CN110089665A - A kind of decolourize for walnut protein peptide bitter composition and method - Google Patents
A kind of decolourize for walnut protein peptide bitter composition and method Download PDFInfo
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- CN110089665A CN110089665A CN201910397094.3A CN201910397094A CN110089665A CN 110089665 A CN110089665 A CN 110089665A CN 201910397094 A CN201910397094 A CN 201910397094A CN 110089665 A CN110089665 A CN 110089665A
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Abstract
It includes following components according to mass parts that the invention discloses a kind of for walnut protein peptide decoloration de- bitter composition and method, the composition: 1~10 part of active carbon, 1~10 part of atlapulgite, 1~10 part of diatomite.Method includes the following steps: preparation takes off bitter composition for walnut protein peptide decoloration；The walnut protein peptide decoloration that is used for being prepared is taken off in 2 walnut protein peptide solutions being added to after heating of bitter composition point；It is stirred to react, filtering after having reacted, sterilizing concentration after neutrality is adjusted to dust white, without bitter taste walnut protein peptide.The present invention carries out bitter method of decolourizing to walnut protein peptide, easy to operate, and decoloration de-bittering effect is good, at low cost, Yi Shixian industrialization operation.
Description
Technical field
The invention belongs to grain and oil processing technique fields, specifically, be related to it is a kind of decolourize for walnut protein peptide it is de- bitter
Composition and method.
Background technique
Walnut protein is good plant protein resource, but containing a large amount of walnut proteins walnut dregs be largely dropped or
Only it is used as feeding and compost, not only causes the waste of resource, also pollute the environment.The walnut protein of research discovery in recent years is through digesting
The walnut protein peptide generated later has a multiple biological activities such as anti-oxidant, antibacterial, thus using walnut dregs be raw material Jian sending compared with
The walnut protein peptide product of high added value is of great significance to the development of Walnut Industry.
There are colors for the product of walnut protein peptide deeply, has the shortcomings that bitter taste, these product indexs are eating walnut protein peptide
There is very big limitation in the fields such as product, drug using application.So to how to solve walnut protein peptide color depth and have bitter taste
Research it is extremely urgent.Such as: patent of invention it is a kind of using cycloheptaamylose Debittered soybean peptide method (application number:
201611019358.4, publication date: 2018-01-12) in using cycloheptaamylose Debittered soybean peptide method, pass through and utilize packet
Bury method (embedding medium: cycloheptaamylose) and carry out Debittered soybean peptide, by adjust the mass ratio of cycloheptaamylose and soybean peptide, pH value,
The conditions such as reaction temperature and reaction time obtain the extremely low soybean peptide product of bitterness value, if the method disadvantage will be covered completely
The cycloheptaamylose usage amount that bitter taste then needs is big, will affect product mouthfeel, and is also easy to produce other tastes.Guo Xingfeng, malleable iron are polished
With (the formation mechenism and debitterness technology progress [J] of the bitter peptides such as Guo Xingfeng, Wei Fang, Zhou Xiangshan such as Chen Yonghao；Food is ground
Study carefully and develops, the 21st phase of volume 38 in 2017；Malleable iron is polished, Wang Qiang, and the Zhou Sumei albumen small peptide bitter taste origin cause of formation and debitterness technology are studied
It is in progress [J]；Chinese grain and oil journal, the 6th phase of volume 23 in 2008；Chen Yonghao, Pei Xiaohui, the preparation of the walnut protein peptide such as Chunxia WANG
And de- bitter progress [J]；Agriculture of Anhui science, the 24th phase of volume 40 in 2012) the de- hardship of walnut protein peptide has been carried out point
Analysis and discussion, the removal for summing up current protein peptides bitter taste mainly have partition method, encapsulation method, enzyme process, microbial method etc. several
Method.Above-mentioned microorganism and enzyme process de-bittering effect is preferable, but since the de- bitter microbe species selected are limited, also limits it
Application in the food industry.Liu Wenyue (enzymatic hydrolysis of Liu Wenyue soya-bean polypeptides and the research [D] of decoloration and separating technology, Central China
Agriculture university's master thesis, 2008) it is decolourized to soya-bean polypeptides enzymolysis liquid using active carbon adsorption, best decolorization condition
It is 2% for activated carbon addition, temperature 50 C, pH value 5, decolourize 3h, and percent of decolourization is up to 75.2%；Disadvantage of this method is that operation
Time is long, and decolorizing effect is undesirable.Dai Lijun (decoloration of Dai Lijun soybean peptide and drying process with atomizing research [D], Central China agricultural
University's master thesis, 2012) use active carbon that resin dual mode is added to decolourize soybean peptide.Obtain active carbon most
Good decolorization condition are as follows: activated carbon dosage 2%, bleaching time 50min, 55 DEG C of bleaching temperature, pH 8.0.Through AB-8 resin
(0.5g/ml) realizes total percent of decolourization 81.97, peptide total loss rate 26.74% after decolorization 9h again；Disadvantage of this method is that
Operating cost is big, and the time is long, and loss is mostly etc..
