CN108977484A - The extracting method of oat polypeptide - Google Patents
The extracting method of oat polypeptide Download PDFInfo
- Publication number
- CN108977484A CN108977484A CN201810474802.4A CN201810474802A CN108977484A CN 108977484 A CN108977484 A CN 108977484A CN 201810474802 A CN201810474802 A CN 201810474802A CN 108977484 A CN108977484 A CN 108977484A
- Authority
- CN
- China
- Prior art keywords
- oat
- extracting method
- oat polypeptide
- ultramicro
- polypeptide
- 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.)
- Withdrawn
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 105
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 93
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 29
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 46
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 46
- 108091005804 Peptidases Proteins 0.000 claims abstract description 35
- 239000004365 Protease Substances 0.000 claims abstract description 35
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 34
- 239000000284 extract Substances 0.000 claims abstract description 32
- 150000001875 compounds Chemical class 0.000 claims abstract description 27
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 24
- 238000001728 nano-filtration Methods 0.000 claims abstract description 23
- 239000012528 membrane Substances 0.000 claims abstract description 16
- 238000012545 processing Methods 0.000 claims abstract description 14
- 238000000605 extraction Methods 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 235000012054 meals Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000012530 fluid Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 108090000790 Enzymes Proteins 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- JRMUNVKIHCOMHV-UHFFFAOYSA-M tetrabutylammonium bromide Chemical compound [Br-].CCCC[N+](CCCC)(CCCC)CCCC JRMUNVKIHCOMHV-UHFFFAOYSA-M 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- RYYKJJJTJZKILX-UHFFFAOYSA-M sodium octadecanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC([O-])=O RYYKJJJTJZKILX-UHFFFAOYSA-M 0.000 claims description 7
- 230000006698 induction Effects 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 2
- 230000003712 anti-aging effect Effects 0.000 abstract description 13
- 230000036772 blood pressure Effects 0.000 abstract description 11
- 230000004663 cell proliferation Effects 0.000 abstract description 10
- 230000001151 other effect Effects 0.000 abstract description 8
- 230000019522 cellular metabolic process Effects 0.000 abstract description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 7
- 239000000706 filtrate Substances 0.000 abstract description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 244000075850 Avena orientalis Species 0.000 description 111
- 235000007319 Avena orientalis Nutrition 0.000 description 109
- 235000018102 proteins Nutrition 0.000 description 39
- 235000019419 proteases Nutrition 0.000 description 30
- 239000000047 product Substances 0.000 description 18
- 230000000694 effects Effects 0.000 description 14
- 210000002421 cell wall Anatomy 0.000 description 8
- XXRYFVCIMARHRS-UHFFFAOYSA-N propan-2-yl n-dimethoxyphosphorylcarbamate Chemical compound COP(=O)(OC)NC(=O)OC(C)C XXRYFVCIMARHRS-UHFFFAOYSA-N 0.000 description 8
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 6
- 238000009826 distribution Methods 0.000 description 6
- 150000003384 small molecules Chemical class 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 229920002527 Glycogen Polymers 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 5
- 229940096919 glycogen Drugs 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000003595 mist Substances 0.000 description 4
- 102000003886 Glycoproteins Human genes 0.000 description 3
- 108090000288 Glycoproteins Proteins 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 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 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000005781 Avena Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000001976 enzyme digestion Methods 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 208000028990 Skin injury Diseases 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- RKHXQBLJXBGEKF-UHFFFAOYSA-M tetrabutylphosphanium;bromide Chemical compound [Br-].CCCC[P+](CCCC)(CCCC)CCCC RKHXQBLJXBGEKF-UHFFFAOYSA-M 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Analytical Chemistry (AREA)
- Biophysics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the extracting method of oat polypeptide, specifically: oat meal is cleaned, freezing processing stirs to obtain oat Ultramicro-powder using electromagnetic wand after ultramicro grinding；Oat Ultramicro-powder and water are uniformly mixed, low temperature extraction, filtered fluid is protein extract；Compound protease enzymatic hydrolysis is added into protein extract, enzymolysis process obtains ultrafiltrate with ultrafiltration membrane ultrafiltration；By clear filtrate through nanofiltration membrane nanofiltration, the condensing peptide liquid of acquisition is freeze-dried up to oat polypeptide.Have the beneficial effect that extracting method of the present invention makes oat polypeptide yield high, higher without bitter taste, sensory-acceptance, extraction cost is low, and blood pressure lowering that oat polypeptide can be made to have, promotes cell Proliferation and metabolism and other effects to be obviously improved at anti-aging.
