min that goes out gets enzymolysis liquid;
(2) high molecular weight protein is dispeled in ultrafiltration; The enzymolysis residue is dispeled in the enzymolysis liquid filtration, and crossing molecular weight is the milipore filter of 10-50KDa, gets through liquid;
(3) ion exchange resin: will pass through 717 strong basic type anion-exchange resins through liquid, be eluant, eluent with the pure water, collects eluent;
(4) Maillard reaction: it is 20-25% (w/w) that eluent is concentrated into solid content, adds 2-3% (w/w) monose, and 110-121 ℃ of reaction 30-60min gets maillard reaction product;
(5) concentrated, spray-drying, get anti-oxidation peptide: vacuum concentrates maillard reaction product, and spray-drying gets anti-oxidation peptide.
The present invention compared with prior art has following advantage:
1, the oxidation resistance of the anti-oxidation peptide announced of the present invention is synthetized oxidation preventive agent such as BHA, BHT and bamboo extractive, Vc, V
EDeng 2-10 times of natural, have typical sauce fragrant breeze flavor, and safety non-toxic, can be used as functional food ingredient and be widely used in the saline taste food service industry.
2, among the present invention the hydrolysate of soybean protein product through behind ion exchange resin and the Maillard reaction, its antioxidation activity common antioxidant in the present food industry.
3, the preparation technology of anti-oxidation peptide disclosed by the invention is simple, and product safety is produced on a large scale.
The specific embodiment
The ABTS radical scavenging activity of anti-oxidation peptide is measured in the embodiment:
ABTS
+Storing solution preparation: with deionized water with ABTS and K
2S
2O
8Dissolve respectively and mix, make its final concentration be respectively 7mmol/L and 2.45mmol/L, leave standstill 12～16h under room temperature, lucifuge condition, this storing solution can be stablized 3～4 days.During mensuration, with ABTS
+(10mmol/L, pH7.4) dilution makes its absorbance reach 0.700 ± 0.020 (under the 734nm wavelength) to storing solution, forms ABTS with phosphate buffer
+Measure liquid.Get 4.0mlABTS
+Measure liquid, add 40l Trolox or sample diluting liquid, the 30s that accurately vibrates, the light absorption value at 734nm place behind the assaying reaction 6min.Trolox concentration has the better linearity relation when 0～4mmol/L.Each sample is measured three concentration and linear at least, calculates average T rolox equivalent (Trolox Equivalent Antioxidant Capacity), i.e. TEAC value.
The assay method of peroxide value in the Guangdong style sausage:
Guangdong style sausage is made prescription and technology: lean meat: fat meat=7: 3; White granulated sugar 6%; Salt 3%, bent wine 4%; Monosodium glutamate 0.2%, nitrite 0.20g/Kg; Water 18%; Add the anti-oxidation peptide products substitution part lean meat of certain 0.05% (w/w) and guarantee material balance, blank for not adding any additives; Drying condition: two sections heated-air dryings, preceding 3 hours, 52 ℃, relative humidity 40%, wind speed 0.2m/s; Back 49 hours, 45 ℃, relative humidity 40%, wind speed 0.2m/s.After the vacuum packaging of Guangdong style sausage sample, be positioned over 37 ℃ of storages.Press the described method of GB/T5009.44-2003 and extract fat, press GB/T5009.37-2003 and measure peroxide value (POV).POV-0, POV-10, POV-30 represent respectively stored 0 day, 10 days and 30 days Guangdong style sausages in the peroxide value of fat.
The present invention is described further below in conjunction with specific embodiment.
Embodiment 1
(1) control enzymolysis; With the dregs of beans is raw material, adds water and makes protein content reach 12%, 100 ℃ of sterilization 20min, is cooled to 55 ℃, and adding Alcalase enzymolysis to degree of hydrolysis is 14.7%, 95 ℃ of enzyme 25min that goes out, and gets enzymolysis liquid;
(2) high molecular weight protein is dispeled in ultrafiltration; The enzymolysis residue is dispeled in the enzymolysis liquid filtration, and crossing molecular weight is the milipore filter of 10KDa, gets through liquid;
(3) ion exchange resin: will pass through 717 strong basic type anion-exchange resins through liquid, be the eluant, eluent wash-out with the pure water, collects eluent;
(4) Maillard reaction: it is 25% (w/w) that eluent is concentrated into solid content, adds 3% (w/w) glucose, and 121 ℃ of reaction 30min get maillard reaction product;
(5) concentrated, spray-drying, get anti-oxidation peptide: vacuum concentrates maillard reaction product, and spray-drying gets anti-oxidation peptide product 1.
