CN105331663A - Method for preparing low-bitter-taste peptide powder by conducting enzymolysis on gluten powder - Google Patents
Method for preparing low-bitter-taste peptide powder by conducting enzymolysis on gluten powder Download PDFInfo
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Abstract
The invention discloses a method for preparing low-bitter-taste peptide powder by conducting enzymolysis on gluten powder. The method includes the steps of adding protease to slurry mainly formed by evenly mixing gluten powder with water in batches for emzymolysis, adding modifier to enzymatic hydrolysate before enzymolysis begins or in the enzymolysis process, keeping the temperature and pH value of enzymatic hydrolysate stable in the enzymolysis process, conducting enzyme deactivation after the enzymolysis reaction ends, removing the modifier, and conducting homogenization and spray-drying. The work flow of the process is easy to operate, the production period is short, the prepared peptide powder is high in enzymolysis degree, high in solubility, low in bitter taste value, high in palatability, good in taste, high in safety and capable of being widely applied to the fields of food and feed.
Description
Technical field
The present invention is specifically related to a kind of method that enzymolysis gluten powder prepares low bitter peptides, belongs to food processing technology field.
Background technology
Gluten powder and mucedin are the by products of industrial production wheat starch.In gluten powder, protein content is up to more than 70%, and containing essential amino acid 15 kinds, especially glutamine, content is more than 30%.The Gly-His-Lys of high glutamine content, improves for animal cub digestibility, and solving the aspects such as diarrhoea has significant effect.In field of food, glutamine is the necessary amino acid in human body stress situation, and preparation has the emphasis that bioactive Gly-His-Lys is the research of food direction always.Gluten powder, as the protein source of high-quality, has natural advantage in enzyme-squash techniqued Gly-His-Lys.But in the process of enzymolysis, along with the intensification of Degree of Enzymatic Hydrolysis, some hydrophobic amino acids constantly come out, the peptide section with bitter taste constantly produces, and the bitter taste that result in enzymolysis product increases.The reduction of enzymolysis product local flavor directly results in the food refusal of cub and the reduction of the joyful degree of human consumer.Therefore, preparation has the enzymolysis product of low bitter taste, is that it can the key of industrial application.
At present, the Gly-His-Lys about the low bitterness value of preparation concentrates on the de-bittering effect finding a kind of new enzyme and new enzyme mostly, and charcoal absorption bitter peptides, ferments and add some additives to cover or embed bitter substance.Such as, US2005281914A1 cuts off the peptide bond of bitter peptides in cheese to reduce the content of bitter peptides by extracting two kinds of restriction endonucleases in lactobacterium helveticus.But new enzyme purification complex process, enzymolysis cost is higher, and is not suitable for the mass industrialized production of peptide.CN101724675A carries out the technique of debitterize process by interpolation beta-cyclodextrin and charcoal absorption to enzymolysis solution, but it can reduce the rate of recovery and the economic benefit of protein.CN103271221A prepares protolysate by multienzyme enzymolysis with the fermentable method of combining, but its fermentation period time is long, and high to requirement for environmental conditions in production process, in production process, microbial-control requirements is strict.
How the simple enzymolysis product bitterness problem that solves efficiently is suitability for industrialized production and application Gly-His-Lys problem demanding prompt solution.
Summary of the invention
Main purpose of the present invention is to provide a kind of enzymolysis gluten powder to prepare the method for low bitter peptides, to overcome deficiency of the prior art.
For realizing aforementioned invention object, the technical solution used in the present invention comprises:
The embodiment provides a kind of method that enzymolysis gluten powder prepares low bitter taste Gly-His-Lys, it comprises:
In the slurry be uniformly mixed to form primarily of gluten powder and water, add proteolytic enzyme in batches carry out enzymolysis, and in enzymolysis solution, add adjusting material before enzymolysis starts or in enzymolysis process, and in enzymolysis process, keep the temperature of enzymolysis solution and pH value to stablize;
After enzyme digestion reaction terminates, carry out going out ferment treatment, then remove described adjusting material, carry out homogeneous and spray drying treatment afterwards.
