CN109315584A - A kind of preparation method of Chinese yam polypeptide - Google Patents
A kind of preparation method of Chinese yam polypeptide Download PDFInfo
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- CN109315584A CN109315584A CN201710647112.XA CN201710647112A CN109315584A CN 109315584 A CN109315584 A CN 109315584A CN 201710647112 A CN201710647112 A CN 201710647112A CN 109315584 A CN109315584 A CN 109315584A
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- chinese yam
- polypeptide
- preparation
- 10min
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Classifications
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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
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a kind of preparation method of Chinese yam polypeptide, and 1) fresh Chinese yam is beaten, distilled water is added, is heated to boiling, maintains 10min；2) feed liquid obtained by step 1) is cooled to room temperature, adjusts pH to 5.0-9.0, complex enzyme is added, persistently stirring digests 4h-6h at 50 DEG C -60 DEG C, is again heated to 80 DEG C -90 DEG C, enzyme deactivation 5min-10min；3) feed liquid obtained by step 2) obtains Chinese yam polypeptide finished product by centrifugation, film filtering, concentration, spray drying.Present invention process is simple, and the requirement to production equipment is low, does not use any organic reagent, polypeptide moiety most of in Chinese yam can not only be extracted, and operating process is simple and effectively reduces production cost.
Description
Technical field
The present invention relates to field of food, specially a kind of preparation method of Chinese yam polypeptide.
Background technique
Chinese yam is the rhizome of the perennial prehensile liana Chinese yam of Dioscoreaceae Dioscorea, is the custom of dioscorea underground stem tuber
Claim, is both Chinese medicine important simply and a kind of Vegetables plant, because of its brilliant medicinal health effect and palatable flavor
Quality and deep concern by common people and like, nutritive value, medical value and economic value are high, are a kind of to have good market
The economic food of the integration of drinking and medicinal herbs of prospect and industry development potentiality.
Summary of the invention
Technical problem solved by the invention is to provide a kind of Chinese yam polypeptide with anti-senescence function and its preparation side
Method, to solve the disadvantage in above-mentioned background technique.
Technical problem solved by the invention is realized using following technical scheme: a kind of preparation method of Chinese yam polypeptide,
1) fresh Chinese yam is beaten, distilled water is added, is heated to boiling, maintain 10min；2) feed liquid obtained by step 1) is cooled to often
Temperature adjusts pH to 5.0-9.0, and complex enzyme is added, and persistently stirring digests 4h-6h at 50 DEG C -60 DEG C, is again heated to 80 DEG C -90
DEG C, enzyme deactivation 5min-10min；3) it is more to obtain Chinese yam by centrifugation, film filtering, concentration, spray drying for the feed liquid obtained by step 2)
Peptide finished product.
In the present invention, further, complex enzyme described in step 2) be papain, cellulase and pectase according to
2:1:1 compound.
In the present invention, further, the additive amount of complex enzyme described in step 2) is the 0.3- for adding Chinese yam weight
1.5%.
Beneficial effects of the present invention:
1. simple process, the requirement to production equipment is low, does not use any organic reagent, not only can be most of in Chinese yam
Polypeptide moiety extracts, and operating process is simple and effectively reduces production cost.
2. preprocess method is obvious to the promotion of extract yield, pretreated extraction is improved by the method for heating and is imitated
Fruit increases the dissolution degree of solable matter in material.
3. the method that method of the invention uses complex enzyme zymohydrolysis Chinese yam, protein hydrolysis degree is 90% or more.Digest purity
Height greatly reduces the pollution to environment and simplifies operational sequence.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1: the preparation method of Chinese yam polypeptide
It accurately weighs fresh Chinese yam 200g, crushes mashing, at room temperature plus water, be heated to boiling, persistently stir 10min, survey
Determine and adjust pH value to be 6.0.Complex enzyme 0.6g is added, complex enzyme is papain, cellulase, pectase according to 2:1:1
Compound, at the uniform velocity stir, digested 3 hours at 55 DEG C, then through 90 DEG C, 10min enzyme deactivation, then filtered through centrifugation, film, it is dense
Contracting, spray drying, obtains Chinese yam polypeptide finished product, and finished product is in yellowish, and rehydration time is short, good water solubility.
