CN105331663B - The method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys - Google Patents
The method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys Download PDFInfo
- Publication number
- CN105331663B CN105331663B CN201510884640.8A CN201510884640A CN105331663B CN 105331663 B CN105331663 B CN 105331663B CN 201510884640 A CN201510884640 A CN 201510884640A CN 105331663 B CN105331663 B CN 105331663B
- Authority
- CN
- China
- Prior art keywords
- enzymolysis liquid
- enzymolysis
- adjusting material
- maintained
- gluten
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention discloses a kind of methods that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys, it is digested comprising: which protease is added portionwise into the slurry being mainly uniformly mixed to form by Gluten with water, and adjusting material is added before enzymatic hydrolysis starts or in enzymolysis process into enzymolysis liquid, and the temperature and pH stable of enzymolysis liquid are kept in enzymolysis process；And destroy the enzyme treatment is carried out after enzyme digestion reaction, then remove the adjusting material, homogeneous and spray drying treatment are carried out later.The production procedure of present invention process is easy to operate, with short production cycle, and obtained Gly-His-Lys Degree of Enzymatic Hydrolysis is high, dissolubility is good, and bitterness value is low, palatability and raciness, highly-safe, can be widely applied to food and field of fodder.
Description
Technical field
Present invention relates particularly to a kind of methods that enzymatic hydrolysis Gluten prepares low bitter peptides, belong to food processing technology field.
Background technique
Gluten, that is, mucedin is the by-product of industrial production wheaten starch.Protein content is up in Gluten
70% or more, containing 15 kinds of essential amino acid, especially glutamine, content is more than 30%.High glutamine content
Gly-His-Lys improve animal cub digestibility, and solving diarrhea etc. has obvious action.In field of food, glutamine
It is the necessary amino acid in human body stress situation, prepares the weight that biologically active Gly-His-Lys are always the research of food direction
Point.For Gluten as good protein source, preparing in enzymatic hydrolysis has natural advantage in Gly-His-Lys.However, in the mistake of enzymatic hydrolysis
Cheng Zhong, with the intensification of Degree of Enzymatic Hydrolysis, some hydrophobic amino acids are constantly exposed, the peptide fragment not stopping pregnancy with bitter taste
Raw, the bitter taste for resulting in enzymolysis product increases.The reduction of enzymolysis product flavor directly result in cub food refusal and consumer it is pleased
The reduction of happy degree.Therefore, preparation has the enzymolysis product of low bitter taste, is their ability to the key of industrial application.
Currently, the de-bittering effect for finding a kind of new enzyme and new enzyme is had focused largely on about the Gly-His-Lys for preparing low bitterness value,
Activated carbon adsorption bitter peptides ferment and add some additives to cover or embed bitter substance.For example,
US2005281914A1 cuts off the peptide bond of bitter peptides in cheese by extracting two kinds of restriction endonucleases in Lactobacillus helveticus to subtract
The content of few bitter peptides.However new enzyme purification complex process, higher cost is digested, the high-volume work of peptide is not particularly suited for
Industry metaplasia produces.CN101724675A carries out the technique of de- suffering reason by addition beta-cyclodextrin and activated carbon adsorption to enzymolysis liquid,
But its rate of recovery that can reduce protein and economic benefit.CN103271221A is digested by multienzyme and is combined with microbial fermentation
Method prepares protein hydrolysate, but its fermentation period time is long, and high, micro- life in production process is required environmental condition in production process
Object control requires stringent.
How simply and efficiently to solve enzymolysis product bitterness problem is industrialized production and asks using Gly-His-Lys are urgently to be resolved
Topic.
Summary of the invention
The main purpose of the present invention is to provide a kind of methods that enzymatic hydrolysis Gluten prepares low bitter peptides, to overcome existing skill
Deficiency in art.
For realization aforementioned invention purpose, the technical solution adopted by the present invention includes:
The embodiment provides a kind of methods that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys comprising:
Protease is added portionwise into the slurry being mainly uniformly mixed to form by Gluten with water to be digested, and is digesting
Adjusting material is added into enzymolysis liquid before starting or in enzymolysis process, and keeps the temperature of enzymolysis liquid and pH value steady in enzymolysis process
It is fixed；
Destroy the enzyme treatment is carried out after enzyme digestion reaction, then removes the adjusting material, carries out homogeneous and spray drying later
Processing.
Among some preferred embodiments, the method that the enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys includes:
(1) Gluten and water are uniformly mixed to form slurry；
(2) protease is added portionwise into the slurry to be digested, and adds and adjusts into enzymolysis liquid in enzymolysis process
Matter agent, while keeping the temperature and pH stable of enzymolysis liquid；
(3) enzyme deactivation after enzyme digestion reaction, then the adjusting material is removed, homogeneous and spray drying treatment are carried out later.
Among some preferred embodiments, the method that the enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys includes:
(1) Gluten and water and adjusting material are uniformly mixed to form slurry；
(2) protease is added portionwise into the slurry to be digested, and keeps the temperature of enzymolysis liquid in enzymolysis process
And pH stable；
(3) enzyme deactivation after enzyme digestion reaction, then the adjusting material is removed, homogeneous and spray drying treatment are carried out later.
