CN110564801A - Method for improving degree of protein hydrolysis in flaxseed meal - Google Patents
Method for improving degree of protein hydrolysis in flaxseed meal Download PDFInfo
- Publication number
- CN110564801A CN110564801A CN201910939357.9A CN201910939357A CN110564801A CN 110564801 A CN110564801 A CN 110564801A CN 201910939357 A CN201910939357 A CN 201910939357A CN 110564801 A CN110564801 A CN 110564801A
- Authority
- CN
- China
- Prior art keywords
- flaxseed
- degree
- mixture
- flaxseed meal
- protein hydrolysis
- 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.)
- Pending
Links
- 235000004426 flaxseed Nutrition 0.000 title claims abstract description 64
- 235000012054 meals Nutrition 0.000 title claims abstract description 62
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 42
- 230000007065 protein hydrolysis Effects 0.000 title claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 22
- 238000006243 chemical reaction Methods 0.000 claims abstract description 21
- 239000002244 precipitate Substances 0.000 claims abstract description 17
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 239000012488 sample solution Substances 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 230000001105 regulatory effect Effects 0.000 claims abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 13
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 240000006240 Linum usitatissimum Species 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 6
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 6
- 108020004410 pectinesterase Proteins 0.000 claims description 6
- 108090000145 Bacillolysin Proteins 0.000 claims description 5
- 102000035092 Neutral proteases Human genes 0.000 claims description 5
- 108091005507 Neutral proteases Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 108091005658 Basic proteases Proteins 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 1
- 238000012216 screening Methods 0.000 claims 1
- 238000000527 sonication Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 230000007062 hydrolysis Effects 0.000 abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 10
- 229940088598 enzyme Drugs 0.000 description 9
- 239000002245 particle Substances 0.000 description 9
- 241000208202 Linaceae Species 0.000 description 7
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 239000011362 coarse particle Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000010419 fine particle Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 108091005508 Acid proteases Proteins 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 238000012369 In process control Methods 0.000 description 1
- 241000208204 Linum Species 0.000 description 1
- 240000001931 Ludwigia octovalvis Species 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000005189 cardiac health Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010965 in-process control Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000006467 substitution reaction Methods 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
-
- 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
- C12P2201/00—Pretreatment of cellulosic or lignocellulosic material for subsequent enzymatic treatment or hydrolysis
-
- 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
- C12P2203/00—Fermentation products obtained from optionally pretreated or hydrolyzed cellulosic or lignocellulosic material as the carbon source
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
Abstract
The present disclosure provides a method for increasing the degree of protein hydrolysis in flaxseed meal, the method comprising the specific steps of: (1) crushing and sieving flaxseed cake meal to obtain flaxseed meal powder; (2) mixing semen Lini meal powder with H2O, mixing to obtain a mixture, and then carrying out ultrasonic treatment; (3) adjusting the pH value of the mixture after ultrasonic treatment to 3.5-4.5, and then carrying out degumming treatment; (4) centrifuging the degummed mixture, collecting precipitate, and mixing the collected precipitate with H2mixing O to obtain a sample solution; (5) regulating the pH value of the sample solution to 7-10, adding complex enzyme to perform water bath enzymolysis reaction, and finally stopping the enzymolysis reaction. The method can effectively improve the degree of hydrolysis of the protein in the flaxseed meal, provides a foundation for further preparing flaxseed short peptides and amino acids from the flaxseed meal, and has good application prospects.
Description
Technical Field
The disclosure relates to the technical field of food processing, in particular to a method for improving the degree of protein hydrolysis in flaxseed meal.
Background
Flax (Linum usittissimum), also known as flax, is an annual herb of the Linaceae family of the subfamily Rosaceae family of the dicotyledonae family, and is one of the oldest commercial crops in the world. Flax is widely planted in the global scope, China is also one of the main producing countries of flax, the planting area and the total yield of the flax are second to Canada and are mainly distributed in northwest and north China alpine regions. Flaxseed (flaxseed) is a seed in a flax seed box, and comprises fat (40-45%) and protein (20% -25%) as main nutritional ingredients, and also contains high dietary fiber, lignan and other ingredients. At present, the processing of flaxseed is mainly focused on extracting flaxseed oil, however, a large amount of byproduct cake dregs after oil extraction are generally processed into animal feed or treated as waste, and a large amount of nutritional ingredients such as protein, amino acid and the like contained in the flaxseed are not fully utilized, so that resource waste is caused.
