CN106011211A - Method for preparing pea protein polypeptide powder - Google Patents
Method for preparing pea protein polypeptide powder Download PDFInfo
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- CN106011211A CN106011211A CN201610647025.XA CN201610647025A CN106011211A CN 106011211 A CN106011211 A CN 106011211A CN 201610647025 A CN201610647025 A CN 201610647025A CN 106011211 A CN106011211 A CN 106011211A
- Authority
- CN
- China
- Prior art keywords
- semen pisi
- pisi sativi
- powder
- papain
- sativi protein
- 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.)
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- 239000000843 powder Substances 0.000 title claims abstract description 60
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 41
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 39
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 13
- 108010084695 Pea Proteins Proteins 0.000 title abstract description 13
- 235000019702 pea protein Nutrition 0.000 title abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 46
- 108090000526 Papain Proteins 0.000 claims abstract description 43
- 235000019834 papain Nutrition 0.000 claims abstract description 41
- 229940055729 papain Drugs 0.000 claims abstract description 41
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 229940088598 enzyme Drugs 0.000 claims abstract description 16
- 235000018102 proteins Nutrition 0.000 claims description 81
- 102000004169 proteins and genes Human genes 0.000 claims description 81
- 108090000623 proteins and genes Proteins 0.000 claims description 81
- 230000007062 hydrolysis Effects 0.000 claims description 20
- 238000006460 hydrolysis reaction Methods 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 13
- 125000004203 4-hydroxyphenyl group Chemical group [H]OC1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 claims description 9
- 150000002576 ketones Chemical class 0.000 claims description 9
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims description 9
- 235000013361 beverage Nutrition 0.000 claims description 6
- 230000003064 anti-oxidating effect Effects 0.000 claims description 5
- 239000008055 phosphate buffer solution Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- XZXCBTBAADXWDD-UHFFFAOYSA-N 1-(2,4-dimethoxyphenyl)piperazine Chemical compound COC1=CC(OC)=CC=C1N1CCNCC1 XZXCBTBAADXWDD-UHFFFAOYSA-N 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 235000020510 functional beverage Nutrition 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 claims 1
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004108 freeze drying Methods 0.000 abstract description 5
- 238000001125 extrusion Methods 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 150000003254 radicals Chemical class 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 230000018109 developmental process Effects 0.000 abstract 1
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- GLUUGHFHXGJENI-UHFFFAOYSA-N Piperazine Chemical compound C1CNCCN1 GLUUGHFHXGJENI-UHFFFAOYSA-N 0.000 description 16
- 108091005804 Peptidases Proteins 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 235000019419 proteases Nutrition 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 230000007760 free radical scavenging Effects 0.000 description 4
- 229940045109 genistein Drugs 0.000 description 4
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 4
- 235000006539 genistein Nutrition 0.000 description 4
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000003712 anti-aging effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 125000005805 dimethoxy phenyl group Chemical group 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- -1 Methoxyphenyl Chemical group 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- IVSZLXZYQVIEFR-UHFFFAOYSA-N 1,3-Dimethylbenzene Natural products CC1=CC=CC(C)=C1 IVSZLXZYQVIEFR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241001597008 Nomeidae Species 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000000637 arginyl group Chemical group N[C@@H](CCCNC(N)=N)C(=O)* 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- MGNZXYYWBUKAII-UHFFFAOYSA-N cyclohexa-1,3-diene Chemical compound C1CC=CC=C1 MGNZXYYWBUKAII-UHFFFAOYSA-N 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 229960000935 dehydrated alcohol Drugs 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 125000003147 glycosyl group Chemical group 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 150000004880 oxines Chemical class 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention belongs to the food processing field and relates to a method for preparing pea protein polypeptide powder. The method comprises extruding and crushing a pea protein, adding a papain promoter and a papain into the pea protein powder, and carrying out enzymolysis and enzyme deactivation on the pea protein powder to obtain the pea protein polypeptide powder. The space structure of the pea protein powder becomes a chain structure conducive to enzyme action after extrusion so that the use amount of papain is reduced. The papain promoter improves the activity of papain, shortens enzymolysis time and improves the efficiency of enzymolysis. After the pea protein powder enzymolysis, the pea protein polypeptide powder is obtained by freeze drying so that free radical removal efficiency is high. Compared with pea protein polypeptide powder without the papain promoter, the pea protein polypeptide powder provided by the invention improves a hydroxyl radical removal rate by 22.3%-51.1%. The pea protein polypeptide powder can be used in the development of functional foods for resisting aging and oxidation.