Among some better embodiments, the method that described enzymolysis gluten powder prepares low bitter taste Gly-His-Lys comprises:
(1) gluten powder and water are uniformly mixed to form slurry;
(2) in described slurry, add proteolytic enzyme in batches carry out enzymolysis, and in enzymolysis solution, add adjusting material in enzymolysis process, keep the temperature of enzymolysis solution and pH value to stablize simultaneously;
(3) go out enzyme after enzyme digestion reaction terminates, then remove described adjusting material, carries out homogeneous and spray drying treatment afterwards.
Among some better embodiments, the method that described enzymolysis gluten powder prepares low bitter taste Gly-His-Lys comprises:
(1) gluten powder and water and adjusting material are uniformly mixed to form slurry;
(2) in described slurry, add proteolytic enzyme in batches carry out enzymolysis, and in enzymolysis process, keep the temperature of enzymolysis solution and pH value to stablize;
(3) go out enzyme after enzyme digestion reaction terminates, then remove described adjusting material, carries out homogeneous and spray drying treatment afterwards.
Among some better embodiments, the method that described enzymolysis gluten powder prepares low bitter taste Gly-His-Lys comprises: after described enzyme digestion reaction starts, in 0 ~ 2 hour, adjusting material is added enzymolysis solution, described adjusting material is ethanol, and the add-on of described adjusting material in enzymolysis solution is 5 ~ 15mL/100mL enzymolysis solution.
Comparatively preferred, the mass ratio of described gluten powder and water is 1:20 ~ 1:4.
Among some better embodiments, the method that described enzymolysis gluten powder prepares low bitter taste Gly-His-Lys comprises:
In described slurry, add Sumizyme MP and carry out described enzyme digestion reaction, hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 7.5 ~ 8.5, and enzymolysis time is 2 ~ 6h; The add-on of described Sumizyme MP in enzymolysis solution is 25 ~ 5000U/g protein.
Among some better embodiments, the method that described enzymolysis gluten powder prepares low bitter taste Gly-His-Lys comprises:
First in described slurry, add Sumizyme MP carries out enzymolysis, and hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 7.5 ~ 8.5, and enzymolysis time is 2 ~ 6h;
Afterwards, in described slurry, add flavor protease carry out enzymolysis, hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 6.5 ~ 7.5, and enzymolysis time is 1 ~ 2h;
Described Sumizyme MP and the flavor protease total add-on in enzymolysis solution is 15-4200U/g protein, and enzyme activity unit ratio is 10 ~ 20:1 ~ 2.
Among some better embodiments, the method that described enzymolysis gluten powder prepares low bitter taste Gly-His-Lys comprises:
First in described slurry, add Sumizyme MP carries out enzymolysis, and hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 7.5-8.5, and enzymolysis time is 2 ~ 3h;
Afterwards, in described slurry, add neutral protease carry out enzymolysis, hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 6.5-7.5, and enzymolysis time is 3 ~ 4h;
Finally, in described slurry, add flavor protease carry out enzymolysis, hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 6.5-7.5, and enzymolysis time is 1 ~ 2h;
Described Sumizyme MP, neutral protease and the flavor protease total add-on in enzymolysis solution is 10 ~ 3500U/g protein, and enzyme activity unit ratio is 5 ~ 15:2 ~ 6:1.
In some embodiments, the method that described enzymolysis gluten powder prepares low bitter taste Gly-His-Lys comprises: after enzyme digestion reaction terminates, enzymolysis solution is heated more than 10min in boiling water bath, thus the ferment treatment that goes out described in completing.
Compared with prior art, advantage of the present invention comprises:
(1) produce Gly-His-Lys by adding ethanol in enzyme digestion reaction system as adjusting material, the Gly-His-Lys bitter taste produced obviously is reduced, and local flavor significantly improves, and production technique is simple, efficiently, is applicable to suitability for industrialized production;
(2) obtained Gly-His-Lys solubleness is large, and acid-soluble peptide content is high, can apply as physiological regulation active substance in field of food, also can use as feed in feedstuff industry, have great economic benefit.
Accompanying drawing explanation
In the embodiment of the present invention 1, adopt Sumizyme MP under different ethanol concentration and same degree of hydrolysis shown in Fig. 1, obtain the bitterness value histogram of enzymolysis product.
