CN105994932A - Fat-soluble walnut peptide and preparation method thereof - Google Patents
Fat-soluble walnut peptide and preparation method thereof Download PDFInfo
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- CN105994932A CN105994932A CN201610339161.2A CN201610339161A CN105994932A CN 105994932 A CN105994932 A CN 105994932A CN 201610339161 A CN201610339161 A CN 201610339161A CN 105994932 A CN105994932 A CN 105994932A
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- walnut
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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
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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
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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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- Coloring Foods And Improving Nutritive Qualities (AREA)
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- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention relates to fat-soluble walnut peptide and a preparation method thereof. The preparation method includes the following steps sequentially: washing walnut meal, removing impurities, performing protease gradient enzymolysis, filtering, embedding with a fat-soluble wall material, and performing centrifugal separation and drying to obtain the fat-soluble walnut peptide. The fat-soluble walnut peptide and the preparation method thereof have the advantages that sodion ingestion reduction of people due to the fact that carboxymethyl cellulose sodium is used as the wall material in the prior art is avoided, products are more healthy, and quality of the walnut peptide is improved greatly.
Description
Technical field
The invention belongs to polypeptide preparation and deep process technology field, be specifically related to a kind of fat-soluble walnut peptide
Preparation method.
Background technology
Semen Juglandis, also known as Semen Juglandis, Qiang's Fructus Persicae, is one of world-renowned four big dry fruits.The medical value of Semen Juglandis and
Nutritive value is the highest, containing substantial amounts of protein, unsaturated fatty acid and vitamin, mineral etc., is
A kind of have benefiting qi and nourishing blood, tonifying the kidney to consolidate the essence, warming the lung to go to cough to human body, the excellent peaberry food of blacking hair and strengthening brain,
It is considered as the good merchantable brand that lengthens one's life by physician and health preserving.The nutrition of Semen Juglandis is the abundantest, and every 100 grams of Semen Juglandis contain
High-quality fat 63.7g, protein 14.6g, carbohydrate 10.3g, phosphorus 280mg, calcium 85mg, ferrum
2.6mg, potassium 3.0mg, vitamin A 0.036mg, vitamin B10.26mg, vitamin B20.15mg, cigarette
Acid 1.0mg, nicotinic acid 1.0mg, additionally contain the nutrient substance such as the minerals and vitamins K such as manganese, chromium,
And containing abundant lecithin, aminoacid and unsaturated fatty acid, without cholesterol.Walnut protein mainly by
Four proteinoid are constituted, i.e. albumin, globulin, alcohol soluble protein and glutelin accounts for walnut protein total respectively
6.81%, 17.57%, 5.33% and the 70.11% of amount, in the walnut dregs after defat, protein content is up to 60%
Above, containing the 18 kind aminoacid useful to human body, and 8 kinds of amino acid contents of needed by human are reasonable,
Wherein arginine, glutamic acid, histidine and tyrosine content are higher, have high value of exploiting and utilizing.
The unsaturated fatty acid contents such as oleic acid, linoleic acid, linolenic acid and arachidonic acid in Semen Juglandis oils and fats are high
Reaching 90%, be that other oils and fats can not be compared, therefore the Semen Juglandis on market is mainly processed into walnut oil,
And side-product Semen Juglandis slag is not processed further utilizing；Use biological enzymolysis technology, Semen Juglandis slag is developed into
Walnut peptide, it is possible to reduce the waste of resource, improves the added value of walnut product.
The most to the document of polypeptide functional activity research in recent years, research both at home and abroad shows, walnut protein leads to
Cross walnut peptide prepared by enzyme enzymolysis to there is antioxidation, improve immunity, resisting fatigue, blood pressure lowering and improvement
The effects such as learning memory, and polypeptide and oils and fats combine and can strengthen its blood pressure lowering and improve learning memory
Function, but owing to polypeptide and the insoluble of oils and fats limit its application in functional food.