Among some preferred embodiments, the method that the enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys includes: in institute
It states after enzyme digestion reaction starts in 0~2 hour and adjusting material is added enzymolysis liquid, the adjusting material is ethyl alcohol, and the adjusting material
Additional amount in enzymolysis liquid is 5~15mL/100mL enzymolysis liquid.
More preferred, the mass ratio of the Gluten and water is 1:20~1:4.
Among some preferred embodiments, the method that the enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys includes:
Alkali protease is added into the slurry and carries out the enzyme digestion reaction, hydrolysis temperature is maintained at 50~55 DEG C,
The pH value of enzymolysis liquid is maintained at 7.5~8.5, and enzymolysis time is 2~6h；Additional amount of the alkali protease in enzymolysis liquid be
25~5000U/g protein.
Among some preferred embodiments, the method that the enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys includes:
Alkali protease is first added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, enzymolysis liquid
PH value is maintained at 7.5~8.5, and enzymolysis time is 2~6h；
Later, flavor protease is added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, enzymolysis liquid
PH value be maintained at 6.5~7.5, enzymolysis time is 1~2h；
The total additional amount of the alkali protease and flavor protease in enzymolysis liquid is 15-4200U/g protein, enzyme activity
Unit of force ratio is 10~20:1~2.
Among some preferred embodiments, the method that the enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys includes:
Alkali protease is first added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, enzymolysis liquid
PH value is maintained at 7.5-8.5, and enzymolysis time is 2~3h；
Later, neutral proteinase is added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, enzymolysis liquid
PH value be maintained at 6.5-7.5, enzymolysis time is 3~4h；
It is digested finally, flavor protease is added into the slurry, hydrolysis temperature is maintained at 50~55 DEG C, enzymolysis liquid
PH value be maintained at 6.5-7.5, enzymolysis time is 1~2h；
The total additional amount of the alkali protease, neutral proteinase and flavor protease in enzymolysis liquid is 10~3500U/
G protein, enzyme activity unit ratio are 5~15:2~6:1.
In some embodiments, the method that the enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys includes: in enzyme digestion reaction
After, enzymolysis liquid is heated into 10min or more in boiling water bath, to complete the destroy the enzyme treatment.
Compared with prior art, the invention has the advantages that
(1) Gly-His-Lys are produced and ethyl alcohol is added as adjusting material in enzyme digestion reaction system, so that the Gly-His-Lys bitter taste of production
It is substantially reduced, flavor significantly improves, and simple production process, efficiently, is suitble to industrialized production；
(2) Gly-His-Lys solubility made from is big, and acid-soluble peptide content is high, can be used as Physiological effect active material and leads in food
It is applied in domain, can also be used in feedstuff industry as feed, there is great economic benefit.
Detailed description of the invention
It is to use alkali protease under different ethanol concentration and same degree of hydrolysis in the embodiment of the present invention 1 shown in Fig. 1,
The bitterness value histogram of obtained enzymolysis product.
Be shown in Fig. 2 in the embodiment of the present invention 2 using alkali protease and neutral proteinase compounding and 10% second
It is digested under determining alcohol, the bitterness value histogram of obtained enzymolysis product.
In the embodiment of the present invention 3 shown in Fig. 3 using alkali protease, neutral proteinase and flavor protease compounding and
It is digested under 15% concentration of alcohol, the bitterness value histogram of obtained enzymolysis product.
In the embodiment of the present invention 4 shown in Fig. 4 using alkali protease, neutral proteinase and flavor protease compounding and
It is digested under 10% concentration of alcohol, the bitterness value histogram of obtained enzymolysis product.
In the embodiment of the present invention 5 shown in Fig. 5 using alkali protease, neutral proteinase and flavor protease compounding and
Concentration of alcohol 5% digests, the bitterness value histogram of obtained enzymolysis product.
Specific embodiment
The exemplary embodiments for embodying feature of present invention and advantage will describe in detail in the following description.It should be understood that this
Invention can have various variations in different embodiments, neither depart from the scope of the present invention, and it is therein explanation and
Diagram inherently is illustrated as being used, rather than to limit the present invention.
Unless otherwise defined, technical and scientific term all used in this specification is led with technology of the invention is belonged to
The normally understood meaning of the technical staff in domain is identical.It is specific to be intended merely to description for used term in the description of the invention
Embodiment purpose, it is not intended that in limitation the present invention.
In view of many defects of the prior art, inventor is studied for a long period of time and is largely practiced, and is able to propose the present invention
Technical solution, relate generally to a kind of enzymatic hydrolysis Gluten method for preparing low bitter taste Gly-His-Lys, specifically include that glutelin slurry
Adjusting material ethyl alcohol is added in liquid and protease is digested, keeps temperature and pH stable, is reacted in enzymatic vessel, reaction terminates
Dealcoholysis, homogeneous, spray drying treatment is concentrated in enzyme deactivation afterwards.
More preferred, the Gluten is the high-quality powder of business, and the weight ratio of Gluten and water is 1:20~1 in slurries:
4。
More preferred, the protease is alkali protease.The dosage of the alkali protease is that the amount of addition enzyme is
25~5000U/g protein, enzymolysis time are 2~6h, and the pH value of system is maintained at 8.0.