Adopt Sumizyme MP in the embodiment of the present invention 2 and neutral protease is composite and enzymolysis under the alcohol concn of 10% shown in Fig. 2, obtain the bitterness value histogram of enzymolysis product.
Adopt Sumizyme MP in the embodiment of the present invention 3 shown in Fig. 3, neutral protease and flavor protease is composite and enzymolysis under the alcohol concn of 15%, obtain the bitterness value histogram of enzymolysis product.
Adopt Sumizyme MP in the embodiment of the present invention 4 shown in Fig. 4, neutral protease and flavor protease is composite and enzymolysis under the alcohol concn of 10%, obtain the bitterness value histogram of enzymolysis product.
Adopt Sumizyme MP in the embodiment of the present invention 5 shown in Fig. 5, neutral protease and flavor protease is composite and 5% alcohol concn enzymolysis, obtain the bitterness value histogram of enzymolysis product.
Embodiment
The exemplary embodiments embodying feature & benefits of the present invention will describe in detail in the following description.Be understood that the present invention can have various changes in different embodiments, it neither departs from the scope of the present invention, and explanation wherein and to be shown in be use when explain in essence, and be not used to limit the present invention.
Unless otherwise defined, all technology of using of this specification sheets and scientific terminology are identical with belonging to the implication that those skilled in the art of the present invention understand usually.The object of term used in the description of the invention just in order to describe specific embodiment, is not intended to be restriction the present invention.
In view of many defects of prior art, inventor is through studying for a long period of time and putting into practice in a large number, proposed technical scheme of the present invention, it relates generally to a kind of method that enzymolysis gluten powder prepares low bitter taste Gly-His-Lys, and it mainly comprises: in gluten powder slurries, add adjusting material ethanol and proteolytic enzyme carries out enzymolysis, temperature and pH value is kept to stablize, react in enzymatic vessel, go out after reaction terminates enzyme, concentrated dealcoholysis, homogeneous, spray drying treatment.
Comparatively preferred, described gluten powder is business high-quality powder, and in slurries, the weight ratio of gluten powder and water is 1:20 ~ 1:4.
Comparatively preferred, described proteolytic enzyme is Sumizyme MP.The consumption of described Sumizyme MP is the amount adding enzyme is 25 ~ 5000U/g protein, and enzymolysis time is 2 ~ 6h, and the pH value of system remains on 8.0.
Comparatively preferred, described proteolytic enzyme is Sumizyme MP and flavor protease, it is 15 ~ 4200U/g protein that these two kinds of proteolytic enzyme add total amount, the enzyme activity unit ratio that enzyme adds is 10 ~ 20:1 ~ 2, add flavor protease after Sumizyme MP enzymolysis 2 ~ 6h and continue enzymolysis 1 ~ 2h, during Sumizyme MP enzyme, enzymatic hydrolysis system pH value is stabilized in 8.0, and during flavor protease enzymolysis, system pH is stabilized in 7.0.
Comparatively preferred, described proteolytic enzyme is Sumizyme MP, neutral protease and flavor protease.It is 10 ~ 3500U/g protein that these three kinds of proteolytic enzyme add total amount, and enzyme activity unit ratio is 5 ~ 15:2 ~ 6:1.Sumizyme MP adds neutral protease enzymolysis 3 ~ 4h after adding enzymolysis 2 ~ 3h, then adds flavor protease enzymolysis 1 ~ 2h.During Sumizyme MP enzymolysis, system pH is stabilized in 8.0, and when neutrality and flavor protease enzymolysis, system pH is stabilized in 7.0.
Comparatively preferred, hydrolysis temperature remains on 50 ~ 55 DEG C.
Comparatively preferred, the addition of described ethanol was 5 ~ 15% (ethanol addition compares than the cumulative volume of ethanol and enzymolysis solution), added in enzymolysis 0 ~ 2h.
Comparatively preferred, in order to adjust ph can be strong base solution, and such as concentration is the sodium hydroxide solution of 1mol/L.
Comparatively preferred, enzyme condition of going out is boiling water bath heating about 10min.
