CN109097427A - A kind of wheat gluten protein peptide and the preparation method and application thereof - Google Patents
A kind of wheat gluten protein peptide and the preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a kind of wheat gluten protein peptides and the preparation method and application thereof.The present invention is using wheat gluten protein as raw material, through twin (double) screw extruder extruding, ultrasound pretreatment, enzymatic hydrolysis, alcohol precipitation and column chromatography for separation, molecular weight is prepared less than 80% or more 3kDa component accounting, and is rich in the wheat gluten protein peptide of L (I) D, AL (I) D, AQP, ENG, SSR, L (I) R, L (I) M, L (I) PPY and PPY.Wheat gluten protein peptide produced by the present invention can significantly improve the proliferation and metabolic activity of brewing yeast cell, be applied in high concentration or process of high-density fermentation, can effectively improve biomass, cell activity and the fermenting property of brewing yeast cell.
Description
Technical field
The present invention relates to protein peptides technical fields, and in particular to a kind of wheat gluten protein peptide and preparation method thereof with answer
With.
Background technique
Beer Industry is one of mainstay of Chinese national economy.However in recent years China's beer production but show by
Year downward trend, China's beer industry is also faced with problems at present.As beer production cost and energy consumption are higher, produce effect
Rate and product specification is low, international competitiveness is compared with weak, export volume is small, for Beer Industry greatly without strong, the profit of enterprise is generally lower.And
With the promotion of living standard, for demand of the people to beer from there is sense to satisfaction transformation, Beer Industry should cater to people
Demand gradually tend to diversified development, continuously improve production technology, create new production vigor.Therefore, in Beer Brewage mistake
Cheng Zhong, finds and to improve, beer quality and production efficiency, reducing energy consumption and production costs becomes using low-carbon brewing new technology
It is particularly important and urgent.And the dense brewing technique of beer superelevation on the basis of not increasing equipment due to that can be substantially improved beer production
And production efficiency, and energy consumption can be reduced, it is increasingly subject to the favor of brewing enterprise.But in the dense brewing process of superelevation, due to
Wort concentration (18~24 ° of P) is excessively high, so that fermentation initial stage osmotic pressure is higher, fermentation later period concentration of alcohol is higher, influences yeast
Normal growth metabolism, cause to ferment slow or even stop.Therefore, the proliferation of saccharomyces cerevisiae and metabolism in highly concentrated brewing is improved to live
Property, the fermentation efficiency and beer quality for improving highly concentrated wheat juice are of great significance for brewing industry.
Some researches show that the supplement of nitrogen source, especially some protolysates, yeast extract and amino acid etc. can be shown
The physiological activity of saccharomyces cerevisiae under the conditions of work improvement superelevation is dense improves highly concentrated wheat juice to promote its proliferation and metabolic activity
Fermentation efficiency and beer quality.Also many researchs separate bioactive peptides from wheat gluten protein hydrolysate, such as anti-
Aoxidize peptide, blood pressure lowering peptide etc..It is adjustable yeast growth in addition, there is scholar to study discovery wheat gluten protein hydrolysate, improves
The osmotic pressure tolerance of yeast and raising fermenting property etc..However, standby in relation to the beam system for promoting Yeast proliferation and metabolic activity peptide
Research is at home and abroad rarely reported, and is also identified wheat gluten protein source rush saccharomyces cerevisiae proliferation without research separation and is lived with metabolism
Property peptide.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide a kind of wheat gluten protein peptide and its preparation side
Method.The preparation method using wheat gluten protein as raw material, through twin (double) screw extruder squeeze, ultrasound pretreatment, enzymatic hydrolysis, alcohol precipitation and
The wheat gluten protein peptide that can improve brewing yeast cell proliferation and metabolic activity is prepared in sephadex chromatography.
The object of the invention is also to provide the applications of wheat gluten protein peptide made from above-mentioned preparation method.The above method
The wheat gluten protein peptide of preparation can be applied in the dense brewing of superelevation, effectively improve the biomass of brewing yeast cell, activity and
Fermenting property.
The purpose of the present invention is achieved through the following technical solutions.
