CN107821730A - A kind of Queensland nut polypeptide ultrasound assisted extraction technique - Google Patents
A kind of Queensland nut polypeptide ultrasound assisted extraction technique Download PDFInfo
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- CN107821730A CN107821730A CN201711011418.2A CN201711011418A CN107821730A CN 107821730 A CN107821730 A CN 107821730A CN 201711011418 A CN201711011418 A CN 201711011418A CN 107821730 A CN107821730 A CN 107821730A
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- queensland nut
- polypeptide
- extraction technique
- assisted extraction
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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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
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- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Preparation (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of Queensland nut polypeptide ultrasound assisted extraction technique.The Queensland nut polypeptide production methods of the present invention are the enzymolysis extracting polypeptides from the Queensland nut dregs of rice, are passed through：A, crush；B, the homogeneous of suspension；C, thermostatic ultrasonic digests；D, boiling water sterilizes；E, centrifuge；F, it is freeze-dried, obtains Queensland nut polypeptide powder.The present invention prepares polypeptide by enzyme process can improve Queensland nut cake protein utilization rate.The polypeptide nature that the inventive method obtains is more stable, and yield is high relative to other drying modes.By the Queensland nut polypeptide molecular weight for preparing of the present invention is low, product stability is good, there is good antifatigue, hypotensive, anti-oxidant and other effects.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of Queensland nut polypeptide ultrasound assisted extraction technique.
Background technology
Queensland nut rich in nutrition content, kernel is in addition to containing higher fat, also containing at a relatively high protein and carbon
Hydrate, also rich in calcium, phosphorus, iron and B family vitamin thiamine, riboflavin and nicotinic acid.Macadimia nut oil has plurality kinds of health care
Function, the grouts after oil expression remain the full nutriment of Queensland nut, have higher nutritive value, but be primarily now used as
Feed, cause the significant wastage of resource, the accessory substance Queensland nut dregs of rice after oil expression contain the protein of high level, glutamic acid,
Arginine, aspartic acid, leucine and lysine, it is to improve having for Queensland nut cake protein utilization rate to prepare polypeptide by enzyme process
One of effect approach.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of Queensland nut polypeptide ultrasound assisted extraction technique, solve
Queensland nut dregs of rice utilization rate is low after oil expression, and protein resource wastes problem.For above-mentioned technical problem of determining, the technology used in the present invention
Scheme is：A kind of Queensland nut polypeptide ultrasound assisted extraction technique, comprises the following steps：
A, crush：The Queensland nut dregs of rice cross 60 mesh sieves after the crushing of plant pulverizer, obtain Queensland nut dregs of rice powder；
B, the homogeneous of suspension：Queensland nut dregs of rice powder after crushing adds water to mix well, and is uniformly mixed liquid through homogenizer homogeneous；
C, thermostatic ultrasonic digests：Mixed liquor is preheated into 10min in boiling water, 50~60 DEG C is cooled to and adds protease, adjusts pH
To 7.0~8.5, constant temperature digests 6~8 hours value, and enzymolysis liquid is made；The constant temperature enzymolysis process assisting ultrasonic oscillation treatment；It is super
Sound condition is：Frequency 60kHz, hour time 0.5-1；
D, boiling water sterilizes：Enzymolysis liquid is incubated 5~8 minutes in boiling water bath；
E, centrifuge：Enzymolysis liquid Jing Guo enzyme deactivation is centrifuged into 10 min in centrifuge, takes supernatant；
F, it is freeze-dried：By supernatant cryogenic freezing 24 hours, it is freeze-dried to obtain Queensland nut in freeze drier
Polypeptide powder.
In the step b, the mixing quality ratio of Queensland nut dregs of rice powder and water is 1:4~6.
In the step b, homogenization pressure is 25~30MPa.
Protease used is neutral proteinase in the step c, enzyme concentration 3000-4000U/g.
It is -50 DEG C that condition is freeze-dried in the step f, 25Pa.
Advantage of the invention is that：Queensland nut rich in nutrition content, the nut dregs of rice after extracting oil equally remain wherein
Most nutritional ingredient, handled by enzyme process combination sonic oscillation, it is to improve Queensland nut cake protein utilization rate to prepare polypeptide.
