CN105558259A - Method for preparing low bitter peptide powder through enzymatically hydrolyzing wheat gluten protein - Google Patents
Method for preparing low bitter peptide powder through enzymatically hydrolyzing wheat gluten protein Download PDFInfo
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- CN105558259A CN105558259A CN201510930860.XA CN201510930860A CN105558259A CN 105558259 A CN105558259 A CN 105558259A CN 201510930860 A CN201510930860 A CN 201510930860A CN 105558259 A CN105558259 A CN 105558259A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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Abstract
The invention discloses a method for preparing low bitter peptide powder through enzymatically hydrolyzing wheat gluten protein. The method comprises the steps of adding the wheat gluten protein into water to obtain a suspension liquid; performing enzymolysis, high temperature enzyme deactivation, deamidization in sequence; performing high-speed centrifugal treatment for the obtained materials at a revolving speed above 7000r/min; spray drying the collected supernatant liquid so as to obtain the low bitter peptide powder, wherein enzymes used in the enzymolysis process comprise ProteAX enzyme; and enzymes used in the deamidization process comprise Glutaminase SD-C100S enzyme. The method disclosed by the invention is wide in sources of raw materials; other debittering measures such as adsorbing, filtering, adding masking agents and the like are not needed; the production cost is lower; the retention rate of essential amino acids is high; nourishments are rich; and the method is particularly suitable for producing high quality feeds applicable to young animals.
Description
Technical field
The present invention is specifically related to a kind of method that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys, belongs to technical field of bioengineering.
Background technology
Wheat gluten protein (being commonly called as Gluten) is the byproduct in wheat starch production process, be mainly used in food and feed industry, be a kind of ABUNDANT NATUREAL RESOURSES, inexpensive, edible safety, be also a class natural plant of occurring in nature structure relative complex simultaneously.Adopt the modification technology of wheat gluten protein, widened the range of application of wheat gluten protein, such as field of food and non food area, played the due effect of wheat gluten protein.Prepare Gly-His-Lys by Enzymatic Hydrolysis of Wheat Gluten and produce functional additive, meet the demand for development of modern food biological industry, have broad application prospects.Research finds vegetable protein enzymolysis thing and biologically active peptide matters thereof, can not only as amino acid donor, also be a class physiological regulation agent, not only have in vivo and excellent digest and assimilate performance, and participate in vivo Organism immunoregulation, hypotensive, promote mineral absorption, antithrombotic etc.The amino acid quantity that different types of biologically active peptide comprises is different, most of known biologically active peptide is formed (consulted Journalofproteomics by the little peptide of low-molecular-weight (2 ~ 6 amino acid), 88:83-91,2013.), according to amino acid classes and the difference put in order, its biologically active and in vivo performance physiological action difference.Research shows: compared with free amino acid, and little peptide all has superiority (consulting JournalofAnimalScience, 86 (9): 2135-2155,2008.) in transhipment, absorption, utilization rate and other physiological actions.The nutritive effect of little peptide is by increasing people's accreditation, acceptance and utilization, along with small peptide nutrient research further deeply, little peptide will promoting the development of feed industry and aquaculture, manufacture pollution-free food, safeguard human health etc. in play far-reaching influence.In modernization industrial production, protein hydrolysate has more superior working properties and unique nutritive peculiarity than native protein, but in proteolysis process, the lower meeting of degree of hydrolysis causes little peptide content not high, the higher meeting of degree of hydrolysis makes peptide series products have unacceptable bitter taste, and this makes its application in food be greatly limited.For obtaining mouthfeel and all good polypeptide products of local flavor, people propose physics and the chemical technology of eliminating and reduce protein hydrolysate bitter taste targetedly in scientific research and production practices, but although physics, chemical debitterizing method de-bittering effect are remarkable, product can be made to produce the problems such as expensive, protein nitrogen sources loss late is high, effect is unstable, essential amino acids content is low.Research surface: enzyme process debitterize overcomes an above-mentioned difficult problem, and reaction condition is gentle, therefore has very large development space in the Application and Development of little peptide.Enzyme process debitterize is generally adopt end to separate enzyme (aminopeptidase and carboxypeptidase) to reduce the chain length of polypeptide, eliminate the basic amino acid of the hydrophobic amino acid of peptide C ~ end or N ~ first section, thus reduction Gly-His-Lys bitter taste (consults Journalofindustrialmicrobiology & biotechnology, 35 (1): 41-47,2008.IndustrialMicrobiologyandBiotechnology, 32 (10): 487-489,2005.).
