CN103013969A - Microencapsulated protease preparation method - Google Patents
Microencapsulated protease preparation method Download PDFInfo
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- CN103013969A CN103013969A CN201110278419XA CN201110278419A CN103013969A CN 103013969 A CN103013969 A CN 103013969A CN 201110278419X A CN201110278419X A CN 201110278419XA CN 201110278419 A CN201110278419 A CN 201110278419A CN 103013969 A CN103013969 A CN 103013969A
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- proteolytic enzyme
- protease
- gelatin
- gum arabic
- micro encapsulation
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Abstract
The present invention discloses a microencapsulated protease and a preparation method thereof. The protease microcapsule comprises a core material and a composite wall material wrapping the core material, wherein the core material is a protease, gelatin and arabic gum are adopted as a composite wall material, and a protease microcapsule embedding rate under the process condition is 93.4%. The preparation method comprises the following steps: taking 50 mL of water, slowly adding 3.8 g of gelatin while stirring, continuously stirring for 30min, adding a 3.7% arabic gum-6.4 mg.100 ml<-1> protease solution after the gelatin is completely dissolved, stirring to form a gelatin-arabic gum-protease solution co-dissolution system, and carrying out freeze drying, crushing and screening on the gelatin-arabic gum-protease solution co-dissolution system to obtain the microencapsulated protease product. According to the protease microcapsule powder, protease activity is maintained, stability and bioavailability of the protease are increased, and the protease microcapsule can be applied in a cheese maturation process.
Description
Technical field
Production technology described in the invention can be produced a kind of proteolytic enzyme product after microcapsule embedded, and it can be applied in the ripening process of accelerating cheese in the cheesemaking process, shortens the maturation time of cheese.
Background technology
Mainly contain protein and fat in the cheese, in its ripening process, the protein in the cheese is hydrolyzed under the effect of endogenous enzyme gradually becomes polypeptide, little peptide and amino acid.The conventional cheese maturation time is about 6-24 month, and therefore, maturation how to accelerate cheese guarantees the cheese quality simultaneously, is the focus of domestic and international dairy enterprises and scientific research personnel research.Adopt exogenous interpolation proteolytic enzyme can accelerate cheese ripening, but the solvability of proteolytic enzyme is better, can be dissolved in rapidly in the residual whey after joining in the curdled milk, along with expressing process is discharged, can cause a large amount of losses and the DeGrain of enzyme from cheese.It is compound wall materials that the present invention adopts gelatin and gum arabic, prepares the proteolytic enzyme of micro encapsulation by the lyophilize-method of crushing and screening, and has stronger industrial applications prospect.
Summary of the invention
Long for cheese maturation time in the natural maturity process, make the problem that life cycle of the product is long, cost is higher, the wall material of the present invention take gelatin and gum arabic as micro encapsulation, core take proteolytic enzyme as micro encapsulation, by vacuum lyophilization-crush and screen technology, prepare the proteolytic enzyme of micro encapsulation.In Cheese during Ripening, add the proteolytic enzyme of this microcapsule, compare with the natural maturity cheese that does not add this micro encapsulation proteolytic enzyme, in identical maturation time, the content of soluble nitrogen increases in pH4.6 soluble nitrogen, water-soluble nitrogen and 12% trichoroacetic acid(TCA), explanation can effectively promote the ripening process of cheese by a process for preparing next micro encapsulation proteolytic enzyme.
Involved in the present invention to technical scheme be:
(1) by the design of the Box-Behnken in the response surface analysis method, adopt three factor quadratic regression equations to determine that the processing parameter condition of proteolytic enzyme micro encapsulation is: gelatin concentration 3.8%, gum arabic concentration 3.7%.Proteolytic enzyme addition 6.4mg, the microcapsule embedded rate of the proteolytic enzyme under these processing condition is 93.4%.
(2) get the water of 50mL, slowly add while stirring gelatin 3.8 grams, continue to stir 30min, after disperseing, accelerate its swelling in 60 ℃ of heating in water bath.After dissolving fully, gelatin is cooled to about 40 ℃.Weighing gum arabic 3.7 grams simultaneously, while stirring slowly to the water that wherein adds 50mL, fully make the gum arabic dissolving after, to wherein adding proteolytic enzyme 6.4mg, abundant mixing.Gum arabic-protein enzyme solution is mixed with gelatin solution, stir and make altogether solution of its formation gelatin gum arabic-proteolytic enzyme.