Embodiment 2
(1) control enzymolysis; With the dregs of beans is raw material, adds water and makes protein content reach 8.3%, 100 ℃ of sterilization 20min, is cooled to 65 ℃, and adding Protamex enzymolysis to degree of hydrolysis is 10.6%, 88 ℃ of enzyme 25min that goes out, and gets enzymolysis liquid;
(2) high molecular weight protein is dispeled in ultrafiltration; The enzymolysis residue is dispeled in the enzymolysis liquid filtration, and crossing molecular weight is the milipore filter of 50KDa, gets through liquid;
(3) ion exchange resin: will pass through 717 strong basic type anion-exchange resins through liquid, be eluant, eluent with the pure water, collects eluent;
(4) Maillard reaction: it is 20% (w/w) that eluent is concentrated into solid content, adds 2.1% (w/w) wood sugar, and 110 ℃ of reaction 60min get maillard reaction product;
(5) concentrated, spray-drying, get anti-oxidation peptide: vacuum concentrates maillard reaction product, and spray-drying gets anti-oxidation peptide product 2.
By table 1 as seen, the ABTS radical scavenging activity of the prepared anti-oxidation peptide of the present invention is far above synthetized oxidation preventive agent BHA and BHT and natural V
CAnd V
E
By table 2 as seen, the prepared anti-oxidation peptide of the present invention is added into Guangdong style sausage with 0.05% (w/w) addition and can obviously suppresses peroxide value rising in the Guangdong style sausage storage process, and effect is significantly better than BHA.
Embodiment 3
(1) control enzymolysis; With the dregs of beans is raw material, adds water and makes protein content reach 9.5%, 90 ℃ of sterilization 20min, is cooled to 50 ℃, and adding Protamex enzymolysis to degree of hydrolysis is 13.8%, 85 ℃ of enzyme 20min that goes out, and gets enzymolysis liquid;
(2) high molecular weight protein is dispeled in ultrafiltration; The enzymolysis residue is dispeled in the enzymolysis liquid filtration, and crossing molecular weight is the milipore filter of 10KDa, gets through liquid;
(3) ion exchange resin: will pass through 717 strong basic type anion-exchange resins through liquid, be eluant, eluent with the pure water, collects eluent;
(4) Maillard reaction: it is 20% (w/w) that eluent is concentrated into solid content, adds 3% (w/w) wood sugar, and 121 ℃ of reaction 15min get maillard reaction product;
(5) concentrated, spray-drying, get anti-oxidation peptide: vacuum concentrates maillard reaction product, and spray-drying gets the anti-oxidation peptide product.
Embodiment 4
(1) control enzymolysis; With the dregs of beans is raw material, adds water and makes protein content reach 9.8%, 100 ℃ of sterilization 20min, is cooled to 55 ℃, and adding Alcalase enzymolysis to degree of hydrolysis is 14.3%, 85 ℃ of enzyme 20min that goes out, and gets enzymolysis liquid;
(2) high molecular weight protein is dispeled in ultrafiltration; The enzymolysis residue is dispeled in the enzymolysis liquid filtration, and crossing molecular weight is the milipore filter of 10KDa, gets through liquid;
(3) ion exchange resin: will pass through 717 strong basic type anion-exchange resins through liquid, be eluant, eluent with the pure water, collects eluent;
(4) Maillard reaction: it is 23% (w/w) that eluent is concentrated into solid content, adds 3% (w/w) glucose, and 121 ℃ of reaction 10min get maillard reaction product;
(5) concentrated, spray-drying, get anti-oxidation peptide: vacuum concentrates maillard reaction product, and spray-drying gets the anti-oxidation peptide product.
Table 1
Table 2
Claims (3)
1. the preparation method of an anti-oxidation peptide is characterized in that comprising the steps:
(1) is raw material with the dregs of beans, adds water and make protein content reach 8%-12% (w/w), 90-100 ℃ of sterilization 20-30min, be cooled to 45-65 ℃, add among Alcalase or the Protamex one or both, enzymolysis to degree of hydrolysis is 10%-15%, the enzyme that goes out, enzymolysis liquid;
(2) the enzymolysis residue is dispeled in above-mentioned enzymolysis liquid filtration, crossing molecular weight is the milipore filter of 10-50KDa, gets through liquid;
(3) the above-mentioned liquid that sees through being passed through 717 strong basic type anion-exchange resins, is eluant, eluent with water, collects eluent;
(4) eluent being concentrated into solid content is 20%-25% (w/w), adds 2%-3% (w/w) monose, and 110-121 ℃ of reaction 30-60min gets maillard reaction product;
(5) vacuum concentrates maillard reaction product, and spray-drying gets anti-oxidation peptide.
2. method according to claim 1 is characterized in that the described enzyme condition of going out of step (1) is: the 85-95 ℃ of enzyme 15-25min that goes out.
3. method according to claim 1 and 2 is characterized in that the described monose of step (4) is more than one in wood sugar, glucose, the ribose.