Wheat gluten protein contains a high proportion of hydrophobic amino acid, alkali protease is adopted to reach higher degree of hydrolysis, the effective content of little peptide can be ensured, but use alkali protease that peptide C ~ end can be caused to contain the hydrophobic amino acid of higher proportion, make bitterness value high; Adopt end to separate enzyme debitterize, Gly-His-Lys bitter taste can be reduced, but in operating process, need to add a large amount of alkali lye, acid-base neutralization can cause again salinity too high.In addition, containing a large amount of proline in wheat gluten protein, polypeptide neutral and alkali amino acid and proline adjoin this special acid sequence can produce strong bitterness, the restriction enzyme site of alkali protease does not comprise the peptide bond of alkaline amino acid residue, bitter peptides remains, so adopt end to separate enzyme debitterize, desirable target can not be reached, on market, other common food-grade albumen enzyme (neutral proteinase, papain, trypsase, flavor protease) degree of hydrolysis is lower, can not ensure the effective content of little peptide.
Summary of the invention
Main purpose of the present invention is to provide a kind of enzymolyzed wheat mucedin to prepare the method for low bitter taste Gly-His-Lys, to overcome the deficiencies in the prior art.
For realizing aforementioned invention object, the technical solution used in the present invention comprises:
A kind of method that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys is provided in embodiments of the invention, it comprises: wheat gluten protein is added to the water formation suspension, carry out enzymolysis successively afterwards, high temperature goes out enzyme, take off amide-treated, get obtained material again and carry out high speed centrifugation process with the rotating speed of more than 7000r/min, and the supernatant of collection is carried out spraying dry, obtain described low bitter taste Gly-His-Lys;
The enzyme adopted in described enzymolysis processing process comprises ProteAX enzyme, and the enzyme adopted in described de-amide-treated comprises GlutaminaseSD-C100S enzyme.
Further, the method that described enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys comprises: be added to the water by wheat gluten protein, be warming up to 50-60 DEG C, and the suspension lasts formed is stirred 0.5 ~ 1h.
Preferably, described high speed centrifugation process comprises: with the centrifugal 10-15min of the rotating speed of 7000 ~ 7500r/min, collect described supernatant afterwards.
Preferably, described enzymolysis processing comprises: in described suspension, add water to solid-liquid ratio is 1:10 ~ 20, when temperature is 45 ~ 55 DEG C, add ProteAX enzyme, pH value=6.5 ~ 7.0 of reaction system are maintained under constant temperature, enzymolysis 270 ~ 330min, afterwards in the 90-95 DEG C of enzyme 10 ~ 15min that goes out.
Preferably, the mass ratio of described ProteAX enzyme and wheat gluten protein is 1.5 ~ 2.5%:1.
Preferably, the process of described deacylated tRNA amine comprises: the enzymolysis liquid after enzymolysis processing is cooled to 65 DEG C, and regulates pH value=6.0 ~ 7.0 of enzymolysis liquid, adds GlutaminaseSD-C100S enzyme subsequently, maintains the temperature at 60 ~ 70 DEG C, enzymolysis 120 ~ 180min.
Preferably, the mass ratio of described GlutaminaseSD-C100S enzyme and wheat gluten protein is 3 ~ 4%:1.
Further, described ProteAX enzyme and GlutaminaseSD-C100S enzyme are selected from delicatessen food level protease.