Description
Technical field
The invention belongs to food processing field, particularly relate to the preparation method of a kind of Semen Pisi sativi protein polypeptide powder.
Background technology
Pea protein is a kind of more satisfactory vegetable protein, and its ratio of components relatively balances, and particularly relies ammonia
The content of acid is up to 1.5%, and containing abundant vitamin and mineral.Semen Pisi sativi protein is a kind of preferable
Essential amino acids source, the mode standard recommended with FAO/WHO is closer to, and rich in lysine, lacks
Sulfur-containing amino acid, and as other vegetable protein, methionine and cystine are limiting amino acids.So
And, owing to Semen Pisi sativi protein dissolubility is low and the existence of antinutritional factor, reduce its digestibility and biology
Titer, and greatly limit its range of application, therefore to improve trophism and the biology profit of Semen Pisi sativi protein
By rate, generally use fermentation method or enzyme process, by Semen Pisi sativi protein hydrolysis preparation pea polypeptide, or use glycosyl
Change legal system to get everything ready the glycoprotein of probiotic properties.
Extruding is a kind of food-processing method, be suitable for industrialization, serialization, big produce, energy-efficient
Matter structure recombinant core technology.It can by carrying, compress, mix, steaming and decocting, degeneration, be dehydrated, kill
The multiple operating units such as bacterium, expanded, molding complete simultaneously, have continuous print High Temperature High Pressure and process, in short-term
The process of low damage, efficient biochemical reactor characteristic, high-quality and high efficiency bactericidal effect, extruded product
Sanitation and hygiene, the advantage such as numerous in variety, be therefore considered as a kind of new intensive unit in food industry
Operation format, application is wide.The textured soybean protein produced by squeezing and pressing method is modern soybean protein
The important component part of industry.But the research that extrusion process processes Semen Pisi sativi protein rarely has report.
Papain is a kind of Heat stability is good, natural, health, the proteolytic enzyme of safety, not
Name papayotin or carase, molecular weight is 23406, is made up of a kind of single chain polypeptide, has low specificity
Feature, Cys25, His159 and Asp158 these three amino acid residue is present in the work of papain
Property centre.According to " GB 2760-2011 national food safety standard food additive uses standard "
Regulation, papain can be used as the processing aid of food industry, i.e. enzyme preparation.
8 ((4 (2,4 Dimethoxyphenyl) piperazine 1 base) methyl) 5,7 dihydroxy
3 (4 hydroxy phenyl) 4H .alpha.-5:6-benzopyran 4 ketone is genistein and 1-(2,4-dimethyl benzene
Base) a kind of genistein derivant of obtaining through chemosynthesis of piperazine.8 ((4 (2,4 dimethoxys
Phenyl) piperazine 1 base) methyl) 5,7 dihydroxy 3 (4 hydroxy phenyl) 4H benzene
And pyrans 4 ketone molecular formula is C28H28N2O5, molecular weight 472.52, its structural formula is as follows:
At present, 8 ((4 (2,4 Dimethoxyphenyl) piperazine 1 base) methyl) are had no both at home and abroad
5,7 dihydroxy 3 (4 hydroxy phenyl) 4H .alpha.-5:6-benzopyran 4 ketone are promoting Fructus Chaenomelis
Application report in terms of proteinase activity.
Summary of the invention
The present invention is directed to the deficiency that above-mentioned prior art exists, it is provided that the preparation of a kind of Semen Pisi sativi protein polypeptide powder
Method.
The technical scheme is that the preparation of a kind of Semen Pisi sativi protein polypeptide powder
Method, carries out Semen Pisi sativi protein powder extruding and pulverizes, by papain accelerator 8 ((4 (2,4 two
Methoxyphenyl) piperazine 1 base) methyl) 5,7 dihydroxy 3 (4 hydroxy phenyl) 4H
.alpha.-5:6-benzopyran 4 ketone mixes in the Semen Pisi sativi protein powder added to through extruding pulverizing with papain, right
After Semen Pisi sativi protein powder carries out enzymolysis, prepare Semen Pisi sativi protein polypeptide powder.
More specifically, be dissolved in phosphate buffer solution by the Semen Pisi sativi protein powder pulverized through extruding, add wood
Melon protease and papain accelerator, obtain Semen Pisi sativi protein many after enzymolysis, enzyme denaturing, cold filtration
Peptide liquid, Semen Pisi sativi protein polypeptide liquid is the most freeze-dried, obtains Semen Pisi sativi protein polypeptide powder.