(3) gelatin gum arabic-proteolytic enzyme of preparing in the technical scheme (1) being total to solution pours in the glass culture dish of diameter Ф 15cm, feed liquid thickness is 5mm, put into-70 ℃ of Ultralow Temperature Freezers and carry out pre-freeze, put into vacuum freeze drier behind the pre-freeze 24h and carry out vacuum lyophilization.The working conditions of freeze drier is: when shelf temperature reaches-25 ℃, sample is put into loft drier; When sample temperature is down to-20 ℃, beginning condenser refrigeration; When the vaporization temperature in the condenser reaches-48 ℃, open vacuum pump; When the loft drier internal pressure is down to 10Pa, heating shelf (the shelf Heating temperature is 20 ℃); When the pressure in the loft drier drops to 2～3Pa, stop freeze-drying, goods are taken out from freeze drier.Pulverize with pulverizer, cross 100 mesh standard sieves, obtain micro encapsulation proteolytic enzyme product.
Embodiment is as follows
It is as follows that lyophilize-pulverizing-sieving technology prepares the operational path of proteolytic enzyme microcapsule:
Micro encapsulation proteolytic enzyme performance evaluation is as follows:
1. micro encapsulation efficiency rating method is as follows:
After adopting Folin-phenol assay method to embedding in the proteolytic enzyme microcapsule product proteolytic enzyme total activity and surface protein enzyme total activity measure, by formula calculate micro encapsulation efficient.
2. the measuring method of water soluble nitrogen content is as follows:
Take by weighing 20g and rub broken cheese with the hands and mix with 40mL distilled water, place 10min under the room temperature, behind the homogenate 3min in 40 ℃ of heating in water bath 1h, after taking out in refrigerated centrifuge with 10000rmin
-1The centrifugal 10min of speed.After skimming supernatant fat, supernatant liquor is the water-soluble nitrogen part of cheese.
3.pH4.6 the measuring method of soluble nitrogen content is as follows:
Take by weighing 20g and rub broken cheese with the hands with the mixing of 40mL distilled water, place 10min under the room temperature, homogenate 3min uses 0.1molL
-1HCl adjust pH to 4.6, place 10min under the room temperature after, again adjust pH to 4.6,40 ℃ of heating in water bath 1h, after taking out in whizzer 4 ℃ with 10000rmin
-1The centrifugal 10min of speed.After skimming supernatant fat, supernatant liquor is the pH 4.6 soluble nitrogen parts of cheese.Precipitation part 6mL sodium acetate buffer solution (1molL
-1, pH 4.6) clean 3 times, it is pH 4.6 insolubility nitrogen that residual fat cleans the infusible precipitate that obtains after twice with the 4mL ether.
The measuring method of soluble nitrogen content is as follows in 4.12% trichoroacetic acid(TCA):
Take by weighing 20g and rub broken cheese with the hands and mix with 12% trichoroacetic acid(TCA) solution, place 10min under the room temperature, behind the homogenate 3min in 40 ℃ of water-bath 1h, after taking out in 4 ℃ of refrigerated centrifuges with 10000rmin
-1The centrifugal 10min of speed.After skimming supernatant fat, supernatant liquor is soluble nitrogen part in 12% trichoroacetic acid(TCA) of cheese
Micro encapsulation proteolytic enzyme Evaluation results is as follows:
The optimum process condition of proteolytic enzyme micro encapsulation is: gelatin concentration 3.8%, gum arabic concentration 3.7%, proteolytic enzyme addition 6.4mg100mL
-1, micro encapsulation efficient is 93.4%.
After adding the proteolytic enzyme microcapsule, along with the prolongation of maturation time, remarkable increase all appears in the ratio that the pH4.6 soluble nitrogen in the cheese, water-soluble nitrogen and 12% trichoroacetic acid(TCA) soluble nitrogen account for total nitrogen.Several soluble nitrogens account for the ratio variation of total nitrogen such as following table in the Cheese during Ripening of interpolation micro encapsulation proteolytic enzyme.