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| CN2009101930045A CN101690604B (en) | 2009-10-13 | 2009-10-13 | Method for preparing antioxidant peptide |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978909A (en) * | 2010-10-13 | 2011-02-23 | 武汉大学 | Natural polysaccharide-based antioxidant food additive and preparation method thereof |
| CN102251001A (en) * | 2011-06-22 | 2011-11-23 | 华南理工大学 | Preparation method of vegetable protein antioxidant |
| CN102363799A (en) * | 2011-09-30 | 2012-02-29 | 华南理工大学 | Preparation method for aromatic-amino-acid-enriched antioxidant |
| CN102823918A (en) * | 2012-08-31 | 2012-12-19 | 广州优锐生物科技有限公司 | Method for preparing edible antioxidant by Maillard reaction |
| CN102964422A (en) * | 2012-11-23 | 2013-03-13 | 四川大学 | Method for preparing antioxidant peptide by utilizing ox hair |
| CN103276039A (en) * | 2013-05-23 | 2013-09-04 | 华南理工大学 | Antioxidative peptide and preparation method for same |
| CN103937858A (en) * | 2014-04-11 | 2014-07-23 | 广东润科生物工程有限公司 | Method for preparing antioxidant by using schizochytrium limacinum algal meal |
| CN104256498A (en) * | 2014-08-19 | 2015-01-07 | 山东天博食品配料有限公司 | Method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate |
| CN112931923A (en) * | 2021-02-02 | 2021-06-11 | 云南中烟工业有限责任公司 | Preparation method of specific molecular weight peptide Maillard intermediate and application of intermediate in tobacco flavor |
| CN114788574A (en) * | 2022-03-29 | 2022-07-26 | 湖北工业大学 | Chickpea polypeptide oral liquid and preparation method thereof |
| CN114831260A (en) * | 2022-03-29 | 2022-08-02 | 湖北工业大学 | Pudding with antioxidant function and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181068A (en) * | 2007-12-07 | 2008-05-21 | 华南理工大学 | Method for covalency complex modifying protein and polyoses |
| CN101457248A (en) * | 2008-11-12 | 2009-06-17 | 广州华宝香精香料有限公司 | Method for preparing maillard flavor peptides by using soja bean separation protein |
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2009
- 2009-10-13 CN CN2009101930045A patent/CN101690604B/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978909A (en) * | 2010-10-13 | 2011-02-23 | 武汉大学 | Natural polysaccharide-based antioxidant food additive and preparation method thereof |
| CN102251001A (en) * | 2011-06-22 | 2011-11-23 | 华南理工大学 | Preparation method of vegetable protein antioxidant |
| CN102251001B (en) * | 2011-06-22 | 2013-10-30 | 华南理工大学 | Preparation method of vegetable protein antioxidant |
| CN102363799A (en) * | 2011-09-30 | 2012-02-29 | 华南理工大学 | Preparation method for aromatic-amino-acid-enriched antioxidant |
| CN102363799B (en) * | 2011-09-30 | 2014-05-07 | 华南理工大学 | Preparation method for aromatic-amino-acid-enriched antioxidant |
| CN102823918A (en) * | 2012-08-31 | 2012-12-19 | 广州优锐生物科技有限公司 | Method for preparing edible antioxidant by Maillard reaction |
| CN102964422B (en) * | 2012-11-23 | 2014-07-30 | 四川大学 | Method for preparing antioxidant peptide by utilizing ox hair |
| CN102964422A (en) * | 2012-11-23 | 2013-03-13 | 四川大学 | Method for preparing antioxidant peptide by utilizing ox hair |
| CN103276039A (en) * | 2013-05-23 | 2013-09-04 | 华南理工大学 | Antioxidative peptide and preparation method for same |
| CN103937858A (en) * | 2014-04-11 | 2014-07-23 | 广东润科生物工程有限公司 | Method for preparing antioxidant by using schizochytrium limacinum algal meal |
| CN104256498A (en) * | 2014-08-19 | 2015-01-07 | 山东天博食品配料有限公司 | Method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate |
| CN104256498B (en) * | 2014-08-19 | 2016-07-13 | 山东天博食品配料有限公司 | A kind of method utilizing Soy hydrolysate to be prepared without zoogenous paste flavor meat flavor essence |
| CN112931923A (en) * | 2021-02-02 | 2021-06-11 | 云南中烟工业有限责任公司 | Preparation method of specific molecular weight peptide Maillard intermediate and application of intermediate in tobacco flavor |
| CN114788574A (en) * | 2022-03-29 | 2022-07-26 | 湖北工业大学 | Chickpea polypeptide oral liquid and preparation method thereof |
| CN114831260A (en) * | 2022-03-29 | 2022-08-02 | 湖北工业大学 | Pudding with antioxidant function and preparation method thereof |
| CN114788574B (en) * | 2022-03-29 | 2023-05-23 | 湖北工业大学 | Chickpea polypeptide oral liquid and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101690604B (en) | 2012-05-23 |
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Application publication date: 20100407 Assignee: Shenzhen Fujin Food Industry Co., Ltd. Assignor: South China University of Technology Contract record no.: 2013440000145 Denomination of invention: Method for preparing antioxidant peptide Granted publication date: 20120523 License type: Exclusive License Record date: 20130418 |
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