The color of walnut protein peptide is mostly brown color at present, seldom to the research of walnut protein peptide color, about solving simultaneously
Certainly the research of color and bitter taste yet there are no registration in walnut protein peptide preparation process.
Therefore, it is necessary to improve and solve the problems, such as walnut protein peptide color depth and bitter taste while providing a kind of new
Method.
Summary of the invention
In view of this, the present invention aiming at the problem that walnut protein peptide color and bitter taste, provides a kind of walnut protein peptide
Decoloration takes off bitter composition and method.
In order to solve the above-mentioned technical problem, decolourize bitter composition the invention discloses a kind of walnut protein peptide, according to
Mass parts include following components: 1~10 part of active carbon, 1~10 part of atlapulgite, 1~10 part of diatomite.
Optionally, further, be made of according to mass parts following components: 3~6 parts of active carbon, 3~5 parts of atlapulgite,
3~8 parts of diatomite.
Optionally, further, it is made of according to mass parts following components: 3 parts of active carbon, 3 parts of atlapulgite, diatomite
3 parts.
The invention also discloses a kind of decolorations of walnut protein peptide to take off bitter method, comprising the following steps:
S1, preparation take off bitter composition for walnut protein peptide decoloration: weighing following components: active carbon 1 according to mass parts
~10 parts, 1~10 part of atlapulgite, 1~10 part of diatomite, load weighted active carbon, atlapulgite and diatomite are mixed
It closes, the bitter composition that decolourizes for walnut protein peptide is prepared；
S2, walnut protein peptide solution is slowly added to HCl solution tune pH, then heated；
S3, the walnut protein peptide decoloration that is used for being prepared is taken off into 2 walnuts being added to after heating of bitter composition point
In albumen peptide solution；
S4, it is stirred to react, filtering after having reacted, sterilizing concentration after neutrality is adjusted to dust white, without bitter taste walnut egg
White peptide.
Optionally, the concentration of the HCl solution in the step S2 is 1~3mol/L, and the pH after adjusting is 5.8-6.2.
Optionally, the temperature after the heating in the step S2 is 45-55 DEG C.
Optionally, the composition first time for decolourizing bitter for walnut protein peptide in the step S3 is added and second
The ratio of addition is 2~5:8~5.
Optionally, the walnut protein after bitter composition accounts for heating is taken off for walnut protein peptide decoloration in the step S3
The 0.5%-1.5% of peptide solution quality total amount.
Optionally, the speed of agitator in the step S4 is 55-65r/min, mixing time 25-35min.
Compared with prior art, the present invention can be obtained including following technical effect:
1) present invention carries out decoloration debittering france to walnut protein peptide using a step, easy to operate, and decoloration de-bittering effect is good, at
This is low, Yi Shixian industrialization operation.
2) by the improvement to walnut protein peptide color so that its sense organ is easier to be accepted by the public, it has been widened in food medicine
The application in product field.