Researches show that the protein content of the linseed cake after oil extraction is up to more than 35 percent, the total amount of amino acid is more than 15 percent, and the composition and the proportion of the amino acid meet or approach the requirements of a proper human amino acid mode specified by WHO/FAO. Such as: the lysine/arginine ratio in flax protein isolate (flaxseed protein isolate) was 0.25, which is the desired ratio for heart health food and infant milk formula. In addition, researches report that the linseed protein bioactive peptide has the functions of resisting diabetes, reducing blood pressure and the like. Therefore, the linseed meal is expected to become a high-quality protein and amino acid resource.
A great deal of research at home and abroad shows that the protein can be hydrolyzed into products such as dipeptide or tripeptide, and the like through hydrolysis, so that the protein is easier to absorb in animal bodies than free amino acid and is easier to absorb than protein without hydrolysis. The degree of hydrolysis is an index for measuring the degree of protein hydrolysis, and the existing method for improving the degree of protein hydrolysis in the flaxseed meal mainly utilizes microbial bacteria for fermentation, depends on the activity and growth condition of military resources to a great extent, and has high difficulty in process control and unstable degree of protein hydrolysis.
Disclosure of Invention
The purpose of the disclosure is to provide a method for improving the degree of protein hydrolysis in flaxseed meal, so as to achieve the purpose of improving the degree of protein hydrolysis in flaxseed meal.
In order to realize the purpose, the technical scheme is as follows:
a method for improving the degree of protein hydrolysis in flaxseed meal, comprising the specific steps of:
(1) crushing and sieving flaxseed cake meal to obtain flaxseed meal powder;
(2) Mixing semen Lini meal powder with H2o, mixing to obtain a mixture, and then carrying out ultrasonic treatment;
(3) Adjusting the pH value of the mixture after ultrasonic treatment to 3.5-4.5, and then carrying out degumming treatment;
(4) centrifuging the degummed mixture, collecting precipitate, and mixing the collected precipitate with H2Mixing O to obtain a sample solution;
(5) Regulating the pH value of the sample solution to 7-10, adding complex enzyme to perform water bath enzymolysis reaction, and finally stopping the enzymolysis reaction.
The mesh of the sieve is 90-110 meshes.
The flaxseed meal powder and H2The adding proportion of O is 1 g: (8-10) mL.
The ultrasonic treatment conditions are as follows: ultrasonic treatment at 5000-9000HZ for 5-30 min.
The method for adjusting the pH value of the mixture after ultrasonic treatment in the step (3) is to use HCl solution for adjustment, and the concentration of the HCl solution is preferably 0.01-0.1 mol/L.
The degumming treatment method comprises the steps of adding pectinase into a mixture after the pH value is adjusted, and then carrying out water bath heating and stirring reaction, wherein the preferable adding proportion of the pectinase to the linseed meal powder is 1 u: 200g, the temperature of the water bath heating is preferably 54-55 ℃, the time of the water bath heating is preferably 1-3h, and the pectinase is pectin esterase or polygalacturonase.
the rotating speed of the centrifugation is 3100-3300r/min, and the time of the centrifugation is preferably 20-30 min.
The precipitate is reacted with H2The mass ratio of the added O mixture is 1: 1.
The method for adjusting the pH value in the step (5) is to use NaOH solution for adjustment, and the preferable concentration of the NaOH solution is 0.01-0.1 mol/L.
The addition amount of the compound enzyme is 1% -5%, and the preferable compound enzyme is alkaline protease and neutral protease 1:1, preferably, the temperature of the water bath enzymolysis reaction is 35-55 ℃, the time of the water bath enzymolysis reaction is 1-5h, and the preferred method for stopping the enzymolysis reaction is as follows: inactivating enzyme in the enzymolysis solution by water bath at 100 ℃ for 10min, wherein the alkaline protease is Carsberg protease; preferably the neutral protease is HAP (hydrolyzed plant protein) or HVP (hydrolyzed animal protein).
The beneficial effects of this disclosure are: the method can break cellulose contained in the flaxseed meal by using ultrasonic treatment to break the wall, so that a solvent can better permeate into cells, the solubility and the dissolution efficiency of the flaxseed meal protein are effectively improved, pectin contained in the flaxseed meal is removed by degumming treatment, and the influence of the pectin on the protein hydrolysis degree is reduced.