Wherein, described papain accelerator 8 ((4 (2,4 Dimethoxyphenyl) piperazine 1
Base) methyl) 5,7 dihydroxy 3 (4 hydroxy phenyl) 4H .alpha.-5:6-benzopyran 4 ketone, for
Genistein and the synthetics of 1-(2,4-3,5-dimethylphenyl) piperazine, preparation process is as follows: at 50mL
Round-bottomed flask adds genistein 1mmol, dehydrated alcohol 25mL and 37wt% formalin 0.08mL,
It is heated to 55～60 DEG C, after reactant liquor clarification, adds 1-(2,4-3,5-dimethylphenyl) piperazine 0.19mL,
Stirring 48h under the conditions of 20-25 DEG C, have solid to separate out, filter, solid is isolated and purified through recrystallization, obtains
Papain accelerator.
Wherein, described extruding crushing process is: by Semen Pisi sativi protein powder that water content is 20～40wt% in temperature
Spend 60 DEG C, screw speed be 170r/min, fenestra aperture be to extrude under conditions of 12mm, squeeze
Semen Pisi sativi protein powder after pressure is cooled, is crushed to 40 mesh.
Addition is papain quality the 2～4% of described papain accelerator, described Fructus Chaenomelis
The addition of protease is the 10～12% of Semen Pisi sativi protein powder quality.
Wherein, enzymolysis pH value is 6.3～6.5, and hydrolysis temperature is 60～65 DEG C, enzymolysis time be 1.5～
2.5h；Enzyme-removal temperature is 95～100 DEG C, and the enzyme denaturing time is 5～10min.
The Semen Pisi sativi protein polypeptide powder present invention prepared adds beverage to the concentration of 15～17.2mg/mL
In, obtain the functional drinks of antioxidation, defying age.
The activity of the present invention promotes that principle is: papain accelerator and a smart ammonia of papain
Acid residue be combined with each other with a hydrogen bond, and ties with two other arginine residues respectively with four π keys
Closing, this combination result in the change of papain conformation, thus improves the activity of papain.
The invention has the beneficial effects as follows:
1, the papain accelerator of the present invention improves the activity of papain, itself and Fructus Chaenomelis egg
White enzyme mixing is added in the Semen Pisi sativi protein powder of extruding, has synergism, shortens enzymolysis time, carries
High enzymolysis efficiency.
2, the Semen Pisi sativi protein of the present invention is through extruding, and space structure there occurs certain change, chain structure
Ratio increases, and hole increases, and the concave-convex sense on surface is the strongest, and specific surface area increases, such structure
Make the Semen Pisi sativi protein after extruding bigger with the contact area of enzyme, be more beneficial for enzyme and enter in Semen Pisi sativi protein
Portion, contributes to enzymolysis, thus reduces enzymolysis time, improve enzymolysis efficiency.
3, obtain Semen Pisi sativi protein polypeptide powder through lyophilization after Semen Pisi sativi protein powder enzymolysis, remove free radical effect
Rate is higher；Compared to being not added with the Semen Pisi sativi protein polypeptide powder of papain accelerator, hydroxyl radical free radical is clear
Except rate improves 5.3～18%, it is possible to for defying age, the exploitation of antioxidative functional food.
Detailed description of the invention
Being described principle and the feature of the present invention below in conjunction with example, example is served only for explaining this
Invention, is not intended to limit the scope of the present invention.
Embodiment 1
A kind of preparation method of Semen Pisi sativi protein polypeptide powder, step is as follows:
(1) being extruded by the Semen Pisi sativi protein powder that water content is 20wt%, extruding condition is barrel zone temperature
60 DEG C, screw speed 170r/min, fenestra aperture 12mm, the product after extruding cools down, is crushed to
40 mesh；
(2) Semen Pisi sativi protein powder of step (1) is dissolved in the phosphate buffer solution that pH value is 6.5,
Forming Semen Pisi sativi protein powder mass concentration is the dispersion liquid of 7%, adds the Fructus Chaenomelis accounting for Semen Pisi sativi protein powder quality 12%
Protease, is simultaneously introduced the papain accelerator 8 ((4 (2,4 accounting for papain quality 2%
Dimethoxyphenyl) piperazine 1 base) methyl) 5,7 dihydroxy 3 (4 hydroxy phenyl)
4H .alpha.-5:6-benzopyran 4 ketone；
(3) by the mixture of step (2) pH value be 6.5, temperature be 65 DEG C under the conditions of water-bath shake
Swinging enzymolysis 1.5h, after enzymolysis terminates, enzymolysis solution maintains 5min enzyme denaturing at 100 DEG C, is subsequently cooled to
20-25 DEG C, it is filtrated to get Semen Pisi sativi protein polypeptide liquid.