3) by limiting it in the limitation of the industries such as food and medicine because of bitter taste to the de- bitter solution of walnut protein peptide.
Certainly, it implements any of the products of the present invention it is not absolutely required to while reaching all the above technical effect.
Specific embodiment
Carry out the embodiment that the present invention will be described in detail below in conjunction with embodiment, whereby to the present invention how application technology hand
Section solves technical problem and reaches the realization process of technical effect to fully understand and implement.
The invention discloses a kind of bitter compositions that decolourizes for walnut protein peptide, include with the following group according to mass ratio
Point: 1~10 part of active carbon, 1~10 part of atlapulgite, 1~10 part of diatomite.
The invention also discloses a kind of decolorations of walnut protein peptide to take off bitter method, comprising the following steps:
S1, preparation take off bitter composition for walnut protein peptide decoloration: weighing following components: active carbon 1 according to mass parts
~10 parts, 1~10 part of atlapulgite, 1~10 part of diatomite, load weighted active carbon, atlapulgite and diatomite are mixed
It closes, the bitter composition that decolourizes for walnut protein peptide is prepared；
S2, walnut protein peptide solution is slowly added to 1~3mol/L HCl solution tune pH to 5.8-6.2, is heated to 45-55
℃；
S3, the walnut protein peptide decoloration that is used for being prepared is taken off into 2 ratios according to 2~5:8~5 of bitter composition point
In walnut protein peptide solution after being added to heating, wherein after accounting for heating for the de- bitter composition of walnut protein peptide decoloration
The 0.5%-1.5% of walnut protein peptide solution quality total amount；
S4, it is stirred to react 25-35min under 55-65r/min stirring condition, filtering after having reacted sterilizes dense after tune is neutral
Contracting is dusted white, without bitter taste walnut protein peptide product.
Embodiment 1
A kind of method that walnut protein peptide decoloration takes off hardship, comprising the following steps:
S1, preparation take off bitter composition for walnut protein peptide decoloration: weighing following components: active carbon 6 according to mass parts
Part, 5 parts of atlapulgite, 8 parts of diatomite, load weighted active carbon, atlapulgite and diatomite are mixed, use is prepared
Decolourize bitter composition in walnut protein peptide；
S2, walnut protein peptide solution is slowly added to 2mol/L HCl solution tune pH to 6.0, is heated to 50 DEG C；
S3, it is used to be added to according to the ratio of 4:6 for the de- bitter composition point of walnut protein peptide decoloration 2 times by what is be prepared
In walnut protein peptide solution after heating, wherein take off the walnut egg after bitter composition accounts for heating for walnut protein peptide decoloration
The 1.0% of white peptide solution quality total amount；
S4, it is stirred to react 30min under 60r/min stirring condition, filtering after having reacted adjusts sterilizing concentration after neutrality to dust
It is white, without bitter taste walnut protein peptide product.
Embodiment 2
A kind of method that walnut protein peptide decoloration takes off hardship, comprising the following steps:
S1, preparation take off bitter composition for walnut protein peptide decoloration: weighing following components: active carbon 1 according to mass parts
Part, 10 parts of atlapulgite, 1 part of diatomite, load weighted active carbon, atlapulgite and diatomite are mixed, are prepared
Decolourize bitter composition for walnut protein peptide；
S2, walnut protein peptide solution is slowly added to 1mol/L HCl solution tune pH to 6.2, is heated to 45 DEG C；
S3, it is used to be added to according to the ratio of 2:8 for the de- bitter composition point of walnut protein peptide decoloration 2 times by what is be prepared
In walnut protein peptide solution after heating, wherein take off the walnut egg after bitter composition accounts for heating for walnut protein peptide decoloration
The 1.5% of white peptide solution quality total amount；
S4, it is stirred to react 35min under 55r/min stirring condition, filtering after having reacted adjusts sterilizing concentration after neutrality to dust
It is white, without bitter taste walnut protein peptide product.