Compared with the Gly-His-Lys obtained with adding single enzyme preparation in prior art, not only Degree of Enzymatic Hydrolysis is high, solvability is good for the Gly-His-Lys adopting present invention process obtained, and bitterness value significantly reduces, palatability and raciness, can be widely used in food and feed field.Meanwhile, the Production Flow Chart of present invention process is simple to operate, with short production cycle, and Product Safety is high.
Below in conjunction with some exemplary embodiments and accompanying drawing, technical scheme of the present invention is further described.The neutral protease adopted in following embodiment is from the Neutrase0.8L of Novozymes Company, and flavor protease is from the Flavourzyme1000L of Novozymes Company, and Sumizyme MP is from the Alcalase37071 of Novozymes Company.But those skilled in the art can also have the similar commercially available prod of similar functions or substitute from the similar proteolytic enzyme that other known approach can obtain.
Embodiment 1:
Blank group (being called for short " blank " in Fig. 1): poured into by the gluten powder of 5 parts of weight in the water of 100 parts of weight, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with the ratio of 1250U/g protein, adds the sodium hydroxide of 1mol/L, keeps the stable of solution ph=8.0.Survey degree of hydrolysis by pH-stat method, when degree of hydrolysis reaches 5%, 10% and 15% respectively, boiling water bath heating 10min stops enzymolysis, homogeneous, spraying dry.
5% ethanol group (being called for short " 5% ethanol " in Fig. 1): the gluten powder of 5 parts of weight is poured in the water of 95 parts of weight and the mixed solution of 5 parts of volume ethanol, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with the ratio of 1250U/g protein, adds the sodium hydroxide of 1mol/L, keeps the stable of solution ph=8.0.Survey degree of hydrolysis by pH-stat method, when degree of hydrolysis reaches 5%, 10% and 15% respectively, boiling water bath heating 10min stops enzymolysis, rotary evaporation removing ethanol, homogeneous, spraying dry.
10% ethanol group (being called for short " 10% ethanol " in Fig. 1): the gluten powder of 5 parts of weight is poured in the water of 90 parts of weight and the mixed solution of 10 parts of volume ethanol, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with the ratio of 1250U/g protein, adds the sodium hydroxide of 1mol/L, keeps the stable of solution ph=8.0.Survey degree of hydrolysis by pH-stat method, when degree of hydrolysis reaches 5%, 10% and 15% respectively, boiling water bath heating 10min stops enzymolysis, rotary evaporation removing ethanol, homogeneous, spraying dry.
Bitter taste is tested: by the sample of aforementioned spraying dry gained, get 2.0g and be dissolved in the water of 100ml, contrast with standard model, carry out sensory evaluation scores.
Embodiment 2:
Blank group (being called for short " blank " in Fig. 2): poured into by the gluten powder of 5 parts of weight in the water of 100 parts of weight, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with the ratio of 800U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 6h, flavor protease adds with 100U/g protein, keeps the stable of solution ph=7.0, continues enzymolysis 2h.Total enzymolysis time is 8h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, homogeneous, spraying dry.
10% ethanol group (being called for short " 10% ethanol " in Fig. 2): poured into by the gluten powder of 5 parts of weight in the water of 90 parts of weight, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with the ratio of 800U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 6h, flavor protease adds with 100U/g protein, keeps the stable of solution ph=7.0, continues enzymolysis 2h.Total enzymolysis time is 8h.The ethanol of 10 parts of volumes is added during enzymolysis 1h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, rotary evaporation removing ethanol, homogeneous, spraying dry.
Test: to the sample of aforementioned spraying dry gained, measure its acid-soluble protein content.Getting 2.0g is dissolved in the water of 100ml, contrasts with standard model, carries out sensory evaluation scores.
Embodiment 3:
Blank group (being called for short " blank " in Fig. 3): poured into by the gluten powder of 5 parts of weight in the water of 100 parts of weight, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with 500U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 2h, neutral protease adds with 150U/g protein, keeps the stable of solution ph=7.0.After enzymolysis 6h, flavor protease adds with 50U/g protein, and keep the stable of solution ph=7.0, enzymolysis 2h, total enzymolysis time is 8h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, homogeneous, spraying dry.