Description
Technical field
The present invention relates to bioactive ingredients technical fields, the in particular to extracting method of oat polypeptide.
Background technique
Oat is annual herb plant, is belonged to grass family Avena (Avena), and band bran type and naked grain shape two major classes are divided into.
The oat of other various countries of world cultivation is based on band bran type, and China often claims naked oats based on naked grain shape, and yield accounts for China swallow
90% or more of wheat total output.Protein is rich in oat, content is most because kind different distributions are between 11.3%-19.9%
It is 1.6-2.3 times of common wheat powder and rice up to 16% or so, occupy the first in cereal crops.In addition to this, oat
The nutritive value of middle protein is also very high, contains 18 kinds of amino acid, not only has 8 kinds of essential amino acids of needed by human body, and ammonia
Base acid matches the Model of Nutrition recommended close to FAO/WHO, and biological value 72-75, it is a kind of good plant that human body utilization rate is high
Protein resource, being eaten for a long time has the function of hypoglycemic, norcholesterol, prevention and improves cardiovascular disease, diabetes etc..Cause
This, oat is considered as a potentiality field in food service industry.Domestic commercially available oat products are mainly oatmeal, swallow at present
Wheat rice and oatmeal, these oat products are mostly primary processed items, and product form is single, and added value is low.In order to change this
Status, domestic numerous food product researcher begin trying to carry out biological processing to oat.Modern nutriology is studies have shown that protein passes through
After being digested in human body alimentary canal, mainly absorbed with polypeptide form.Compared with free amino acid, biologically active polypeptide is by human consumption
Faster, it absorbs more, there is higher nutritive value and biological value.It is reported that biologically active polypeptide has such as anti-oxidant, drop
Blood pressure, inhibits a series of bioactivity such as bacterium, norcholesterol, anticancer, immunological regulation at antithrombotic.Thus, bioactivity is more
Extensive concern of the peptide by current food and nutrition educational circles, medical field, becomes the hot spot of associated mechanisms and company's research, and produces
Significant economic and social benefit is given birth to.
Biologically active polypeptide, derive from protein, be made of 20 kinds of natural amino acids it is more multiple from dipeptides to structure
The general name of miscellaneous different peptides.Vegetable protein is the important sources of biologically active polypeptide, wherein deriving from the soybean of soybean protein
Peptide is studied the most extensively, deeply, and furthermore it is also more also to study report for corn peptide.However, so far both at home and abroad about from swallow
The oat polypeptide research report of aleuronat is very few.Oat polypeptide has very strong inoxidizability and radicals scavenging, anti-aging etc.
Function can be applied to body-care and cosmetic industry.Due to oat polypeptide and epithelical cell growth factor (EGF) structure phase
Seemingly, so that it is easy to be absorbed by the skin, promote cell Proliferation and metabolism, Cucumber Extract reduces skin roughness, to reach
To prevention skin injury, increase the purpose of skin elasticity；Oat polypeptide has very outstanding moistening effect, can improve skin resistance
The ability of environmental stimuli delays senescence.Also it has been reported that oat polypeptide has the function of blood pressure lowering etc..Therefore, research has good
The oat polypeptide product of bioactivity has important practice significance.
Summary of the invention
High, higher, the extraction cost without bitter taste, sensory-acceptance that the purpose of the present invention is to provide a kind of oat polypeptide yield
Low, blood pressure lowering that oat polypeptide can be made to have, promotes cell Proliferation and metabolism and other effects to be obviously improved at anti-aging,
The extracting method of oat polypeptide.