Further, prepare at described enzymolyzed wheat mucedin in the method for low bitter taste Gly-His-Lys, the acid-base value of material system can be regulated by HCl, NaOH etc.
Further, described low bitter taste Gly-His-Lys Determination of Free Amino Acids is in butt <25%, and the interval little peptide content between 180 ~ 500Da of molecular weight distribution is in butt >50%, bitterness value <1.0.
Further, described low bitter taste Gly-His-Lys is than the protein salvage utilization rate >80% of described wheat gluten protein.
Compared with prior art, advantage of the present invention comprises:
(1) the raw material system wheat gluten protein of present invention process employing, it belongs to natural plant, abundance, inexpensive, edible safety, simultaneously, the ProteAX enzyme adopted has protein endoenzyme and exo-acting concurrently, hydrolytic sites is extensive, effectively can prepare the Gly-His-Lys containing the little peptide of higher proportion, particularly ProteAX enzyme is in depth hydrolysis's wheat gluten protein process, compared with alkali protease, under equivalent hydrolysis's degree, the NaOH amount of required interpolation obviously reduces, and reduces Gly-His-Lys salinity;
(2) the ProteAX enzyme hydrolysis arginine of present invention process employing and the carboxyl terminal of lysine, avoid adjoining of little peptide neutral and alkali amino acid and proline, solve the strong bitterness that this special acid sequence produces targetedly, simultaneously, present invention process also generates a large amount of free glutamic acid, is combined generates sodium glutamate with sodium ion, while improving the delicate flavour of product, play the fresh special efficacy pressing down hardship of increasing, reduce further the bitter taste of Gly-His-Lys.
(3) the present invention is without the need to adopting other absorption, filtering, adding the debitterize measures such as screening agent, and production cost is lower, and essential amino acid retention rate is high, and trophism is strong, is specially adapted to the high-quality feed that production young animal is suitable for.
Accompanying drawing explanation
Fig. 1 generates Gly-His-Lys bitterness value distribution histogram in reference examples 1 ~ 2 of the present invention and embodiment 1 ~ 5.
Detailed description of the invention
In view of deficiency of the prior art, inventor, through studying for a long period of time and putting into practice in a large number, is proposed technical scheme of the present invention.To be further explained this technical scheme, its implementation process and principle etc. as follows.
One aspect of the present invention some embodiments provide a kind of method that enzymolyzed wheat mucedin prepares low bitter taste Gly-His-Lys, it comprises: take wheat gluten protein as raw material, after pretreatment, enzymolysis, high temperature go out enzyme, de-amide-treated, centrifugal about 10-15min under 7000 ~ 7500r/min rotating speed, namely the supernatant of collection is spray-dried again obtains the low bitter taste Gly-His-Lys of the wheat gluten protein being rich in little peptide.
Further, described preprocessing process, for be dissolved in water by wheat gluten protein, is warming up to about 50-60 DEG C, and stirred suspension 0.5 ~ 1h is with solubilising.
Further, described enzymolysis process complements to solid-liquid ratio 1:10 ~ 20 for adding water, when temperature is 45 ~ 55 DEG C, add ProteAX enzyme, water bath with thermostatic control, adopt NaOH solution to maintain pH value of reaction system=6.5 ~ 7.0, enzymolysis 270 ~ 330min, 90-95 DEG C go out enzyme 10 ~ 15min.
Further, described deacylated tRNA amine process is for being cooled to about 65 DEG C during until temperature, regulates enzymolysis liquid pH value=6.0 ~ 7.0 after the enzyme that goes out with HCl or NaOH etc., adding GlutaminaseSD-C100S enzyme subsequently, maintain the temperature at 60 ~ 70 DEG C, enzymolysis 120 ~ 180min.
Further, described ProteAX enzyme and GlutaminaseSD-C100S enzyme can be selected from commercially available food-grade albumen enzyme.