A kind of preparation method of wheat gluten protein peptide, includes the following steps:
(1) it the pretreatment of wheat gluten protein: by wheat gluten protein after twin (double) screw extruder squeezes, adds water mixed
It closes, ultrasound obtains wheat gluten protein feed liquid；
(2) enzymatic hydrolysis of wheat gluten protein: after the heating of wheat gluten protein feed liquid obtained by step (1), regulation system pH
Value adds protease, is digested under constant temperature stirring；After the completion of enzymatic hydrolysis, enzyme deactivation is cooled to room temperature, centrifugation, removal precipitating,
Obtain wheat gluten protein enzymatic hydrolysis clear liquid；
(3) the alcohol precipitation processing of wheat gluten protein enzymatic hydrolysis clear liquid: the enzymatic hydrolysis clear liquid of wheat gluten protein obtained by step (2) is subtracted
After pressure concentration, dehydrated alcohol is added and carries out alcohol precipitation removing high molecular weight protein and polypeptide, supernatant is freeze-dried, obtains wheat flour
Muscle albumen alcohol precipitation clear liquid freeze-dried powder；
(4) the column Image processing of wheat gluten protein alcohol precipitation clear liquid freeze-dried powder: by wheat gluten protein alcohol obtained by step (3)
Supernatant liquid freeze-dried powder is dissolved in water, then is further separated by chromatographic column, with elution, after freeze-drying, obtains
Wheat gluten protein peptide.
Further, in step (1), the process conditions of the twin (double) screw extruder extruding are as follows: wheat gluten protein is added
It after the water mixing of quality 10~20%, is squeezed at 150~300r/min of screw speed, squeezing temperature is 70~140 DEG C, discharging
Die throat diameter 5mm.
Further, in step (1), the mixing mass ratio through twin (double) screw extruder wheat gluten protein after extruding and water
For 1~4:10.
Further, in step (1), the power of the ultrasound is 200~600W, and the time is 20~60min.
Further, in step (2), the heating is heated to 45~55 DEG C.
Further, in step (2), the regulation system pH value is that regulation system pH value is 6.0~9.0.It is further excellent
Being selected as pH value is 7.0~9.0.
Further, in step (2), the protease is neutral proteinase, trypsase, pepsin, Papain
One of enzyme, compound protease, Alcalase2.4L Alcalase and alkali protease.
Further, in step (2), the additional amount of the protease is the 1~2% of wheat gluten protein quality.
Further, in step (2), time of the enzymatic hydrolysis is 12~for 24 hours.
Further, in step (2), the enzyme deactivation is 10~20min of heating at 95~100 DEG C.
Further, in step (2), the revolving speed of the centrifugation is 6000~8000rpm, the time of centrifugation is 5~
15min。
Further, in step (3), the reduced pressure is in 40~50 DEG C of temperature, vacuum degree 0.08MPa~0.1MPa
Under the conditions of, 2~4h is concentrated.
Further, in step (3), the dehydrated alcohol additional amount are as follows: in the mixed liquor for making dehydrated alcohol and concentrate,
Concentration of alcohol reaches 70~90wt%.
Further, in step (4), the chromatographic column is macroreticular resin-D101, sephadex column Sephadex G-
15、C18One kind of column.
Further, it in step (4), is carried out in further separation process by chromatographic column, the concentration of sample introduction liquid is 100-
200mg/L, elution speed 1-3mL/min.
It is further preferred that the chromatographic column is sephadex column.
A kind of wheat gluten protein peptide as made from above-described preparation method.
A kind of above-described wheat gluten protein peptide is applied to improve ferment of making wine in high concentration or process of high-density fermentation
Biomass, cell activity and the fermenting property of mother cell.
Compared with prior art, the invention has the advantages that and the utility model has the advantages that
(1) preparation method of the invention is degraded using wheat gluten protein as raw material using biological enzyme formulation, enables albumen
Sufficiently release, then by ethyl alcohol alcohol precipitation efficiently concentrating small-molecule peptide, last attached gel filtering chromatogram technology further makes
It obtains wheat gluten protein peptide and obtains separation and concentration, to achieve the purpose that efficiently concentrating wheat gluten protein peptide activity ingredient.
(2) preparation method of the invention is easy to operate, cost is relatively low, highly-safe, has enzymatic hydrolysis good separating effect, extracts
The high feature of rate.
(3) the wheat gluten protein peptide of the method for the present invention preparation has the effect for improving saccharomyces cerevisiae proliferation and metabolic activity
Fruit, can be applied to superelevation it is dense under the conditions of, have improve saccharomyces cerevisiae biomass, resistance to osmotic pressure cell activity and fermenting property.