Detailed Description
the following steps are only used for illustrating the technical scheme of the disclosure and are not limited; although the present disclosure has been described in detail with reference to the foregoing steps, those of ordinary skill in the art will understand that: the technical solutions recorded in the foregoing steps may still be modified, or some or all of the technical features may be equivalently replaced; and such modifications or substitutions do not depart from the scope of the respective technical solutions of the steps of the present disclosure.
Example 1
a method for improving the degree of protein hydrolysis in flaxseed meal, comprising the specific steps of:
(1) The flaxseed cake is crushed by an annular airflow ultramicro crusher, the average particle size of the crushed particle finished product can reach 5 microns, the annular airflow has certain winnowing classification effect in the crushing process, and the coarse particles are not mixed into a fine particle finished product under the action of centrifugal force, so that the uniformity of the particle size of the finished product is ensured; absorbing a lot of energy to generate refrigeration when the compressed air expands, protecting heat-sensitive components, and sieving with a 90-mesh sieve to obtain flaxseed meal powder;
(2) mixing semen Lini meal powder with H2Mixing with O to obtain mixture, and ultrasonic processing to obtain semen Lini meal powder and H2The adding proportion of O is 1 g: 8mL, and the ultrasonic treatment conditions are as follows: ultrasonic treating with 5000HZ for 30 min;
(3) Adjusting the pH value of the ultrasonically-treated mixture to 3.5 by using 0.01mol/L HCl solution, and then carrying out degumming treatment, wherein the degumming treatment method comprises the steps of adding pectin esterase into the mixture, and then carrying out water bath heating and stirring reaction at 54 ℃ for 3 hours, wherein the adding ratio of the pectin esterase to the linseed meal powder is 1 u: 200g of the total weight of the mixture;
(3) Centrifuging the degummed mixture, collecting precipitate, and mixing the collected precipitate with H2Mixing with O to obtain sample solution, centrifuging at 3100r/min for 30min, and mixing the precipitate with H2the mass ratio of the added O mixture is 1: 1;
(4) adjusting the pH value of the sample solution to 7 by using 0.01mol/L NaOH solution, then adding 1% of complex enzyme (Carsberg protease: HAP ═ 1:1) to perform water bath enzymolysis reaction at 35 ℃ for 5h, and finally performing water bath at 100 ℃ for 10min to terminate the enzymolysis reaction.
Example 2
a method for improving the degree of protein hydrolysis in flaxseed meal, comprising the specific steps of:
(1) The flaxseed cake is crushed by an annular airflow ultramicro crusher, the average particle size of the crushed particle finished product can reach 5 microns, the annular airflow has certain winnowing classification effect in the crushing process, and coarse particles are not mixed into a fine particle finished product under the action of centrifugal force, so that the uniformity of the particle size of the finished product is ensured; absorbing a lot of energy to generate refrigeration when the compressed air expands, protecting heat-sensitive components, and sieving with a 110-mesh sieve to obtain flaxseed meal powder;
(2) Mixing semen Lini meal powder with H2Mixing with O to obtain mixture, and ultrasonic processing to obtain semen Lini meal powder and H2the adding proportion of O is 1 g: 10mL, and the ultrasonic treatment conditions are as follows: 9000HZ ultrasonic treatment for 5 min;
(3) Adjusting the pH value of the ultrasonically treated mixture to 4.5 by using 0.1mol/L HCl solution, and then carrying out degumming treatment, wherein the degumming treatment method comprises the steps of adding polygalacturonase into the ultrasonically treated mixture, and then carrying out heating and stirring reaction in a water bath at 55 ℃ for 3 hours, wherein the adding ratio of the polygalacturonase to the linseed meal powder is 1 u: 200g of the total weight of the mixture;
(3) centrifuging the degummed mixture, collecting precipitate, and mixing the collected precipitate with H2mixing with O to obtain sample solution, centrifuging at 3300r/min for 20min, and mixing the precipitate with H2the mass ratio of the added O mixture is 1: 1;
(4) adjusting the pH value of the sample solution to 10 by using 0.1mol/L NaOH solution, then adding 3.5% of complex enzyme (Carsberg protease: HVP ═ 1:1) to carry out water bath enzymolysis reaction at 55 ℃ for 1h, and finally carrying out water bath at 100 ℃ for 10min to terminate the enzymolysis reaction.
Example 3
A method for improving the degree of protein hydrolysis in flaxseed meal, comprising the specific steps of:
(1) the flaxseed cake is crushed by an annular airflow ultramicro crusher, the average particle size of the crushed particle finished product can reach 5 microns, the annular airflow has certain winnowing classification effect in the crushing process, and coarse particles are not mixed into a fine particle finished product under the action of centrifugal force, so that the uniformity of the particle size of the finished product is ensured; absorbing a lot of energy to generate refrigeration when the compressed air expands, protecting heat-sensitive components, and sieving with 100 mesh sieve to obtain semen Lini meal powder;
(2) Mixing semen Lini meal powder with H2mixing with O to obtain mixture, and ultrasonic processing to obtain semen Lini meal powder and H2The adding proportion of O is 1 g: 9mL, and the ultrasonic treatment conditions are as follows: 8000HZ ultrasonic processing for 25 min;
(3) Adjusting the pH value of the mixture after ultrasonic treatment to 4 by using 0.06mol/L HCl solution, and then carrying out degumming treatment, wherein the degumming treatment method comprises the steps of adding pectin esterase into the mixture after ultrasonic treatment, and then carrying out water bath heating and stirring reaction at 55 ℃ for 2 hours, wherein the adding ratio of the pectin esterase to flaxseed meal powder is 1 u: 200g of the total weight of the mixture;
(3) Centrifuging the degummed mixture, collecting precipitate, and mixing the collected precipitate with H2Mixing with O to obtain sample solution, centrifuging at 3200r/min for 25min, and mixing the precipitate with H2The mass ratio of the added O mixture is 1: 1;
(4) Adjusting the pH value of the sample solution to 9 by using 0.06mol/L NaOH solution, then adding 5% of complex enzyme (Carsberg protease: HVP ═ 1:1) to perform water bath enzymolysis reaction at 50 ℃ for 3h, and finally performing water bath at 100 ℃ for 10min to terminate the enzymolysis reaction.
example 4
Comparative example: taking 3mL of bacillus subtilis liquid seeds, 1mL of yeast liquid seeds and 2mL of lactic acid bacteria liquid seeds, adding water to a constant volume of 70mL, adding enzyme to dissolve the liquid seeds, uniformly mixing the dissolved seeds with 100g of flaxseed meal, then placing the mixture in an incubator at 37 ℃ for culture for 32h, and transferring the mixture to an incubator at 43 ℃ for culture for 44h, wherein the added enzyme is neutral protease 20u/g, acid protease 20u/g and cellulase 6 u/g.
the method for improving the degree of protein hydrolysis in the flaxseed meal described in examples 1, 2 and 3 is used for treating the flaxseed meal, the flaxseed meal is treated by the method, naturally cooled, centrifuged and collected to obtain supernatant, the degree of protein hydrolysis in the supernatant is measured by a formaldehyde titration method, and the conditions for centrifuging and collecting the supernatant are as follows: the rotating speed is 3000r/min, and the time is 5 min; then the flaxseed meal is treated by the method described in the comparative example, then the supernatant is collected by centrifugation and the degree of protein hydrolysis in the supernatant is determined by formaldehyde titration, and the conditions for collecting the supernatant by centrifugation are as follows: the rotating speed is 3000r/min, and the time is 5 min.
Wherein the detection result is as follows: the degree of protein hydrolysis of the flaxseed meal treated by the method described in example 1 was 19.63%; the degree of protein hydrolysis of the flaxseed meal treated by the method described in example 2 was 24.16%; the degree of protein hydrolysis of the flaxseed meal treated by the method described in example 3 was 26.36%; the protein hydrolysis degree of the flaxseed meal treated by the method of the comparative example is 17.56%, and the detection result shows that the method can effectively improve the protein hydrolysis degree of the flaxseed meal.
Claims (10)
1. A method for improving the degree of protein hydrolysis in flaxseed meal is characterized by comprising the following specific steps:
(1) crushing and sieving flaxseed cake meal to obtain flaxseed meal powder;
(2) Mixing semen Lini meal powder with H2o, mixing to obtain a mixture, and then carrying out ultrasonic treatment;
(3) adjusting the pH value of the mixture after ultrasonic treatment to 3.5-4.5, and then carrying out degumming treatment;
(4) Centrifuging the degummed mixture, collecting precipitate, and mixing the collected precipitate with H2mixing O to obtain a sample solution;
(5) Regulating the pH value of the sample solution to 7-10, adding complex enzyme to perform water bath enzymolysis reaction, and finally stopping the enzymolysis reaction.
2. The method of increasing the degree of protein hydrolysis in flaxseed meal according to claim 1, wherein said screening is through a 90-110 mesh screen.
3. The method of increasing the degree of protein hydrolysis in flaxseed meal according to claim 1, wherein said flaxseed meal powder is admixed with H2The adding proportion of O is 1 g: (8-10) mL.
4. The method of increasing the degree of protein hydrolysis in flaxseed meal according to claim 1, wherein said sonication conditions are: ultrasonic treatment at 5000-9000HZ for 5-30 min.
5. The method for increasing the degree of protein hydrolysis in flaxseed meal according to claim 1, wherein said adjusting the PH of the sonicated mixture in step (3) is by adjusting with HCl solution; preferably, the concentration of the HCl solution is 0.01 to 0.1 mol/L.
6. The method for increasing the degree of protein hydrolysis in flaxseed meal according to claim 1, wherein said degumming is carried out by adding pectinase to the mixture after adjusting the pH value, and then heating in a water bath with stirring; preferably, the adding ratio of the pectinase to the linseed meal powder is 1 u: 200g of the total weight of the mixture; preferably, the temperature of the water bath heating is 54-55 ℃; the preferable time for heating in the water bath is 1-3 h; preferably the pectinase is a pectinesterase or polygalacturonase.
7. A method of increasing the degree of protein hydrolysis in flaxseed meal according to claim 1, wherein the centrifugation is at a speed of 3100 to 3300 r/min; preferably, the time for centrifugation is 20-30 min.
8. The method of increasing the degree of protein hydrolysis in flaxseed meal according to claim 1, wherein said precipitate is contacted with H2The mass ratio of the added O mixture is 1: 1.
9. The method of increasing the degree of protein hydrolysis in flaxseed meal according to claim 1, wherein said adjusting the PH in step (5) is by means of NaOH solution; preferably, the concentration of the NaOH solution is 0.01-0.1 mol/L.
10. the method for increasing the degree of protein hydrolysis in flaxseed meal according to claim 1, wherein the amount of said complex enzyme added is 1% to 5%; preferably, the compound enzyme is alkaline protease and neutral protease 1:1, mixing; the temperature of the water bath enzymolysis reaction is preferably 35-55 ℃; the preferable time of the water bath enzymolysis reaction is 1-5 h; the preferred method for terminating the enzymatic hydrolysis reaction is: performing water bath at 100 ℃ for 10min to inactivate enzyme in the enzymolysis liquid; preferably the alkaline protease is Carsberg protease; preferably the neutral protease is HAP or HVP.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910939357.9A CN110564801A (en) | 2019-09-30 | 2019-09-30 | Method for improving degree of protein hydrolysis in flaxseed meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910939357.9A CN110564801A (en) | 2019-09-30 | 2019-09-30 | Method for improving degree of protein hydrolysis in flaxseed meal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110564801A true CN110564801A (en) | 2019-12-13 |
Family
ID=68783466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910939357.9A Pending CN110564801A (en) | 2019-09-30 | 2019-09-30 | Method for improving degree of protein hydrolysis in flaxseed meal |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110564801A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110819676A (en) * | 2019-11-25 | 2020-02-21 | 中国农业科学院麻类研究所 | Extraction method of flax protein |
| CN111296816A (en) * | 2020-03-27 | 2020-06-19 | 石河子大学 | Method for preparing linseed oil fragrance-producing source product by combining oriented enzymolysis of flaxseed meal with Maillard reaction |
| CN115606777A (en) * | 2022-10-31 | 2023-01-17 | 中国农业科学院油料作物研究所 | Application of linseed milk co-product in preparation of main and auxiliary foods and main and auxiliary foods containing linseed milk co-product |
| CN115644249A (en) * | 2022-10-13 | 2023-01-31 | 湖南袁氏农牧科技发展有限公司 | Milk powder for middle-aged and old people for assisting in reducing hypertension, hyperglycemia and hyperlipidemia and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107557420A (en) * | 2017-08-22 | 2018-01-09 | 无锡初晨生物科技有限公司 | A kind of preparation method of flaxseed meal polypeptide |
| CN108892705A (en) * | 2018-07-20 | 2018-11-27 | 广州利众生物科技有限公司 | A kind of method of ultrasound assisted extraction Lins eed protein |
-
2019
- 2019-09-30 CN CN201910939357.9A patent/CN110564801A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107557420A (en) * | 2017-08-22 | 2018-01-09 | 无锡初晨生物科技有限公司 | A kind of preparation method of flaxseed meal polypeptide |
| CN108892705A (en) * | 2018-07-20 | 2018-11-27 | 广州利众生物科技有限公司 | A kind of method of ultrasound assisted extraction Lins eed protein |
Non-Patent Citations (3)
| Title |
|---|
| 冯结铧等: "响应面分析法优化亚麻籽粕水解工艺研究", 《中国调味品》 * |
| 欧阳伶俐等: "亚麻籽饼酶法脱胶工艺条件研究", 《中国油脂》 * |
| 焦云鹏主编 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110819676A (en) * | 2019-11-25 | 2020-02-21 | 中国农业科学院麻类研究所 | Extraction method of flax protein |
| CN110819676B (en) * | 2019-11-25 | 2021-10-22 | 中国农业科学院麻类研究所 | Extraction method of flax protein |
| CN111296816A (en) * | 2020-03-27 | 2020-06-19 | 石河子大学 | Method for preparing linseed oil fragrance-producing source product by combining oriented enzymolysis of flaxseed meal with Maillard reaction |
| CN115644249A (en) * | 2022-10-13 | 2023-01-31 | 湖南袁氏农牧科技发展有限公司 | Milk powder for middle-aged and old people for assisting in reducing hypertension, hyperglycemia and hyperlipidemia and preparation method thereof |
| CN115606777A (en) * | 2022-10-31 | 2023-01-17 | 中国农业科学院油料作物研究所 | Application of linseed milk co-product in preparation of main and auxiliary foods and main and auxiliary foods containing linseed milk co-product |
| CN115606777B (en) * | 2022-10-31 | 2024-05-03 | 中国农业科学院油料作物研究所 | Application of flaxseed milk co-product in preparing main and auxiliary food and main and auxiliary food containing flaxseed milk co-product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110564801A (en) | Method for improving degree of protein hydrolysis in flaxseed meal | |
| CN103387599B (en) | Technology for extracting protein of folium mori | |
| EP3055274B1 (en) | A process for producing highly nutritious and bioavailable organic nitrogen fertilizer from non gmo organisms | |
| CN109735521B (en) | The crystallization extracting method of urase in a kind of maljoe | |
| CN109793856B (en) | Preparation method of dendrobium officinale powder | |
| CN108112728B (en) | Process for extracting active ingredients from tea | |
| CN108771244A (en) | The preparation method of the oligomeric peptide extract of abalone, method, abalone oligopeptide and its application for preparing abalone oligopeptide and abalone powder | |
| CN104212863A (en) | Preparation method of feed-use animal protein peptide | |
| CN108743466B (en) | Preparation method and application of tea bran extract | |
| CN105348165B (en) | Method for extracting astaxanthin yeast, yeast extract and glucan from yeast | |
| CN114128768A (en) | Rice bran oil body-curcumin mixed carrier and preparation method thereof | |
| CN107006866A (en) | A kind of preparation method of soluble dietary fiber | |
| CN103494295A (en) | Soluble rice protein beverage and preparation method thereof | |
| CN110004200A (en) | A kind of walnut active peptide for the method and preparation preparing active peptide using walnut dregs | |
| KR100974426B1 (en) | The natural-fermented product for growing a apple and the cultivation method of apple having the high content of choline using the same | |
| CN100448980C (en) | Natto slime hypha and its preparing method and application | |
| CN107446692A (en) | Utilize the integrated approach of melon seeds edible health oil in August | |
| CN106689641A (en) | Production technology of walnut peptide powder | |
| CN111990652A (en) | Ganoderma lucidum collagen peptide powder and preparation method thereof | |
| JPS6023826B2 (en) | Health drink manufacturing method | |
| JPH06240254A (en) | Production of soil activator from plant resources | |
| CN113519857A (en) | Acer truncatum peptide powder rich in nervonic acid and preparation method thereof | |
| CN112941135A (en) | Chickpea small peptide and production method thereof | |
| JPH07102105B2 (en) | Method for extracting useful components from Enoki mushroom mycelium and Bacchus medium | |
| CN105884458A (en) | Water hyacinth growth medium for edible mushrooms and preparation method of water hyacinth growth medium |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191213 |