More preferred, the protease is alkali protease and flavor protease, which is added total amount and is
15~4200U/g protein, the enzyme activity unit ratio of enzyme addition are 10~20:1~2, and alkali protease adds after digesting 2~6h
Enter flavor protease and continue 1~2h of enzymatic hydrolysis, enzymatic hydrolysis system pH stable is 8.0 when alkali protease enzyme, when flavor protease digests
System pH is stablized 7.0.
More preferred, the protease is alkali protease, neutral proteinase and flavor protease.Three kinds of protease
Addition total amount is 10~3500U/g protein, and enzyme activity unit ratio is 5~15:2~6:1.Enzymatic hydrolysis 2 is added in alkali protease
3~4h of neutral protease enzymolysis is added after~3h, flavor protease is then added and digests 1~2h.Body when alkali protease digests
It is that pH stable system pH at 8.0, neutral and flavor protease enzymatic hydrolysis is stablized 7.0.
More preferred, hydrolysis temperature is maintained at 50~55 DEG C.
More preferred, the additive amount of the ethyl alcohol is 5~15% (totality of the ethyl alcohol additive amount than ethyl alcohol and enzymolysis liquid
Product ratio), 0~2h of enzymatic hydrolysis is interior to be added.
It is more preferred, it is molten for the sodium hydroxide of 1mol/L to adjust the strong base solution that can be of pH value, such as concentration
Liquid.
More preferred, enzyme deactivation condition is that boiling water bath heats 10min or so.
Compared with adding Gly-His-Lys made from single enzyme preparation in the prior art, not only using Gly-His-Lys made from present invention process
Degree of Enzymatic Hydrolysis is high, dissolubility is good, and bitterness value is greatly lowered, palatability and raciness, can be widely applied to food and
Field of fodder.Meanwhile the production procedure of present invention process is easy to operate, with short production cycle, Product Safety is high.
Below in conjunction with several exemplary embodiments and attached drawing, further description of the technical solution of the present invention.It is implemented as follows
Neutrase 0.8L of the neutral proteinase from Novozymes Company used in example, flavor protease is from Novozymes Company
Flavourzyme 1000L, Alcalase37071 of the alkali protease from Novozymes Company.But those skilled in the art
The similar protease that can also have the similar commercial product of similar functions or can obtain from other well known approach is substituted.
Embodiment 1:
Blank group (in Fig. 1 referred to as " blank "): the Gluten of 5 parts of weight is poured into the water of 100 parts of weight, stirring is equal
Even, temperature is increased to 50~55 DEG C, adjusts pH value to 8.0 with the sodium hydroxide solution of 1mol/L.Alkali protease is with 1250U/g
The ratio of protein is added, and the sodium hydroxide of 1mol/L is added, and keeps the stabilization of solution ph=8.0.Water is surveyed with pH-stat method
Xie Du, when degree of hydrolysis respectively up to 5%, 10% and 15% when, boiling water bath heats 10min and terminates enzymatic hydrolysis, homogeneous, spray drying.
5% ethanol group (in Fig. 1 referred to as " 5% ethyl alcohol "): by the Gluten of 5 parts of weight pour into 95 parts of weight water and 5 parts
It in the mixed liquor of volume ethanol, stirs evenly, temperature is increased to 50~55 DEG C, adjusts pH value with the sodium hydroxide solution of 1mol/L
To 8.0.Alkali protease is added with the ratio of 1250U/g protein, and the sodium hydroxide of 1mol/L is added, keep solution ph=
8.0 stabilization.Survey degree of hydrolysis with pH-stat method, when degree of hydrolysis respectively up to 5%, 10% and 15% when, boiling water bath heats 10min
Enzymatic hydrolysis is terminated, rotary evaporation removes ethyl alcohol, homogeneous, spray drying.
10% ethanol group (in Fig. 1 referred to as " 10% ethyl alcohol "): the Gluten of 5 parts of weight is poured into the water and 10 of 90 parts of weight
It in the mixed liquor of part volume ethanol, stirs evenly, temperature is increased to 50~55 DEG C, adjusts pH with the sodium hydroxide solution of 1mol/L
It is worth to 8.0.Alkali protease is added with the ratio of 1250U/g protein, and the sodium hydroxide of 1mol/L is added, and keeps solution ph
=8.0 stabilization.Survey degree of hydrolysis with pH-stat method, when degree of hydrolysis respectively up to 5%, 10% and 15% when, boiling water bath heating
10min terminates enzymatic hydrolysis, and rotary evaporation removes ethyl alcohol, homogeneous, spray drying.
Bitter taste test: by the aforementioned resulting sample of spray drying, 2.0g is taken to be dissolved in the water of 100ml, with standard sample
Comparison carries out sensory evaluation scores.
Embodiment 2:
Blank group (in Fig. 2 referred to as " blank "): the Gluten of 5 parts of weight is poured into the water of 100 parts of weight, stirring is equal
Even, temperature is increased to 50~55 DEG C, adjusts pH value to 8.0 with the sodium hydroxide solution of 1mol/L.Alkali protease is with 800U/g
The ratio of protein is added, and the sodium hydroxide of 1mol/L is added, and keeps the stabilization of solution ph=8.0, after digesting 6h, flavor egg
White enzyme keeps the stabilization of solution ph=7.0 with the addition of 100U/g protein, continues to digest 2h.Total enzymolysis time is 8h.Enzyme
After solution, boiling water bath heats 10min and terminates enzymatic hydrolysis, homogeneous, spray drying.
