CN107927319A - A kind of method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut - Google Patents
A kind of method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut Download PDFInfo
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- CN107927319A CN107927319A CN201711428973.5A CN201711428973A CN107927319A CN 107927319 A CN107927319 A CN 107927319A CN 201711428973 A CN201711428973 A CN 201711428973A CN 107927319 A CN107927319 A CN 107927319A
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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
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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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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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Abstract
A kind of method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut, belongs to the processing technique field of phytoprotein and grease.It is by peanut by soaking, going scarlet, removal to go mouldy and produce peanut paste with deterioration shelled peanut, elution, defibrination, handle to obtain peanut oil body enriched substance by centrifuge and low fat peanut is starched, the intrinsic protease of peanut in low fat peanut slurry is activated by acid treatment, the intrinsic protease hydrolytic low fat peanut slurry albumen generation low fat peanut polypeptide liquid of peanut after activation, through allotment and sterilize can fruit juice obtain Peanut Polypeptide juice beverage.The present invention is that technique is simple, processing cost is low, environmentally friendly method, can obtain the good Peanut Polypeptide liquid product of low fat, nutrient health and feature without using organic solvent and enzyme preparation；While Peanut Polypeptide liquid is obtained, accessory substance peanut oil body enriched substance can also be obtained, is a kind of new peanut grease product, available for soup stock and substitutes dilute cream etc..
Description
Technical field
The present invention relates to a kind of method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut, belong to
The processing technique field of phytoprotein and grease.
Background technology
Polypeptide production mainly includes two methods of synthesis and protein extracorporeal hydrolysis.Synthetic method includes chemical synthesis, restructuring
Three kinds of technology synthesis, enzymatic clarification methods.Although synthetic method can synthesize any active peptide by the wish of people, there are cost
High, accessory substance is more and the problems such as residue.Extracorporeal hydrolysis protein act includes sour water solution, basic hydrolysis and enzyme hydrolysis.First two side
Method is simple to operation, but there may be nutrition and toxicity in terms of ill-effect, therefore its application be somewhat limited.
Enzymatic hydrolysis can carry out positioning hydrolysis under certain conditions and produce specific peptide, and easily controllable hydrolysis process；Generally will not
The problem of causing the loss in terms of nutrition, will not producing on toxicity.But enzyme preparation higher price, therefore cause current peptide product
Price it is generally higher.
Peanut is the important oil crops and industrial crops in China, and annual output is 15,000,000 tons or so, and peanut contains about 25%
Protein.Peanut protein major product form is the grouts after hot moulding and cold press at present（Or the crushed material of grouts）, economic value
It is relatively low.Peanut protein is a kind of very characteristic vegetable protein, contains abundant arginine（About the 13% of total amino acid）.
Arginine for healthy reproduction, wound healing, human body ammonia excretion, improve immune, adjustment blood pressure, somatropin generation has important work
With.Peanut protein, which has, causes anaphylaxis, especially for American-European crowd., not only can be big by the intrinsic protease hydrolytic of peanut
The big anaphylaxis for reducing peanut protein, can also make the amino acid in peanut protein be more prone to digest and assimilate；In addition, peanut is consolidated
There is protease can hydrolyzed peanut protein generation various active polypeptide product.Therefore, carried using the intrinsic protease of peanut to market
For the Peanut Polypeptide product that price is relatively low, feature is good.
The content of the invention
The object of the present invention is to provide a kind of Peanut Polypeptide liquid is prepared using the intrinsic protease hydrolytic peanut protein of peanut
Method, a kind of new and processing method of high added value is provided for peanut protein, obtains nutrient health and the good peanut of feature
Polypeptide liquid product.