The ratio variation that soluble nitrogen accounts for total nitrogen in the Cheese during Ripening of table 1 interpolation microcapsule proteolytic enzyme
Claims (2)
1. patent name of the present invention is a kind of preparation method of micro encapsulation proteolytic enzyme, it is characterized in that: the proteolytic enzyme that adds this micro encapsulation in the cheesemaking process can promote the increase of soluble nitrogen content in water-soluble nitrogen, pH4.6 soluble nitrogen, 12% trichoroacetic acid(TCA), thereby makes cheese ripening.
2. proteolytic enzyme micro encapsulation according to claim 1, its preparation condition is: get the water of 50mL, slowly add while stirring gelatin 3.8 grams, continue to stir 30min, accelerate its swelling in 60 ℃ of heating in water bath after disperseing.After dissolving fully, gelatin is cooled to about 40 ℃.Weighing gum arabic 3.7 grams simultaneously, while stirring slowly to the water that wherein adds 50mL, fully make the gum arabic dissolving after, to wherein adding proteolytic enzyme 6.4mg, abundant mixing.Gum arabic-protein enzyme solution is mixed with gelatin solution, stir and make altogether solution of its formation gelatin gum arabic-proteolytic enzyme.Gelatin gum arabic-proteolytic enzyme of preparing is total to solution pours in the glass culture dish of diameter of phi 15cm, feed liquid thickness is 5mm, puts into-70 ℃ of Ultralow Temperature Freezers and carries out pre-freeze, puts into vacuum freeze drier behind the pre-freeze 24h and carries out vacuum lyophilization.The working conditions of freeze drier is: when baffle temperature reaches-25 ℃, sample is put into loft drier; When sample temperature is down to-20 ℃, beginning condenser refrigeration; When the vaporization temperature in the condenser reaches-48 ℃, open vacuum pump; When the loft drier internal pressure is down to 10Pa, heating shelf (the shelf Heating temperature is 20 ℃); When the pressure in the loft drier drops to 2～3Pa, stop freeze-drying, goods are taken out from freeze drier.Pulverize with pulverizer, cross 100 mesh standard sieves, obtain micro encapsulation proteolytic enzyme product, the embedding rate of this micro encapsulation proteolytic enzyme is 93.4%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110278419XA CN103013969A (en) | 2011-09-20 | 2011-09-20 | Microencapsulated protease preparation method |
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| CN201110278419XA CN103013969A (en) | 2011-09-20 | 2011-09-20 | Microencapsulated protease preparation method |
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| CN103013969A true CN103013969A (en) | 2013-04-03 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852133A (en) * | 2016-06-25 | 2016-08-17 | 河北农业大学 | Vitamin B microcapsule and preparation method thereof |
| CN108642854A (en) * | 2018-04-22 | 2018-10-12 | 孙祎 | A kind of pure cotton fabric low temperature oxygen bleaching activator |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194897A (en) * | 2006-12-04 | 2008-06-11 | 东北农业大学 | Method for preparing water-solubility compound vitamin microcapsule |
| CN101451014A (en) * | 2007-12-03 | 2009-06-10 | 东北农业大学 | Method for preparing novel microcapsule wall material crosslinking gelatin |
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2011
- 2011-09-20 CN CN201110278419XA patent/CN103013969A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194897A (en) * | 2006-12-04 | 2008-06-11 | 东北农业大学 | Method for preparing water-solubility compound vitamin microcapsule |
| CN101451014A (en) * | 2007-12-03 | 2009-06-10 | 东北农业大学 | Method for preparing novel microcapsule wall material crosslinking gelatin |
Non-Patent Citations (3)
| Title |
|---|
| 张娜 赵新淮: "蛋白酶微胶囊制备工艺及在干酪成熟中的应用", 《农业机械学报》, vol. 41, no. 2, 28 February 2010 (2010-02-28), pages 151 - 156 * |
| 梁荣蓉 等: "干酪快速成熟的研究进展", 《食品工业科技》, 31 December 2007 (2007-12-31), pages 238 - 241 * |
| 武波波 等: "微胶囊化中性蛋白酶的技术研究", 《中国乳品工业》, vol. 37, no. 8, 31 December 2009 (2009-12-31), pages 27 - 30 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852133A (en) * | 2016-06-25 | 2016-08-17 | 河北农业大学 | Vitamin B microcapsule and preparation method thereof |
| CN108642854A (en) * | 2018-04-22 | 2018-10-12 | 孙祎 | A kind of pure cotton fabric low temperature oxygen bleaching activator |
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