10% ethanol group (in Fig. 2 referred to as " 10% ethyl alcohol "): the Gluten of 5 parts of weight being poured into the water of 90 parts of weight,
It stirs evenly, temperature is increased to 50~55 DEG C, adjusts pH value to 8.0 with the sodium hydroxide solution of 1mol/L.Alkali protease with
The ratio of 800U/g protein is added, and the sodium hydroxide of 1mol/L is added, and keeps the stabilization of solution ph=8.0, after digesting 6h,
Flavor protease keeps the stabilization of solution ph=7.0 with the addition of 100U/g protein, continues to digest 2h.Total enzymolysis time
For 8h.The ethyl alcohol of 10 parts of volumes is added when digesting 1h.After enzymatic hydrolysis, boiling water bath heats 10min and terminates enzymatic hydrolysis, and rotary evaporation removes
Go ethyl alcohol, homogeneous, spray drying.
Test: to the aforementioned resulting sample of spray drying, its acid-soluble protein content is measured.2.0g is taken to be dissolved in 100ml
Water in, with standard sample compare, carry out sensory evaluation scores.
Embodiment 3:
Blank group (in Fig. 3 referred to as " blank "): the Gluten of 5 parts of weight is poured into the water of 100 parts of weight, stirring is equal
Even, temperature is increased to 50~55 DEG C, adjusts pH value to 8.0 with the sodium hydroxide solution of 1mol/L.Alkali protease is with 500U/g
Protein is added, and is added the sodium hydroxide of 1mol/L, keeps the stabilization of solution ph=8.0, after digesting 2h, neutral proteinase with
150U/g protein is added, and keeps the stabilization of solution ph=7.0.After digesting 6h, flavor protease is added with 50U/g protein
Enter, keep the stabilization of solution ph=7.0, digest 2h, total enzymolysis time is 8h.After enzymatic hydrolysis, boiling water bath heats 10min
Terminate enzymatic hydrolysis, homogeneous, spray drying.
15% ethanol group (in Fig. 3 referred to as " 15% ethyl alcohol "): by the Gluten of 5 parts of weight pour into 85 parts of weight water and
The ethyl alcohol of 15 parts of volumes, stirs evenly, and temperature is increased to 50~55 DEG C, with the sodium hydroxide solution of 1mol/L adjust pH value to
8.0.The sodium hydroxide of 1mol/L is added with the addition of 500U/g protein in alkali protease, keeps the steady of solution ph=8.0
Fixed, after digesting 2h, neutral proteinase keeps the stabilization of solution ph=7.0 with the addition of 150U/g protein.After digesting 6h, wind
Taste protease digests 2h with the addition of 50U/g protein, and total enzymolysis time is 8h.After enzymatic hydrolysis, boiling water bath heats 10min
Enzymatic hydrolysis is terminated, rotary evaporation removes ethyl alcohol, homogeneous, spray drying.
15% ethanol group (2h is added, in Fig. 3 referred to as " 15% ethyl alcohol is added in 2h "): the Gluten of 5 parts of weight is poured into
The water of 85 parts of weight, stirs evenly, and temperature is increased to 50~55 DEG C, adjusts pH value to 8.0 with the sodium hydroxide solution of 1mol/L.
The sodium hydroxide of 1mol/L is added with the addition of 500U/g protein in alkali protease, keeps the stabilization of solution ph=8.0, enzyme
After solving 2h, neutral proteinase keeps the stabilization of solution ph=7.0 with the addition of 150U/g protein.After digesting 6h, flavor albumen
Enzyme digests 2h with the addition of 50U/g protein.Total enzymolysis time is 8h.The ethyl alcohol of 15 parts of volumes is added when starting to digest 2h.
After enzymatic hydrolysis, boiling water bath heats 10min and terminates enzymatic hydrolysis, and rotary evaporation removes ethyl alcohol, homogeneous, spray drying.
Test: to the aforementioned resulting sample of spray drying, its acid-soluble peptide content is measured.2.0g is taken to be dissolved in 100ml's
It in water, is compared with standard sample, carries out sensory evaluation scores.
Please referring to shown in table 1 is in the embodiment 3 using alkali protease, neutral proteinase and flavor protease compounding with
And it is digested under 15% concentration of alcohol, the acid-soluble peptide content of obtained enzymolysis product.
Embodiment 4:
Blank group (in Fig. 4 referred to as " blank "): the Gluten of 5 parts of weight is poured into the water of 100 parts of weight, stirring is equal
Even, temperature is increased to 50~55 DEG C, adjusts pH value to 8.0 with the sodium hydroxide solution of 1mol/L.Alkali protease is with 500U/g
Protein is added, and is added the sodium hydroxide of 1mol/L, keeps the stabilization of solution ph=8.0, after digesting 2h, neutral proteinase with
150U/g protein is added, and keeps the stabilization of solution ph=7.0.After digesting 6h, flavor protease is added with 50U/g protein
Enter, keep the stabilization of solution ph=7.0, digest 2h, total enzymolysis time is 8h.After enzymatic hydrolysis, boiling water bath heats 10min
Terminate enzymatic hydrolysis, homogeneous, spray drying.