Application No. 201310485124.9,200810236514.1 all teaches with 201310655750.8
The technique of preparation walnut peptide, all have employed various protease and participates in the mode of enzymolysis process together, but various
Differing greatly between protease, can disturb with interreaction each other, enzymolysis process is unsatisfactory, thus
Affect the quality of walnut peptide.
The patent of Application No. 201310655750.8 describes a kind of technology by walnut peptide microencapsulation, uses
Sodium carboxymethyl cellulose and beta-schardinger dextrin-are as adjuvant by walnut peptide microencapsulation, and the carboxymethyl that it uses is fine
Dimension element sodium is more, adds the sodium ion of product, so the walnut peptide microcapsule obtained is unfavorable for hypertensive patient
Take.
Lecithin belongs to a kind of mixture, is present in one group of yellowish-brown among animal vegetable tissue and yolk
Oil material, its constituent include phosphoric acid, choline, fatty acid, glycerol, glycolipid, glycerol three acid
Ester and phospholipid, lecithin is mainly composed of pure phosphatidylcholine, is a kind of ion-type containing amphiphilic group
Surfactant, hydrophobic end is the oils and fats of long-chain, phospholipid, fatty acid, glycerol, glycolipid, triglyceride
Deng, water-wet side is the moieties of choline, and choline is the hydrogen of (beta-hydroxyethyl) trimethyl ammonia in chemistry
Oxide, the water solublity white serosity in colourless bitter in the mouth, there is the strongest hygroscopicity, being exposed in air can be very
Fast water suction.
Magnesium stearate, also known as magnesium octadecanate, for white easily without grittiness fine powder, has soapy feeling, and specific surface area is big,
There is extremely strong adsorption and hygroscopicity.As a kind of fatty acid salt form anion surfactant, permissible
Increase emulsifying agent dissolubility in oil phase, improve embedding rate and microcapsule stability.
Polyglyceryl fatty acid ester is a kind of nonionic surfactant novel, efficient.It is by natural sweet
Oil & fat acid at high temperature esterification, owing to polyglyceryl fatty acid ester has more hydroxyl, its emulsifying
Much more superior than fatty acid monoglyceride of performance, in metabolic process, can be analyzed to sweet oil & fat, thus quilt
Absorption of human body or excrete, has the safety of height.The feature of its maximum is alkaline, neutral, sour
Quite stable in property environment.
Summary of the invention
It is an object of the invention to provide a kind of method prepared and extract walnut peptide, use the oil bag of a kind of novelty
Walnut peptide is carried out embedding microencapsulation by water conservancy project skill, obtains the walnut peptide with fat-soluble characteristic, and reaching can be with
Oils prepares the purpose of mixture.
In order to realize foregoing invention purpose, the present invention provides techniques below scheme:
Step 1: after taking walnut dregs and 10 times of water (w/v) mixing, at 110 DEG C, process under the conditions of 120KPa
30 minutes, remove supernatant, add water mixing, washing once；
Step 2: take the walnut dregs that step 1 obtains, adds water to solid-liquid ratio 1 15 (w/v), and calcium hydroxide is adjusted
Joint pH value 9.0, is warming up to 55 DEG C, adds alkaline protease enzymolysis 0.5 hour, adds carase and continue
Continuous enzymolysis 3.5 hours, is eventually adding food flavor enzyme and continues enzymolysis 0.5 hour, and enzyme denaturing filters, collects filtrate
Obtain walnut peptide enzymolysis solution；
Step 3: concentrated by double-effect concentration evaporator, is concentrated into the concentrated solution of Baume degrees 12；
Step 4: according to 15 (w/v), embedding wall material is placed in acetone and alcohol mixeding liquid, is heated to 40 DEG C
Make it dissolve, stir and be slowly added to 20-40% (v/v) walnut peptide concentrated solution, colloid mill homogenizing 3-5h,
Mixed liquor is evaporated recycling design immediately, and gained precipitate carries out lyophilization, obtains walnut peptide microcapsule.
