CN102578358B - Method for preparing coconut polypeptide and coconut polypeptide prepared by same - Google Patents
Method for preparing coconut polypeptide and coconut polypeptide prepared by same Download PDFInfo
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- CN102578358B CN102578358B CN 201210041195 CN201210041195A CN102578358B CN 102578358 B CN102578358 B CN 102578358B CN 201210041195 CN201210041195 CN 201210041195 CN 201210041195 A CN201210041195 A CN 201210041195A CN 102578358 B CN102578358 B CN 102578358B
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 91
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 90
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 51
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 51
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000004365 Protease Substances 0.000 claims abstract description 30
- 108091005804 Peptidases Proteins 0.000 claims abstract description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 239000002002 slurry Substances 0.000 claims description 30
- 235000013372 meat Nutrition 0.000 claims description 16
- 235000019419 proteases Nutrition 0.000 claims description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical group [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 230000007062 hydrolysis Effects 0.000 claims description 12
- 238000006460 hydrolysis reaction Methods 0.000 claims description 12
- 101710097834 Thiol protease Proteins 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000108 ultra-filtration Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 108090000526 Papain Proteins 0.000 claims description 8
- 238000006243 chemical reaction Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 108010004032 Bromelains Proteins 0.000 claims description 7
- 235000019835 bromelain Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000006911 enzymatic reaction Methods 0.000 claims description 5
- 239000004519 grease Substances 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 108090000284 Pepsin A Proteins 0.000 claims description 4
- 102000057297 Pepsin A Human genes 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 229940111202 pepsin Drugs 0.000 claims description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 3
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 238000012423 maintenance Methods 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000035790 physiological processes and functions Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000021568 protein beverage Nutrition 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000007065 protein hydrolysis Effects 0.000 abstract 1
- 238000001179 sorption measurement Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 18
- 239000000047 product Substances 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000049 pigment Substances 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000020415 coconut juice Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015816 nutrient absorption Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 241000737241 Cocos Species 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- DMGNFLJBACZMRM-UHFFFAOYSA-N O[P] Chemical compound O[P] DMGNFLJBACZMRM-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 244000000053 intestinal parasite Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to the technical field of the food, in particular to a method for preparing coconut polypeptide and the coconut polypeptide prepared by the same. The method for preparing coconut polypeptide is characterized in that sulfydryl protease and compound protease are adopted to hydrolyze coconut protein in two steps to prepare the coconut polypeptide with better nutrition adsorption characteristic and excellent physiological function, so that the variety of the coconut product is enriched, and the additional value of the coconut is improved. The method for preparing coconut polypeptide has the advantages of high coconut protein hydrolysis degree, is simple to operate and is suitable for industrial production. The prepared coconut polypeptide has small molecular weight and high purity, is favorable for people to adsorb, can be directly used, can be used as food additive and also can be used for protein beverage, sports beverage, health-care products and the like.
Description
Technical field
The present invention relates to food technology field, relate to a kind of method of coconut polypeptide and coconut polypeptide of preparation of preparing specifically.
Background technology
Coconut is the fruit of coco, is that the shell of fiber is formed by skin, ferry coir is provided and includes the big nut of edible thick meat.Coconut is extensively planted in the torrid areas, and as countries such as Philippine, Indonesia, India, the main place of production of China is Hainan Province.Whole world coconut cultivated area reaches 1,100 ten thousand m
2, produce about 53,600,000,000 of coconut per year.The coconut whole body all is precious, and coconut water, coconut meat not only taste are sweet and refreshing, also have certain medical value, even cocounut oil, cocoanut shell also can be used as medicine.Especially the purposes with coconut meat is the most extensive.
Coconut meat accounts for whole maturation and goes 50% of clothing coconut weight, and the coconut meat color is pure white, contains a large amount of vegetable proteins and several amino acids, fat, carbohydrate, vitamin and trace element etc., and fragrance and flavour uniqueness are very popular.Coconut meat, nature and flavor are sweet flat, nontoxic, but strong, gentle wind, the clear infantile malnutrition due to digestive disturbances or intestinalparasites desinsection of going of qi-restoratives benefit often eaten the function that coconut meat has the Yue Seze skin.