Embodiment 2: the preparation method of Chinese yam polypeptide
It accurately weighs fresh Chinese yam 200g, crushes mashing, at room temperature plus water, be heated to boiling, persistently stir 10min, survey
Determine and adjust pH value to be 6.0.Complex enzyme 1.0g is added, complex enzyme is papain, cellulase, pectase according to 2:1:1
Compound, at the uniform velocity stir, digested 5 hours at 55 DEG C, then through 90 DEG C, 10min enzyme deactivation, then filtered through centrifugation, film, it is dense
Contracting, spray drying, obtains Chinese yam polypeptide finished product, and finished product is in yellowish, and rehydration time is short, good water solubility.
Embodiment 3: the preparation method of Chinese yam polypeptide
It accurately weighs fresh Chinese yam 200g, crushes mashing, at room temperature plus water, be heated to boiling, persistently stir 10min, survey
Determine and adjust pH value to be 7.0.Complex enzyme 1.0g is added, complex enzyme is papain, cellulase, pectase according to 2:1:1
Compound, at the uniform velocity stir, digested 6 hours at 55 DEG C, then through 90 DEG C, 10min enzyme deactivation, then filtered through centrifugation, film, it is dense
Contracting, spray drying, obtains Chinese yam polypeptide finished product, and finished product is in yellowish, and rehydration time is short, good water solubility.
Basic principles and main features and advantages of the present invention of the invention, the technology of the industry has been shown and described above
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention, the claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of preparation method of Chinese yam polypeptide, it is characterized in that:
1) fresh Chinese yam is beaten, distilled water is added, is heated to boiling, maintain 10min；
2) feed liquid obtained by step 1) is cooled to room temperature, adjusts pH to 5.0-9.0, complex enzyme is added, continued at 50 DEG C -60 DEG C
Stirring enzymatic hydrolysis 4h-6h, is again heated to 80 DEG C -90 DEG C, enzyme deactivation 5min-10min；
3) feed liquid obtained by step 2) obtains Chinese yam polypeptide finished product by centrifugation, film filtering, concentration, spray drying.
2. a kind of preparation method of Chinese yam polypeptide according to claim 2, it is characterised in that: complex enzyme described in step 2)
Compound according to 2:1:1 for papain, cellulase and pectase.
3. a kind of preparation method of Chinese yam polypeptide according to claim 2, it is characterised in that: complex enzyme described in step 2)
Additive amount be add Chinese yam weight 0.3-1.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710647112.XA CN109315584A (en) | 2017-08-01 | 2017-08-01 | A kind of preparation method of Chinese yam polypeptide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710647112.XA CN109315584A (en) | 2017-08-01 | 2017-08-01 | A kind of preparation method of Chinese yam polypeptide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109315584A true CN109315584A (en) | 2019-02-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710647112.XA Pending CN109315584A (en) | 2017-08-01 | 2017-08-01 | A kind of preparation method of Chinese yam polypeptide |
Country Status (1)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03191800A (en) * | 1989-12-20 | 1991-08-21 | Sakai Toshimi | Production of saccharified liquid of 'jinenjo' (japanese yam) and 'jinenjo' wine |
| CN101283792A (en) * | 2008-04-28 | 2008-10-15 | 天津科技大学 | Preparation method of functionality yam enzymolysis liquid |
| CN103352065A (en) * | 2013-07-12 | 2013-10-16 | 湖北工业大学 | Huai rhizoma dioscoreae antioxidation polypeptide and preparation method thereof |
| CN106418129A (en) * | 2016-08-31 | 2017-02-22 | 河南雍龙药食科技有限公司 | Processing method of using compound enzymes to increase instant solubility of Chinese yam macromolecular components |
-
2017
- 2017-08-01 CN CN201710647112.XA patent/CN109315584A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03191800A (en) * | 1989-12-20 | 1991-08-21 | Sakai Toshimi | Production of saccharified liquid of 'jinenjo' (japanese yam) and 'jinenjo' wine |
| CN101283792A (en) * | 2008-04-28 | 2008-10-15 | 天津科技大学 | Preparation method of functionality yam enzymolysis liquid |
| CN103352065A (en) * | 2013-07-12 | 2013-10-16 | 湖北工业大学 | Huai rhizoma dioscoreae antioxidation polypeptide and preparation method thereof |
| CN106418129A (en) * | 2016-08-31 | 2017-02-22 | 河南雍龙药食科技有限公司 | Processing method of using compound enzymes to increase instant solubility of Chinese yam macromolecular components |
Non-Patent Citations (2)
| Title |
|---|
| 徐梦辰 等: "山药蛋白酶解条件及其响应面法的优化", 《中国粮油学报》 * |
| 朱玉端 等: "双酶法酶解制备怀山药多肽的研究", 《食品工业》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190212 |