CN104388513A - Method of preparing salty sesame peptide from sesame cake meal by compound enzyme - Google Patents
Method of preparing salty sesame peptide from sesame cake meal by compound enzyme Download PDFInfo
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- CN104388513A CN104388513A CN201410716894.4A CN201410716894A CN104388513A CN 104388513 A CN104388513 A CN 104388513A CN 201410716894 A CN201410716894 A CN 201410716894A CN 104388513 A CN104388513 A CN 104388513A
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- sesame
- cake meal
- peptide
- sesame cake
- prozyme
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Abstract
The invention relates to the technical field of sesame protein deep processing and particularly relates to a method of preparing salty sesame peptide from sesame cake meal by compound enzyme. The method comprises the following steps: treating the sesame cake meal for a short time by neutral protease (endopeptidase), obtaining polypeptide by performing enzymolysis on protein in the sesame cake meal so as to shorten the enzymolysis time of self-made enzyme (exopeptidase) and not bring bad flavor on hydrolysate due to short-time treatment; and obtaining 1000-5000Da peptide by performing enzymolysis on protein and polypeptide in the sesame cake meal by virtue of the self-made enzyme (exopeptidase), and pre-treating the endopeptidase so as to effectively shorten the enzymolysis time of the exopeptidase and avoid production of excessive flavor-free oligopeptide due to overlong hydrolysis time of the exopeptidase. The method is performed under a condition with pH of 6.5-7.5 and can be used for avoiding the changes of flavor of hydrolysate due to basic hydrolysis and acidic hydrolysis.
Description
Technical field
The present invention relates to sesame protein deep process technology field, be specifically related to utilize prozyme from sesame cake meal, prepare the method for saline taste sesame peptide.
Background technology
At present, most sesame oil factory generally adopts mechanical expression method or organic solvent lixiviation process to produce sesame oil, solid by product sesame cake meal can be produced after sesame oil making, it contains rich in protein, reach 40%-50%, sesame protein is rich in sulfur-containing amino acid simultaneously, and especially the content of methionine(Met) is higher than other plant.According to the study, sesame cake meal except aminoacids content go out lysine content lower except, all the other protein contents can be suitable with beef or casein, close to or reach the quality protein standard of FAO/WHO suggestion.But less for the application of sesame cake meal albumen at present, current sesame cake meal is used by as feed, fertilizer or fuel usually, can not get Appropriate application, causes the wasting of resources.
CN200810243669.8 discloses a kind of production technique extracted sesame protein isolate and produce Gingeli antioxidation polypeptide from sesame cake meal.First the method extracts albumen in sesame cake meal, and recycling basic protein excision enzyme carries out enzymolysis to albumen and obtains Gingeli antioxidation polypeptide.There are some researches show, due to plant protein constructional feature, the hydrolysis ability of Sumizyme MP is poor, and degree of hydrolysis is lower, micro-amino acid is only had to generate (Wang Wei, domestic and international vegetable-protein is produced and processing status, Food science, 1997, (8): 3-7), in addition alkaline hydrolysis destroys arginine in protein and Gelucystine, and hydrolysis taste poor (application of Wei Bing, Maillard reaction in meat flavour is produced).This method utilizes the heavy charing process of sulfuric acid acid simultaneously, can bring burnt bitter taste, have the shortcoming that local flavor is not good for the hydrolyzed solution taste obtained.
Summary of the invention
In order to overcome the current defect extracted bioactive peptide production technique and exist from sesame cake meal, the invention discloses one and utilize the exopeptidase hydrolysis sesame seed meals such as prozyme, overcoming prior art exists low to sesame cake meal hydrolysis degree, and the shortcoming that hydrolyzed solution local flavor is not good, sesame peptide is rich in the hydrolyzed solution obtained, present that sesame oil and meat are fragrant, sauce is fragrant mixes fragrance, can directly as the flavor base material peptide in meat flavour, and without the need to carrying out debitterize to hydrolyzed solution and removing the process of bad flavor.
For achieving the above object, the present invention is by the following technical solutions:
(1) prozyme is prepared: sesame cake meal, wheat bran and water are mixed by 4:1:5, and inoculated mixture gross weight 0.05% aspergillus oryzae, at pH6.5-7, temperature is preparation self-control enzyme under the condition of 30-33 DEG C, and one or more selecting in papoid, flavor protease, protease N (Amano Enzyme China Ltd.) join in self-control enzyme in the ratio of 1:2, obtained described prozyme.
(2) pre-treatment of sesame cake meal: sesame cake meal is added water overground by material-water ratio 1:5-7, carry out boiling sterilization with 120 DEG C of boiling 20min in pressure cooker after, temperature is reduced to 50-60 DEG C, and regulate pH to be 6.5-7.5, add the neutral protease enzymolysis 5 hours that its mass percent is 0.5, again be warming up to 120 DEG C of boiling 20min afterwards, carried out going out enzyme, by near for temperature 50-60 DEG C and regulate pH to be that 6.5-7.5 is for subsequent use.