Detailed description of the invention
Fig. 1 is the yield histogram that the macroreticular resin elution of Examples 1 to 3 difference prepares wheat gluten protein peptide；
Fig. 2 is the YNB training for adding and being not added with the wheat gluten protein peptide of Examples 1 to 3 preparation under the conditions of superelevation is dense
Support the curve graph of cell growth in base；
Fig. 3 is the YNB culture for adding and being not added with the wheat gluten protein peptide of Examples 1 to 3 preparation under the conditions of superelevation is dense
Yeast cells activity time history plot in base；
Fig. 4 is the YNB culture for adding and being not added with the wheat gluten protein peptide of Examples 1 to 3 preparation under the conditions of superelevation is dense
Yeast cells fermenting property time history plot in base.
Specific embodiment
Technical solution of the present invention is described in further detail below in conjunction with specific embodiments and drawings, but the present invention
Protection scope and embodiment it is without being limited thereto.
In specific embodiment, the measurement of the molecular weight distribution situation of peptide is as follows in each component:
Each component is diluted to the protein concentration of 1-2mg/mL, it is clear using 600 high performance liquid chromatography of Waters measurement enzymatic hydrolysis
The molecular weight distribution situation of peptide in the dilution of liquid and alcohol precipitation clear liquid；Gel column model are as follows: TSk gel G2000 SWXL analysis
Column, eluent are phosphate buffer (0.04mol/L), flow rate set 1mL/min, Detection wavelength 214nm, standard peptide sample point
Not are as follows: glutathione (307Da), bacitracin (1422Da), bovine insulin (5800Da), cromoci (12384Da), white egg
White (43000Da), conalbumin (75000Da)；The logarithm and effluent volume fitting a straight line equation of relative molecular mass are y
=-0.1602x+5.5996 (R2=0.9988), wherein y is the logarithm of standard peptide molecular weight, and x is elution volume.
In specific embodiment, the elution yield of wheat gluten protein peptide is calculated by following formula:
Peptide yield=eluate gross mass/chromatography object gross mass × 100%.
Embodiment 1
The preparation method of brewing yeast cell proliferation and the wheat gluten protein peptide of fermenting property can be improved, specific steps are such as
Under:
(1) pretreatment of wheat gluten protein: wheat gluten protein is mixed with the water of wheat gluten protein quality 10%
Afterwards, it is squeezed at twin (double) screw extruder screw speed 150r/min, squeezing temperature is 70 DEG C, and discharge die throat diameter 5mm, then will
Wheat gluten protein and water after extruding add water to mix in the ratio of 1:10 (m/m), and homogeneous obtains wheat gluten protein feed liquid；
(2) enzymatic hydrolysis of wheat gluten protein: being heated to 45 DEG C for wheat gluten protein feed liquid, regulation system pH value to 8.0,
Compound protease (using wheat gluten protein quality as calculating benchmark, compound protease additive amount is 0.5wt%) is added, constant temperature stirs
Enzymatic hydrolysis 12h is mixed, then 95 DEG C of heating 20min enzyme deactivations, are cooled to room temperature, and 6000rpm is centrifuged 15min, and removal precipitating obtains wheat
Mucedin digests clear liquid；
(3) the alcohol precipitation processing of wheat gluten protein enzymolysis liquid: by wheat gluten protein enzymatic hydrolysis clear liquid filtering, filtrate is in 40
DEG C, under the conditions of vacuum degree 0.08MPa, be concentrated 4h, dehydrated alcohol alcohol precipitation is added in concentrate, and (concentrate and dehydrated alcohol are mixed into
In mixed liquor, concentration of alcohol 70wt%) high molecular weight protein and polypeptide are removed, supernatant is freeze-dried, obtains wheat gluten
Albumen alcohol precipitation clear liquid freeze-dried powder；
(4) column chromatographs: using D-101 filler, wheat gluten protein alcohol precipitation clear liquid freeze-dried powder is dissolved in water (sample concentration
For 400mg/mL), loading after film is crossed, is eluted (elution flow rate 3.0mL/min) with deionized water, on-line checking efflux
In the light absorption value of 214nm, eluent is collected, is labeled as D1.As shown in Figure 1, wheat gluten protein peptide obtained by the present embodiment
Rate is 56%.