The present invention in view of the above technology in the problem of mentioning, the technical solution taken are as follows:
The extracting method of oat polypeptide is prepared, the preparation of oat polypeptide, ultrafiltration including oatmeal pretreatment, protein extract,
Specifically comprise the following steps:
Oatmeal pretreatment: oat meal is cleaned, freezing processing, is stirred after ultramicro grinding using electromagnetic wand and is surpassed to get oat
Micro mist, ultramicro grinding can make oat meal be processed into pico- nanoscale micro mist, so that part oat cell broken wall, keeps oat super
The original fluid behaviour of micro mist is lost, and the oat Ultramicro-powder adhesiveness after increasing broken wall greatly improves certain battalion in oat Ultramicro-powder
The release of substance is supported, the health value of oat Ultramicro-powder, the blood pressure lowering having to oat Ultramicro-powder, anti-aging, promotion are improved
Cell Proliferation and metabolic significant effect are promoted；
Oat Ultramicro-powder and water: being uniformly mixed by protein extract preparation by weight for 1:8-15, and adjusting pH value is 7.5-
8.5,2-3h is extracted at 2-5 DEG C, filtered filtration residue repeats extraction 2-3 times, merges filtered fluid, as protein extract；
Enzymatic hydrolysis: it is that compound protease is added into protein extract by 3-4% by enzyme concentration, then digests 14- at 30-40 DEG C
16h, in enzymolysis process interval 1-2h with the ultrafiltration membrane ultrafiltration 10-20min that molecular cut off is 8-12kDa to get ultrafiltrate,
Small molecule product is removed with ultrafiltration in reaction process, avoids and continues to be digested into small molecule product as substrate, and small molecule
Product is the source of collagen bitter peptides, further reduces the generation of bitter peptides in this way, thus reduce the loss of product,
And can reduce the concentration of product in enzymatic hydrolysis system, so that enzyme digestion reaction rate can continue to keep, greatly shorten enzymolysis time；
Nanofiltration: the nanofiltration membrane nanofiltration by clear filtrate through 1-1.2kDa obtains the condensing peptide liquid of 1-1.2kDa or more, freeze-drying
Up to oat polypeptide.For the oat polypeptide without bitter taste, sensory-acceptance is high, has significant blood pressure lowering, anti-aging, promotes cell
Proliferation and metabolism and other effects, can be used in health food and skin care item.
Preferably, freezing processing temperature is -35 DEG C to -28 DEG C in oatmeal pre-treatment step, cooling time 4-5h.
Oat meal freezing processing can be effectively improved to the percentage of damage of oat cell wall, mentioned conducive to rouge total in oat, content of starch
Height, the content of peptides in avenin extracting solution after broken wall are effectively promoted simultaneously.
Preferably, the magnetic induction of electromagnetic wand is 0.015-0.20T in oatmeal pre-treatment step.Utilize electromagnetic wand pair
Oat Ultramicro-powder is stirred, and the electric current on electromagnetic wand can produce the cell wall of oat Ultramicro-powder and smash effect, can be made
Hard-packed cell wall is loose, makes the further crushing effect of oat Ultramicro-powder cell wall, so that more protein releases
Out, while electric current can make the space structure of protein generate change, expose more enzyme cusp positions, be convenient for subsequent oat
Polypeptide preparation, improve polypeptide yield, reduce extraction cost, while oat polypeptide can be made to have blood pressure lowering, anti-aging, promotion
Cell Proliferation and metabolism and other effects are obviously improved.
Preferably, compound protein is neutral proteinase and flavor protease, weight ratio 1:2.3- in enzymolysis step
2.7.Using neutral proteinase and flavor protease composite hydrolysis, digestion can be carried out from different amino acid sites, to generate
A large amount of active peptides, while leading to reinfocing effect due to synergistic function between enzyme, the polypeptide fragment accordingly generated
Function can further enhance, the content of polypeptide and the activity of active peptides in the final enzymolysis efficiency for improving albumen, enzymolysis liquid.