And the protein resource in the coconut is abundant, and the amino acid ratio of components is more complete, is the best vegetable protein, is the important source material in the food processing.For trophic function and the processing characteristics thereof that further improves coconut protein, widen its application, give full play to coconut protein in the important function of maintaining aspect the health, improve the coconut value-added content of product, people research are the albumen selective hydrolysis polypeptide.Can enrich the coconut product category like this, also can improve the added value of coconut, improve the processing characteristics of agricultural product.
The coconut polypeptide is the hydrolysate of coconut protein after the enzyme effect, because it has extraordinary nutrient absorption characteristic and splendid physiological function and processing characteristics, is just receiving coconut processer's concern, but does not also have the patent about the coconut polypeptide at present.Application number is in the Chinese patent " preparation method of coconut extractive " of CN200710079784.1 coconut meat to be ground pulping with coconut water, carry out double enzymolysis then, remove grease, make a kind of coconut extractive that contains the coconut polypeptide after separating the stillness of night, hydroxy phosphorus Calx chromatographic column adsorbing separation and ultrafiltration, the coconut polypeptide in the coconut extractive is not carried out single separation and Extraction preparation, obtain the coconut polypeptide.
Summary of the invention
In view of this, the object of the present invention is to provide the high method for preparing the coconut polypeptide of a kind of coconut polypeptide purity and the coconut polypeptide of preparation.
For realizing purpose of the present invention, the present invention adopts following technical scheme:
A kind of method for preparing the coconut polypeptide may further comprise the steps:
A, get coconut meat, add the water of 4～14 times of weight of coconut meat weight, pulverising mill is fine into slurries, is heated to 85 ℃～100 ℃, keeps 1h～6h, and cooling removes grease then, filters, and collects filter residue;
B, get step a gained filter residue, add 40 ℃～70 ℃ water of 4～10 times of weight of filter residue weight, stir slurries, add aqueous slkali and regulate pH value to 7.0～9.0, be heated to 85 ℃～100 ℃, maintenance 30min, it is standby to lower the temperature then;
C, the slurries after step b gained cooling add thiol protease reaction 2～6h, and then add compound protease, and at 45 ℃～55 ℃, the pH value is hydrolysis 6～12h under 9.0～7.0 the condition;
After d, enzyme reaction finish, enzyme-deactivating, cooling is filtered, and gets supernatant, and filtrate is got in ultrafiltration, concentrates, is drying to obtain.
Preferably, the described pulverising mill of step a adds water when being fine into slurries amount is 6～10 times of coconut meat weight, more preferably 7～8 times.
Preferably, step a is described is heated to 85 ℃～100 ℃ and keeps 2h～4h, more preferably 3h.
Preferably, the described grease that removes of step a is to remove degrease with oil-water separator to collect the heavy-fluid phase.
Preferably, step b is described stir add water during slurries amount be 6～10 times of coconut palm filter residue weight, more preferably 7～8 times.
Preferably, the aqueous slkali of the described adjusting pH value of step b is sodium hydroxide solution, aqua calcis, potassium hydroxide solution, sodium bicarbonate solution or ammoniacal liquor.
Preparation method's step c of coconut polypeptide of the present invention adopts thiol protease and two kinds of protease of compound protease hydrolysis coconut protein extraction in two steps polypeptide.Wherein, the addition of described thiol protease and compound protease is preferably the protease that every kilogram of slurries add 8 million international units (than vigor).
Thiol protease is that sulfydryl (cysteine) is contained in a class activated centre, and relies on the proteolytic enzyme of sulfydryl catalyzing hydrolysis peptide bond.Preparation method's step c of coconut polypeptide of the present invention at first adopts the slurries after the cooling of thiol protease hydrolysing step b gained.Preferably, the described thiol protease of step c is one or both a mixture of papain or bromelain.