The present invention is prepared Queensland nut polypeptide and carried out by the way of freeze-drying, and obtained polypeptide nature is more stable, and yield is relative
It is high in other drying modes.By the Queensland nut polypeptide molecular weight for preparing of the present invention is low, product stability is good, have good anti-
Fatigue, hypotensive, anti-oxidant and other effects.
Embodiment
With reference to embodiment, the present invention will be further described：
A kind of preparation of Queensland nut polypeptide of embodiment 1, comprises the following steps：
A, crush：The Queensland nut dregs of rice cross 60 mesh sieves after the crushing of plant pulverizer, obtain Queensland nut dregs of rice powder；
B, the homogeneous of suspension：Queensland nut dregs of rice powder after crushing adds water to mix well, and is uniformly mixed liquid through homogenizer homogeneous,
Homogenization pressure is 25MPa；The mixing quality ratio of Queensland nut dregs of rice powder and water is 1:5；
C, constant temperature digests：Mixed liquor is preheated into 10min in boiling water, 50 DEG C is cooled to and adds neutral proteinase, enzyme concentration is
3000U/g, adjusting pH value, constant temperature digests 8 hours, and enzymolysis liquid is made to 7.0；At the constant temperature enzymolysis process assisting ultrasonic vibration
Reason；Ultrasound condition is：Frequency 60kHz, 0.5 hour time；
D, boiling water sterilizes：Enzymolysis liquid is incubated 5 minutes in boiling water bath；
E, centrifuge：By the enzymolysis liquid Jing Guo enzyme deactivation in centrifuge（4000 r/min）10 min are centrifuged, take supernatant；
[f, freeze-drying：By supernatant cryogenic freezing 24 hours, it is freeze-dried to obtain Queensland nut in freeze drier
Polypeptide powder, freeze-drying condition are -50 DEG C, 25Pa.
A kind of preparation of Queensland nut polypeptide of embodiment 2, comprises the following steps：
A, crush：The Queensland nut dregs of rice cross 60 mesh sieves after the crushing of plant pulverizer, obtain Queensland nut dregs of rice powder；
B, the homogeneous of suspension：Queensland nut dregs of rice powder after crushing adds water to mix well, and is uniformly mixed liquid through homogenizer homogeneous,
Homogenization pressure is 30MPa；The mixing quality ratio of Queensland nut dregs of rice powder and water is 1: 6；
C, constant temperature digests：Mixed liquor is preheated into 10min in boiling water, 50 DEG C is cooled to and adds neutral proteinase, enzyme concentration is
4000U/g, adjusting pH value, constant temperature digests 6 hours, and enzymolysis liquid is made to 8.5；At the constant temperature enzymolysis process assisting ultrasonic vibration
Reason；Ultrasound condition is：Frequency 60kHz, 1 hour time；
D, boiling water sterilizes：Enzymolysis liquid is incubated 8 minutes in boiling water bath；
E, centrifuge：By the enzymolysis liquid Jing Guo enzyme deactivation in centrifuge（5000 r/min）10 min are centrifuged, take supernatant；
F, it is freeze-dried：By supernatant cryogenic freezing 24 hours, it is freeze-dried to obtain Queensland nut in freeze drier
Polypeptide powder, freeze-drying condition are -50 DEG C, 25Pa.
Claims (5)
- A kind of 1. Queensland nut polypeptide ultrasound assisted extraction technique, it is characterised in that：Comprise the following steps：A, crush：The Queensland nut dregs of rice cross 60 mesh sieves after the crushing of plant pulverizer, obtain Queensland nut dregs of rice powder；B, the homogeneous of suspension：Queensland nut dregs of rice powder after crushing adds water to mix well, and is uniformly mixed liquid through homogenizer homogeneous；C, thermostatic ultrasonic digests：Mixed liquor is preheated into 10min in boiling water, 50~60 DEG C is cooled to and adds protease, adjusts pH To 7.0~8.5, constant temperature digests 6~8 hours value, and enzymolysis liquid is made；The constant temperature enzymolysis process assisting ultrasonic oscillation treatment；It is super Sound condition is：Frequency 60kHz, hour time 0.5-1；D, boiling water sterilizes：Enzymolysis liquid is incubated 5~8 minutes in boiling water bath；E, centrifuge：Enzymolysis liquid Jing Guo enzyme deactivation is centrifuged into 10 min in centrifuge, takes supernatant；F, it is freeze-dried：By supernatant cryogenic freezing 24 hours, it is freeze-dried to obtain Queensland nut in freeze drier Polypeptide powder.