(3) preparation of saline taste sesame peptide: the sesame cake meal through pre-treatment is added prozyme, add-on is the 0.5%-2.5% of grouts quality after treatment, and at 50-60 DEG C, enzymolysis 25-30 hour under the condition of pH6.5-7.5, obtain the hydrolyzed solution of saline taste sesame peptide, obtained dry saline taste sesame peptide as spraying dry preferably can carries out.
Usefulness of the present invention is, first by neutral protease (endopeptidase), short period of time process is carried out to sesame cake meal, be polypeptide by the protein digestion in sesame cake meal, the enzymolysis time of self-control enzyme (exopeptidase) can be shortened, and the process of short period of time can not bring bad local flavor to hydrolyzed solution; Be the peptide of 1000-5000Da by self-control enzyme (exopeptidase) the protein in sesame cake meal and polypeptide enzymolysis again, carry out the enzymolysis time that effectively can shorten exopeptidase after pre-treatment through endopeptidase, avoid the long generation of exopeptidase hydrolysis time too much without the small peptide of local flavor.
Embodiment
The invention discloses a kind of method utilizing prozyme to prepare saline taste sesame peptide from sesame cake meal, those skilled in the art can use for reference present disclosure, and appropriate reconstruction processing parameter realizes the making of this product.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are deemed to be included in the present invention.The method utilizing prozyme to prepare saline taste sesame peptide from sesame cake meal of the present invention have passed through preferred embodiment and has been described, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
If no special instructions, the test materials related in a specific embodiment all freely can be buied from market.
Below in conjunction with embodiment, the present invention is specifically described.
Embodiment 1
(1) prozyme is prepared: sesame cake meal, wheat bran and water are mixed by 4:1:5, and inoculated mixture gross weight 0.05% aspergillus oryzae, at pH6.5, temperature is preparation self-control enzyme under the condition of 33 DEG C, and papoid is joined in self-control enzyme in the ratio of 1:2, obtained described prozyme.
(2) pre-treatment of sesame cake meal: sesame cake meal is added water overground by material-water ratio 1:5, carry out boiling sterilization with 120 DEG C of boiling 20min in pressure cooker after, temperature is reduced to 50-60 DEG C, and regulate pH to be 6.5, add the neutral protease enzymolysis 5 hours that its mass percent is 0.5, again be warming up to 120 DEG C of boiling 20min afterwards, carried out going out enzyme, by near for temperature 50 DEG C and regulate pH to be 6.5 for subsequent use.
(3) preparation of saline taste sesame peptide: the sesame cake meal through pre-treatment is added prozyme, add-on is 0.5% of grouts quality after treatment, and at 50 DEG C, enzymolysis 25 hours under the condition of pH6.55, obtain the hydrolyzed solution of saline taste sesame peptide, obtained dry saline taste sesame peptide as spraying dry preferably can carries out.
Embodiment 2
(1) prozyme is prepared: sesame cake meal, wheat bran and water are mixed by 4:1:5, and inoculated mixture gross weight 0.05% aspergillus oryzae, at pH7, temperature is preparation self-control enzyme under the condition of 32 DEG C, and the ratio of the papoid of equivalent and protease N (Amano Enzyme China Ltd.) 1:2 is joined in self-control enzyme, obtained described prozyme.
(2) pre-treatment of sesame cake meal: sesame cake meal is added water overground by material-water ratio 1:5-7, carry out boiling sterilization with 120 DEG C of boiling 20min in pressure cooker after, temperature is reduced to 60 DEG C, and regulate pH to be 6.8, add the neutral protease enzymolysis 5 hours that its mass percent is 0.5, again be warming up to 120 DEG C of boiling 20min afterwards, carried out going out enzyme, by near for temperature 60 DEG C and regulate pH to be 6.8 for subsequent use.
(3) preparation of saline taste sesame peptide: the sesame cake meal through pre-treatment is added prozyme, add-on is 1.2% of grouts quality after treatment, and at 60 DEG C, enzymolysis 30 hours under the condition of pH7, obtain the hydrolyzed solution of saline taste sesame peptide, obtained dry saline taste sesame peptide as spraying dry preferably can carries out.
Embodiment 3
(1) prozyme is prepared: sesame cake meal, wheat bran and water are mixed by 4:1:5, and inoculated mixture gross weight 0.05% aspergillus oryzae, at pH6.8, temperature is preparation self-control enzyme under the condition of 33 DEG C, and equivalent papoid, flavor protease, protease N (Amano Enzyme China Ltd.) are joined in self-control enzyme in the ratio of 1:2, obtained described prozyme.
(2) pre-treatment of sesame cake meal: sesame cake meal is added water overground by material-water ratio 1:5-7, carry out boiling sterilization with 120 DEG C of boiling 20min in pressure cooker after, temperature is reduced to 55 DEG C, and regulate pH to be 6.8, add the neutral protease enzymolysis 5 hours that its mass percent is 0.5, again be warming up to 120 DEG C of boiling 20min afterwards, carried out going out enzyme, by near for temperature 55 DEG C and regulate pH to be 6.8 for subsequent use.