Research finds, under conditions of same hydrolysis time, interpolation papain accelerator, extrudes
Semen Pisi sativi protein degree of hydrolysis than do not extrude Semen Pisi sativi protein degree of hydrolysis improve 13.7%；Adding Fructus Chaenomelis egg
White enzyme accelerator and do not extrude Semen Pisi sativi protein same hydrolysis when spending, extruded the hydrolysis time ratio of Semen Pisi sativi protein
The hydrolysis time not extruding Semen Pisi sativi protein shortens 21.6%.
Semen Pisi sativi protein polypeptide liquid is obtained Semen Pisi sativi protein polypeptide powder through vacuum lyophilization, by Semen Pisi sativi protein polypeptide
Powder adds in beverage with the concentration of 16mg/mL, obtain having antioxidation, anti-aging effects functional
Beverage, its DPPH free radical scavenging activity reaches 68.4%, and does not extrudes, does not uses papain accelerator
Comparing, clearance rate improves 22.3%.
Embodiment 2
A kind of preparation method of Semen Pisi sativi protein polypeptide powder, step is as follows:
(1) being extruded by the Semen Pisi sativi protein powder that water content is 25wt%, extruding condition is barrel zone temperature
60 DEG C, screw speed 170r/min, fenestra aperture 12mm, the product after extruding cools down, is crushed to
40 mesh；
(2) Semen Pisi sativi protein powder of step (1) is dissolved in the phosphate buffer solution that pH value is 6.3,
Forming Semen Pisi sativi protein powder mass concentration is the dispersion liquid of 7%, adds the Fructus Chaenomelis accounting for Semen Pisi sativi protein powder quality 10%
Protease, is simultaneously introduced the papain accelerator 8 ((4 (2,4 accounting for papain quality 4%
Dimethoxyphenyl) piperazine 1 base) methyl) 5,7 dihydroxy 3 (4 hydroxy phenyl)
4H .alpha.-5:6-benzopyran 4 ketone；
(3) by the mixture of step (2) pH value be 6.3, temperature be 60 DEG C under the conditions of water-bath shake
Swinging enzymolysis 2.5h, after enzymolysis terminates, enzymolysis solution maintains 10min enzyme denaturing at 95 DEG C, is subsequently cooled to
20-25 DEG C, it is filtrated to get Semen Pisi sativi protein polypeptide liquid.
Research finds, under conditions of same hydrolysis time, interpolation papain accelerator, extrudes
The degree of hydrolysis of Semen Pisi sativi protein improves 56.3% than the degree of hydrolysis not extruding Semen Pisi sativi protein；Adding Papain
Enzyme accelerator and do not extrude Semen Pisi sativi protein same hydrolysis when spending, extruded the hydrolysis time ratio of Semen Pisi sativi protein not
The hydrolysis time of extruding Semen Pisi sativi protein shortens 39.2%.
Semen Pisi sativi protein polypeptide liquid is obtained Semen Pisi sativi protein polypeptide powder through vacuum lyophilization, by Semen Pisi sativi protein polypeptide
Powder adds in beverage with the concentration of 15mg/mL, obtain having antioxidation, anti-aging effects functional
Beverage, its DPPH free radical scavenging activity reaches 84.5%, and does not extrudes, does not uses papain accelerator
Comparing, DPPH clearance rate improves 51.1%.
Embodiment 3
A kind of preparation method of Semen Pisi sativi protein polypeptide powder, step is as follows:
(1) being extruded by the Semen Pisi sativi protein powder that water content is 40wt%, extruding condition is barrel zone temperature
60 DEG C, screw speed 170r/min, fenestra aperture 12mm, the product after extruding cools down, is crushed to
40 mesh；
(2) Semen Pisi sativi protein powder of step (1) is dissolved in the phosphate buffer solution that pH value is 6.4,
Forming Semen Pisi sativi protein powder mass concentration is the dispersion liquid of 7%, adds the Fructus Chaenomelis accounting for Semen Pisi sativi protein powder quality 11%
Protease, is simultaneously introduced the papain accelerator 8 ((4 (2,4 accounting for papain quality 3%
Dimethoxyphenyl) piperazine 1 base) methyl) 5,7 dihydroxy 3 (4 hydroxy phenyl)
4H .alpha.-5:6-benzopyran 4 ketone；
(3) by the mixture of step (2) pH value be 6.4, temperature be 63 DEG C under the conditions of water-bath shake
Swinging enzymolysis 2h, after enzymolysis terminates, enzymolysis solution maintains 10min enzyme denaturing at 95 DEG C, is subsequently cooled to 20-25 DEG C,
It is filtrated to get Semen Pisi sativi protein polypeptide liquid.