- A kind of 2. Queensland nut polypeptide ultrasound assisted extraction technique according to claim 1, it is characterised in that：Step b In, the mixing quality ratio of Queensland nut dregs of rice powder and water is 1:4~6.
- A kind of 3. Queensland nut polypeptide ultrasound assisted extraction technique according to claim 1, it is characterised in that：In step b Homogenization pressure is 25~30MPa.
- A kind of 4. Queensland nut polypeptide ultrasound assisted extraction technique according to claim 1, it is characterised in that：In step c Protease used is neutral proteinase, enzyme concentration 30000-4000U/g.
- A kind of 5. Queensland nut polypeptide ultrasound assisted extraction technique according to claim 1, it is characterised in that：In step f Freeze-drying condition is -50 DEG C, 25Pa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711011418.2A CN107821730A (en) | 2017-10-26 | 2017-10-26 | A kind of Queensland nut polypeptide ultrasound assisted extraction technique |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711011418.2A CN107821730A (en) | 2017-10-26 | 2017-10-26 | A kind of Queensland nut polypeptide ultrasound assisted extraction technique |
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| CN107821730A true CN107821730A (en) | 2018-03-23 |
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| CN201711011418.2A Pending CN107821730A (en) | 2017-10-26 | 2017-10-26 | A kind of Queensland nut polypeptide ultrasound assisted extraction technique |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108670901A (en) * | 2018-06-13 | 2018-10-19 | 中国热带农业科学院环境与植物保护研究所 | It is a kind of using Queensland nut protein peptides and green peel extracting solution as smoothing toner of active constituent and preparation method thereof |
| CN109984245A (en) * | 2019-04-16 | 2019-07-09 | 中国热带农业科学院南亚热带作物研究所 | A kind of Queensland nut protein peptides and its preparation method and application having anti-fatigue effect |
| CN110521851A (en) * | 2019-04-12 | 2019-12-03 | 江苏茂兴食品有限公司 | One kind being rich in anti-oxidation peptide nut kernel processing method |
| CN110651886A (en) * | 2019-10-31 | 2020-01-07 | 江城中澳农业科技发展有限公司 | Preparation method and application of macadamia nut protein |
| CN111471730A (en) * | 2020-04-02 | 2020-07-31 | 珠海良仆食品有限公司 | Ultrasonic-assisted extraction process for macadimia nut polypeptides |
| CN112674199A (en) * | 2020-12-09 | 2021-04-20 | 广州市金龟寿药品有限公司 | Polypeptide food preservative and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779536A (en) * | 2016-01-13 | 2016-07-20 | 张新宇 | Preparation process of almond blood pressure reducing functional oligopeptides |
-
2017
- 2017-10-26 CN CN201711011418.2A patent/CN107821730A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105779536A (en) * | 2016-01-13 | 2016-07-20 | 张新宇 | Preparation process of almond blood pressure reducing functional oligopeptides |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108670901A (en) * | 2018-06-13 | 2018-10-19 | 中国热带农业科学院环境与植物保护研究所 | It is a kind of using Queensland nut protein peptides and green peel extracting solution as smoothing toner of active constituent and preparation method thereof |
| CN108670901B (en) * | 2018-06-13 | 2021-03-23 | 中国热带农业科学院环境与植物保护研究所 | Skin softening lotion with macadamia nut protein peptide and green tangerine peel extract as active ingredients and preparation method thereof |
| CN110521851A (en) * | 2019-04-12 | 2019-12-03 | 江苏茂兴食品有限公司 | One kind being rich in anti-oxidation peptide nut kernel processing method |
| CN109984245A (en) * | 2019-04-16 | 2019-07-09 | 中国热带农业科学院南亚热带作物研究所 | A kind of Queensland nut protein peptides and its preparation method and application having anti-fatigue effect |
| CN110651886A (en) * | 2019-10-31 | 2020-01-07 | 江城中澳农业科技发展有限公司 | Preparation method and application of macadamia nut protein |
| CN111471730A (en) * | 2020-04-02 | 2020-07-31 | 珠海良仆食品有限公司 | Ultrasonic-assisted extraction process for macadimia nut polypeptides |
| CN112674199A (en) * | 2020-12-09 | 2021-04-20 | 广州市金龟寿药品有限公司 | Polypeptide food preservative and preparation method thereof |
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