According to technical solution provided by the invention, it is more that one kind using the intrinsic protease hydrolytic peanut protein of peanut prepares peanut
The method of peptide liquid, peanut is by soaking, going scarlet, removal to go mouldy and produce peanut paste with deterioration shelled peanut, elution, defibrination, then
Low fat peanut is obtained by centrifuge to starch, and the intrinsic protease of peanut is activated by acid treatment, recycles the intrinsic egg of peanut of activation
White enzyme hydrolysis low fat peanut slurry albumen generation Peanut Polypeptide liquid；Again Peanut Polypeptide juice beverage is obtained by allotment and sterilization；Specifically
Step is as follows：
（1）Peanut paste is produced：Take the peanut not toasted to be soaked, take off scarlet, manually choosing or color sorting removal is gone mouldy and deterioration
Shelled peanut, elution, defibrination 0.5-2min, slagging-off obtain peanut paste；
（2）Repeat to extract：In step（1）Add water in gained peanut dregs, wherein Hua Sheng Zha ︰ water qualities ratio is 1 ︰ 1-3, defibrination
0.5-2min, obtains peanut paste and peanut dregs again；Repeat the above steps 0-2 times, merge（1）With（2）The peanut paste of middle gained；
（3）Centrifugal degreasing：Take step（2）Gained peanut paste is layered with 3000-10000rpm centrifugal treatings 30s-10min
Liquid, wherein heavy phase are starched for low fat peanut；Light phase is peanut oil body enriched substance, i.e. peanut oil part；
（4）Peanut is inherently protease activated：Take step（3）Gained low fat peanut slurry is put into activation pot, using acid regulator
PH to 1-3 is adjusted, 0.5-4h is then activated under the conditions of 20-60 DEG C, obtains the low fat flower containing the activation intrinsic protease of peanut
Raw pulp；
（5）Activate the intrinsic protease hydrolytic peanut protein of peanut：Take step（4）Gained low fat peanut slurry is put into hydrolytic decomposition pot, is adopted
PH to 2-5 is adjusted with alkaline conditioner, 24-72h is then reacted under the conditions of 40-80 DEG C, in the peanut endogenous protein of activation
Up to Peanut Polypeptide liquid under enzyme effect.
Step（1）With（2）The refining step is as follows：Water, step are added in peanut after artificial selection or color sorting（1）
The mass ratio of middle Hua Sheng ︰ water is 1 ︰ 1-9, and using making soy milk in wet method 0.5-2min, filtering, obtains peanut paste and peanut dregs；To gained
Peanut dregs continue to repeat to add water, refining step 0-3 times, and amount of water is that Hua Sheng slag ︰ water qualities ratio is 1 ︰ 1-3, is filtered, and is closed
And gained slurries are peanut paste.
Step（3）Centrifuge used in the centrifugal degreasing is disk centrifugal separator or three-phase centrifuge.
The intrinsic protease of peanut utilized is a kind of aspartic protease, and aspartic protease has two after activation
Polypeptide chain, molecular weight are respectively 32kDa and 9kDa.
Aspartic protease is activated using acid treatment；Step（4）The acid regulator is hydrochloric acid, lemon
One kind in acid, phosphoric acid or sulfuric acid.
Utilize the intrinsic protease hydrolytic low fat peanut slurry albumen generation Peanut Polypeptide of peanut after activation, step（5）It is described
Alkaline conditioner is one kind in soda, sodium bicarbonate, sodium hydroxide or potassium hydroxide.
Gained Peanut Polypeptide liquid is placed in blend tank, dispensing fructose, sucrose, malt syrup and fruit juice is added, is answered
Match somebody with somebody, then sterilized, Peanut Polypeptide juice beverage is made in aseptic packaging.
Sterilization conditions are 80-95 DEG C, time 5-15min.
Beneficial effects of the present invention：The present invention is machined to that low, environment is friendly without using organic solvent and industrial enzyme preparation
Good type method, can obtain nutrient health and the good Peanut Polypeptide liquid product of feature.
Brief description of the drawings
Fig. 1 pH 2 hydrolyze the electrophoretogram of low fat peanut slurry after 48h under the conditions of pH2.5 after activating.
Embodiment
In order to make technology, effect and the advantage of the present invention definitely, the present invention is made below in conjunction with attached drawing further
Detailed description.