Preferably, compound protease contains the sodium stearate and 0.3- of compound protease weight 2-2.6% in enzymolysis step
0.5% tetrabutylammonium bromide.The special presence of sodium stearate and tetrabutylammonium bromide can not only act on dredging for avenin
Pool improves the dispersibility and stability of avenin in water, improves the touch opportunity of avenin and protease, Jin Erti
Height enzymatic hydrolysis rate and oat polypeptide yield, and the glycosidic bond of glycoprotein can be cut, make glycogen degradation, so that protease is fast
Speed identifies that the albumen for the glycogen that is removed is digested, the final yield for improving oat polypeptide, and point of obtained oat polypeptide
Son amount is evenly distributed, and oat polypeptide content of the molecular weight ranges in 4000-6000 is greater than 87%.
Compared with the prior art, the advantages of the present invention are as follows: 1) extracting method of the present invention have put into it is low, easy to operate,
Protein degradation effect is good, oat polypeptide yield is high, without bitter taste, the higher advantage of sensory-acceptance, and it is raw to be easy to industrially scalable
It produces, the even molecular weight distribution of obtained oat polypeptide, there is good application value and market potential；2) present invention utilizes electricity
Bar magnet is stirred oat Ultramicro-powder, and polypeptide yield can be improved, and reduces extraction cost, the drop that oat polypeptide can be made to have
Blood pressure, promotes cell Proliferation and metabolism and other effects to be obviously improved at anti-aging；3) extracting method can improve avenin
With the touch opportunity of protease, the glycosidic bond of glycoprotein can be cut, makes glycogen degradation, enzymatic hydrolysis rate is improved and oat polypeptide obtains
Rate, and obtain molecular weight ranges and be greater than 87% in the oat polypeptide content of 4000-6000.
Specific embodiment
The present invention program is described further below by embodiment:
Embodiment 1:
The extracting method of oat polypeptide is prepared, the preparation of oat polypeptide, ultrafiltration including oatmeal pretreatment, protein extract,
Specifically comprise the following steps:
1) oatmeal pretreatment: oat meal is cleaned, freezing processing, is stirred after ultramicro grinding using electromagnetic wand to get oat
Ultramicro-powder, ultramicro grinding can make oat meal be processed into pico- nanoscale micro mist, so that part oat cell broken wall, makes oat
The original fluid behaviour of Ultramicro-powder is lost, and the oat Ultramicro-powder adhesiveness after increasing broken wall greatly improves certain in oat Ultramicro-powder
The release of nutriment improves the health value of oat Ultramicro-powder, the blood pressure lowering having to oat Ultramicro-powder, anti-aging, rush
It is promoted into cell Proliferation and metabolic significant effect；
2) prepared by protein extract: being uniformly mixed oat Ultramicro-powder and water by weight for 1:8, adjusting pH value is 8.5,2
3h is extracted at DEG C, filtered filtration residue repeats extraction 2 times, merges filtered fluid, as protein extract；
3) it digests: compound protease being added into protein extract for 4% by enzyme concentration, 16h is then digested at 30 DEG C, is digested
Interval 1h is used super during the reaction with the ultrafiltration membrane ultrafiltration 10min that molecular cut off is 12kDa to get ultrafiltrate in the process
Small molecule product is filtered out, avoids and continues to be digested into small molecule product as substrate, and small molecule product is collagen
The source of bitter peptides further reduces the generation of bitter peptides in this way, to reduce the loss of product, and can reduce enzymatic hydrolysis
The concentration of product greatly shortens enzymolysis time so that enzyme digestion reaction rate can continue to keep in system；
4) nanofiltration: the nanofiltration membrane nanofiltration by clear filtrate through 1.2kDa obtains the condensing peptide liquid of 1.2kDa or more, and freeze-drying is
Obtain oat polypeptide.For the oat polypeptide without bitter taste, sensory-acceptance is high, has significant blood pressure lowering, anti-aging, cell is promoted to increase
Grow with metabolism and other effects, it can be used in health food and skin care item.
