CN112941135A - Chickpea small peptide and production method thereof - Google Patents
Chickpea small peptide and production method thereof Download PDFInfo
- Publication number
- CN112941135A CN112941135A CN202110258433.7A CN202110258433A CN112941135A CN 112941135 A CN112941135 A CN 112941135A CN 202110258433 A CN202110258433 A CN 202110258433A CN 112941135 A CN112941135 A CN 112941135A
- Authority
- CN
- China
- Prior art keywords
- small peptide
- chickpea
- hours
- peptide
- chickpeas
- 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
- 235000010523 Cicer arietinum Nutrition 0.000 title claims abstract description 134
- 244000045195 Cicer arietinum Species 0.000 title claims abstract description 134
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 123
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 30
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 239000000047 product Substances 0.000 claims abstract description 24
- 239000000413 hydrolysate Substances 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 15
- 150000001413 amino acids Chemical class 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 239000012528 membrane Substances 0.000 claims abstract description 11
- 238000007670 refining Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 19
- 229940088598 enzyme Drugs 0.000 claims description 16
- 238000006243 chemical reaction Methods 0.000 claims description 14
- 239000004365 Protease Substances 0.000 claims description 13
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 13
- 238000001694 spray drying Methods 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000008213 purified water Substances 0.000 claims description 11
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 8
- 102000015636 Oligopeptides Human genes 0.000 claims description 7
- 108010038807 Oligopeptides Proteins 0.000 claims description 7
- 238000009826 distribution Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 108010004032 Bromelains Proteins 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 235000019835 bromelain Nutrition 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 150000002500 ions Chemical class 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 230000001877 deodorizing effect Effects 0.000 claims description 4
- 108090000145 Bacillolysin Proteins 0.000 claims description 3
- 108091005658 Basic proteases Proteins 0.000 claims description 3
- 108091005507 Neutral proteases Proteins 0.000 claims description 3
- 102000035092 Neutral proteases Human genes 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 2
- 230000000415 inactivating effect Effects 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 241000282414 Homo sapiens Species 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 235000000346 sugar Nutrition 0.000 abstract description 6
- 230000001603 reducing effect Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000004913 activation Effects 0.000 abstract description 3
- 210000000577 adipose tissue Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000003907 kidney function Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000011127 radiochemotherapy Methods 0.000 abstract description 2
- 238000011084 recovery Methods 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 210000002435 tendon Anatomy 0.000 abstract description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 28
- 230000007062 hydrolysis Effects 0.000 description 13
- 238000006460 hydrolysis reaction Methods 0.000 description 13
- 239000002994 raw material Substances 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 10
- 108010073771 Soybean Proteins Proteins 0.000 description 8
- 229910052799 carbon Inorganic materials 0.000 description 8
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 235000019710 soybean protein Nutrition 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 6
- 210000000582 semen Anatomy 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 230000003213 activating effect Effects 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 210000004379 membrane Anatomy 0.000 description 4
- 238000003801 milling Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 238000004064 recycling Methods 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 235000017550 sodium carbonate Nutrition 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 101710189454 Alkaline protease 2 Proteins 0.000 description 3
- 101710110570 Neutral protease 2 Proteins 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 230000004071 biological effect Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 206010016766 flatulence Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 2
- 235000019764 Soybean Meal Nutrition 0.000 description 2
- 102000005158 Subtilisins Human genes 0.000 description 2
- 108010056079 Subtilisins Proteins 0.000 description 2
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000002532 enzyme inhibitor Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 2
- 230000033458 reproduction Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000004455 soybean meal Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008499 blood brain barrier function Effects 0.000 description 1
- 210000001218 blood-brain barrier Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019705 chickpea protein Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940125532 enzyme inhibitor Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000008591 skin barrier function Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides chickpea small peptide and a production method thereof, belonging to the field of bean peptide powder biotechnology, and the chickpea small peptide is subjected to cleaning, soaking, soybean milk grinding, enzymolysis, enzyme deactivation and activation, then subjected to separation and filtration, decoloration and oil removal, precision filtration and membrane refining and concentration to obtain chickpea small peptide hydrolysate, and the obtained small peptide hydrolysate is dried and screened to obtain a chickpea small peptide product. The chickpea small peptide produced and prepared by the invention has the average molecular weight of about 300 daltons, is very easy to be absorbed by human bodies, has the absorption speed which is nearly one hundred times of that of common protein and 3 times of amino acid, and is suitable for infants, children, middle-aged and elderly people, patients in recovery period of operation, tumor patients, chemoradiotherapy people and people with poor gastrointestinal function. Has good health care effect on sub-health people, particularly on the aspects of improving immunity, resisting fatigue quickly, improving sleep, reducing blood fat, blood pressure and blood sugar, promoting body fat metabolism, enriching blood, strengthening tendons and bones, improving kidney function and the like.