Embodiment 3
A kind of method that walnut protein peptide decoloration takes off hardship, comprising the following steps:
S1, preparation take off bitter composition for walnut protein peptide decoloration: weighing following components: active carbon 10 according to mass parts
Part, 1 part of atlapulgite, 10 parts of diatomite, load weighted active carbon, atlapulgite and diatomite are mixed, are prepared
Decolourize bitter composition for walnut protein peptide；
S2, walnut protein peptide solution is slowly added to 3mol/L HCl solution tune pH to 5.8, is heated to 55 DEG C；
S3, it is used to be added to according to the ratio of 5:5 for the de- bitter composition point of walnut protein peptide decoloration 2 times by what is be prepared
In walnut protein peptide solution after heating, wherein take off the walnut egg after bitter composition accounts for heating for walnut protein peptide decoloration
The 0.5% of white peptide solution quality total amount；
S4, it is stirred to react 25min under 65r/min stirring condition, filtering after having reacted adjusts sterilizing concentration after neutrality to dust
It is white, without bitter taste walnut protein peptide product.
Embodiment 4
A kind of method that walnut protein peptide decoloration takes off hardship, comprising the following steps:
S1, preparation take off bitter composition for walnut protein peptide decoloration: weighing following components: active carbon 3 according to mass parts
Part, 3 parts of atlapulgite, 3 parts of diatomite, load weighted active carbon, atlapulgite and diatomite are mixed, use is prepared
Decolourize bitter composition in walnut protein peptide；
S2, walnut protein peptide solution is slowly added to 3mol/L HCl solution tune pH to 6.0, is heated to 50 DEG C；
S3, it is used to be added to according to the ratio of 4:6 for the de- bitter composition point of walnut protein peptide decoloration 2 times by what is be prepared
In walnut protein peptide solution after heating, wherein take off the walnut egg after bitter composition accounts for heating for walnut protein peptide decoloration
The 1.5% of white peptide solution quality total amount；
S4, it is stirred to react 30min under 60r/min stirring condition, filtering after having reacted adjusts sterilizing concentration after neutrality to dust
It is white, without bitter taste walnut protein peptide product.
Comparative example 1
A kind of method that walnut protein peptide decoloration takes off hardship, comprising the following steps:
S1, walnut protein peptide solution is slowly added to 3mol/L HCl solution tune pH to 6.0, is heated to 50 DEG C；
S2,2 ratios according to 4:6 of atlapulgite point are added in the walnut protein peptide solution after heating, wherein living
Property carclazyte account for heating after walnut protein peptide solution quality total amount 1.5%；
S3, it is stirred to react 30min under 60r/min stirring condition, filtering after having reacted adjusts sterilizing concentration after neutrality to dust
Obtain walnut protein peptide product.
Comparative example 2
A kind of method that walnut protein peptide decoloration takes off hardship, comprising the following steps:
S1, walnut protein peptide solution is slowly added to 3mol/L HCl solution tune pH to 6.0, is heated to 50 DEG C；
S2,2 ratios according to 4:6 of active carbon point are added in the walnut protein peptide solution after heating, wherein activity
Charcoal accounts for 1.5% of the walnut protein peptide solution quality total amount after heating；
S3, it is stirred to react 30min under 60r/min stirring condition, filtering after having reacted adjusts sterilizing concentration after neutrality to dust
Obtain walnut protein peptide product.
Comparative example 3
A kind of method that walnut protein peptide decoloration takes off hardship, comprising the following steps:
S1, walnut protein peptide solution is slowly added to 3mol/L HCl solution tune pH to 6.0, is heated to 50 DEG C；
S2,2 ratios according to 4:6 of diatomite point are added in the walnut protein peptide solution after heating, wherein activity
Charcoal accounts for 1.5% of the walnut protein peptide solution quality total amount after heating；
S3, it is stirred to react 30min under 60r/min stirring condition, filtering after having reacted adjusts sterilizing concentration after neutrality to dust
Obtain walnut protein peptide product.