Freezing processing temperature is -35 DEG C in oatmeal pre-treatment step, cooling time 5h.By oat meal freezing processing
The percentage of damage of oat cell wall can be effectively improved, is improved conducive to rouge total in oat, content of starch, the avenin after broken wall
Content of peptides in extracting solution is effectively promoted simultaneously.
The magnetic induction of electromagnetic wand is 0.015T in oatmeal pre-treatment step.Oat Ultramicro-powder is carried out using electromagnetic wand
Stir process, the electric current on electromagnetic wand, which can produce the cell wall of oat Ultramicro-powder, smashes effect, can make hard-packed cell
Wall is loose, makes the further crushing effect of oat Ultramicro-powder cell wall, so that more protein releases come out, while electric current energy
So that the space structure of protein is generated change, expose more enzyme cusp positions, prepared convenient for subsequent oat polypeptide, is improved more
Peptide yield reduces extraction cost, at the same oat polypeptide can be made to have blood pressure lowering, anti-aging, promote cell Proliferation and new old
Metabolism and other effects is obviously improved.
Compound protein is neutral proteinase and flavor protease, weight ratio 1:2.7 in enzymolysis step.Using neutral egg
White enzyme and flavor protease composite hydrolysis can carry out digestion from different amino acid sites, so that a large amount of active peptides are generated,
Lead to reinfocing effect due to synergistic function between enzyme simultaneously, the polypeptide fragment function of accordingly generating can further increase
By force, the enzymolysis efficiency of albumen is finally improved, the content of polypeptide and the activity of active peptides in enzymolysis liquid.
Compound protease contains the sodium stearate of compound protease weight 2% and 0.5% tetrabutyl phosphonium bromide in enzymolysis step
Ammonium.The special presence of sodium stearate and tetrabutylammonium bromide can not only act on the hydrophobic region of avenin, improve oat egg
White dispersibility and stability in water improves the touch opportunity of avenin and protease, and then improves enzymatic hydrolysis rate and swallow
Wheat polypeptide yield, and the glycosidic bond of glycoprotein can be cut, make glycogen degradation, is removed so that protease quickly identifies
The albumen of glycogen is digested, the final yield for improving oat polypeptide, and the even molecular weight distribution of obtained oat polypeptide, point
Oat polypeptide content of the son amount range in 4000-6000 is greater than 87%.
Embodiment 2:
The extracting method of oat polypeptide is prepared, the preparation of oat polypeptide, ultrafiltration including oatmeal pretreatment, protein extract,
Specifically comprise the following steps:
1) oatmeal pretreatment: oat meal is cleaned, freezing processing 4.5h under conditions of temperature is -30 DEG C, then ultra micro
It crushes, magnetic induction is used to stir for the electromagnetic wand of 0.1T to get oat Ultramicro-powder；
2) prepared by protein extract: being uniformly mixed oat Ultramicro-powder and water by weight for 1:11, adjusting pH value is 8.0,4
2.5h is extracted at DEG C, filtered filtration residue repeats extraction 2 times, merges filtered fluid, as protein extract；
3) it digests: compound protease being added into protein extract for 3.5% by enzyme concentration, 15h, enzyme are then digested at 35 DEG C
1.5h is spaced in solution preocess with the ultrafiltration membrane ultrafiltration 15min that molecular cut off is 10kDa to get ultrafiltrate, above-mentioned compound protein
For neutral proteinase and flavor protease, weight ratio 1:2.5, compound protease contains the ten of compound protease weight 2.3%
Eight sour sodium and 0.4% tetrabutylammonium bromide；
4) nanofiltration: the nanofiltration membrane nanofiltration by clear filtrate through 1.1kDa obtains the condensing peptide liquid of 1.1kDa or more, and freeze-drying is
Obtain oat polypeptide.