Embodiment 1
Peanut immersion 12h, de- scarlet, remove and go mouldy and deterioration shelled peanut, elution, the water for adding 6 times of quality of shelled peanut, defibrination
2min, is obtained by filtration peanut paste and peanut dregs；Peanut paste centrifuges 3min under the conditions of 9600rpm, obtains low fat peanut slurry and flower
Oil generation body enriched substance；The pH that low fat peanut is starched is adjusted to 2 with hydrochloric acid, 1h is activated under the conditions of 50 DEG C, utilizes sodium acid carbonate tune
PH to 2.5,48h is kept the temperature under the conditions of 60 DEG C, obtains low fat peanut polypeptide liquid；According to cider/low fat peanut polypeptide liquid=1/9
Ratio adds cider, mixing, homogeneous, sterilization（90℃、10min）, be packaged to be cider Peanut Polypeptide juice beverage.Centrifuge
For three-phase centrifuge or disk centrifugal separator.
Embodiment 2
Peanut immersion 15h, de- scarlet, remove and go mouldy and deterioration shelled peanut, elution, the water for adding 4 times of quality of shelled peanut, defibrination
2min, is obtained by filtration peanut paste I and peanut dregs I；Add water in peanut dregs I, peanut dregs I ︰ water qualities ratio is 1 ︰ 3, defibrination
1min, obtains peanut paste II and peanut dregs II；Peanut paste I and peanut paste II are mixed to get peanut paste III；Peanut paste III exists
3min is centrifuged under the conditions of 7000rpm, obtains low fat peanut slurry and peanut oil body enriched substance；With phosphoric acid adjust low fat peanut starch pH to
1.8, activate 2h under the conditions of 40 DEG C；Using sodium carbonate tune pH to 2.3,55h is kept the temperature under the conditions of 55 DEG C, obtains low fat peanut polypeptide
Liquid；Peach juice, mixing, homogeneous, sterilization are added according to the ratio of peach juice/low fat peanut polypeptide liquid=1/9（95℃、5min）, pack
To peach juice Peanut Polypeptide juice beverage.Centrifuge is three-phase centrifuge or disk centrifugal separator.
Embodiment 3
Peanut immersion 15h, de- scarlet, remove and go mouldy and deterioration shelled peanut, elution, the water for adding 6 times of quality of shelled peanut, defibrination
2min, is obtained by filtration peanut paste I and peanut dregs I；Add water in peanut dregs I, peanut dregs I ︰ water qualities ratio is 1 ︰ 3, defibrination
1.5min, obtains peanut paste II and peanut dregs II；Peanut paste I and peanut paste II are mixed to get peanut paste III；Peanut paste III
5min is centrifuged under the conditions of 5000rpm, obtains low fat peanut slurry and peanut oil body enriched substance；Low fat peanut slurry pH is adjusted with hydrochloric acid
To 3,1.5h is activated under the conditions of 60 DEG C；PH is not adjusted, 60h is kept the temperature under the conditions of 55 DEG C, obtains low fat peanut polypeptide liquid；According to kind
The ratio of juice of my pomegranate/low fat peanut polypeptide liquid=1/9 adds guava juice, mixing, homogeneous, sterilization（80℃、15min）, pack
To guava juice Peanut Polypeptide juice beverage.Centrifuge is three-phase centrifuge or disk centrifugal separator.
Embodiment 4
Peanut immersion 9h, de- scarlet, remove and go mouldy and deterioration shelled peanut, cleaning, the water for adding 5 times of quality of shelled peanut, defibrination
2min, is obtained by filtration peanut paste I and peanut dregs I；Add water in peanut dregs I, peanut dregs I ︰ water qualities ratio is 1 ︰ 2, defibrination
30s, obtains peanut paste II and peanut dregs II；Adding water in peanut dregs II, peanut dregs II ︰ water qualities ratio is 1 ︰ 2, defibrination 30s,
Obtain peanut paste III and peanut dregs III；Peanut paste I, II and III are mixed to get peanut paste IV；Peanut paste IV is in 9600rpm
Under the conditions of centrifuge 1min, obtain low fat peanut slurry and peanut oil body enriched substance；Low fat peanut slurry phosphorus acid for adjusting pH to 2,60
0.5h is activated under the conditions of DEG C；PH is not adjusted, 36h is kept the temperature under the conditions of 60 DEG C, obtains low fat peanut polypeptide liquid；According to Lychee juice/low
The ratio of fat Peanut Polypeptide liquid=1/9 adds Lychee juice, mixing, homogeneous, sterilization（85℃、10min）, be packaged to be Lychee juice flower
Raw polypeptide juice beverage.Centrifuge is three-phase centrifuge or disk centrifugal separator.