Description
Technical Field
The invention belongs to the field of bean peptide powder biotechnology, and particularly relates to a method for producing micromolecule bean peptide powder by enzymolysis.
Background
The small molecule active peptide, especially the small peptide with the molecular weight of 180-500 daltons, has real biological activity. The small peptide is used as a functional active fragment of protein, has higher nutritive value than protein, can provide nutrient substances required by the growth and development of human bodies, and has unique physiological activity which is not possessed by a plurality of proteins.
The small peptide is the peptide with the minimum molecular weight in a compound peptide product (the peptide is extracted and produced from natural animal and plant protein through biological enzyme engineering); the smaller the molecular weight of the peptide is, the higher the biological activity is, and the more powerful the function is; the small peptide is a kind of peptide with the strongest product function in all compound peptide products. The small peptide can be absorbed by 100%, and the transformation and utilization are efficient and complete. The small peptide has simple structure and small relative molecular mass, can quickly penetrate through small intestinal mucosa without being digested again, and does not consume energy; the small peptide can directly enter cells and is an important embodiment of the biological activity of the small peptide. The small peptide can directly enter cells through a skin barrier, a blood brain barrier, a placenta barrier and a gastrointestinal mucosa barrier; has extremely high bioactivity. The small peptides are very active and often play a significant role in very small quantities; small peptides have important physiological functions. Relates to the fields of hormone, nerve, cell growth and reproduction of human body, and can regulate physiological functions of various systems and cells in the human body and maintain the normal of the systems of nerve, digestion, reproduction, growth, movement, metabolism, circulation and the like of the human body. The small peptide plays a key role in the growth, the metabolism, the diseases, the aging and the death of human beings. Small peptides are the most important active substances in the human body.
In the industrial production process of small peptides, a high-quality and cheap food protein source is selected, and food with good protein composition, high content, high digestion and absorption degree and high utilization degree by human bodies is selected as a raw material. Beans are a protein source of high-quality small peptide products. Wherein the legume comprises soybean, chickpea, especially chickpea. Is a high-quality protein source.
Chickpeas are common leguminous plants, widely exist in nature, are rich in various high-quality proteins, fats, amino acids, vitamins, dietary fibers and various trace elements such as calcium, magnesium, iron, zinc, phosphorus and the like, have high nutritional value and have various functional activities. At present, more than 20 bioactive substances extracted and separated from chickpeas mainly comprise polysaccharides, saponins, isoflavones, polypeptides, sterols, phenols, organic acids and the like. Researches find that the chickpea active ingredient has multiple physiological effects of resisting oxidation, immunizing, reducing blood sugar, blood fat, cholesterol and cancer and the like, and has the potential of being processed into health-care products with edible and medicinal values due to natural no toxic or side effect, and has wide development prospect.
The bean oligopeptide has nutritional, physiological activity and application value, and the social application value is obviously improved.
The bean material is used as peptide product, and bean pulp and soybean protein isolate are mostly used as raw materials at present. For example, in patent CN100589702C and CN111789185A, soybean oligopeptide is produced by adopting soybean protein isolate, and in patent CN104286856A, soybean oligopeptide is produced by adopting soybean meal as raw material. In research literature ("preservation and processing", 2020,20(1), P.148, "fractional enzymolysis preparation of chick pea oligopeptide and evaluation of nutritional value thereof"), Xiaoxiaxing et al hydrolyzed isolated soy protein with A.S1398 neutral protease for 360min to obtain an enzymatic hydrolysate with a degree of hydrolysis of 10%. The protein separated from the chickpea is hydrolyzed by 2709 alkaline protease for 360min by Malveron et al, and the hydrolysis degree of the obtained enzymolysis liquid is 16.18%. Quality of change, etc. adopts Protamex protease to hydrolyze soybean protein isolate, the hydrolysis time is 240min, and the hydrolysis degree of the obtained enzymolysis liquid is 12.94%. In Wu Jiang, Alcalase is adopted to hydrolyze soybean protein, the hydrolysis time is 300min, the obtained hydrolysis degree is 12.7 percent, the yield of the short peptide is 70 percent, Protamex enzyme is adopted to continuously hydrolyze Alcalase zymolyte for 2h, and the hydrolysis degree can be increased to 16 percent. Therefore, compared with single-enzyme hydrolysis, multi-enzyme stepwise enzymolysis can improve the yield and the hydrolysis degree of the short peptide.