Embodiment 3:
The extracting method of oat polypeptide is prepared, the preparation of oat polypeptide, ultrafiltration including oatmeal pretreatment, protein extract,
Specifically comprise the following steps:
1) oatmeal pretreatment: oat meal is cleaned, freezing processing 4h under conditions of temperature is -28 DEG C, then Ultramicro-powder
It is broken, use magnetic induction to stir for the electromagnetic wand of 0.20T to get oat Ultramicro-powder；
2) prepared by protein extract: being uniformly mixed oat Ultramicro-powder and water by weight for 1:15, adjusting pH value is 7.5,5
2h is extracted at DEG C, filtered filtration residue repeats extraction 3 times, merges filtered fluid, as protein extract；
3) it digests: compound protease being added into protein extract for 4% by enzyme concentration, 16h is then digested at 30 DEG C, is digested
In the process interval 1h with the ultrafiltration membrane ultrafiltration 10min that molecular cut off is 12kDa to get ultrafiltrate, during above-mentioned compound protein is
Property protease and flavor protease, weight ratio 1:2.7, compound protease contain the sodium stearate of compound protease weight 2%
With 0.5% tetrabutylammonium bromide；
4) nanofiltration: the nanofiltration membrane nanofiltration by clear filtrate through 1kDa obtains the condensing peptide liquid of 1kDa or more, is freeze-dried up to swallow
Wheat polypeptide.
Comparative example 1:
The extracting method of oat polypeptide is prepared, the preparation of oat polypeptide, ultrafiltration including oatmeal pretreatment, protein extract,
Specifically comprise the following steps:
1) oatmeal pretreatment: oat meal is cleaned, freezing processing 4.5h under conditions of temperature is -30 DEG C, then ultra micro
It crushes to get oat Ultramicro-powder；
2) prepared by protein extract: being uniformly mixed oat Ultramicro-powder and water by weight for 1:11, adjusting pH value is 8.0,4
2.5h is extracted at DEG C, filtered filtration residue repeats extraction 2 times, merges filtered fluid, as protein extract；
3) it digests: compound protease being added into protein extract for 3.5% by enzyme concentration, 15h, enzyme are then digested at 35 DEG C
1.5h is spaced in solution preocess with the ultrafiltration membrane ultrafiltration 15min that molecular cut off is 10kDa to get ultrafiltrate, above-mentioned compound protein
For neutral proteinase and flavor protease, weight ratio 1:2.5, compound protease contains the ten of compound protease weight 2.3%
Eight sour sodium and 0.4% tetrabutylammonium bromide；
4) nanofiltration: the nanofiltration membrane nanofiltration by clear filtrate through 1.1kDa obtains the condensing peptide liquid of 1.1kDa or more, and freeze-drying is
Obtain oat polypeptide.
Comparative example 2:
The extracting method of oat polypeptide is prepared, the preparation of oat polypeptide, ultrafiltration including oatmeal pretreatment, protein extract,
Specifically comprise the following steps:
1) oatmeal pretreatment: oat meal is cleaned, freezing processing 4.5h under conditions of temperature is -30 DEG C, then ultra micro
It crushes, magnetic induction is used to stir for the electromagnetic wand of 0.1T to get oat Ultramicro-powder；
2) prepared by protein extract: being uniformly mixed oat Ultramicro-powder and water by weight for 1:11, adjusting pH value is 8.0,4
2.5h is extracted at DEG C, filtered filtration residue repeats extraction 2 times, merges filtered fluid, as protein extract；
3) it digests: compound protease being added into protein extract for 3.5% by enzyme concentration, 15h, enzyme are then digested at 35 DEG C
1.5h is spaced in solution preocess with the ultrafiltration membrane ultrafiltration 15min that molecular cut off is 10kDa to get ultrafiltrate, above-mentioned compound protein
For neutral proteinase and flavor protease, weight ratio 1:2.5；
4) nanofiltration: the nanofiltration membrane nanofiltration by clear filtrate through 1.1kDa obtains the condensing peptide liquid of 1.1kDa or more, and freeze-drying is
Obtain oat polypeptide.
Pharmacological testing:
Anti-aging test: polypeptide is continuously taken that (test group is fed one month to the small white mouse of health by the dosage of 300mg/kg
2 product of embodiment, control group feed 1 product of comparative example), its liver, brain and the heart are removed, SOD(superoxide dismutase in liver is measured
Enzyme) activity, pharmacological tests are as shown in table 1.