Preparation method's step c of coconut polypeptide of the present invention adopts the compound protease enzymolysis slurries that hydrolysis obtains to thiol protease to carry out the secondary hydrolysis.Preferably, the described compound protease of step c is the mixture of papain, pepsin and bromelain, and the mass ratio of described papain and pepsin and bromelain is 1: 1: 1.
Preferably, the described ultrafiltration of steps d is for the molecule interception being the following milipore filter ultrafiltration of 10000Da.
Preferably,, it is characterized in that the described simmer down to filtrate of steps d is concentrated into 30% of original volume according to the described preparation method of claim 1.
Preferably, according to the described preparation method of claim 1, it is characterized in that the described drying of steps d is that concentrate is squeezed into the press spray drying tower through high-pressure pump, is that 165 ℃～200 ℃, leaving air temp are that 70 ℃～90 ℃, high-pressure pump pressure are to carry out drying under 5～7MPa at EAT.
The present invention also provides the coconut polypeptide that utilizes preparation method's preparation of the present invention.
Coconut polypeptide provided by the invention is detected, and the result shows polypeptide purity in the coconut polypeptide greater than 50%, and the polypeptide mean molecule quantity is less than 5000Da.
The invention provides a kind of method of coconut polypeptide and coconut polypeptide of preparation of preparing.The method for preparing the coconut polypeptide of the present invention is to adopt thiol protease and two kinds of protease of compound protease hydrolysis coconut protein in two steps, prepare coconut polypeptide with better nutrient absorption characteristic and splendid physiological function, enrich the coconut product category, improved the added value of coconut.The degree of hydrolysis height of preparation method's coconut protein of the present invention, simple to operate, be fit to suitability for industrialized production, the coconut polypeptide molecular weight for preparing is little, purity is high, be beneficial to absorption of human body, can directly use, also can be used as food additives, can also be used for protein beverage, sports drink, health products etc.
The specific embodiment
The embodiment of the invention discloses a kind of method of coconut polypeptide and coconut polypeptide of preparation of preparing.Those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as being included in the present invention.Product of the present invention and method are described by preferred embodiment, the related personnel obviously can be in not breaking away from content of the present invention, spirit and scope to product as herein described with method is changed or suitably change and combination, realize and use the technology of the present invention.
In order further to understand the present invention, the present invention is described in detail below in conjunction with embodiment.
Embodiment 1: the preparation of coconut polypeptide
Coconut is peeled off, get coconut meat 10kg, the pigment comminution of adding 40kg is fine into slurries, gets slurries 38.7kg, and standby, slurries are heated to 85 ℃, keep 1h, are cooled to room temperature, remove degrease, filter, and are centrifugal, get filter residue, get 6.8kg, standby.Get filter residue, add 40 ℃ water 27.2kg, stir slurries 34kg, add 30% sodium hydroxide solution and regulate pH value to 7.0, be heated to 85 ℃ of 30min, be cooled to room temperature, slurries 32.5kg, standby.The papain that slurries add 260 million international units (than vigor) earlier reacted 2 hours, and reaction temperature is 45 ℃, and pH value is 7.0.The compound protein enzyme hydrolysis of reaction end back adding 260 million international units (than vigor) 6 hours, reaction temperature is 45 ℃, pH value is 7.0.Enzyme reaction is carried out enzyme-deactivating after finishing, and is cooled to room temperature, filters, and is centrifugal, gets supernatant, and supernatant carries out ultrafiltration, gets filtered solution 22.8kg, standby; Filtered solution is concentrated into 6.8L, and concentrate is squeezed into the press spray drying tower through high-pressure pump, is 165 ℃ at EAT, and leaving air temp is 70 ℃, and high-pressure pump pressure is to carry out drying under the 5MPa, makes Powdered coconut polypeptide 0.51kg.