Further, the addition of described ProteAX enzyme (calculating by wheat gluten protein quality of material) is 1.5 ~ 2.5%.
Further, the addition of described GlutaminaseSD-C100S enzyme (calculating by wheat gluten protein quality of material) is 3 ~ 4%.
Another aspect of the present invention some embodiments provide a kind of low bitter taste Gly-His-Lys of wheat gluten protein being rich in little peptide, wherein protein salvage utilization rate >80%, free aminoacid content (in butt %) <25%, interval little peptide content (in butt %) >50%, the bitterness value <1.0 between 180-500Da of molecular weight distribution.
The ProteAX enzyme enzymolysis site that the method that a kind of enzymolyzed wheat mucedin that the present invention proposes prepares low bitter taste Gly-His-Lys adopts is extensive, comprise the peptide bond of glutamine, arginine and lysine residue, avoid that polypeptide neutral and alkali amino acid and proline adjoin that this special acid sequence produces strong bitterness.Simultaneously a large amount of in enzymolysis liquid product free glutamines, under the desamidation of GlutaminaseSD-C100S enzyme, is converted into free glutamic acid.The combination of free glutamic acid and sodium ion improves the delicate flavour of Gly-His-Lys, has played the fresh special efficacy pressing down hardship of increasing, reduce further the bitter taste of Gly-His-Lys.
Below in conjunction with embodiment and reference examples technical scheme of the present invention made and further explain explanation.
Embodiment 1: wheat gluten protein is dissolved in water, be warming up to 60 DEG C, stir 1h with solubilising, add water and complement to solid-liquid ratio 1:10, when temperature is 55 DEG C, add 2.5%ProteAX enzyme (calculating by wheat gluten protein quality of material), water bath with thermostatic control, NaOH solution is adopted to maintain reaction system pH=7.0, enzymolysis 330min, 95 DEG C of enzyme 15min that go out; When temperature is cooled to 65 DEG C, the enzymolysis liquid pH=6.0 after enzyme that goes out is regulated with HCl or NaOH, add 4%GlutaminaseSD-C100S enzyme (calculating by wheat gluten protein quality of material) subsequently, maintain the temperature at 70 DEG C, enzymolysis 180min, after enzyme digestion reaction terminates, centrifugal 15min under 7500r/min rotating speed, collects supernatant; Obtain wheat gluten protein Gly-His-Lys by spray-dried for the supernatant collected, namely obtain being rich in the low bitter Gly-His-Lys of wheat gluten protein of little peptide through packaging.
Embodiment 2: wheat gluten protein is dissolved in water, be warming up to 55 DEG C, stir 1h with solubilising, add water and complement to solid-liquid ratio 1:15, when temperature is 50 DEG C, add 2%ProteAX enzyme (calculating by wheat gluten protein quality of material), water bath with thermostatic control, NaOH solution is adopted to maintain reaction system pH=7.0, enzymolysis 300min, 90 DEG C of enzyme 15min that go out; When temperature is cooled to 65 DEG C, the enzymolysis liquid pH=6.5 after enzyme that goes out is regulated with HCl or NaOH, add 3.5%GlutaminaseSD-C100S enzyme (calculating by wheat gluten protein quality of material) subsequently, maintain the temperature at 65 DEG C, enzymolysis 150min, after enzyme digestion reaction terminates, centrifugal 15min under 7300r/min rotating speed, collects supernatant; Obtain wheat gluten protein Gly-His-Lys by spray-dried for the supernatant collected, namely obtain being rich in the low bitter Gly-His-Lys of wheat gluten protein of little peptide through packaging.