1 pharmacological tests of table
| Group | Small white mouse quantity (only) | SOD(μ g/mg) |
| Test group | 10 | 1.51±0.26 |
| Control group | 10 | 2.24±0.32 |
The activity for taking the SOD in the Liver of Mice of 2 product of the embodiment of the present invention seen from table 1 is apparently higher than control group, can
See that the anti-aging effects of 2 product of the embodiment of the present invention are excellent, illustrates to be stirred oat Ultramicro-powder using electromagnetic wand, energy
Anti-aging that oat polypeptide has promotes cell Proliferation and metabolism and other effects to be obviously improved.
The molecular weight distribution of oat polypeptide:
The molecular weight of oat polypeptide prepared by embodiment 1, embodiment 2, comparative example 2 is tested respectively, concrete outcome is such as
Table 2.
The molecular weight distribution table of 2 oat polypeptide of table
As shown in Table 2, the oat polypeptide obtained in embodiment 1, embodiment 2 and embodiment 3, molecular weight ranges are in 4000-
6000 content is greater than 87%, and the molecular weight ranges for the oat polypeptide that comparative example 2 obtains are 70.4 in the content of 4000-6000,
Illustrate the even molecular weight distribution for the oat polypeptide that the special presence of sodium stearate and tetrabutylammonium bromide can make.
Routine operation in operating procedure of the invention is well known to those skilled in the art, herein without repeating.
Technical solution of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in spirit of the invention,
Supplement or similar fashion substitution etc., should all be included in the protection scope of the present invention.
Claims (8)
1. the extracting method of oat polypeptide is prepared, the preparation of oat polypeptide, ultrafiltration including oatmeal pretreatment, protein extract,
It is characterized by: oatmeal pre-treatment step are as follows: oat meal cleans, freezing processing is stirred using electromagnetic wand after ultramicro grinding
It mixes to get oat Ultramicro-powder.
2. the extracting method of oat polypeptide according to claim 1, it is characterised in that: the freezing processing temperature is -35
DEG C to -28 DEG C, cooling time 4-5h.
3. the extracting method of oat polypeptide according to claim 1, it is characterised in that: the magnetic induction of the electromagnetic wand is
0.015-0.20T。
4. the extracting method of oat polypeptide according to claim 1, it is characterised in that: the protein extract preparation step
Are as follows: oat Ultramicro-powder and water are uniformly mixed by weight for 1:8-15, adjusting pH value is 7.5-8.5, extracts 2- at 2-5 DEG C
3h, filtered filtration residue repeat extraction 2-3 times, merge filtered fluid, as protein extract.
5. the extracting method of oat polypeptide according to claim 1, it is characterised in that: the enzymolysis step are as follows: by enzyme
Amount is that compound protease is added into protein extract by 3-4%, and 14-16h is then digested at 30-40 DEG C, is spaced in enzymolysis process
The ultrafiltration membrane ultrafiltration 10-20min that 1-2h is 8-12kDa with molecular cut off is to get ultrafiltrate.
6. the extracting method of oat polypeptide according to claim 5, it is characterised in that: the compound protein is neutral protein
Enzyme and flavor protease, weight ratio 1:2.3-2.7.
7. the extracting method of oat polypeptide according to claim 5, it is characterised in that: the compound protease contains compound
The sodium stearate of protease weight 2-2.6% and the tetrabutylammonium bromide of 0.3-0.5%.