By combining the research, most of the raw materials used for production are soybean protein isolate and soybean meal, and less soybeans are directly used as raw materials. Whether soybean protein isolate, bean pulp or soybean and chickpea are adopted as raw materials or different enzymolysis methods are adopted: the single enzyme hydrolysis is double enzyme hydrolysis or complex enzyme hydrolysis, the degree of hydrolysis of protein is not high, the conversion rate of the bean protein into the peptide is not high, the molecular weight of the obtained short peptide is not small enough, the contained protein is difficult to be converted into the peptide, and the proportion of the small peptide (180-500 daltons) which is converted into the peptide is also low. In order to remove the smell and the fishy smell, some of the bean peptide products also adopt organic solvents such as ethanol and the like, so that the production difficulty of the bean peptide products is increased. The industrialization of bean peptide products has become a technical problem to be solved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a production method of chickpea small peptide, which solves the technical problem that beans contain enzyme inhibitors, a large amount of starch, fat and the like, which can greatly reduce the hydrolysis degree of protein, solves the problem of low conversion rate of protein peptide, and obtains the chickpea small peptide product with higher molecular weight distribution of small peptide.
The invention aims to provide a chickpea small peptide product by directly taking chickpeas as a raw material. According to the production method, the chickpea properly sprouts, the embryo enzyme of the chickpea is activated, so that the fat and starch contained in the chickpea are converted into protein, the protein content of the chickpea is improved, the contents of the fat, the starch and the sugar are reduced, the effects of the enzyme inhibitor and the phytic acid of the chickpea are inhibited, the capability of the embryo protease of the chickpea to convert the protein into peptide is increased, the enzymolysis efficiency of protease added in the later period is improved, and the chickpea small peptide product which contains 180-500 daltons small peptides, has high content and average molecular weight of 300 daltons and contains non-protein amino acids, vitamins, mineral substances and other nutritional ingredients is obtained. The chickpea small peptide produced by the method has no beany flavor.
To achieve the above object, the present invention adopts the following embodiments:
the raw materials used in the invention are chickpeas produced in Xinjiang, and are high in quality and full; the production steps are as follows:
washing: firstly, washing chickpeas in a stainless steel groove by using purified water for one time;
soaking: soaking and activating the chickpeas for 24 hours at room temperature by using the chickpeas and purified water according to the proportion of 1:5-1: 10;
peeling: and then, continuously soaking the mixture by adopting purified water at the temperature of 30-40 ℃, draining for 2 hours, continuously soaking for 2 hours, and repeating twice. Until the chickpea skin can be basically and easily separated from the chickpeas, a mild crusher is used to separate the chickpea skin from the beans, and the chickpea skin is fished out;
grinding soybean milk: milling the peeled chickpeas into pulp by using a colloid mill;
and (3) carrying out enzymolysis reaction: adding the soybean milk into a reaction kettle for enzymolysis; firstly, adjusting the pH value of the soybean milk to 8.5-9.5 by using soda ash, heating to 50-55 ℃, stirring and activating for 2 hours; then adding alkaline protease accounting for 2% of the weight of the chickpeas, and stirring and reacting for 2 hours at 50-55 ℃; adding neutral protease accounting for 2% of the weight of the chickpeas, adjusting the pH value to 6.5-7.5, and stirring and reacting for 2 hours at 50-55 ℃; then adjusting the pH value to 4-6.5, adding bromelain accounting for 2% of the weight of the chickpeas or stirring and reacting with papain at 50-75 ℃ for 8 hours;
inactivating enzyme: heating to 95 ℃ for 10 minutes;
separation and filtration: separating bean dregs and soybean oil by using a butterfly centrifugal filter, and collecting filtrate; drying and recycling the bean dregs;
decoloring, deodorizing and deoiling: 1 percent of powdered activated carbon by weight is adopted, and decoloration, deodorization and oil removal are carried out for 2 hours at the temperature of 60 ℃;
removing the activated carbon: removing the active carbon by using an active carbon filter;
and (3) precise filtration: precisely filtering the filtrate by using a precise bamboo type diatomite filter to obtain clear and transparent chick-pea small peptide hydrolysate;
membrane refining and concentration: by adopting a membrane filter, monovalent and divalent ions in the chick pea small peptide hydrolysate are removed firstly, so that the conductivity of the chick pea small peptide hydrolysate is reduced; then concentrating and dehydrating to obtain concentrated chick-pea small peptide hydrolysate;
spray drying: spray drying by adopting a spray drying tower, wherein the feeding temperature of the drying tower is 160-180 ℃, and the discharging temperature is 90-110 ℃, so that the chickpea small peptide powder is obtained;
screening: screening the obtained chickpea small peptide powder by adopting a 60-mesh ultrasonic vibration sieve, and collecting powder which is screened by a 60-mesh sieve;
and (3) vacuum packaging: and (3) packaging the powder in vacuum, and packaging by using an aluminum foil bag to obtain a chickpea small peptide finished product.