Embodiment 3: wheat gluten protein is dissolved in water, be warming up to 50 DEG C, stir 0.5h with solubilising, add water and complement to solid-liquid ratio 1:20, when temperature is 45 DEG C, add 1.5%ProteAX enzyme (calculating by wheat gluten protein quality of material), water bath with thermostatic control, NaOH solution is adopted to maintain reaction system pH=6.5, enzymolysis 270min, 90 DEG C of enzyme 10min that go out; When temperature is cooled to 65 DEG C, the enzymolysis liquid pH=6.0 after enzyme that goes out is regulated with HCl or NaOH, add 3%GlutaminaseSD-C100S enzyme (calculating by wheat gluten protein quality of material) subsequently, maintain the temperature at 60 DEG C, enzymolysis 120min, after enzyme digestion reaction terminates, centrifugal 10min under 7000r/min rotating speed, collects supernatant; Obtain wheat gluten protein Gly-His-Lys by spray-dried for the supernatant collected, namely obtain being rich in the low bitter Gly-His-Lys of wheat gluten protein of little peptide through packaging.
Embodiment 4: wheat gluten protein is dissolved in water, be warming up to 55 DEG C, stir 0.5h with solubilising, add water and complement to solid-liquid ratio 1:15, when temperature is 50 DEG C, add 2%ProteAX enzyme (calculating by wheat gluten protein quality of material), water bath with thermostatic control, NaOH solution is adopted to maintain reaction system pH=7.0, enzymolysis 330min, 90 DEG C of enzyme 15min that go out; When temperature is cooled to 65 DEG C, the enzymolysis liquid pH=6.5 after enzyme that goes out is regulated with HCl or NaOH, add 3.5%GlutaminaseSD-C100S enzyme (calculating by wheat gluten protein quality of material) subsequently, maintain the temperature at 65 DEG C, enzymolysis 150min, after enzyme digestion reaction terminates, centrifugal 15min under 7300r/min rotating speed, collects supernatant; Obtain wheat gluten protein Gly-His-Lys by spray-dried for the supernatant collected, namely obtain being rich in the low bitter Gly-His-Lys of wheat gluten protein of little peptide through packaging.
Embodiment 5: wheat gluten protein is dissolved in water, be warming up to 55 DEG C, stir 0.5h with solubilising, add water and complement to solid-liquid ratio 1:15, when temperature is 50 DEG C, add 2%ProteAX enzyme (calculating by wheat gluten protein quality of material), water bath with thermostatic control, NaOH solution is adopted to maintain reaction system pH=7.0, enzymolysis 270min, 90 DEG C of enzyme 15min that go out; When temperature is cooled to 65 DEG C, the enzymolysis liquid pH=6.5 after enzyme that goes out is regulated with HCl or NaOH, add 3.5%GlutaminaseSD-C100S enzyme (calculating by wheat gluten protein quality of material) subsequently, maintain the temperature at 65 DEG C, enzymolysis 150min, after enzyme digestion reaction terminates, centrifugal 15min under 7300r/min rotating speed, collects supernatant; Obtain wheat gluten protein Gly-His-Lys by spray-dried for the supernatant collected, namely obtain being rich in the low bitter Gly-His-Lys of wheat gluten protein of little peptide through packaging.
Reference examples 1: wheat gluten protein is dissolved in water, be warming up to 55 DEG C, stir 1h with solubilising, add water and complement to solid-liquid ratio 1:15, when temperature is 50 DEG C, add 2%ProteAX enzyme (calculating by wheat gluten protein quality of material), water bath with thermostatic control, NaOH solution is adopted to maintain reaction system pH=7.0, enzymolysis 120min, 90 DEG C of enzyme 15min that go out; When temperature is cooled to 65 DEG C, the enzymolysis liquid pH=6.5 after enzyme that goes out is regulated with HCl or NaOH, add 3.5%GlutaminaseSD-C100S enzyme (calculating by wheat gluten protein quality of material) subsequently, maintain the temperature at 65 DEG C, enzymolysis 150min, after enzyme digestion reaction terminates, centrifugal 15min under 7300r/min rotating speed, collects supernatant; Wheat gluten protein Gly-His-Lys is obtained by spray-dried for the supernatant collected.