As a kind of preferred version, described in step 2, the consumption of enzymolysis alkaline protease is walnut dregs quality
2%, carase consumption is the 1% of walnut dregs quality, food flavor enzyme consumption is the 1% of walnut dregs quality.
As a kind of preferred version, the thickening temperature described in step 3 is 75 DEG C, and vacuum is 0.065mPa.
As a kind of preferred version, the embedding wall material described in step 4 is mass ratio 1-2 11 (w/w/w)
Lecithin, magnesium stearate and polyglyceryl fatty acid ester, acetone and second in the mixed solvent of described acetone and ethanol
Alcohol volume ratio is 13 (v/v).
As another kind of preferred version, the temperature of the evaporation recycling design described in step 4 is 40-50 DEG C, vacuum
Degree is 0.065mpa.
Beneficial effect:
1. the present invention uses the small molecular core Fructus Persicae peptide hydrophilic of preparation of gradient enzyme solution strong, it is easier to the bag of wall material
Bury and prepare fat-soluble walnut peptide, show carrying out experiment in vitro, molten at different pH value (3-10) oil phases
In liquid, emulsification can occur, and walnut peptide is substantially all to be wrapped in oil and does not produce layering, stable
Property is good；
2. the embedding wall material that the present invention uses is the embedded material such as lecithin, polyglyceryl fatty acid ester, it is to avoid existing
The Carboxymethyl cellulose sodium used in technology, decreases the absorption of people's sodium ion, makes product more healthy.
Detailed description of the invention
Form fat-soluble walnut peptide a kind of to the present invention and preparation method thereof remakes further by the following examples
Detailed description, but this should not being interpreted as, the scope of the above-mentioned theme of the present invention is only limitted to below example,
All technology realized based on foregoing of the present invention belong to protection scope of the present invention.
The preparation of the fat-soluble walnut peptide of embodiment 1
Weigh walnut dregs, after adding 10 times of water (w/v) mix and blends, at 110 DEG C, locate under the conditions of 120KPa
Managing 30 minutes, remove supernatant, add water stirring washing once, moisturizing is to solid-liquid ratio 1 15 (w/v), hydrogen
Calcium oxide regulation PH9.0, is warming up to 55 DEG C, and the alkaline protease enzymolysis 0.5 adding walnut dregs quality 2% is little
Time, the carase adding walnut dregs quality 1% continues enzymolysis 3.5 hours, is eventually adding walnut dregs quality
1% food flavor enzyme continues enzymolysis 0.5 hour, is warming up to 100 DEG C of enzyme denaturing 10 minutes, filters, and collects filtrate and puts
In double-effect concentration evaporator in 75 DEG C, concentrate under the conditions of vacuum 0.065mPa, be concentrated into Baume degrees
The concentrated solution of 12, is placed in embedding wall material acetone according to 15 (w/v) and ethanol (1 3) (v/v) mixes
Closing in liquid, embedding wall material is the lecithin of mass ratio 111 (w/w/w), magnesium stearate and polyglycereol fat
Acid esters, is heated to 40 DEG C of dissolvings, stirs and is slowly added to 20% (v/v) walnut peptide concentrated solution, colloid mill
Homogenizing 3h, 50 DEG C, mixed liquor is evaporated under the conditions of vacuum 0.065mPa recycling design, gained
Precipitate carries out lyophilization, makes finished product, protein content 51.6% in finished product, content of peptides 45.7%.