The invention has the beneficial effects that:
1. the invention provides a production method for directly obtaining bean small peptide by directly taking beans as raw materials. The chickpea small peptide with high proteolysis degree and high conversion rate of protein into peptide can be obtained, and the obtained peptide has higher molecular weight distribution of small peptide; the small peptide contains non-protein amino acid, is rich in nutrients such as gamma-aminobutyric acid and the like, reduces the content of raffinose, rhamnose and the like which cause flatulence, and does not contain fat.
2. The raw materials of the invention are directly soybean, but are not soybean protein isolate, and the raw materials are cheap and easy to obtain; the invention always uses water as a medium, does not use organic solvent, and can effectively remove bitter taste and peculiar smell, so that the process is simpler, and the product is not polluted by the organic solvent; in the enzymolysis process, the enzymolysis stock solution is not needed to be separated and subjected to enzymolysis, so that the industrial production is simpler and more convenient.
3. The chickpea small peptide produced and prepared by using chickpea as a raw material has the average molecular weight of about 300 daltons, is very easy to be absorbed by human bodies, has the absorption speed which is nearly one hundred times of that of common protein and is 3 times of amino acid, and is suitable for infants, children, middle-aged and elderly people, patients in the recovery period of operations, tumor patients, chemoradiotherapy people and people with poor gastrointestinal functions. The health-care tea has good health-care effects on improving sub-health crowds, particularly improving immunity, quickly resisting fatigue, improving sleep, reducing blood fat, blood pressure and blood sugar, promoting body fat metabolism, enriching blood, strengthening tendons and bones, improving kidney functions and the like.
The product is detected according to corresponding methods and steps of a national standard collagen peptide detection standard GB/T22729-2008 marine fish oligopeptide powder and a national food safety standard GB 31645-2018 collagen peptide, and indexes meet the standard requirements.
Detailed Description
The following detailed description of the embodiments provided according to the present invention is given with reference to the following examples:
example 1
Selecting high-quality and full chickpeas produced in Xinjiang of 200kg, and washing the chickpeas once in a stainless steel tank by using purified water;
soaking activated chickpeas in purified water at a ratio of 1:5 at room temperature for 24 hours;
then drying for 2 hours, soaking for 2 hours again, and repeating for 3 times. Until the chickpea skin can be basically and easily separated from the chickpeas, a mild crusher is used to separate the chickpea skin from the beans, and the chickpea skin is fished out;
milling the peeled chickpeas into pulp by using a colloid mill; the soybean milk was repeatedly ground twice.
Adding the soybean milk into a reaction kettle for enzymolysis; firstly, adjusting the pH value of the soybean milk to 9.5 by using edible soda ash, heating to 50 ℃, stirring and activating for 2 hours; adding alkaline protease 2% of the weight of chickpea, and stirring and reacting at 50 ℃ for 2 hours; adding neutral protease 2 wt% of semen Ciceris Arietini, adjusting pH to 7.5, and reacting at 55 deg.C under stirring for 2 hr; then adjusting the pH value to 4, adding bromelain which accounts for 2 percent of the weight of the chickpeas or reacting with papain at the temperature of 55 ℃ with stirring for 8 hours;
then, the temperature is raised to 100 ℃ and the enzyme activity is inactivated for 10 minutes.