The evaluation of 1 low fat peanut polypeptide liquid of Application Example
The analysis method of primary evaluation index is as follows：
Three (methylol) methylglycine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis.Match somebody with somebody concentration glue and separation gel
Concentration be 4% and 16%, the protein concentration of sample is diluted to 2mg/mL, 1/1 adds sample lysate（4% dodecyl sulphur
Sour sodium, 20% glycerine, 0.125M tri- (methylol) aminomethane-hydrochloride buffer（pH6.8）, 0.01% bromophenol blue）, make protein
Concentration is to 1mg/mL.Add the mercaptoethanol of 2% (v/v), boiling water bath heating 3min, 10000rpm centrifugation 5min.Sample pipetting volume amount
For 10 μ L, start to set voltage as 30mV, adjusting voltage constant is 100mV after sample fully enters concentration glue, continues to sample
To glue bottom, electrophoresis terminates.After take out gel, dyed with Coomassie brilliant blue G-250.
Sour water solution amino acid analysis.Low fat peanut polypeptide liquid is added into hydrolysis pipe, adds concentrated hydrochloric acid so that concentration of hydrochloric acid
For 6M, nitrogen, tube sealing are filled with.After hydrolyzing 22h under the conditions of 120 DEG C, neutralized with sodium hydroxide, double-layer filter paper filtering, from
The heart（15000rpm, 30min）, load sample bottle.Sensing equipment is 1260 amino acid special efficient of Agilent 1100 and Agilent
Liquid chromatograph.
Under the conditions of preferably（PH2 activation, pH2.5 hydrolysis）After hydrolysis 48h（Such as Fig. 1）, 66kDa peanut proteins（Caused
Quick albumen）, 45kDa peanut proteins and 35kDa peanut proteins are activated intrinsic protease hydrolytic substantially complete, 22kDa peanut proteins
There is part residual；<The polypeptide moiety of 22kDa accounts for more than half of overall protein matter.
The amino acid composition of low fat peanut polypeptide liquid.Under the conditions of preferably（PH2 activation, pH2.5 hydrolysis）Hydrolyze 48h it
Afterwards, the amino acid composition of low fat peanut polypeptide liquid is analyzed（Table 1）.Contain in 100g low fat peanuts slurry polypeptide liquid
1.9563g amino acid, wherein arginine are 0.2491g, account for the 13% of total acid hydrolysis amino acid.It will thus be seen that arginine is
A kind of primary amino acid of low fat peanut polypeptide liquid.
The amino acid composition that low fat peanut is starched after hydrolysis 48h under the conditions of pH2.5 after 1 pH 2 of table activation（G/100g is low
Fat Peanut Polypeptide liquid）.
The amino acid composition of 1 low fat peanut polypeptide liquid of table（Sour water solution）
The seasoning of 2 low fat peanut polypeptide liquid of Application Example
Low fat peanut polypeptide liquid mouthfeel is sourer, has light life peanut taste, it is necessary to be seasoned processing.In order to allow its mouthfeel to become
Good, the present invention will be seasoned processing using fruit juice, investigate guava juice, cider, pear juice, peach juice, Lychee juice, orange respectively
Juice, kiwi-fruit juice, grapefruit juice, mango juice, strawberry juice.Volume ratio according to low fat peanut polypeptide liquid/fruit juice=9/1 is seasoned,
The results show（Table 2）：Guava juice, cider, peach juice, pear juice, Lychee juice can cause the tart flavour of polypeptide liquid to weaken, and assign
The fragrance of final beverage fruit juice；Three kinds of grapefruit juice, orange juice, kiwi-fruit juice fruit juice taste meta-acids itself are again bitter, utilize them merely
Seasoning, mouthfeel is poor, but taste can receive after 3% sucrose of mass percent is added；Taste weird after mango juice adds, together
When produce astringent taste, it is difficult to receive；Mouthfeel is general after strawberry juice adds.It should be noted that above-mentioned guava juice, cider, peach
The ratio that juice, pear juice, Lychee juice add is higher, and the mouthfeel of final beverage is better.