The preparation of the fat-soluble walnut peptide of embodiment 2
Weigh walnut dregs, after adding 10 times of water (w/v) mix and blends, at 110 DEG C, locate under the conditions of 120KPa
Managing 30 minutes, remove supernatant, add water stirring washing once, moisturizing is to solid-liquid ratio 1 15 (w/v), hydrogen
Calcium oxide regulation PH9.0, is warming up to 55 DEG C, and the alkaline protease enzymolysis 0.5 adding walnut dregs quality 2% is little
Time, the carase adding walnut dregs quality 1% continues enzymolysis 3.5 hours, is eventually adding walnut dregs quality
1% food flavor enzyme continues enzymolysis 0.5 hour, is warming up to 100 DEG C of enzyme denaturing 10 minutes, filters, and collects filtrate and puts
In double-effect concentration evaporator in 75 DEG C, concentrate under the conditions of vacuum 0.065mPa, be concentrated into Baume degrees
The concentrated solution of 12, is placed in embedding wall material acetone according to 15 (w/v) and ethanol (1 3) (v/v) mixes
Closing in liquid, embedding wall material is lecithin, magnesium stearate and the polyglycerol ester of mass ratio 1.5 11 (w/w/w)
Fat acid esters, is heated to 40 DEG C of dissolvings, stirs and is slowly added to 30% (v/v) walnut peptide concentrated solution, colloid
Mill homogenizing 4h；40 DEG C, mixed liquor is evaporated recycling design under the conditions of vacuum 0.065mPa, institute
Obtain precipitate and carry out lyophilization, make finished product, protein content 58.2% in finished product, content of peptides 49.6%.
The preparation of the fat-soluble walnut peptide of embodiment 3
Weigh walnut dregs, after adding 10 times of water (w/v) mix and blends, at 110 DEG C, locate under the conditions of 120KPa
Managing 30 minutes, remove supernatant, add water stirring washing once, moisturizing is to solid-liquid ratio 1 15 (w/v), hydrogen
Calcium oxide regulation PH9.0, is warming up to 55 DEG C, and the alkaline protease enzymolysis 0.5 adding walnut dregs quality 2% is little
Time, the carase adding walnut dregs quality 1% continues enzymolysis 3.5 hours, is eventually adding walnut dregs quality
1% food flavor enzyme continues enzymolysis 0.5 hour, is warming up to 100 DEG C of enzyme denaturing 10 minutes, filters, and collects filtrate and puts
In double-effect concentration evaporator in 75 DEG C, concentrate under the conditions of vacuum 0.065mPa, be concentrated into Baume degrees
The concentrated solution of 12；According to 15 (w/v), embedding wall material is placed in acetone and ethanol (1 3) (v/v) mixes
Closing in liquid, embedding wall material is the lecithin of mass ratio 211 (w/w/w), magnesium stearate and polyglycereol fat
Acid esters, is heated to 40 DEG C of dissolvings, stirs and is slowly added to 40% (v/v) walnut peptide concentrated solution, colloid mill
Homogenizing 5h；40 DEG C, mixed liquor is evaporated under the conditions of vacuum 0.065mPa recycling design, gained
Precipitate carries out lyophilization, makes finished product, protein content 65.2% in finished product, content of peptides 54.1%.
The toxicity test research of the fat-soluble walnut peptide of embodiment 4
Example 1, embodiment 2, embodiment 3 fat-soluble walnut peptide microcapsule, according to " health food is checked
With assessment technique specification ", with kunming mice as laboratory animal, male and female half and half, use maximum gavage mensuration (MTD)
Testing, dose design is 10.0g/kg.bw, gavage 3 times in 24h；Continuous Observation two weeks, three
Embodiment group mice is all without dead, and hair color gloss, body weight has increased, more aobvious than not having with blank group
Write sex differernce.Consolidate the fat-soluble walnut peptide microcapsule of invention and belong to actual innocuous substance.
Claims (5)
1. the preparation method of a fat-soluble walnut peptide, it is characterised in that it is prepared by following steps:
Step 1: after taking walnut dregs and 10 times of water (w/v) mixing, at 110 DEG C, process under the conditions of 120KPa
30 minutes, remove supernatant, add water mixing, washing once；
Step 2: take the walnut dregs that step 1 obtains, adds water to solid-liquid ratio 1 15 (w/v), and calcium hydroxide is adjusted
Joint pH value 9.0, is warming up to 55 DEG C, adds alkaline protease enzymolysis 0.5 hour, adds carase and continue
Continuous enzymolysis 3.5 hours, is eventually adding food flavor enzyme and continues enzymolysis 0.5 hour, and enzyme denaturing filters, collects filtrate
Obtain walnut peptide enzymolysis solution；
Step 3: concentrated by double-effect concentration evaporator, is concentrated into the concentrated solution of Baume degrees 12；
Step 4: according to 15 (w/v), embedding wall material is placed in acetone and alcohol mixeding liquid, is heated to 40 DEG C
Make it dissolve, stir and be slowly added to 20-40% (v/v) walnut peptide concentrated solution, colloid mill homogenizing 3-5h,
Mixed liquor is evaporated recycling design immediately, and gained precipitate carries out lyophilization, obtains walnut peptide microcapsule.