Embodiment 2
The preparation method of brewing yeast cell proliferation and the wheat gluten protein peptide of metabolic activity can be improved, specific steps are such as
Under:
(1) pretreatment of wheat gluten protein: wheat gluten protein is mixed with the water of wheat gluten protein quality 20%
Afterwards, it is squeezed at twin (double) screw extruder screw speed 300r/min, squeezing temperature is 140 DEG C, and discharge die throat diameter 5mm, then
Water is added to mix in the ratio of 4:10 (m/m) wheat gluten protein after extruding and water, homogeneous obtains wheat gluten protein material
Liquid；
(2) enzymatic hydrolysis of wheat gluten protein: being heated to 55 DEG C for wheat gluten protein feed liquid, regulation system pH value to 7.0,
Flavor protease (using wheat gluten protein quality as calculating benchmark, flavor protease additive amount is 2wt%), constant temperature stirring is added
For 24 hours, then 100 DEG C of heating 10min enzyme deactivations, are cooled to room temperature enzymatic hydrolysis, and 8000rpm is centrifuged 5min, and removal precipitating obtains wheat flour
Muscle proteolysis clear liquid；
(3) the alcohol precipitation processing of wheat gluten protein enzymolysis liquid: by wheat gluten protein enzymatic hydrolysis clear liquid filtering, filtrate is in 50
DEG C, under the conditions of vacuum degree 0.1MPa, be concentrated 2h, dehydrated alcohol alcohol precipitation is added in concentrate, and (concentrate and dehydrated alcohol are mixed into
In mixed liquor, concentration of alcohol 90wt%) high molecular weight protein and polypeptide are removed, supernatant is freeze-dried, obtains wheat gluten
Albumen alcohol precipitation clear liquid freeze-dried powder；
(4) column chromatographs: using Sephadex G-15 filler, wheat gluten protein alcohol precipitation clear liquid freeze-dried powder is dissolved in water
(sample concentration 100mg/mL) crosses loading after film, is eluted (elution flow rate 2.0mL/min) with deionized water, online
Efflux is detected in the light absorption value of 214nm, the eluent of the second component is collected according to the peak type in detector, is labeled as G2.By
Fig. 1 is it is found that the yield of wheat gluten protein peptide obtained by the present embodiment is 32%.
Embodiment 3
The preparation method of brewing yeast cell proliferation and the wheat gluten protein peptide of metabolic activity can be improved, specific steps are such as
Under:
(1) pretreatment of wheat gluten protein: wheat gluten protein is mixed with the water of wheat gluten protein quality 15%
Afterwards, it is squeezed at twin (double) screw extruder screw speed 200r/min, squeezing temperature is 100 DEG C, and discharge die throat diameter 5mm, then
Water is added to mix in the ratio of 2:10 (m/m) wheat gluten protein after extruding and water, homogeneous obtains wheat gluten protein material
Liquid；
(2) enzymatic hydrolysis of wheat gluten protein: being heated to 50 DEG C for wheat gluten protein feed liquid, regulation system pH value to 9.0,
It is added pancreatin (using wheat gluten protein quality as calculating benchmark, pancreatin additive amount is 1.0wt%), constant temperature stirring enzymatic hydrolysis 18h, so
98 DEG C of heating 15min enzyme deactivations afterwards, are cooled to room temperature, and 7000rpm is centrifuged 10min, and removal precipitating obtains wheat gluten protein enzymatic hydrolysis
Clear liquid；
(3) the alcohol precipitation processing of wheat gluten protein enzymolysis liquid: by wheat gluten protein enzymatic hydrolysis clear liquid filtering, filtrate is in 45
DEG C, under the conditions of vacuum degree 0.09MPa, be concentrated 3h, dehydrated alcohol alcohol precipitation is added in concentrate, and (concentrate and dehydrated alcohol are mixed into
In mixed liquor, concentration of alcohol 80wt%) high molecular weight protein and polypeptide are removed, supernatant is freeze-dried, obtains wheat gluten
Albumen alcohol precipitation clear liquid freeze-dried powder；
(4) column chromatographs: using C18Filler, wheat gluten protein alcohol precipitation clear liquid freeze-dried powder is dissolved in water, and (sample concentration is
250mg/mL), loading excessively after film, is eluted (elution flow rate 2mL/min), on-line checking efflux exists with deionized water
The light absorption value of 214nm collects the eluent of third component according to the peak type in detector, is labeled as C3.As shown in Figure 1, this reality
The yield for applying wheat gluten protein peptide obtained by example is 44%.
The peptide molecular weight distribution that Examples 1 to 3 is prepared is as shown in table 1.Small-molecular peptides are prepared in Examples 1 to 3
Amino acid sequence it is as shown in table 2.