Embodiment 2: the preparation of coconut polypeptide
Coconut is peeled off, get coconut meat 10kg, the pigment comminution that adds 140kg is fine into slurries, gets slurries 147kg, and is standby.Slurries are heated to 100 ℃, keep 6h, are cooled to room temperature, remove degrease, filter, and are centrifugal, get filter residue 6.0kg, standby.Get filter residue, add 70 ℃ water 60kg, stir slurries 66kg, add 30% potassium hydroxide solution and regulate pH value to 9.0, be heated to 100 ℃ of 30min, be cooled to room temperature, slurries 65.5kg, standby.Slurries add earlier the bromelain 6 hours of 260 million international units (than vigor), add the compound protein enzyme hydrolysis 12 hours of 260 million international units (than vigor) again, and reaction temperature is controlled at 55 ℃, and pH value is 9.0, and enzyme reaction is carried out enzyme-deactivating after finishing.Cooling is filtered, and is centrifugal, gets supernatant, and supernatant carries out ultrafiltration, gets filtered solution 23.4kg, standby.Filtered solution is concentrated into 7.02kg, and concentrate is squeezed into the press spray drying tower through high-pressure pump, is 200 ℃ at EAT, and leaving air temp is 90 ℃, and high-pressure pump pressure is to carry out drying under the 7MPa, makes Powdered coconut polypeptide 0.57kg.
Embodiment 3: the preparation of coconut polypeptide
Coconut is peeled off, get coconut meat 10kg, the pigment comminution that adds 90kg is fine into slurries, gets slurries 94kg, and is standby.Slurries are heated to 95 ℃, keep 3h, are cooled to room temperature, remove degrease, filter, and are centrifugal, get filter residue 6.8kg, standby; Get filter residue, add 55 ℃ water 47.6kg,, stir slurries 54kg, add 30% sodium hydroxide solution and regulate pH value to 8.0, be heated to 95 ℃ of 30min, be cooled to room temperature, slurries 52kg, standby.Slurries add earlier the papain reaction 4 hours of 260 million international units (than vigor), add the compound protein enzyme hydrolysis 9 hours of 260 million international units (than vigor) again, and reaction temperature is controlled at 50 ℃, pH value is 8.0, enzyme reaction is carried out enzyme-deactivating after finishing, and is cooled to room temperature, filter, centrifugal, get supernatant, supernatant carries out ultrafiltration, get filtered solution 24.3kg, standby.Filtered solution is concentrated into 7.29kg, and concentrate is squeezed into the press spray drying tower through high-pressure pump, is 185 ℃ at EAT, and leaving air temp is 80 ℃, and high-pressure pump pressure is to carry out drying under the 6MPa, makes Powdered coconut polypeptide 0.66kg.
Embodiment 4:
The coconut polypeptide that embodiment 1～3 is made detects.
Detection method is: gets the concentrate before dry, adds ninhydrin solution number droplet, and heating, the recording solution color, each embodiment solution all is the purple explanation and is the solution solution that contains polypeptide.Detect the polypeptide purity of the coconut polypeptide that each embodiment makes then according to forint phenol; Carry out acidity according to two appendix VI of Chinese Pharmacopoeia version in 2005 H and detect, the results are shown in Table 1.
Table 1 coconut polypeptide detects index
The explanation of above embodiment just is used for helping to understand product of the present invention, method and purposes and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (9)
1. a method for preparing the coconut polypeptide is characterized in that, may further comprise the steps:
A, get coconut meat, add the water of 4～14 times of weight of coconut meat weight, pulverising mill is fine into slurries, is heated to 85 ℃～100 ℃, keeps 1h～6h, and cooling removes grease then, filters, and collects filter residue;
B, get step a gained filter residue, add 40 ℃～70 ℃ water of 4～10 times of weight of filter residue weight, stir slurries, add aqueous slkali and regulate pH value to 7.0～9.0, be heated to 85 ℃～100 ℃, maintenance 30min, it is standby to lower the temperature then;
C, the slurries after step b gained cooling add thiol protease reaction 2～6h, and then add compound protease, and at 45 ℃～55 ℃, the pH value is hydrolysis 6～12h under 9.0～7.0 the condition;
After d, enzyme reaction finish, enzyme-deactivating, cooling is filtered, and gets supernatant, and filtrate is got in ultrafiltration, concentrates, is drying to obtain;
Described compound protease is the mixture of papain, pepsin and bromelain, and wherein, the mass ratio of described papain and pepsin and bromelain is 1:1:1.