10% ethanol group (in Fig. 4 referred to as " 10% ethyl alcohol "): by the Gluten of 5 parts of weight pour into 90 parts of weight water and
The ethyl alcohol of 10 parts of volumes, stirs evenly, and temperature is increased to 50~55 DEG C, with the sodium hydroxide solution of 1mol/L adjust pH value to
8.0.The sodium hydroxide of 1mol/L is added with the addition of 500U/g protein in alkali protease, keeps the steady of solution ph=8.0
Fixed, after digesting 2h, neutral proteinase keeps the stabilization of solution ph=7.0 with the addition of 150U/g protein.After digesting 6h, wind
Taste protease digests 2h with the addition of 50U/g protein, and total enzymolysis time is 8h.After enzymatic hydrolysis, boiling water bath heats 10min
Enzymatic hydrolysis is terminated, rotary evaporation removes ethyl alcohol, homogeneous, spray drying.
10% ethanol group (2h is added, in Fig. 4 referred to as " 10% ethyl alcohol is added in 2h "): the Gluten of 5 parts of weight is poured into
The water of 90 parts of weight, stirs evenly, and temperature is increased to 50~55 DEG C, adjusts pH value to 8.0 with the sodium hydroxide solution of 1mol/L.
The sodium hydroxide of 1mol/L is added with the addition of 500U/g protein in alkali protease, keeps the stabilization of solution ph=8.0, enzyme
After solving 1h, neutral proteinase keeps the stabilization of solution ph=7.0 with the addition of 150U/g protein.After digesting 6h, flavor albumen
Enzyme digests 2h with the addition of 50U/g protein.Total enzymolysis time is 8h.The ethyl alcohol of 10 parts of volumes is added when starting to digest 2h.
After enzymatic hydrolysis, boiling water bath heats 10min and terminates enzymatic hydrolysis, and rotary evaporation removes ethyl alcohol, homogeneous, spray drying.
Test: to the aforementioned resulting sample of spray drying, its acid-soluble peptide content is measured.2.0g is taken to be dissolved in 100ml's
It in water, is compared with standard sample, carries out sensory evaluation scores.
Refering to being in the embodiment 4 shown in table 2 using alkali protease, neutral proteinase and flavor protease compounding and
It is digested under 10% concentration of alcohol, the acid-soluble peptide content of obtained enzymolysis product.
Embodiment 5:
Blank group (in Fig. 5 referred to as " blank "): the Gluten of 5 parts of weight is poured into the water of 100 parts of weight, stirring is equal
Even, temperature is increased to 50~55 DEG C, adjusts pH value to 8.0 with the sodium hydroxide solution of 1mol/L.Alkali protease is with 500U/g
Protein is added, and is added the sodium hydroxide of 1mol/L, keeps the stabilization of solution ph=8.0, after digesting 2h, neutral proteinase with
150U/g protein is added, and keeps the stabilization of solution ph=7.0.After digesting 6h, flavor protease is added with 50U/g protein
Enter, keep the stabilization of solution ph=7.0, digests 2h.Total enzymolysis time is 8h.After enzymatic hydrolysis, boiling water bath heats 10min
Terminate enzymatic hydrolysis, homogeneous, spray drying.
5% ethanol group (1h is added, in Fig. 5 referred to as " 5% ethyl alcohol is added in 1h "): the Gluten of 5 parts of weight is poured into 95 parts
The water of weight, stirs evenly, and temperature is increased to 50~55 DEG C, adjusts pH value to 8.0 with the sodium hydroxide solution of 1mol/L.Alkalinity
The sodium hydroxide of 1mol/L is added with the addition of 500U/g protein in protease, keeps the stabilization of solution ph=8.0, digests 2h
Afterwards, neutral proteinase keeps the stabilization of solution ph=7.0 with the addition of 150U/g protein.Digest 6h after, flavor protease with
50U/g protein is added, and digests 2h.Total enzymolysis time is 8h.The ethyl alcohol of 5 parts of volumes is added when starting to digest 1h.Enzymatic hydrolysis knot
Shu Hou, boiling water bath heat 10min and terminate enzymatic hydrolysis, and rotary evaporation removes ethyl alcohol, homogeneous, spray drying.
Test: to the aforementioned resulting sample of spray drying, its acid-soluble peptide content is measured.2.0g is taken to be dissolved in 100ml's
It in water, is compared with standard sample, carries out sensory evaluation scores.
Refering to being in embodiment 5 shown in table 3 using alkali protease, neutral proteinase and flavor protease compounding and
5% concentration of alcohol enzymatic hydrolysis, the acid-soluble peptide content of obtained enzymolysis product.
Detect example:
(1) measurement of degree of hydrolysis uses pH-stat method, is recorded in the dosage of sodium hydroxide in enzymolysis process, calculates sample
Degree of hydrolysis.
(2) method that bitterness value uses subjective appreciation.Using quinine solution as reference 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 10,5,2.5,1 and 0.5 points of bitterness value.