Comparative example 4
S1, preparation take off bitter composition for walnut protein peptide decoloration: weighing following components: active carbon 3 according to mass parts
Part, 3 parts of atlapulgite, 3 parts of diatomite, load weighted active carbon, atlapulgite and diatomite are mixed, use is prepared
Decolourize bitter composition in walnut protein peptide；
S2, walnut protein peptide solution is slowly added to 3mol/L HCl solution tune pH to 5.5, is heated to 60 DEG C；
S3, it is used to be added to according to the ratio of 4:6 for the de- bitter composition point of walnut protein peptide decoloration 2 times by what is be prepared
In walnut protein peptide solution after heating, wherein take off the walnut egg after bitter composition accounts for heating for walnut protein peptide decoloration
The 1.5% of white peptide solution quality total amount；
S4, it is stirred to react 20min under 60r/min stirring condition, filtering after having reacted adjusts sterilizing concentration after neutrality to dust
Obtain walnut protein peptide product.
Comparative example 5
S1, preparation take off bitter composition for walnut protein peptide decoloration: weighing following components: active carbon 3 according to mass parts
Part, 3 parts of atlapulgite, 3 parts of diatomite, load weighted active carbon, atlapulgite and diatomite are mixed, use is prepared
Decolourize bitter composition in walnut protein peptide；
S2, walnut protein peptide solution is slowly added to 3mol/L HCl solution tune pH to 6.5, is heated to 40 DEG C；
S3, the walnut protein peptide decoloration that is used for being prepared is taken off into the walnut protein peptide after bitter composition is added to heating
In solution, wherein take off bitter composition for walnut protein peptide decoloration and account for the walnut protein peptide solution quality total amount after heating
1.5%；
S4, it is stirred to react 40min under 60r/min stirring condition, filtering after having reacted adjusts sterilizing concentration after neutrality to dust
It is white, without bitter taste walnut protein peptide product.
Illustrate technical effect of the invention below with reference to specific experimental data:
1, decolourize assessment method:
The calculation formula of percent of decolourization:
Percent of decolourization %=(OD value after OD value-decoloration before decolourizing)/decolourize preceding OD value × 100%
The measuring method of percent of decolourization: the absorbance of sample liquid is measured at maximum absorption band 270nm.
2, bitter taste assessment method:
Subjective appreciation group is made of five people, after assessment officer is gargled with distilled water, liquid 2-3ml to be evaluated is taken to be placed in mouth
In, it spues after 10 seconds, the titer for taking taste therewith close after gargling is tasted, and such as confirms that two tastes are close, can will be to be evaluated
The bitterness value for determining liquid is set to the bitterness value of the titer, otherwise needs that other titers is taken to taste again, until determining bitterness value.Take five people
The average value of evaluation.
Titer: using quinine as benchmark substance, rated (a=3 × 10 a-6It mol/L is) lower limit, just without bitter taste；
32a is the upper limit, is further added by concentration, and bitter taste does not increase substantially；Intermediate solution concentration is multiplied, and bitterness value is also increase accordingly.
Therefore it is as shown in the table for setting standards of grading.
The standards of grading of 1 bitterness value of table
| Quinine solution concentration | 32a | 16a | 8a | 4a | 2a | a |
| Bitter taste description | It is very bitter | It is bitter | It is more bitter | Moderate is bitter | Slight bitter | It is not bitter |
| Bitter taste score value | 5 | 4 | 3 | 2 | 1 | 0 |
Note: a=3 × 10-6The description as described in bitter taste such as mol/L or more " a little bitter ", " more bitter " is unified all assessment officers
Opinion after obtain, may feeling with individual evaluation person to corresponding strength solution there is any discrepancy, but with the feeling of majority
Based on lay down hard and fast rule, just avoid influence of the personal subjective factor to evaluation as far as possible.