Flavor effect of the different fruit juice of table 2 for low fat peanut polypeptide liquid
Note：Fruit juice/low fat peanut polypeptide liquid=1/9.
Finally it should be noted that：Above example is only to illustrative and not limiting technical scheme, although reference
The present invention is described in detail in above-described embodiment, it will be understood by those of ordinary skill in the art that：Still can be to this hair
Bright technical scheme is modified or replaced equivalently, any modification or partial replacement without departing from the spirit and scope of the present invention, it should all
Cover among scope of the presently claimed invention.
Claims (8)
- A kind of 1. method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut, it is characterised in that：Peanut By soaking, going scarlet, removal to go mouldy and produce peanut paste with deterioration shelled peanut, elution, defibrination, then obtained by centrifuge low Fat peanut paste, activates the intrinsic protease of peanut by acid treatment, recycles the intrinsic protease hydrolytic low fat peanut of peanut of activation Starch albumen generation Peanut Polypeptide liquid；Comprise the following steps that：（1）Peanut paste is produced：Take the peanut not toasted to be soaked, take off scarlet, manually choosing or color sorting removal is gone mouldy and deterioration Shelled peanut, elution, defibrination 0.5-2min, slagging-off obtain peanut paste；（2）Repeat to extract：In step（1）Add water in gained peanut dregs, wherein Hua Sheng Zha ︰ water qualities ratio is 1 ︰ 1-3, defibrination 0.5-2min, obtains peanut paste and peanut dregs again；Repeat the above steps 0-2 times, merge（1）With（2）The peanut paste of middle gained；（3）Centrifugal degreasing：Take step（2）Gained peanut paste is layered with 3000-10000rpm centrifugal treatings 30s-10min Liquid, wherein heavy phase are starched for low fat peanut；Light phase is peanut oil body enriched substance, i.e. peanut oil part；（4）Peanut is inherently protease activated：Take step（3）Gained low fat peanut slurry is put into activation pot, using acid regulator PH to 1-3 is adjusted, 0.5-4h is then activated under the conditions of 20-60 DEG C, obtains the low fat flower containing the activation intrinsic protease of peanut Raw pulp；（5）Activate the intrinsic protease hydrolytic peanut protein of peanut：Take step（4）Gained low fat peanut slurry is put into hydrolytic decomposition pot, is adopted PH to 2-5 is adjusted with alkaline conditioner, 24-72h is then reacted under the conditions of 40-80 DEG C, in the peanut endogenous protein of activation Up to Peanut Polypeptide liquid under enzyme effect.
- 2. the method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut as claimed in claim 1, it is special Sign is step（1）With（2）The refining step is as follows：Water, step are added in peanut after artificial selection or color sorting（1）In The mass ratio of Hua Sheng ︰ water is 1 ︰ 1-9, and using making soy milk in wet method 0.5-2min, filtering, obtains peanut paste and peanut dregs；Gained is spent Raw slag continues to repeat to add water, refining step 0-3 times, and amount of water is that Hua Sheng slag ︰ water qualities ratio is 1 ︰ 1-3, is filtered, and is merged Gained slurries are peanut paste.
- 3. the method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut as claimed in claim 1, it is special Sign is：Step（3）Centrifuge used in the centrifugal degreasing is disk centrifugal separator or three-phase centrifuge.
- 4. the method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut as claimed in claim 1, it is special Sign is：The intrinsic protease of peanut utilized is a kind of aspartic protease, and aspartic protease has two after activation Polypeptide chain, molecular weight are respectively 32kDa and 9kDa.
- 5. the method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut as claimed in claim 4, it is special Sign is：Aspartic protease is activated using acid treatment；Step（4）The acid regulator for hydrochloric acid, citric acid, One kind in phosphoric acid or sulfuric acid.