8. the extracting method of oat polypeptide according to claim 1, it is characterised in that: the nano-filtration step are as follows: will filter clearly
Nanofiltration membrane nanofiltration of the liquid through 1-1.2kDa obtains the condensing peptide liquid of 1-1.2kDa or more, is freeze-dried up to oat polypeptide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810474802.4A CN108977484A (en) | 2018-05-17 | 2018-05-17 | The extracting method of oat polypeptide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810474802.4A CN108977484A (en) | 2018-05-17 | 2018-05-17 | The extracting method of oat polypeptide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108977484A true CN108977484A (en) | 2018-12-11 |
Family
ID=64542003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810474802.4A Withdrawn CN108977484A (en) | 2018-05-17 | 2018-05-17 | The extracting method of oat polypeptide |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108977484A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111513340A (en) * | 2020-06-12 | 2020-08-11 | 通化天肽生物科技有限公司 | Oat polypeptide extraction method and nutritional product |
| CN111926051A (en) * | 2020-07-10 | 2020-11-13 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Oat peptide powder and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559821A (en) * | 2011-12-28 | 2012-07-11 | 广东省食品工业研究所 | Method for preparing oat active peptide |
| CN107267582A (en) * | 2017-06-22 | 2017-10-20 | 舟山富晟食品科技有限公司 | The preparation method of sea lettuce active peptides |
-
2018
- 2018-05-17 CN CN201810474802.4A patent/CN108977484A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559821A (en) * | 2011-12-28 | 2012-07-11 | 广东省食品工业研究所 | Method for preparing oat active peptide |
| CN107267582A (en) * | 2017-06-22 | 2017-10-20 | 舟山富晟食品科技有限公司 | The preparation method of sea lettuce active peptides |
Non-Patent Citations (2)
| Title |
|---|
| WARREN C COFFEEN 等: "Purification and characterization of serine proteases that exhibit caspase-like activity and are associated with programmed cell death in Avena sativa", 《PLANT CELL》 * |
| 张慧娟 等: "燕麦多肽降血糖功能的研究", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111513340A (en) * | 2020-06-12 | 2020-08-11 | 通化天肽生物科技有限公司 | Oat polypeptide extraction method and nutritional product |
| CN111926051A (en) * | 2020-07-10 | 2020-11-13 | 内蒙古燕谷坊全谷物产业发展有限责任公司 | Oat peptide powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102212107B (en) | Rice protein polypeptide and preparation method thereof | |
| CN109275916A (en) | A kind of collagen polypeptide powder and preparation method thereof | |
| CN103445159B (en) | A kind of enzymatic-process preparation method of full constituent ginseng juice | |
| CN102994305B (en) | Method for preparing health-care food (therapy) product (nutrient juice wine) by use of extracts from cordyceps militaris and cocoon | |
| CN110195090A (en) | The preparation method and gained sea cucumber intestine ovum polypeptide powder of sea cucumber intestine ovum polypeptide powder | |
| CN101156691A (en) | A production process of high activity cmaize peel food fibre and its products | |
| CN104996715A (en) | A processing method for preparing wheat germ polypeptide by a compound fermentation method | |
| CN102172289B (en) | Compound collagen electuary with high absorption and utilization rate and preparation method thereof | |
| CN108853486A (en) | A kind of formulation product with strengthen immunity function | |
| CN102505034B (en) | Method for preparing active polypeptide from corn protein powder | |
| CN109207544A (en) | A kind of preparation method of chlorella antioxidation polypeptide | |
| CN109402204A (en) | A kind of preparation method of chlorella immune-active peptides | |
| CN105010832A (en) | Secondary curing producing method for piglet feed | |
| JP7042544B2 (en) | Method for preparing composition for hair loss treatment | |
| CN108977484A (en) | The extracting method of oat polypeptide | |
| CN105420325A (en) | Placenta polypeptide preparation method | |
| CN106174475B (en) | A kind of selenoprotein holoside nutrient composite powder and preparation method thereof | |
| CN106173186A (en) | The new method of polypeptide prepared by a kind of high-valued comprehensive utilization Fructus Tritici aestivi | |
| CN106387888A (en) | Composition used for producing functional foods, health-care products and medicines | |
| CN111670995B (en) | Preparation method of wheat protein peptide | |
| CN102987408B (en) | Method for extracting nutritional ingredients such as free amino acids from waste cordyceps militaris cocoons | |
| CN108208311A (en) | Boar feedstuff preparation method containing sea cucumber active peptides | |
| CN108531529A (en) | A method of preparing polypeptide using microbe fermentation method | |
| CN105876322A (en) | Production method of high activity corn husk dietary fibers | |
| CN112813125A (en) | Preparation method of walnut peptide |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181211 |