Research finds, under conditions of same hydrolysis time, interpolation papain accelerator, extrudes
The degree of hydrolysis of Semen Pisi sativi protein improves 38.5% than the degree of hydrolysis not extruding Semen Pisi sativi protein；Adding Papain
Enzyme accelerator and do not extrude Semen Pisi sativi protein same hydrolysis when spending, extruded the hydrolysis time ratio of Semen Pisi sativi protein not
The hydrolysis time of extruding Semen Pisi sativi protein shortens 29.8%.
Semen Pisi sativi protein polypeptide liquid is obtained Semen Pisi sativi protein polypeptide powder through vacuum lyophilization, by Semen Pisi sativi protein polypeptide
Powder adds in beverage with the concentration of 17.2mg/mL, obtains the function with antioxidation, anti-aging effects
Property beverage, its DPPH free radical scavenging activity reaches 69.1%, and does not extrudes, does not uses papain to promote
Agent is compared, and DPPH free radical scavenging activity improves 23.3%.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all in the present invention
Spirit and principle within, any modification, equivalent substitution and improvement etc. made, should be included in this
Within bright protection domain.
Claims (7)
1. the preparation method of a Semen Pisi sativi protein polypeptide powder, it is characterised in that Semen Pisi sativi protein powder is carried out
Extruding is pulverized, by papain accelerator 8 ((4 (2,4 Dimethoxyphenyl) piperazine 1 base)
Methyl) 5,7 dihydroxy 3 (4 hydroxy phenyl) 4H .alpha.-5:6-benzopyran 4 ketone and Fructus Chaenomelis egg
White enzyme mixing is added in the Semen Pisi sativi protein powder that extruding is pulverized, after Semen Pisi sativi protein powder is carried out enzymolysis, and system
For obtaining Semen Pisi sativi protein polypeptide powder.
Preparation method the most according to claim 1, it is characterised in that the pea will pulverized through extruding
Soybean protein powder is dissolved in phosphate buffer solution, adds papain and papain accelerator, warp
Obtaining Semen Pisi sativi protein polypeptide liquid after enzymolysis, enzyme denaturing, cold filtration, Semen Pisi sativi protein polypeptide liquid is the most chilled dry
Dry, obtain Semen Pisi sativi protein polypeptide powder.
Preparation method the most according to claim 1, it is characterised in that described extruding was pulverized
Cheng Wei: be 170 at temperature 60 C, screw speed by Semen Pisi sativi protein powder that water content is 20～40wt%
R/min, fenestra aperture are to extrude under conditions of 12mm, and the Semen Pisi sativi protein powder after extruding is cooled,
It is crushed to 40 mesh.
Preparation method the most according to claim 1, it is characterised in that described Papain enzymatic
Entering addition is papain quality the 2～4% of agent, the addition of described papain is Semen Pisi sativi
The 10～12% of egg albumen powder quality.
Preparation method the most according to claim 1 and 2, it is characterised in that enzymolysis pH value be 6.3～
6.5, hydrolysis temperature is 60～65 DEG C, and enzymolysis time is 1.5～2.5h.
The manufacture method of a kind of Semen Pisi sativi protein peptide the most according to claim 2, it is characterised in that
Enzyme-removal temperature is 95～100 DEG C, and the enzyme denaturing time is 5～10min.
Preparation method the most according to claim 1 and 2, it is characterised in that Semen Pisi sativi protein is many
Gly-His-Lys adds in beverage with the concentration of 15～17.2mg/mL, obtain antioxidation, defying age functional
Beverage.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107019226A (en) * | 2017-03-10 | 2017-08-08 | 天津和治友德制药有限公司 | A kind of polypeptide powder and its preparation and application |
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| CN109485698A (en) * | 2018-07-30 | 2019-03-19 | 山东理工大学 | A kind of preparation method of pea protein tetrapeptide and its application in decompression field |
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| CN114009579A (en) * | 2021-04-15 | 2022-02-08 | 齐鲁工业大学 | Processing method for producing high branched chain amino acid plant protein meat by using pea protein |
| CN114009579B (en) * | 2021-04-15 | 2023-05-16 | 齐鲁工业大学 | Processing method for producing high branched chain amino acid vegetable protein meat by using pea protein |
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