- 6. the method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut as claimed in claim 1, it is special Sign is：Utilize the intrinsic protease hydrolytic low fat peanut slurry albumen generation Peanut Polypeptide of peanut after activation, step（5）The alkali Property conditioning agent be soda, sodium bicarbonate, sodium hydroxide or potassium hydroxide in one kind.
- 7. the method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut as claimed in claim 1, it is special Sign is：Gained Peanut Polypeptide liquid is placed in blend tank, dispensing fructose, sucrose, malt syrup and fruit juice is added, is answered Match somebody with somebody, then sterilized, Peanut Polypeptide juice beverage is made in aseptic packaging.
- 8. the method for preparing Peanut Polypeptide liquid using the intrinsic protease hydrolytic peanut protein of peanut as claimed in claim 7, it is special Sign is：Sterilization conditions are 80-95 DEG C, time 5-15min.
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| CN201711428973.5A CN107927319B (en) | 2017-12-26 | 2017-12-26 | Method for preparing peanut polypeptide liquid by hydrolyzing peanut protein by using peanut inherent protease |
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| CN201711428973.5A CN107927319B (en) | 2017-12-26 | 2017-12-26 | Method for preparing peanut polypeptide liquid by hydrolyzing peanut protein by using peanut inherent protease |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810687A (en) * | 2019-11-21 | 2020-02-21 | 江南大学 | Method for preparing oligopeptide refreshing beverage by hydrolyzing sesame protein by endogenous endopeptidase and exopeptidase |
| CN111567672A (en) * | 2020-04-08 | 2020-08-25 | 江南大学 | Method for preparing fibrous peanut protein gel by using endogenous protease |
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| CN1635136A (en) * | 2003-12-30 | 2005-07-06 | 北京市食品研究所 | Method for preparing plant separated protein |
| WO2004033668A8 (en) * | 2002-10-10 | 2008-06-05 | Diversa Corp | Proteases, nucleic acids encoding them and methods for making and using them |
| CN103796530A (en) * | 2011-07-12 | 2014-05-14 | 马拉克西公司 | Methods and compositions for consumables |
| WO2016005587A1 (en) * | 2014-07-11 | 2016-01-14 | Chr. Hansen A/S | Milk clotting aspartic protease enzyme composition |
| CN106929141A (en) * | 2017-03-28 | 2017-07-07 | 江南大学 | A kind of method that peanut oil is prepared based on peanut endogenous protease water law demulsification peanut oil body |
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- 2017-12-26 CN CN201711428973.5A patent/CN107927319B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2004033668A8 (en) * | 2002-10-10 | 2008-06-05 | Diversa Corp | Proteases, nucleic acids encoding them and methods for making and using them |
| CN1635136A (en) * | 2003-12-30 | 2005-07-06 | 北京市食品研究所 | Method for preparing plant separated protein |
| CN103796530A (en) * | 2011-07-12 | 2014-05-14 | 马拉克西公司 | Methods and compositions for consumables |
| WO2016005587A1 (en) * | 2014-07-11 | 2016-01-14 | Chr. Hansen A/S | Milk clotting aspartic protease enzyme composition |
| CN106661567A (en) * | 2014-07-11 | 2017-05-10 | 科.汉森有限公司 | Milk clotting aspartic protease enzyme composition |
| CN106929141A (en) * | 2017-03-28 | 2017-07-07 | 江南大学 | A kind of method that peanut oil is prepared based on peanut endogenous protease water law demulsification peanut oil body |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810687A (en) * | 2019-11-21 | 2020-02-21 | 江南大学 | Method for preparing oligopeptide refreshing beverage by hydrolyzing sesame protein by endogenous endopeptidase and exopeptidase |
| CN111567672A (en) * | 2020-04-08 | 2020-08-25 | 江南大学 | Method for preparing fibrous peanut protein gel by using endogenous protease |
| CN111567672B (en) * | 2020-04-08 | 2022-10-21 | 江南大学 | Method for preparing fibrous peanut protein gel by using endogenous protease |
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| CN107927319B (en) | 2021-06-22 |
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