Table 1
As shown in Table 1, the peptide molecular weight that Examples 1 to 3 is prepared has differences, and 2 gained peptide of embodiment has more than half
Several molecular weight concentrates on the < part 1KDa, accounting 61.28%, and accounting is distinguished in embodiment 2 and 3 part < 1KDa of embodiment
47.29% and 44.28%, illustrate that embodiment 2 has higher small peptide ratio.
Table 2
Separation identification is carried out to the small-molecular peptides that Examples 1 to 3 is prepared using UPLC-ESI-MS/MS, in level-one matter
Selection has the molecular ion compared with high abundance value in spectrogram, is obtained using the karyoplasmic ratio difference of two neighboring example in second order ms figure
Amino acid residue of its difference out, carries out manual spectrum unscrambling, has obtained higher 9 small molecules of matching degree, their appearance time,
Karyoplasmic ratio, amino acid sequence composition are as shown in table 2.
Fermenting experiment
The wheat gluten protein peptide that Examples 1 to 3 is prepared improves yeast cells proliferation and metabolic activity, raising are hypertonic
Yeast cells activity and fermenting property test are as follows in pressure culture medium thoroughly:
(1) biomass estimation of brewing yeast cell:
Cultured brewing yeast cell is seeded in addition 0.3wt% wheat gluten protein peptide respectively and is not added with wheat
20 ° of P of mucedin peptide without in amino yeast nitrogen culture medium (YNB culture medium), it is dry in different time sampling and measuring cell
Weight.
The cell for being added to and being not added with the YNB culture medium of 20 ° of P of the wheat gluten protein peptide of Examples 1 to 3 preparation is raw
Long time history plot is as shown in Figure 2.As shown in Figure 2, it is not added with the wheat gluten egg that group and Examples 1 to 3 obtain
White peptide addition has significant difference to the increase of the increment of yeast cells；Wherein, in conjunction with table 1 it is found that Examples 1 to 3 obtains
The main distinction of wheat gluten protein peptide be that peptide molecular weight distribution is different, the small peptide ratio in 2 gained peptide of embodiment is higher,
Embodiment 1 and 3 middle-molecular-weihydroxyethyl difference in distribution of embodiment are little, but add the equal energy of wheat gluten protein peptide of Examples 1 to 3 preparation
Yeast cells proliferation and metabolic activity are improved, wheat gluten protein peptide, which is added, in this explanation in the dense culture medium of superelevation can promote ferment
The growth of mother cell, a high proportion of small-molecular peptides may be that they have the rush active key factor of yeast growth.
(2) brewing yeast cell determination of activity under hyperosmosis:
Cultured brewing yeast cell is seeded in addition 0.3wt% wheat gluten protein peptide respectively and is not added with wheat
In the YNB culture medium of 20 ° of P of mucedin peptide, the cell activity of yeast under different time is detected by methylene blue.
It is thin to be added to and be not added with yeast in the YNB culture medium of 20 ° of P of the wheat gluten protein peptide of Examples 1 to 3 preparation
Cytoactive time history plot is as shown in figure 3, from the figure 3, it may be seen that be not added with the cell activity of group significantly lower than addition group
Cell activity, and cell activity is best in embodiment 2, this shows to be added to superelevation using wheat gluten protein peptide obtained
The cell viability of saccharomyces cerevisiae can be improved in dense culture medium.
(3) measurement of yeast cells fermenting property:
Cultured brewing yeast cell is seeded in addition 0.3wt% wheat gluten protein peptide respectively and is not added with wheat
In the YNB culture medium of 20 ° of P of mucedin peptide.It periodically weighs during fermentation to fermentation triangular flask, calculates CO2Mistake
Weight situation, can reflect the fermentation rate of yeast cells.Every time before weighing, fermentation triangular flask is constantly rocked, makes the triangular flask that ferments
In CO2It is sufficiently discharged from fermentation bung.
It is thin to be added to and be not added with yeast in the YNB culture medium of 20 ° of P of the wheat gluten protein peptide of Examples 1 to 3 preparation
Born of the same parents' fermentation rate time history plot is as shown in Figure 4.As shown in Figure 4, the wheat gluten of addition Examples 1 to 3 preparation
Protein peptides can improve yeast cells fermentation rate, and the addition of 2 gained peptide of embodiment can get most fast cell fermentation rate.