(3) preparation of saline taste sesame peptide: the sesame cake meal through pre-treatment is added prozyme, add-on is 2.5% of grouts quality after treatment, and at 55 DEG C, enzymolysis 27 hours under the condition of pH6.8, obtain the hydrolyzed solution of saline taste sesame peptide, obtained dry saline taste sesame peptide as spraying dry preferably can carries out.
It should be noted that, above-mentioned is only better case study on implementation of the present invention, is not used for limiting protection scope of the present invention, and equal conversion done on the basis of above-described embodiment all belongs to protection scope of the present invention.
Claims (2)
1. utilize prozyme from sesame cake meal, prepare the method for saline taste sesame peptide, it is characterized in that following steps:
(1) prozyme is prepared: sesame cake meal, wheat bran and water are mixed by 4:1:5, and inoculated mixture gross weight 0.05% aspergillus oryzae, at pH6.5-7, temperature is preparation self-control enzyme under the condition of 30-33 DEG C, and one or more selecting in papoid, flavor protease, protease N (Amano Enzyme China Ltd.) join in self-control enzyme in the ratio of 1:2, obtained described prozyme;
(2) pre-treatment of sesame cake meal: sesame cake meal is added water overground by material-water ratio 1:5-7, carry out boiling sterilization with 120 DEG C of boiling 20min in pressure cooker after, temperature is reduced to 50-60 DEG C, and regulate pH to be 6.5-7.5, add the neutral protease enzymolysis 5 hours that its mass percent is 0.5, again be warming up to 120 DEG C of boiling 20min afterwards, carried out going out enzyme, by near for temperature 50-60 DEG C and regulate pH to be that 6.5-7.5 is for subsequent use;
(3) preparation of saline taste sesame peptide: the sesame cake meal through pre-treatment is added prozyme, add-on is the 0.5%-2.5% of grouts quality after treatment, and under the condition of 50-60 DEG C, pH6.5-7.5 enzymolysis 25-30 hour, obtain the hydrolyzed solution of saline taste sesame peptide.
2. utilize prozyme from sesame cake meal, prepare the method for saline taste sesame peptide as claimed in claim 1, it is characterized in that: be preferred, saline taste sesame peptide can be carried out spraying dry and obtain dry saline taste sesame peptide powder.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810687A (en) * | 2019-11-21 | 2020-02-21 | 江南大学 | Method for preparing oligopeptide refreshing beverage by hydrolyzing sesame protein by endogenous endopeptidase and exopeptidase |
| CN114395606A (en) * | 2022-03-18 | 2022-04-26 | 济南大学 | Method for preparing sesame oligopeptide from sesame oil by-product by water extraction method |
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| CN1397644A (en) * | 2002-08-17 | 2003-02-19 | 南宁庞博生物工程有限公司 | Composite enzyme for hydrolyzing plant protein and its preparing process |
| CN1422957A (en) * | 2001-12-07 | 2003-06-11 | 北京锐思嘉业饲料应用技术研究中心 | Method for preparing bioactive micro peptide of plant protein |
| CN102204620A (en) * | 2011-05-10 | 2011-10-05 | 华南理工大学 | Method for preparing bitterless protein peptides |
| US20120288587A1 (en) * | 2011-05-12 | 2012-11-15 | Griffith Laboratories International, Inc. | Method for Preparing a Proteinaceous Vegetable Flavor Enhancer |
| CN103250863A (en) * | 2013-03-11 | 2013-08-21 | 武汉工业学院 | Preparation method of sesame polypeptide |
| CN103609862A (en) * | 2013-11-26 | 2014-03-05 | 青岛嘉瑞生物技术有限公司 | Method for improving feeding nutritive value of sesame seed meal by combining enzymolysis method with fermentation method |
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2014
- 2014-12-02 CN CN201410716894.4A patent/CN104388513A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422957A (en) * | 2001-12-07 | 2003-06-11 | 北京锐思嘉业饲料应用技术研究中心 | Method for preparing bioactive micro peptide of plant protein |
| CN1397644A (en) * | 2002-08-17 | 2003-02-19 | 南宁庞博生物工程有限公司 | Composite enzyme for hydrolyzing plant protein and its preparing process |
| CN102204620A (en) * | 2011-05-10 | 2011-10-05 | 华南理工大学 | Method for preparing bitterless protein peptides |
| US20120288587A1 (en) * | 2011-05-12 | 2012-11-15 | Griffith Laboratories International, Inc. | Method for Preparing a Proteinaceous Vegetable Flavor Enhancer |
| CN103250863A (en) * | 2013-03-11 | 2013-08-21 | 武汉工业学院 | Preparation method of sesame polypeptide |
| CN103609862A (en) * | 2013-11-26 | 2014-03-05 | 青岛嘉瑞生物技术有限公司 | Method for improving feeding nutritive value of sesame seed meal by combining enzymolysis method with fermentation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810687A (en) * | 2019-11-21 | 2020-02-21 | 江南大学 | Method for preparing oligopeptide refreshing beverage by hydrolyzing sesame protein by endogenous endopeptidase and exopeptidase |
| CN114395606A (en) * | 2022-03-18 | 2022-04-26 | 济南大学 | Method for preparing sesame oligopeptide from sesame oil by-product by water extraction method |
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Application publication date: 20150304 |