Reference examples 2: wheat gluten protein is dissolved in water, be warming up to 55 DEG C, stir 1h with solubilising, add water and complement to solid-liquid ratio 1:15, when temperature is 50 DEG C, add 2%ProteAX enzyme (calculating by wheat gluten protein quality of material), water bath with thermostatic control, NaOH solution is adopted to maintain reaction system pH=7.0, after enzymolysis 300min, 90 DEG C of enzyme 15min that go out; Centrifugal 15min under 7300r/min rotating speed, collects supernatant; Wheat gluten protein Gly-His-Lys is obtained by spray-dried for the supernatant collected.
Adopt the assay method of the free aminoacid content of defined in micro-kjeldahl determination GB/T5511-2008 method and soy peptide powder GB/T22492-2008 to detect the protein salvage utilization rate of wheat gluten protein Gly-His-Lys in above-mentioned reference examples 1-2 and embodiment 1-5, free aminoacid content, statistics is as shown in table 1.
Waters1525 high performance liquid chromatograph (joining 2487 UV-detectors and Empower work station GPC software) chromatographic column is adopted to be TSKgel2000SWXL300mm × 7.8nm, measure wheat gluten protein peptide molecular weight distribution in reference examples 1-2 and embodiment 1-5, pipette samples about 100mg is in 10mL volumetric flask, with mobile phase acetonitrile/water/trifluoroacetic acid (10/90/0.1, v/v) constant volume, then the laggard sample of micro porous filtration membrane filtration is used, wherein column temperature is 30 DEG C, flow velocity selects 0.5mL/min, detects under 220nm.Wherein, molecular weight calibration Curves standard items are: cromoci (MW12384), bacillus enzyme (MW1422), aminoacetic acid-aminoacetic acid-Tyr-Arg (MW451), aminoacetic acid-aminoacetic acid-aminoacetic acid (MW189).The statistics of the little peptide content of molecular weight between 180-500Da (in butt %) is as shown in table 1.
Table 1 reference examples 1 ~ 2 contrasts with the testing result of embodiment 1 ~ 5
The method of sense organ evaluation and test is adopted to mark to the bitterness intensity of Gly-His-Lys in reference examples 1-2 and embodiment 1-5 respectively.Quinin hydrochloride is mixed with the solution of variable concentrations, marks as standard.The concentration of standard liquid is respectively 0,8 × 10
-6, 1.6 × 10
-5, 2.4 × 10
-5, 3.2 × 10
-5with 4 × 10
-5g/mL, corresponding score value is 0,1,2,3,4 and 5 point, and bitter taste is higher, and score is higher.Sample and standard liquid (wheat gluten protein hydrolysate concentration 1%, pH=6.5) are at room temperature contrasted, and according to standard score, testing sample is marked.Subjective appreciation group is made up of (20 ~ 40 years old age, 5 male 5 female) 10 Sensory Evaluation persons through professional training, and the final score of enzymolysis liquid local flavor is the mean value of 10 subjective appreciation person's marking, and statistics as shown in Figure 1.
Should be appreciated that above-described embodiment is only and technical conceive of the present invention and feature are described, its object is to person skilled in the art can be understood content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (10)
1. an enzymolyzed wheat mucedin prepares the method for low bitter taste Gly-His-Lys, it is characterized in that comprising: wheat gluten protein is added to the water formation suspension, carry out enzymolysis successively afterwards, high temperature goes out enzyme, take off amide-treated, get obtained material again and carry out high speed centrifugation process with the rotating speed of more than 7000r/min, and the supernatant of collection is carried out spraying dry, obtain described low bitter taste Gly-His-Lys;
The enzyme adopted in described enzymolysis processing process comprises ProteAX enzyme, and the enzyme adopted in described de-amide-treated comprises GlutaminaseSD-C100S enzyme.
2. enzymolyzed wheat mucedin according to claim 1 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that comprising: be added to the water by wheat gluten protein, is warming up to 50 ~ 60 DEG C, and the suspension lasts formed is stirred 0.5 ~ 1h.