By the sample of spray drying with the dissolution of 2g/100ml water, ten subjective appreciation personnel (5 male, 5 female), the average value of subjective appreciation is
The bitterness value of sample thus.
As a result as shown in attached drawing and subordinate list.As shown in Figure 1, under same degree of hydrolysis, 5% and 10% ethanol group hardship is added
Taste value is lower than blank group.As shown in Figure 2, when alkali protease and flavor protease compound, bitter taste after 10% ethyl alcohol is added
Value reduces.By Fig. 3, Fig. 4 and Fig. 5 it is found that when alkali protease, neutral proteinase and flavor protease compounding digest Gluten,
In the bitterness value that 15%, 10% and 5% ethanol group is added with respect to blank group, it is greatly lowered.Different ethyl alcohol additive amounts pair
It is also different in the inhibitory effect of bitterness value.By Tables 1 and 2 it is found that containing in blank in the identical situation of enzymolysis time
Acid-soluble protein highest is added acid-soluble protein in ethanol group and decreases.By the situation identical in enzymolysis time can be obtained in table 3
Under, the molten protein content of acid that 5% ethyl alcohol enzymolysis product is added in 1h is slightly below blank group.Therefore, during digesting Gluten,
The proportion that certain density adjusting material ethyl alcohol is added, and time and enzyme is added by adjusting ethyl alcohol, can either guarantee high-content
Acid-soluble protein can significantly reduce the bitterness value of enzymolysis product again.
Table 1: acid-soluble peptide content
15% ethyl alcohol is added in 1: blank 2:15% ethyl alcohol 3:2h
Table 2: acid-soluble peptide content
10% ethyl alcohol is added in 1: blank 2:10% ethyl alcohol 3:2h
Table 3: acid-soluble protein content
1: blank 2:1h is added 5% ethyl alcohol
It should be understood that embodiment described in the invention is not intended to limit the invention merely for exemplary purpose
Protection scope, those skilled in the art can be made within the scope of the invention various other replacements, changes and improvements, thus,
The present invention is not limited to the above embodiments, and is only defined by the claims.
Claims (12)
1. a kind of method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys, characterized by comprising:
(1) Gluten and water that mass ratio is 1:20-1:4 are uniformly mixed to form slurry；
(2) alkali protease is added into the slurry to be digested, and adds adjusting material into enzymolysis liquid in enzymolysis process,
The temperature and pH stable of enzymolysis liquid are kept simultaneously；
(3) enzyme deactivation after enzyme digestion reaction, then the adjusting material is removed, homogeneous and spray drying treatment are carried out later；
Wherein, the step (2) specifically includes: adding and adjusts into enzymolysis liquid in 0~2 hour after the enzyme digestion reaction starts
Matter agent, the hydrolysis temperature of the enzyme digestion reaction are maintained at 50~55 DEG C, and the pH value of enzymolysis liquid is maintained at 7.5-8.5, enzymolysis time
For 2~6h, additional amount of the alkali protease in enzymolysis liquid is 25-5000U/g protein, and the adjusting material is ethyl alcohol,
And additional amount of the adjusting material in enzymolysis liquid is 5mL/100mL enzymolysis liquid.
2. the method that enzymatic hydrolysis Gluten according to claim 1 prepares low bitter taste Gly-His-Lys, which is characterized in that step (3) packet
It includes: after enzyme digestion reaction, enzymolysis liquid being heated into 10min or more in boiling water bath, to complete the destroy the enzyme treatment.
3. a kind of method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys, characterized by comprising:
(1) Gluten and water that mass ratio is 1:20-1:4 are uniformly mixed to form slurry；
(2) protease is added portionwise into the slurry to be digested, and adds adjusting material into enzymolysis liquid in enzymolysis process,
The temperature and pH stable of enzymolysis liquid are kept simultaneously；
(3) enzyme deactivation after enzyme digestion reaction, then the adjusting material is removed, homogeneous and spray drying treatment are carried out later；
Wherein, the step (2) specifically includes:
Alkali protease is first added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, the pH value of enzymolysis liquid
It is maintained at 7.5-8.5, enzymolysis time is 2~6h,
Later, flavor protease is added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, the pH of enzymolysis liquid
Value is maintained at 6.5-7.5, and enzymolysis time is 1~2h；
The total additional amount of the alkali protease and flavor protease in enzymolysis liquid is 15-4200U/g protein, enzyme activity list
Position ratio is 10~20:1~2；And
Add adjusting material in 0~2 hour into enzymolysis liquid after the enzyme digestion reaction starts, the adjusting material is ethyl alcohol, described
Additional amount of the adjusting material in enzymolysis liquid is 5mL/100mL enzymolysis liquid.
4. the method that enzymatic hydrolysis Gluten according to claim 3 prepares low bitter taste Gly-His-Lys, which is characterized in that step (3) packet
It includes: after enzyme digestion reaction, enzymolysis liquid being heated into 10min or more in boiling water bath, to complete the destroy the enzyme treatment.