The most fat-soluble walnut peptide preparation method, it is characterised in that enzyme described in step 2
The consumption of solution alkaline protease is the 2% of walnut dregs quality, and carase consumption is the 1% of walnut dregs quality,
Food flavor enzyme consumption is the 1% of walnut dregs quality.
The most fat-soluble walnut peptide preparation method, it is characterised in that described in step 3
Thickening temperature is 75 DEG C, and vacuum is 0.065mPa.
The most fat-soluble walnut peptide preparation method, it is characterised in that: described in step 4
Embedding wall material mass ratio is lecithin, magnesium stearate and the polyglyceryl fatty acid ester of 1-2 11 (w/w/w),
In the mixed solvent of described acetone and ethanol, acetone and ethanol volume ratio are 13 (v/v).
The most fat-soluble walnut peptide preparation method, it is characterised in that: described in step 4
The temperature of evaporation recycling design is 40-50 DEG C, and vacuum is 0.065mpa.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874259A (en) * | 2017-12-28 | 2018-04-06 | 武汉天天好生物制品有限公司 | More oligopeptide mixtures of acer truncatum seed oil and preparation method thereof |
| CN109122877A (en) * | 2018-08-10 | 2019-01-04 | 河北养元智汇饮品股份有限公司 | A kind of walnut polypeptide cream and preparation method thereof |
| CN110643661A (en) * | 2019-09-12 | 2020-01-03 | 浙江李子园食品股份有限公司 | Method for rapidly separating and purifying walnut protein from walnuts |
| CN111518858A (en) * | 2020-05-14 | 2020-08-11 | 武汉天天好生物制品有限公司 | Vegetable protein peptide and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652314A (en) * | 2013-12-06 | 2014-03-26 | 陈栋梁 | Microencapsulated walnut peptide and preparation method thereof |
| CN104293870A (en) * | 2014-09-25 | 2015-01-21 | 汾州裕源土特产品有限公司 | Preparation method of antioxidant walnut polypeptide health product |
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2016
- 2016-05-20 CN CN201610339161.2A patent/CN105994932B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652314A (en) * | 2013-12-06 | 2014-03-26 | 陈栋梁 | Microencapsulated walnut peptide and preparation method thereof |
| CN104293870A (en) * | 2014-09-25 | 2015-01-21 | 汾州裕源土特产品有限公司 | Preparation method of antioxidant walnut polypeptide health product |
Non-Patent Citations (1)
| Title |
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| 江连洲: "《酶在大豆制品中的应用》", 31 August 2015, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874259A (en) * | 2017-12-28 | 2018-04-06 | 武汉天天好生物制品有限公司 | More oligopeptide mixtures of acer truncatum seed oil and preparation method thereof |
| CN109122877A (en) * | 2018-08-10 | 2019-01-04 | 河北养元智汇饮品股份有限公司 | A kind of walnut polypeptide cream and preparation method thereof |
| CN110643661A (en) * | 2019-09-12 | 2020-01-03 | 浙江李子园食品股份有限公司 | Method for rapidly separating and purifying walnut protein from walnuts |
| CN111518858A (en) * | 2020-05-14 | 2020-08-11 | 武汉天天好生物制品有限公司 | Vegetable protein peptide and preparation method thereof |
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| Publication number | Publication date |
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| CN105994932B (en) | 2019-09-03 |
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