Separating bean dregs and soybean oil by using a butterfly centrifugal filter, and collecting filtrate; drying and recycling the bean dregs;
the filtrate adopts 1 weight percent of powdered activated carbon, and decolors, removes odor and removes oil for 2 hours at the temperature of 60 ℃;
removing the active carbon by using an active carbon filter;
precisely filtering the filtrate by using a precise bamboo type diatomite filter to obtain clear and transparent chick-pea small peptide hydrolysate;
membrane refining and concentration: by adopting a membrane filter, monovalent and divalent ions in the chick pea small peptide hydrolysate are removed firstly, so that the conductivity of the chick pea small peptide hydrolysate is reduced; then concentrating and dehydrating to obtain concentrated chick-pea small peptide hydrolysate;
spray drying in a spray drying tower at 170 deg.C to obtain semen Ciceris Arietini small peptide powder;
and screening the obtained chick pea small peptide powder by adopting a 60-mesh ultrasonic vibration sieve, collecting the powder which passes through the 60-mesh sieve, and carrying out vacuum packaging by using an aluminum foil bag.
The detection indexes of the chick-pea small peptide powder obtained in the embodiment are as follows: the content of the chickpea small peptide protein is 75 percent, the content of peptide and amino acid in the protein is more than 98 percent, and the molecular weight distribution of the chickpea small peptide product is as follows:
example 2
Selecting high-quality and full chickpeas produced in Xinjiang of 200kg, and washing the chickpeas once in a stainless steel tank by using purified water;
soaking activated chickpeas in purified water at a ratio of 1:10 at room temperature for 24 hours;
then drying for 2 hours, soaking for 2 hours again, and repeating for 2 times. Until the chickpea skin can be basically and easily separated from the chickpeas, a mild crusher is used to separate the chickpea skin from the beans, and the chickpea skin is fished out;
milling the peeled chickpeas into pulp by using a colloid mill; the soybean milk was repeatedly ground twice.
And adding the soybean milk into a reaction kettle for enzymolysis. The present embodiment is different from embodiment 1 in that: firstly, adjusting the pH value of the soybean milk to 8.5 by using edible soda ash, heating to 55 ℃, stirring and activating for 2 hours; adding alkaline protease 2% of the weight of chickpea, and stirring and reacting at 55 ℃ for 2 hours; adding neutral protease 2 wt% of semen Ciceris Arietini, adjusting pH to 6.5, and reacting at 50 deg.C under stirring for 2 hr; then adjusting pH to 6.5, adding bromelain 2% of the weight of chickpea or reacting with papain at 50 deg.C under stirring for 8 hr; by controlling the activation reaction temperature and the pH value, the enzymolysis effect is ideal.
Then, the temperature is raised to 95 ℃ for 10 minutes to inactivate the enzyme.
Separating bean dregs and soybean oil by using a butterfly centrifugal filter, and collecting filtrate; drying and recycling the bean dregs;
the filtrate adopts 1 weight percent of powdered activated carbon, and decolors, removes odor and removes oil for 2 hours at the temperature of 60 ℃;
removing the active carbon by using an active carbon filter;
precisely filtering the filtrate by using a precise bamboo type diatomite filter to obtain clear and transparent chick-pea small peptide hydrolysate;
membrane refining and concentration: by adopting a membrane filter, monovalent and divalent ions in the chick pea small peptide hydrolysate are removed firstly, so that the conductivity of the chick pea small peptide hydrolysate is reduced; then concentrating and dehydrating to obtain concentrated chick-pea small peptide hydrolysate;
spray drying in a spray drying tower at 160 deg.C to obtain semen Ciceris Arietini small peptide powder;
and screening the obtained chick pea small peptide powder by adopting a 60-mesh ultrasonic vibration sieve, collecting the powder which passes through the 60-mesh sieve, and carrying out vacuum packaging by using an aluminum foil bag.
The detection indexes of the chick-pea small peptide powder obtained in the embodiment are as follows:
the content of the chickpea small peptide protein is 75 percent, the content of peptide and amino acid in the protein is more than 98 percent, and the molecular weight distribution of the chickpea small peptide product is as follows:
example 3
Selecting high-quality and full chickpeas produced in Xinjiang of 200kg, and washing the chickpeas once in a stainless steel tank by using purified water;
soaking activated chickpeas in purified water at a ratio of 1: 7 at room temperature for 24 hours;
then drying for 2 hours, soaking for 2 hours again, and repeating for 3 times. Until the chickpea skin can be basically and easily separated from the chickpeas, a mild crusher is used to separate the chickpea skin from the beans, and the chickpea skin is fished out;
milling the peeled chickpeas into pulp by using a colloid mill; the soybean milk was repeatedly ground twice.
And adding the soybean milk into a reaction kettle for enzymolysis. This example differs from examples 1 and 2 in that: firstly, adjusting the pH value of the soybean milk to 9.0 by using edible soda ash, heating to 53 ℃, stirring and activating for 2 hours; adding alkaline protease 2% of the weight of chickpea, and stirring and reacting at 55 ℃ for 2 hours; adding neutral protease 2 wt% of semen Ciceris Arietini, adjusting pH to 7.0, and reacting at 52 deg.C under stirring for 2 hr; then adjusting the pH value to 5, adding bromelain which accounts for 2 percent of the weight of the chickpeas or reacting with papain at 75 ℃ for 8 hours under stirring; by controlling the activation reaction temperature and the pH value, the enzymolysis effect is ideal.
Then, the temperature is raised to 95 ℃ for 10 minutes to inactivate the enzyme.
Separating bean dregs and soybean oil by using a butterfly centrifugal filter, and collecting filtrate; drying and recycling the bean dregs;
the filtrate adopts 1 weight percent of powdered activated carbon, and decolors, removes odor and removes oil for 2 hours at the temperature of 60 ℃;
removing the active carbon by using an active carbon filter;
precisely filtering the filtrate by using a precise bamboo type diatomite filter to obtain clear and transparent chick-pea small peptide hydrolysate;
membrane refining and concentration: by adopting a membrane filter, monovalent and divalent ions in the chick pea small peptide hydrolysate are removed firstly, so that the conductivity of the chick pea small peptide hydrolysate is reduced; then concentrating and dehydrating to obtain concentrated chick-pea small peptide hydrolysate;
spray drying in a spray drying tower at 180 deg.C to obtain semen Ciceris Arietini small peptide powder;
and screening the obtained chick pea small peptide powder by adopting a 60-mesh ultrasonic vibration sieve, collecting the powder which passes through the 60-mesh sieve, and carrying out vacuum packaging by using an aluminum foil bag.
The detection indexes of the chick-pea small peptide powder obtained in the embodiment are as follows:
the content of the chickpea small peptide protein is 75 percent, the content of peptide and amino acid in the protein is more than 98 percent, and the molecular weight distribution of the chickpea small peptide product is as follows:
the technical scheme of the invention is further explained by the embodiment, and the key point of the invention is that chickpeas are germinated properly, the activity of the enzymes of the chickpeas germ is activated and utilized, the proteins, starch, sugar, fat and the like of the chickpeas are decomposed and converted into amino acid, polypeptide and other nutrient substances, the bioavailability is improved, the phytic acid is reduced, the absorption rate of calcium and zinc is improved, meanwhile, the starch is converted into monosaccharide and oligosaccharide, the oligosaccharide such as raffinose, rhamnose and the like which cause flatulence is decomposed, and the nutrient substances are absorbed by human bodies more easily. Meanwhile, the content of each nutrient substance of the activated chickpeas is changed, the non-protein nitrogen is increased, the content of different amino acids is increased, the enzyme activity is enhanced, the digestion rate of the gastric protein is obviously improved, the content of reducing sugar is reduced, the beany flavor after peeling and sprouting is also reduced, and the sense and the flavor are optimal. And then further decomposing by adding enzyme step by step to achieve the purpose of fully converting chickpea protein into small molecular peptide, simultaneously adding non-protein amino acid nutrient in a water-soluble product, reducing the content of oligopeptide causing flatulence, and obtaining the chickpea small peptide by a spray drying method to obtain the high-quality small peptide product. It should be understood that the embodiments of the present invention are not intended to limit the technical solutions of the present invention, and modifications that belong to the technical concepts described above and are obvious in the technical solutions of the present invention should fall within the protection scope of the present invention.
Claims (9)
1. A chickpea small peptide, which is characterized in that: the protein content is more than 70%, the peptide and amino acid content in the protein is more than 95%, and the molecular weight distribution of the chickpea small peptide product is as follows:
2. the chick pea peptide of claim 1, wherein: average molecular weight 300 daltons.
3. A method for producing a chick pea oligopeptide according to claim 1 or 2, wherein the method comprises the steps of:
comprises the steps of washing, soaking, peeling and grinding the bean pulp, wherein the peeled chickpeas are ground into the pulp by a colloid mill;
the method comprises the steps of enzymolysis reaction, namely adding the soybean milk into a reaction kettle for enzymolysis;
comprises the step of inactivating enzyme, namely heating the soybean milk subjected to enzymolysis reaction to 95-100 ℃ for 10 minutes;
the method comprises the steps of separating, filtering, decoloring, deodorizing and deoiling, wherein powdery activated carbon with the weight of 1% of slurry is adopted for decoloring, deodorizing and deoiling at the temperature of 60 ℃, and then an activated carbon filter is adopted for filtering and removing the activated carbon;
further comprising the steps of:
and (3) performing precise filtration: precisely filtering the filtrate by using a precise bamboo type diatomite filter to obtain clear and transparent chick-pea small peptide hydrolysate;
membrane refining and concentrating: by adopting a membrane filter, monovalent and divalent ions in the chick pea small peptide hydrolysate are removed firstly, so that the conductivity of the chick pea small peptide hydrolysate is reduced; then concentrating and dehydrating to obtain concentrated chick-pea small peptide hydrolysate;
and (3) spray drying: spray drying by adopting a spray drying tower, wherein the feeding temperature of the drying tower is 160-180 ℃, and the discharging temperature is 90-110 ℃, so that the chickpea small peptide powder is obtained;
screening and packaging: and screening the obtained chick pea small peptide powder by using an ultrasonic vibration sieve, and carrying out vacuum packaging to obtain a chick pea small peptide finished product.
4. The method for producing chick pea small peptides according to claim 3, wherein: the soaking is to soak the chickpeas with purified water at a ratio of 1:5-1:10 at room temperature for 24 hours.
5. The method for producing chick pea small peptides according to claim 3, wherein: and the peeling is carried out by continuously soaking in purified water at the temperature of 30-40 ℃, draining for 2 hours, continuously soaking for 2 hours and repeating for 2-3 times. Until the chickpea skin can be substantially easily detached from the chickpeas.
6. The method for producing chick pea small peptides according to claim 3, wherein: the enzymolysis reaction is that soda is used for adjusting the pH value of the soybean milk to 8.5-9.5, the soybean milk is heated to 50-55 ℃, and the soybean milk is stirred and activated for 2 hours; then adding alkaline protease accounting for 2% of the weight of the chickpeas, and stirring and reacting for 2 hours at 50-55 ℃; adding neutral protease accounting for 2% of the weight of the chickpeas, adjusting the pH value to 6.5-7.5, and stirring and reacting for 2 hours at 50-55 ℃; and then adjusting the pH value to 4-6.5, adding bromelain accounting for 2% of the weight of the chickpeas or adding papain to react for 8 hours at 50-75 ℃ under stirring.
7. The method for producing chick pea small peptides according to claim 3, wherein: decoloring, deodorizing and deoiling for 2 hours.
8. The method for producing chick pea small peptides according to claim 3, wherein: and the screening is to screen the obtained chickpea small peptide powder by adopting a 60-mesh ultrasonic vibration screen.
9. The method for producing chick pea small peptides according to claim 3, wherein: and the vacuum packaging is to vacuum package the powder and package the powder by an aluminum foil bag to obtain the chickpea small peptide finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110258433.7A CN112941135A (en) | 2021-03-10 | 2021-03-10 | Chickpea small peptide and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110258433.7A CN112941135A (en) | 2021-03-10 | 2021-03-10 | Chickpea small peptide and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112941135A true CN112941135A (en) | 2021-06-11 |
Family
ID=76229074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110258433.7A Pending CN112941135A (en) | 2021-03-10 | 2021-03-10 | Chickpea small peptide and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112941135A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114231582A (en) * | 2021-12-09 | 2022-03-25 | 广州中医药大学(广州中医药研究院) | Chickpea peptide and preparation method and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292752A (en) * | 2008-06-05 | 2008-10-29 | 中国科学院新疆理化技术研究所 | Chickpea soymilk nutritious beverage and preparation method thereof |
| CN104789629A (en) * | 2015-04-30 | 2015-07-22 | 中国食品发酵工业研究院 | Chickpea oligopeptide and preparation method thereof |
| CN105949290A (en) * | 2016-05-30 | 2016-09-21 | 杏辉天力（杭州）药业有限公司 | Chickpea protein powder and oligo-peptide powder and preparation methods and uses thereof |
| CN106947798A (en) * | 2017-03-15 | 2017-07-14 | 乐康珍泰（天津）生物技术有限公司 | A kind of preparation method of chickpea peptides |
| CN107594249A (en) * | 2017-09-06 | 2018-01-19 | 陈漫霞 | A kind of preparation method of chick-pea beverage |
| CN107988301A (en) * | 2018-01-11 | 2018-05-04 | 中国科学院新疆理化技术研究所 | A kind of preparation method and applications of chick-pea bean cotyledon polypeptide |
-
2021
- 2021-03-10 CN CN202110258433.7A patent/CN112941135A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292752A (en) * | 2008-06-05 | 2008-10-29 | 中国科学院新疆理化技术研究所 | Chickpea soymilk nutritious beverage and preparation method thereof |
| CN104789629A (en) * | 2015-04-30 | 2015-07-22 | 中国食品发酵工业研究院 | Chickpea oligopeptide and preparation method thereof |
| CN105949290A (en) * | 2016-05-30 | 2016-09-21 | 杏辉天力（杭州）药业有限公司 | Chickpea protein powder and oligo-peptide powder and preparation methods and uses thereof |
| CN106947798A (en) * | 2017-03-15 | 2017-07-14 | 乐康珍泰（天津）生物技术有限公司 | A kind of preparation method of chickpea peptides |
| CN107594249A (en) * | 2017-09-06 | 2018-01-19 | 陈漫霞 | A kind of preparation method of chick-pea beverage |
| CN107988301A (en) * | 2018-01-11 | 2018-05-04 | 中国科学院新疆理化技术研究所 | A kind of preparation method and applications of chick-pea bean cotyledon polypeptide |
Non-Patent Citations (4)
| Title |
|---|
| MD .MOSHIUR RAHMAN 等: "Effect of Soaking Condition and Temperature on Imbibition Rate of Maize and Chickpea Seeds", 《RESEARCH JOURNAL OF SEED SCIENCE》 * |
| MINWEI XU 等: "Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea", 《FOOD CHEMISTRY》 * |
| SAJAD AHMAD SOFI等: "Effect of germination time on physico-chemical, functional, pasting,rheology and electrophoretic characteristics of chickpea four", 《JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION》 * |
| 陈晓飞等: "鹰嘴豆分离蛋白的酶解工艺研究", 《中国农学通报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114231582A (en) * | 2021-12-09 | 2022-03-25 | 广州中医药大学(广州中医药研究院) | Chickpea peptide and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103843970B (en) | Production method for preparing ossein oligopeptide meal, bone oil and bone meal | |
| CN103109971B (en) | Method for preparing homoarginine walnut peptide | |
| CN101643767B (en) | Method for preparing almond peptide from almond dregs | |
| CN103815141B (en) | Folium Eucommiae fodder additives and its preparation method | |
| CN101455428B (en) | Walnut peptide nutrient food and preparation method thereof | |
| CN101766253B (en) | Method for preparing rice protein polypeptide powder from rice residue protein | |
| CN106343410A (en) | Production method of kelp extract | |
| CN102845711B (en) | Production technology for producing nutrient seasoning paste by enzymatic method using avian skeleton | |
| CN103478397A (en) | Total chestnut peptide nourishment and preparation method thereof | |
| CN101744090A (en) | Method for preparing small molecular peptides of soft-shelled turtle | |
| CN104186922A (en) | Hydrolyzed protein preparation method and hydrolyzed protein peptide product as well as preparation method of hydrolyzed protein peptide product | |
| CN109757600B (en) | Preparation method of perilla peptide | |
| CN103388016A (en) | Extraction method of Chinese yam small molecule peptides | |
| CN101984854B (en) | Method for producing purely natural monosodium glutamate by using low-value marine fishes | |
| CN106820113A (en) | Full clover peptide nutrient food and preparation method thereof | |
| CN112941135A (en) | Chickpea small peptide and production method thereof | |
| CN113349356A (en) | Iceland red-pole ginseng intestine egg nutritional jelly and preparation method thereof | |
| CN113170860A (en) | Preparation method of high-calcium instant soybean powder for supplementary food nutrition supplement | |
| CN105341825A (en) | Lycium ruthenicum fruit and haw jam and preparation method thereof | |
| CN108576371A (en) | A kind of microcapsule embedded double protein peptide and preparation method thereof | |
| CN111926051A (en) | Oat peptide powder and preparation method thereof | |
| CN107488696B (en) | Chicken bone double-enzymolysis method | |
| CN110089711A (en) | A kind of preparation method and ginkgo slurries, ginkgo underflow, ginkgo powder of the ginkgo powder containing peptide | |
| CN109576331A (en) | A kind of extracting method of wheat germ peptide | |
| KR102147880B1 (en) | Manufacturing method of functional ginseng toenjang fused with zinc and selenium |
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 |