5. a kind of method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys, characterized by comprising:
(1) Gluten and water that mass ratio is 1:20-1:4 are uniformly mixed to form slurry；
(2) protease is added portionwise into the slurry to be digested, and adds adjusting material into enzymolysis liquid in enzymolysis process,
The temperature and pH stable of enzymolysis liquid are kept simultaneously；
(3) enzyme deactivation after enzyme digestion reaction, then the adjusting material is removed, homogeneous and spray drying treatment are carried out later；
Wherein, the step (2) specifically includes:
Alkali protease is first added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, the pH value of enzymolysis liquid
It is maintained at 7.5-8.5, enzymolysis time is 2~3h,
Later, neutral proteinase is added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, the pH of enzymolysis liquid
Value is maintained at 6.5-7.5, and enzymolysis time is 3~4h,
It is digested finally, flavor protease is added into the slurry, hydrolysis temperature is maintained at 50~55 DEG C, the pH of enzymolysis liquid
Value is maintained at 6.5-7.5, and enzymolysis time is 1~2h；
The total additional amount of the alkali protease, neutral proteinase and flavor protease in enzymolysis liquid is 10~3500U/g egg
White matter, enzyme activity unit ratio are 5~15:2~6:1；And
Add adjusting material in 0~2 hour into enzymolysis liquid after the enzyme digestion reaction starts, the adjusting material is ethyl alcohol, described
Additional amount of the adjusting material in enzymolysis liquid is 5mL/100mL enzymolysis liquid.
6. the method that enzymatic hydrolysis Gluten according to claim 5 prepares low bitter taste Gly-His-Lys, which is characterized in that step (3) packet
It includes: after enzyme digestion reaction, enzymolysis liquid being heated into 10min or more in boiling water bath, to complete the destroy the enzyme treatment.
7. a kind of method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys, characterized by comprising:
(1) Gluten and water and adjusting material are uniformly mixed to form slurry, wherein the mass ratio of Gluten and water is 1:20-1:4,
The adjusting material is ethyl alcohol, and the volume ratio of the adjusting material and water is 5:95；
(2) alkali protease is added into the slurry to be digested, and keeps the temperature and pH of enzymolysis liquid in enzymolysis process
Value is stablized；
(3) enzyme deactivation after enzyme digestion reaction, then the adjusting material is removed, homogeneous and spray drying treatment are carried out later；
Wherein, the step (2) specifically includes: alkali protease is added into the slurry and carries out the enzyme digestion reaction,
Hydrolysis temperature is maintained at 50~55 DEG C, and the pH value of enzymolysis liquid is maintained at 7.5-8.5, and enzymolysis time is 2~6h；The basic protein
Additional amount of the enzyme in enzymolysis liquid is 25-5000U/g protein.
8. the method that enzymatic hydrolysis Gluten according to claim 7 prepares low bitter taste Gly-His-Lys, which is characterized in that step (3) packet
It includes: after enzyme digestion reaction, enzymolysis liquid being heated into 10min or more in boiling water bath, to complete the destroy the enzyme treatment.
9. a kind of method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys, characterized by comprising:
(1) Gluten and water and adjusting material are uniformly mixed to form slurry, wherein the mass ratio of Gluten and water is 1:20-1:4,
The adjusting material is ethyl alcohol, and the volume ratio of the adjusting material and water is 5:95；
(2) protease is added portionwise into the slurry to be digested, and keeps the temperature and pH of enzymolysis liquid in enzymolysis process
Value is stablized；
(3) enzyme deactivation after enzyme digestion reaction, then the adjusting material is removed, homogeneous and spray drying treatment are carried out later；
Wherein, the step (2) specifically includes:
Alkali protease is first added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, the pH value of enzymolysis liquid
It is maintained at 7.5-8.5, enzymolysis time is 2~6h,
Later, flavor protease is added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, the pH of enzymolysis liquid
Value is maintained at 6.5-7.5, and enzymolysis time is 1~2h；
The total additional amount of the alkali protease and flavor protease in enzymolysis liquid is 15-4200U/g protein, enzyme activity list
Position ratio is 10~20:1~2.
10. the method that enzymatic hydrolysis Gluten according to claim 9 prepares low bitter taste Gly-His-Lys, which is characterized in that step (3) packet
It includes: after enzyme digestion reaction, enzymolysis liquid being heated into 10min or more in boiling water bath, to complete the destroy the enzyme treatment.
11. a kind of method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys, characterized by comprising:
(1) Gluten and water and adjusting material are uniformly mixed to form slurry, wherein the mass ratio of Gluten and water is 1:20-1:4,
The adjusting material is ethyl alcohol, and the volume ratio of the adjusting material and water is 5:95；
(2) protease is added portionwise into the slurry to be digested, and keeps the temperature and pH of enzymolysis liquid in enzymolysis process
Value is stablized；
(3) enzyme deactivation after enzyme digestion reaction, then the adjusting material is removed, homogeneous and spray drying treatment are carried out later；
Wherein, the step (2) specifically includes:
Alkali protease is first added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, the pH value of enzymolysis liquid
It is maintained at 7.5-8.5, enzymolysis time is 2~3h,
Later, neutral proteinase is added into the slurry to be digested, hydrolysis temperature is maintained at 50~55 DEG C, the pH of enzymolysis liquid
Value is maintained at 6.5-7.5, and enzymolysis time is 3~4h,
It is digested finally, flavor protease is added into the slurry, hydrolysis temperature is maintained at 50~55 DEG C, the pH of enzymolysis liquid
Value is maintained at 6.5-7.5, and enzymolysis time is 1~2h；
The total additional amount of the alkali protease, neutral proteinase and flavor protease in enzymolysis liquid is 10~3500U/g egg
White matter, enzyme activity unit ratio are 5~15:2~6:1.