2. according to the described method of claim 1, it is characterized in that the described grease that removes of step a is to remove degrease with oil-water separator to collect the heavy-fluid phase.
3. according to the described method of claim 1, it is characterized in that the aqueous slkali of the described adjusting of step b pH value is sodium hydroxide solution, aqua calcis, potassium hydroxide solution, sodium bicarbonate solution or ammoniacal liquor.
4. according to the described method of claim 1, it is characterized in that the addition of described thiol protease of step c and compound protease is the protease that every kilogram of slurries add 8 million international units.
5. according to the described method of claim 1, it is characterized in that the described thiol protease of step c is one or both a mixture of papain or bromelain.
6. according to the described method of claim 1, it is characterized in that the described ultrafiltration of steps d is for the molecule interception being the following milipore filter ultrafiltration of 10000Da.
7. according to the described method of claim 1, it is characterized in that the described simmer down to filtrate of steps d is concentrated into 30% of original volume.
8. according to the described method of claim 1, it is characterized in that, the described drying of steps d is that concentrate is squeezed into the press spray drying tower through high-pressure pump, is that 165 ℃～200 ℃, leaving air temp are that 70 ℃～90 ℃, high-pressure pump pressure are to carry out drying under 5～7MPa at EAT.
9. the coconut polypeptide that makes of each described method of claim 1～8.
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| CN 201210041195 CN102578358B (en) | 2012-02-22 | 2012-02-22 | Method for preparing coconut polypeptide and coconut polypeptide prepared by same |
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| CN 201210041195 CN102578358B (en) | 2012-02-22 | 2012-02-22 | Method for preparing coconut polypeptide and coconut polypeptide prepared by same |
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| CN106490410B (en) * | 2016-09-27 | 2020-10-30 | 海南三风友制药有限公司 | Coconut water electrolyte fluid infusion composition and preparation method thereof |
| CN109680030A (en) * | 2019-01-28 | 2019-04-26 | 华南理工大学 | A kind of inoxidizability coconut polypeptide and the preparation method and application thereof |
| CN112641084A (en) * | 2021-01-15 | 2021-04-13 | 平顶山天晶植物蛋白有限责任公司 | Preparation method of antifreeze soybean protein isolate |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1423530A (en) * | 2000-02-15 | 2003-06-11 | 利波詹尼克斯公司 | Enzymatic processing of coconut meat to produce edible products |
| CN100548150C (en) * | 2007-03-09 | 2009-10-14 | 伍曾利 | The preparation method of coconut extractive |
| CN101647542A (en) * | 2008-08-14 | 2010-02-17 | 海南省粮油科学研究所 | Method for extracting coconut oil and byproducts from fresh coconut pulp |
| CN101766316A (en) * | 2009-12-31 | 2010-07-07 | 海南耶肽生物工程有限公司 | Coconut peptide water beverage, preparation method and purpose thereof |
| CN102228204A (en) * | 2011-06-07 | 2011-11-02 | 韩金光 | Method for preparing coconut pulp dietary fiber |
-
2012
- 2012-02-22 CN CN 201210041195 patent/CN102578358B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1423530A (en) * | 2000-02-15 | 2003-06-11 | 利波詹尼克斯公司 | Enzymatic processing of coconut meat to produce edible products |
| CN100548150C (en) * | 2007-03-09 | 2009-10-14 | 伍曾利 | The preparation method of coconut extractive |
| CN101647542A (en) * | 2008-08-14 | 2010-02-17 | 海南省粮油科学研究所 | Method for extracting coconut oil and byproducts from fresh coconut pulp |
| CN101766316A (en) * | 2009-12-31 | 2010-07-07 | 海南耶肽生物工程有限公司 | Coconut peptide water beverage, preparation method and purpose thereof |
| CN102228204A (en) * | 2011-06-07 | 2011-11-02 | 韩金光 | Method for preparing coconut pulp dietary fiber |
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