This shows to be added to the fermentation rate that saccharomyces cerevisiae can be improved in the dense culture medium of superelevation using wheat gluten protein peptide obtained.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of wheat gluten protein peptide, which comprises the steps of:
(1) pretreatment of wheat gluten protein: by wheat gluten protein after twin (double) screw extruder squeezes, adding water mixing, surpasses
Sound obtains wheat gluten protein feed liquid；
(2) enzymatic hydrolysis of wheat gluten protein: after the heating of wheat gluten protein feed liquid obtained by step (1), regulation system pH value, then
Protease is added, is digested under constant temperature stirring；After the completion of enzymatic hydrolysis, enzyme deactivation is cooled to room temperature, centrifugation, and removal precipitating obtains small
Wheat mucedin digests clear liquid；
(3) the alcohol precipitation processing of wheat gluten protein enzymatic hydrolysis clear liquid: the enzymatic hydrolysis clear liquid decompression of wheat gluten protein obtained by step (2) is dense
After contracting, dehydrated alcohol is added and carries out alcohol precipitation removing high molecular weight protein and polypeptide, supernatant is freeze-dried, obtains wheat gluten egg
White alcohol precipitation clear liquid freeze-dried powder；
(4) the column Image processing of wheat gluten protein alcohol precipitation clear liquid freeze-dried powder: by wheat gluten protein alcohol supernatant obtained by step (3)
Liquid freeze-dried powder is dissolved in water, then is further separated by chromatographic column, with elution, after freeze-drying, obtains wheat
Mucedin peptide.
2. preparation method according to claim 1, which is characterized in that in step (1), what the twin (double) screw extruder squeezed
Process conditions are as follows: after the water mixing of wheat gluten protein quality 10 ~ 20% is added, squeezed at 150 ~ 300r/min of screw speed,
Squeezing temperature is 70 ~ 140 DEG C, and discharge die throat diameter 5mm；It is mixed through twin (double) screw extruder wheat gluten protein after extruding and water
Conjunction mass ratio is 1 ~ 4:10；The power of the ultrasound is 200 ~ 600 W, and the time is 20 ~ 60 min.
3. preparation method according to claim 1, which is characterized in that in step (2), the heating is heated to 45 ~ 55
℃；The regulation system pH value is that regulation system pH value is 6.0 ~ 9.0.
4. preparation method according to claim 1, which is characterized in that in step (2), the protease is neutral protein
Enzyme, trypsase, pepsin, papain, compound protease, Alcalase2.4L Alcalase and alkaline egg
One of white enzyme；The additional amount of the protease is the 1 ~ 2% of wheat gluten protein quality；The time of the enzymatic hydrolysis be 12 ~
24h。
5. preparation method according to claim 1, which is characterized in that in step (2), the enzyme deactivation is at 95 ~ 100 DEG C
Heat 10 ~ 20 min；The revolving speed of the centrifugation is 6000 ~ 8000 rpm, and the time of centrifugation is 5 ~ 15min.
6. preparation method according to claim 1, which is characterized in that in step (3), the reduced pressure is in temperature 40
~ 50 DEG C, under the conditions of vacuum degree 0.08 MPa ~ 0.1 MPa, 2 ~ 4 h are concentrated.
7. preparation method according to claim 1, which is characterized in that in step (3), the dehydrated alcohol additional amount are as follows:
In the mixed liquor for making dehydrated alcohol and concentrate, concentration of alcohol reaches 70 ~ 90wt%.
8. preparation method according to claim 1, which is characterized in that in step (4), the chromatographic column is macroreticular resin-
D101, sephadex column Sephadex G-15, C18One kind of column；It is carried out in further separation process by chromatographic column, sample introduction
The concentration of liquid is 100-200 mg/L, and elution speed is 1-3 mL/min.
9. a kind of wheat gluten protein peptide made from the described in any item preparation methods of claim 1 ~ 8.
It is made in high concentration or process of high-density fermentation 10. a kind of wheat gluten protein peptide as claimed in claim 9 is applied to improve
Biomass, cell activity and the fermenting property of brewer yeast cell.
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| CN112126594A (en) * | 2020-09-04 | 2020-12-25 | 华南理工大学 | Powder capable of improving proliferation and metabolic activity of saccharomyces cerevisiae and preparation method and application thereof |
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| CN111919963A (en) * | 2020-07-10 | 2020-11-13 | 青岛农业大学 | Method for preparing hydrolysate rich in IPP and VPP from wheat gluten protein by enzyme method |
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| CN114480542B (en) * | 2022-01-27 | 2024-05-28 | 河南工业大学 | Method for extracting bitter peptide from wheat gluten enzymolysis product |
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