12. the method that enzymatic hydrolysis Gluten according to claim 11 prepares low bitter taste Gly-His-Lys, which is characterized in that step (3)
It include: that enzymolysis liquid is heated into 10min or more in boiling water bath after enzyme digestion reaction, to complete the destroy the enzyme treatment.
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 |
Applications Claiming Priority (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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105331663A CN105331663A (en) | 2016-02-17 |
| CN105331663B true CN105331663B (en) | 2019-02-22 |
Family
ID=55282426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510884640.8A Active CN105331663B (en) | 2015-12-04 | 2015-12-04 | The method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105331663B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101974592A (en) * | 2010-11-11 | 2011-02-16 | 湖北远成药业有限公司 | Extraction method of wheat gluten peptide |
| CN103757082A (en) * | 2014-01-06 | 2014-04-30 | 华南理工大学 | Preparation method of enhancement peptide with white spirit flavor |
| CN104719612A (en) * | 2015-04-14 | 2015-06-24 | 江南大学 | Method for improving delicate flavor of peptide by using beta-cyclodextrin |
-
2015
- 2015-12-04 CN CN201510884640.8A patent/CN105331663B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101974592A (en) * | 2010-11-11 | 2011-02-16 | 湖北远成药业有限公司 | Extraction method of wheat gluten peptide |
| CN103757082A (en) * | 2014-01-06 | 2014-04-30 | 华南理工大学 | Preparation method of enhancement peptide with white spirit flavor |
| CN104719612A (en) * | 2015-04-14 | 2015-06-24 | 江南大学 | Method for improving delicate flavor of peptide by using beta-cyclodextrin |
Non-Patent Citations (4)
| Title |
|---|
| 发酵脱除小麦谷朊粉生物活性肽苦味的研究;黄继红等;《发酵科技通讯》;20100430;第39卷(第2期);20-23 |
| 复合蛋白酶水解谷朊粉制备生物活性肽的研究;蒲首丞等;《食品科技》;20051231(第4期);23-03 |
| 碱性蛋白酶酶解谷朊粉制备谷朊粉蛋白多肽的研究;赵源等;《生物工程》;20141231(第18期);216-05 |
| 蛋白酶在乙醇溶液中性质及其应用研究;刘玉芳;《中国优秀硕士学位论文全文数据库工程科技I辑》;20120715;摘要 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105331663A (en) | 2016-02-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105558259B (en) | The method that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys | |
| CN104782877B (en) | A kind of low full powder of sensitization Soybean Peptide and its preparation method and application | |
| CN103146791A (en) | Method for hydrolyzing egg-white proteins by various proteases | |
| CN107937464A (en) | The method that spray drying prepares oyster active peptides powder | |
| CN105331663B (en) | The method that enzymatic hydrolysis Gluten prepares low bitter taste Gly-His-Lys | |
| CN109182432A (en) | The preparation method of fish collagen oligopeptide | |
| CN105211655A (en) | A kind of preparation method of liquid fishiness cat grain flavouring agent | |
| CN106978462A (en) | A kind of bionic enzymatic prepares the production method of corn Gly-His-Lys | |
| CN103966291B (en) | Yeast protein peptone | |
| CN110250317A (en) | A kind of production method improving soybean protein isolate whiteness value | |
| CN110250364A (en) | The preparation method of chicken slurry, the chicken slurry being prepared and fish meal | |
| CN103695513B (en) | A kind of method improving yield of soybean peptide with low molecular weight | |
| CN105483195A (en) | Method for preparing marine protein peptide by multi-step enzymolysis | |
| CN102277403B (en) | Production technology of yellow wine lees proteins by enzymatic extraction | |
| CN104531815B (en) | A method of preparing the rich peptide product of high glutamine-bound peptides content | |
| CN114181292B (en) | High-solubility casein sleep improving peptide and preparation process and application thereof | |
| CN103931872B (en) | A kind of vinasse Cottonseed Meal soluble protein powder and preparation method | |
| CN102125251B (en) | Preparation method of oligopeptide flavor enhancer by controllable enzymolysis proteins | |
| CN105154505A (en) | Preparation method of feed grade ocean fish oligopeptide meal | |
| CN110506838A (en) | A kind of molten slurry production technology of enzymatic hydrolysis fish | |
| CN108611390A (en) | A method of preparing low bitter taste buffalo's milk casein antioxidant peptide powder | |
| CN105154507A (en) | Feed grade ocean fish oligopeptide meal and application thereof | |
| EP2064958B1 (en) | Method for collecting blood and transforming same into a hydrolyzed protein using slaughter animal blood, such as to obtain hydrolyzed blood protein | |
| CN103859138B (en) | Preparation method of alimentation base material employing minced fillet rinse water | |
| CN107535775A (en) | One kind is based on biotechnology processing egg biologic beverage technique |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |