CN103431172A - Preparation method of wheat protein peptide - Google Patents
Preparation method of wheat protein peptide Download PDFInfo
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- CN103431172A CN103431172A CN2013103772748A CN201310377274A CN103431172A CN 103431172 A CN103431172 A CN 103431172A CN 2013103772748 A CN2013103772748 A CN 2013103772748A CN 201310377274 A CN201310377274 A CN 201310377274A CN 103431172 A CN103431172 A CN 103431172A
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Abstract
The invention relates to a preparation method of wheat protein peptide, belonging to the technical field of feed processing. The preparation method comprises the following steps: with wheat protein powder as a raw material, firstly adding water and mixing until the concentration of the raw material is 5%-10%, then regulating the pH value to be 5-6, regulating the temperature to be 50 DEG C-60 DEG C, adding papain at twice (the enzyme activity is two million units per gram), controlling the use amount of the papain at 0.0013 g per each gram of the wheat protein powder, adding the papain equal to 65% of the total enzyme quantity in the beginning of hydrolysis, after carrying out the hydrolysis for 2 hours, adding the rest papain equal to 35% of the total enzyme quantity and then carrying out the hydrolysis for 4-6 hours, and degrading the raw material into small peptide; and after finishing fermentation, boiling for 5 minutes and carrying out enzyme deactivation, then filtering, concentrating the filter liquid to be 35%-40%, and carrying out spray drying to prepare a powder finished product having the aperture of 100-120 meshes. The preparation method is simple in process and short in production period, and a wheat peptide product produced by utilizing the preparation method is white and is good in mouth feel.
Description
Technical field
A kind of preparation method of wheat protein peptide, specifically a kind of gluten powder that utilizes is produced the method for feed by protein peptides for raw material, belongs to the feed processing technology field.
Background technology
Wheat protein peptide is to take gluten powder as raw material, adopts biotechnology macro-molecular protein to be changed into to the micromolecule polypeptide material easily absorbed by animal.Modern scientific research proves, can, by complete absorption, there be the delivery system of multiple oligopeptides in oligopeptides in animal body.Animal will obtain best production performance, and the little peptide of some must be arranged in daily ration.Peptide is the compounds of molecular structure between amino acid and protein, and amino acid is the basic group that forms peptide.Small intestine is the main place that absorbs peptide, and it is in the mesenterium system that body absorbs peptide, by the small intestinal mucosa epithelial cell, is completed.The energy substrate that little peptide can preferentially be grown as intestinal mucosa epithelial cell 26S Proteasome Structure and Function effectively promotes the growth of Intestinal Mucosal Tissues.Little peptide can be absorbed effectively by complete, thereby reduces the indigested albumen quality that enters large intestine, reduces the generation of large intestine back segment ammonia and poisonous amine, and alimentary canal is played to positive protective effect, maintains the normal immunologic function of alimentary canal.In addition, the little peptide of some physiologically actives, can be directly as neurotransmitter, indirect stimulation enteron aisle hormone receptor or promote the secretion of enzyme and bring into play physiological regulatory action, thereby promote intestinal development.Little peptide can also be strengthened the breeding of profitable strain, promotes digestive function, prevents and treats not optimum diarrhoea, improves the synthetic of mycoprotein, improves the speed of growth, strengthens resistance against diseases.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of wheat protein peptide.
Technical scheme of the present invention: a kind of preparation method of wheat protein peptide, take gluten powder as raw material, gluten powder claims again Gluten or wheat gluten, first add water size mixing to gluten powder concentration be 5%-10%, then adjust pH is 5-6, temperature is adjusted to 50-60 ℃, add at twice papain, enzyme is lived and controlled for the papain consumption of every gram 2,000,000 units is the 0.002g/g gluten powder, hydrolysis adds 65% of total enzyme amount while starting, be hydrolyzed again 4-6 h after adding again remaining total enzyme amount 35% after hydrolysis 2h, gluten powder is degraded to small-molecular peptides, after hydrolysis finishes, boil the 5min enzyme that goes out, then filter, after filtrate is concentrated into to solid content 35%-40% again, spray-drying is made 100-120 purpose finished product wheat protein peptide powder.
Beneficial effect of the present invention: technique of the present invention is simple, with short production cycle, and the wheat peptide product of producing is good for white, mouthfeel.
The accompanying drawing explanation
Fig. 1 process chart of the present invention.
Fig. 2 embodiment of the present invention 1 product wheat protein peptide graph of molecular weight distribution.
Specific embodiments
Embodiment 1
Take 20g feed grade gluten powder, add 380mL water, stir equal Uniform, regulate pH to 5.3 with the hydrochloric acid solution of 0.1M, temperature is adjusted to 55 ℃, first adds papain (enzyme is lived as every gram 2,000,000 units) 0.026g, after hydrolysis 2h, add again 0.014g papain (enzyme is lived as every gram 2,000,000 units), then continue hydrolysis 5h.Raw material is degraded to little peptide.Boil the 5min enzyme that goes out after hydrolysis finishes, then filter, filtrate is concentrated into to the rear spray-drying of solid content 35% again and makes 100 orders to 120 purpose finished product wheat protein peptide powder.
According to the present invention, the issue of the molecular weight of products obtained therefrom wheat protein peptide is to use high effective liquid chromatography for measuring, and as shown in Figure 2, wheat protein peptide molecular weight distribution table is as shown in table 1 for the wheat protein peptide molecular weight distribution.
Table 1 wheat protein peptide molecular weight distribution table
Claims (1)
1. the preparation method of a wheat protein peptide, it is characterized in that: take gluten powder as raw material, first add water size mixing to gluten powder concentration be 5%-10%, then adjust pH is 5-6, temperature is adjusted to 50-60 ℃, add at twice papain, enzyme is lived and controlled for the papain consumption of every gram 2,000,000 units is the 0.002g/g gluten powder, hydrolysis adds 65% of total enzyme amount while starting, be hydrolyzed again 4-6 h after adding again remaining 35% enzyme amount after hydrolysis 2h, gluten powder is degraded to small-molecular peptides, after hydrolysis finishes, boil the 5min enzyme that goes out, then filter, filtrate is concentrated into to solid content 35%-40%, spray-drying is made 100-120 purpose finished product wheat protein peptide powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103772748A CN103431172A (en) | 2013-08-27 | 2013-08-27 | Preparation method of wheat protein peptide |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103772748A CN103431172A (en) | 2013-08-27 | 2013-08-27 | Preparation method of wheat protein peptide |
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| CN103431172A true CN103431172A (en) | 2013-12-11 |
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| CN2013103772748A Pending CN103431172A (en) | 2013-08-27 | 2013-08-27 | Preparation method of wheat protein peptide |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920783A (en) * | 2015-04-29 | 2015-09-23 | 江苏智荟生物科技有限公司 | Wheat peptide powder processing method using wet gluten as raw materials |
| CN113151382A (en) * | 2021-01-13 | 2021-07-23 | 江苏智荟生物科技有限公司 | Method for producing wheat oligopeptide by precipitation method and application |
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| JPH0458748A (en) * | 1990-06-28 | 1992-02-25 | Toyo Electric Mfg Co Ltd | Rotor for induction motor |
| WO2006021350A1 (en) * | 2004-08-26 | 2006-03-02 | Hans Schwarzkopf & Henkel Gmbh & Co. Kg | Novel agent for treating keratin fibres |
| US20070148302A1 (en) * | 2005-12-27 | 2007-06-28 | Ricardo Villota | Nutritionally enhanced pasta |
| CN101156645A (en) * | 2007-11-06 | 2008-04-09 | 江苏大学 | A wheat gluten proteolysis matter and method for making same as well as its usage |
| JP4458748B2 (en) * | 2001-05-14 | 2010-04-28 | ソルヴェイ（ソシエテ アノニム） | Method for producing oxirane |
| CN102160600A (en) * | 2011-03-15 | 2011-08-24 | 黑龙江省轻工科学研究院 | Manufacturing method of wheat protein peptide |
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2013
- 2013-08-27 CN CN2013103772748A patent/CN103431172A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0458748A (en) * | 1990-06-28 | 1992-02-25 | Toyo Electric Mfg Co Ltd | Rotor for induction motor |
| JP4458748B2 (en) * | 2001-05-14 | 2010-04-28 | ソルヴェイ（ソシエテ アノニム） | Method for producing oxirane |
| WO2006021350A1 (en) * | 2004-08-26 | 2006-03-02 | Hans Schwarzkopf & Henkel Gmbh & Co. Kg | Novel agent for treating keratin fibres |
| US20070148302A1 (en) * | 2005-12-27 | 2007-06-28 | Ricardo Villota | Nutritionally enhanced pasta |
| CN101156645A (en) * | 2007-11-06 | 2008-04-09 | 江苏大学 | A wheat gluten proteolysis matter and method for making same as well as its usage |
| CN102160600A (en) * | 2011-03-15 | 2011-08-24 | 黑龙江省轻工科学研究院 | Manufacturing method of wheat protein peptide |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920783A (en) * | 2015-04-29 | 2015-09-23 | 江苏智荟生物科技有限公司 | Wheat peptide powder processing method using wet gluten as raw materials |
| CN113151382A (en) * | 2021-01-13 | 2021-07-23 | 江苏智荟生物科技有限公司 | Method for producing wheat oligopeptide by precipitation method and application |
| CN113151382B (en) * | 2021-01-13 | 2023-08-11 | 江苏智荟生物科技有限公司 | Method for producing wheat oligopeptide by precipitation method |
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Application publication date: 20131211 |