15% ethanol group (being called for short " ethanol of 15% " in Fig. 3): the gluten powder of 5 parts of weight is poured into the water of 85 parts of weight and the ethanol of 15 parts of volumes, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with 500U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 2h, neutral protease adds with 150U/g protein, keeps the stable of solution ph=7.0.After enzymolysis 6h, flavor protease adds with 50U/g protein, enzymolysis 2h, and total enzymolysis time is 8h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, rotary evaporation removing ethanol, homogeneous, spraying dry.
15% ethanol group (2h adds, and is called for short " 2h adds the ethanol of 15% " in Fig. 3): the water gluten powder of 5 parts of weight being poured into 85 parts of weight, stirs, and temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with 500U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 2h, neutral protease adds with 150U/g protein, keeps the stable of solution ph=7.0.After enzymolysis 6h, flavor protease adds with 50U/g protein, enzymolysis 2h.Total enzymolysis time is 8h.The ethanol of 15 parts of volumes is added when starting enzymolysis 2h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, rotary evaporation removing ethanol, homogeneous, spraying dry.
Test: to the sample of aforementioned spraying dry gained, measure its acid-soluble peptide content.Getting 2.0g is dissolved in the water of 100ml, contrasts with standard model, carries out sensory evaluation scores.
Referring to shown in table 1 is adopt Sumizyme MP in this embodiment 3, neutral protease and flavor protease is composite and enzymolysis under the alcohol concn of 15%, obtain the acid-soluble peptide content of enzymolysis product.
Embodiment 4:
Blank group (being called for short " blank " in Fig. 4): poured into by the gluten powder of 5 parts of weight in the water of 100 parts of weight, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with 500U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 2h, neutral protease adds with 150U/g protein, keeps the stable of solution ph=7.0.After enzymolysis 6h, flavor protease adds with 50U/g protein, and keep the stable of solution ph=7.0, enzymolysis 2h, total enzymolysis time is 8h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, homogeneous, spraying dry.
10% ethanol group (being called for short " ethanol of 10% " in Fig. 4): the gluten powder of 5 parts of weight is poured into the water of 90 parts of weight and the ethanol of 10 parts of volumes, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with 500U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 2h, neutral protease adds with 150U/g protein, keeps the stable of solution ph=7.0.After enzymolysis 6h, flavor protease adds with 50U/g protein, enzymolysis 2h, and total enzymolysis time is 8h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, rotary evaporation removing ethanol, homogeneous, spraying dry.
10% ethanol group (2h adds, and is called for short " 2h adds the ethanol of 10% " in Fig. 4): the water gluten powder of 5 parts of weight being poured into 90 parts of weight, stirs, and temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with 500U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 1h, neutral protease adds with 150U/g protein, keeps the stable of solution ph=7.0.After enzymolysis 6h, flavor protease adds with 50U/g protein, enzymolysis 2h.Total enzymolysis time is 8h.The ethanol of 10 parts of volumes is added when starting enzymolysis 2h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, rotary evaporation removing ethanol, homogeneous, spraying dry.
Test: to the sample of aforementioned spraying dry gained, measure its acid-soluble peptide content.Getting 2.0g is dissolved in the water of 100ml, contrasts with standard model, carries out sensory evaluation scores.
Consulting shown in table 2 is adopt Sumizyme MP in this embodiment 4, neutral protease and flavor protease is composite and enzymolysis under the alcohol concn of 10%, obtain the acid-soluble peptide content of enzymolysis product.
Embodiment 5:
Blank group (being called for short " blank " in Fig. 5): poured into by the gluten powder of 5 parts of weight in the water of 100 parts of weight, stir, temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with 500U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 2h, neutral protease adds with 150U/g protein, keeps the stable of solution ph=7.0.After enzymolysis 6h, flavor protease adds with 50U/g protein, keeps the stable of solution ph=7.0, enzymolysis 2h.Total enzymolysis time is 8h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, homogeneous, spraying dry.