The walnut protein peptide decoloration that table 2 embodiment 1-4 and comparative example 1-5 is prepared takes off the percent of decolourization of bitter composition
| Group | Percent of decolourization (%) | Bitter taste score value |
| Embodiment 1 | 96.24 | 0 |
| Embodiment 2 | 75.32 | 0 |
| Embodiment 3 | 74.13 | 3 |
| Embodiment 4 | 97.21 | 0 |
| Comparative example 1 | 95% | 4 |
| Comparative example 2 | 50% | 0 |
| Comparative example 3 | 20% | 4 |
| Comparative example 4 | 65% | 5 |
| Comparative example 5 | 30% | 3 |
As shown in Table 2, bitter combination is taken off it is found that working as and being used for walnut protein peptide decoloration with the data of comparative example by embodiment
Object reaches certain proportion, adds a certain amount of composition, specific pH value at a temperature of reaction certain time could reach simultaneously
Bitter effect is taken off to decoloration.
Above description has shown and described several preferred embodiments of invention, but as previously described, it should be understood that invention is not
It is confined to form disclosed herein, should not be regarded as an exclusion of other examples, and can be used for various other combinations, modification
And environment, and can be carried out within that scope of the inventive concept describe herein by the above teachings or related fields of technology or knowledge
Change.And changes and modifications made by those skilled in the art do not depart from the spirit and scope of invention, then it all should be in the appended power of invention
In the protection scope that benefit requires.
Claims (9)
1. a kind of bitter composition that decolourizes for walnut protein peptide, which is characterized in that be made of according to mass parts following components:
1~10 part of active carbon, 1~10 part of atlapulgite, 1~10 part of diatomite.
2. according to claim 1 take off bitter composition for walnut protein peptide decoloration, which is characterized in that according to mass parts
It is made of following components: 3~6 parts of active carbon, 3~5 parts of atlapulgite, 3~8 parts of diatomite.
3. according to claim 1 take off bitter composition for walnut protein peptide decoloration, which is characterized in that according to mass parts
It is made of following components: 3 parts of active carbon, 3 parts of atlapulgite, 3 parts of diatomite.
4. a kind of walnut protein peptide decoloration takes off bitter method, which comprises the following steps:
S1, preparation take off bitter composition for walnut protein peptide decoloration: weighing following components: active carbon 1~10 according to mass parts
Part, 1~10 part of atlapulgite, 1~10 part of diatomite, load weighted active carbon, atlapulgite and diatomite are mixed, system
It is standby to obtain the bitter composition that decolourizes for walnut protein peptide；
S2, walnut protein peptide solution is slowly added to HCl solution tune pH, then heated；
S3, the walnut protein peptide decoloration that is used for being prepared is taken off into 2 walnut proteins being added to after heating of bitter composition point
In peptide solution；
S4, it is stirred to react, filtering after having reacted, sterilizing concentration after neutrality is adjusted to dust white, without bitter taste walnut protein peptide.
5. according to the method described in claim 4, it is characterized in that, the concentration of the HCl solution in the step S2 be 1~
3mol/L, the pH after adjusting are 5.8-6.2.
6. according to the method described in claim 4, it is characterized in that, the temperature after heating in the step S2 is 45-55 DEG C.
7. according to the method described in claim 4, it is characterized in that, de- bitter for walnut protein peptide decoloration in the step S3
Composition be added for the first time and second ratio that is added is 2~5:8~5.
8. according to the method described in claim 4, it is characterized in that, de- bitter for walnut protein peptide decoloration in the step S3
Composition account for heating after walnut protein peptide solution quality total amount 0.5%-1.5%.
9. according to the method described in claim 4, it is characterized in that, speed of agitator in the step S4 is 55-65r/min,
Mixing time is 25-35min.
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| 张毅等: "活性炭对大豆多肽脱色效果的研究", 《粮食与饲料工业》 * |
| 邹东恢等: "大豆多肽复合酶解及脱色工艺条件优化的研究", 《粮油加工》 * |
| 陈永浩等: "核桃蛋白肽制备及脱苦研究进展", 《安徽农业科学》 * |
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