3. enzymolyzed wheat mucedin according to claim 1 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that, described high speed centrifugation process comprises: with the centrifugal 10-15min of the rotating speed of 7000 ~ 7500r/min, collect described supernatant afterwards.
4. enzymolyzed wheat mucedin according to claim 1 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that, described enzymolysis processing comprises: in described suspension, add water to solid-liquid ratio is 1:10 ~ 20, when temperature is 45 ~ 55 DEG C, add ProteAX enzyme, pH value=6.5 ~ 7.0 of reaction system are maintained, enzymolysis 270 ~ 330min, afterwards in the 90-95 DEG C of enzyme 10 ~ 15min that goes out under constant temperature.
5. the enzymolyzed wheat mucedin according to claim 1 or 4 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that: the mass ratio of described ProteAX enzyme and wheat gluten protein is 1.5 ~ 2.5%:1.
6. enzymolyzed wheat mucedin according to claim 1 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that, the process of described deacylated tRNA amine comprises: the enzymolysis liquid after enzymolysis processing is cooled to 65 DEG C, and regulate pH value=6.0 ~ 7.0 of enzymolysis liquid, add GlutaminaseSD-C100S enzyme subsequently, maintain the temperature at 60 ~ 70 DEG C, enzymolysis 120 ~ 180min.
7. the enzymolyzed wheat mucedin according to claim 1 or 6 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that: the mass ratio of described GlutaminaseSD-C100S enzyme and wheat gluten protein is 3 ~ 4%:1.
8. enzymolyzed wheat mucedin according to claim 1 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that: described ProteAX enzyme and GlutaminaseSD-C100S enzyme are selected from delicatessen food level protease.
9. enzymolyzed wheat mucedin according to claim 1 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that: described low bitter taste Gly-His-Lys Determination of Free Amino Acids is in butt <25%, the interval little peptide content between 180 ~ 500Da of molecular weight distribution is in butt >50%, bitterness value <1.0.
10. enzymolyzed wheat mucedin according to claim 9 prepares the method for low bitter taste Gly-His-Lys, it is characterized in that: described low bitter taste Gly-His-Lys is than the protein salvage utilization rate >80% of described wheat gluten protein.
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| CN105219824A (en) * | 2015-10-20 | 2016-01-06 | 广东食品药品职业学院 | Wheat-gluten source flavor peptide and preparation method thereof and application |
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| CN114480542A (en) * | 2022-01-27 | 2022-05-13 | 河南工业大学 | Method for extracting bitter peptides from wheat gluten protein enzymolysis products |
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| CN105219824A (en) * | 2015-10-20 | 2016-01-06 | 广东食品药品职业学院 | Wheat-gluten source flavor peptide and preparation method thereof and application |
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| CN108611390A (en) * | 2018-04-24 | 2018-10-02 | 浙江大学 | A method of preparing low bitter taste buffalo's milk casein antioxidant peptide powder |
| 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 |
| CN114480542A (en) * | 2022-01-27 | 2022-05-13 | 河南工业大学 | Method for extracting bitter peptides from wheat gluten protein enzymolysis products |
| CN114480542B (en) * | 2022-01-27 | 2024-05-28 | 河南工业大学 | Method for extracting bitter peptide from wheat gluten enzymolysis product |
| CN114982861A (en) * | 2022-06-16 | 2022-09-02 | 西南大学 | Thick sensory peptide and preparation method and application thereof |
| CN115590130A (en) * | 2022-10-14 | 2023-01-13 | 徐州工程学院（Cn） | Preparation method of silver burdock polypeptide beverage |
| CN115804430A (en) * | 2022-10-14 | 2023-03-17 | 徐州工程学院 | Preparation method of honeysuckle-honeysuckle flower composite solid beverage |
| CN117099869A (en) * | 2023-06-27 | 2023-11-24 | 河南工业大学 | Preparation method of wheat protein peptide chelated calcium |
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