5% ethanol group (1h adds, and is called for short " 1h adds 5% ethanol " in Fig. 5): the water gluten powder of 5 parts of weight being poured into 95 parts of weight, stirs, and temperature is elevated to 50 ~ 55 DEG C, by the sodium hydroxide solution adjust ph to 8.0 of 1mol/L.Sumizyme MP adds with 500U/g protein, adds the sodium hydroxide of 1mol/L, and keep the stable of solution ph=8.0, after enzymolysis 2h, neutral protease adds with 150U/g protein, keeps the stable of solution ph=7.0.After enzymolysis 6h, flavor protease adds with 50U/g protein, enzymolysis 2h.Total enzymolysis time is 8h.The ethanol of 5 parts of volumes is added when starting enzymolysis 1h.After enzymolysis terminates, boiling water bath heating 10min stops enzymolysis, rotary evaporation removing ethanol, homogeneous, spraying dry.
Test: to the sample of aforementioned spraying dry gained, measure its acid-soluble peptide content.Getting 2.0g is dissolved in the water of 100ml, contrasts with standard model, carries out sensory evaluation scores.
Consulting shown in table 3 is adopt Sumizyme MP in embodiment 5, neutral protease and flavor protease is composite and 5% alcohol concn enzymolysis, obtain the acid-soluble peptide content of enzymolysis product.
Test example:
(1) mensuration of degree of hydrolysis adopts pH-stat method, is recorded in the consumption of sodium hydroxide in enzymolysis process, the degree of hydrolysis of calculation sample.
(2) bitterness value adopts the method for subjective appreciation.With quinine solution for standard substance, respectively with 1.0 × 10
-4g/ml, 5.0 × 10
-5g/ml, 2.5 × 10
-5g/ml, 1.0 × 10
-5g/ml, 5.0 × 10
-6g/ml represents bitterness value 10,5,2.5,1 and 0.5 points.By spray-dired sample with 2g/100ml water dissolution, ten subjective appreciation personnel (5 men, 5 female), the mean value of the subjective appreciation i.e. bitterness value of sample for this reason.
Result is as shown in accompanying drawing and subordinate list.As shown in Figure 1, under same degree of hydrolysis, add the low of the blank group of ethanol group bitterness value ratio of 5% and 10%.As shown in Figure 2, Sumizyme MP and flavor protease composite time, add bitterness value after the ethanol of 10% and reduce.From Fig. 3, Fig. 4 and Fig. 5, Sumizyme MP, when neutral protease and the composite enzymolysis gluten powder of flavor protease, adding 15%, 10% relative with the bitterness value of the ethanol group of 5% blank group, significantly reduces.Different ethanol additions is also different for the inhibition of bitterness value.From table 1 and table 2, when enzymolysis time is identical, the acid-soluble protein contained in blank is the highest, adds acid-soluble protein in ethanol group and decreases.By can when enzymolysis time is identical in table 3,1h adds the acid-soluble protein content of the ethanol enzymolysis product of 5% a little less than blank group.Therefore, in enzymolysis gluten powder process, add certain density adjusting material ethanol, and by regulating the proportioning of ethanol joining day and enzyme, can either ensure that the acid-soluble protein of high-content can significantly reduce again the bitterness value of enzymolysis product.
Table 1: acid-soluble peptide content
1: the ethanol 3:2h of blank 2:15% adds the ethanol of 15%
Table 2: acid-soluble peptide content
1: the ethanol 3:2h of blank 2:10% adds the ethanol of 10%
Table 3: acid-soluble protein content
1: blank 2:1h adds the ethanol of 5%
Be understood that; embodiment described in the invention is only for exemplary purpose; and be not used to limit the scope of the invention; those skilled in the art can make other replacements various, changes and improvements within the scope of the invention; thus; the invention is not restricted to above-mentioned embodiment, and be only defined by the claims.
Claims (9)
1. enzymolysis gluten powder prepares a method for low bitter taste Gly-His-Lys, it is characterized in that comprising:
In the slurry be uniformly mixed to form primarily of gluten powder and water, add proteolytic enzyme in batches carry out enzymolysis, and in enzymolysis solution, add adjusting material before enzymolysis starts or in enzymolysis process, and in enzymolysis process, keep the temperature of enzymolysis solution and pH value to stablize;
After enzyme digestion reaction terminates, carry out going out ferment treatment, then remove described adjusting material, carry out homogeneous and spray drying treatment afterwards.
2. enzymolysis gluten powder according to claim 1 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that comprising:
(1) gluten powder and water are uniformly mixed to form slurry;
(2) in described slurry, add proteolytic enzyme in batches carry out enzymolysis, and in enzymolysis solution, add adjusting material in enzymolysis process, keep the temperature of enzymolysis solution and pH value to stablize simultaneously;
(3) go out enzyme after enzyme digestion reaction terminates, then remove described adjusting material, carries out homogeneous and spray drying treatment afterwards.
3. enzymolysis gluten powder according to claim 1 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that comprising:
(1) gluten powder and water and adjusting material are uniformly mixed to form slurry;
(2) in described slurry, add proteolytic enzyme in batches carry out enzymolysis, and in enzymolysis process, keep the temperature of enzymolysis solution and pH value to stablize;
(3) go out enzyme after enzyme digestion reaction terminates, then remove described adjusting material, carries out homogeneous and spray drying treatment afterwards.
4. the enzymolysis gluten powder according to any one of claim 1-3 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that comprising: after described enzyme digestion reaction starts, in 0 ~ 2 hour, adjusting material is added enzymolysis solution, described adjusting material is ethanol, and the add-on of described adjusting material in enzymolysis solution is 5 ~ 15mL/100mL enzymolysis solution.
5. the enzymolysis gluten powder according to any one of claim 1-3 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that: the mass ratio of described gluten powder and water is 1:20 ~ 1:4.
6. the enzymolysis gluten powder according to any one of claim 1-3 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that comprising:
In described slurry, add Sumizyme MP and carry out described enzyme digestion reaction, hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 7.5 ~ 8.5, and enzymolysis time is 2 ~ 6h; The add-on of described Sumizyme MP in enzymolysis solution is 25 ~ 5000U/g protein.
7. the enzymolysis gluten powder according to any one of claim 1-3 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that comprising:
First in described slurry, add Sumizyme MP carries out enzymolysis, and hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 7.5 ~ 8.5, and enzymolysis time is 2 ~ 6h,
Afterwards, in described slurry, add flavor protease carry out enzymolysis, hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 6.5 ~ 7.5, and enzymolysis time is 1 ~ 2h;
Described Sumizyme MP and the flavor protease total add-on in enzymolysis solution is 15 ~ 4200U/g protein, and enzyme activity unit ratio is 10 ~ 20:1 ~ 2.
8. the enzymolysis gluten powder according to any one of claim 1-3 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that comprising:
First in described slurry, add Sumizyme MP carries out enzymolysis, and hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 7.5 ~ 8.5, and enzymolysis time is 2 ~ 3h,
Afterwards, in described slurry, add neutral protease carry out enzymolysis, hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 6.5 ~ 7.5, and enzymolysis time is 3 ~ 4h,
Finally, in described slurry, add flavor protease carry out enzymolysis, hydrolysis temperature remains on 50 ~ 55 DEG C, and the pH value of enzymolysis solution remains on 6.5 ~ 7.5, and enzymolysis time is 1 ~ 2h;
Described Sumizyme MP, neutral protease and the flavor protease total add-on in enzymolysis solution is 10 ~ 3500U/g protein, and enzyme activity unit ratio is 5 ~ 15:2 ~ 6:1.
9. the enzymolysis gluten powder according to any one of claim 1-3 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that comprising: after enzyme digestion reaction terminates, enzymolysis solution is heated more than 10min in boiling water bath, thus the ferment treatment that goes out described in completing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510884640.8A CN105331663B (en) | 2015-12-04 | 2015-12-04 | The method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys |
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| CN112226478A (en) * | 2020-06-11 | 2021-01-15 | 杭州康源食品科技有限公司 | Wheat peptide and preparation method and application thereof |
| CN114145463A (en) * | 2021-10-25 | 2022-03-08 | 东北农业大学 | Method for preparing low-bitter fructus cannabis peptide through compound enzymolysis |
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| CN114145463A (en) * | 2021-10-25 | 2022-03-08 | 东北农业大学 | Method for preparing low-bitter fructus cannabis peptide through compound enzymolysis |
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