CN113180246A - Preparation method of rice peptide chelated calcium - Google Patents
Preparation method of rice peptide chelated calcium Download PDFInfo
- Publication number
- CN113180246A CN113180246A CN202110435204.8A CN202110435204A CN113180246A CN 113180246 A CN113180246 A CN 113180246A CN 202110435204 A CN202110435204 A CN 202110435204A CN 113180246 A CN113180246 A CN 113180246A
- Authority
- CN
- China
- Prior art keywords
- calcium
- rice
- enzymolysis
- drying
- rice peptide
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 166
- 235000009566 rice Nutrition 0.000 title claims abstract description 166
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 128
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 121
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 120
- 239000011575 calcium Substances 0.000 title claims abstract description 120
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 165
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 78
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 78
- 239000000843 powder Substances 0.000 claims abstract description 51
- 238000006243 chemical reaction Methods 0.000 claims abstract description 43
- 230000009920 chelation Effects 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims description 75
- 238000001035 drying Methods 0.000 claims description 48
- 239000004365 Protease Substances 0.000 claims description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- 102000004190 Enzymes Human genes 0.000 claims description 33
- 108090000790 Enzymes Proteins 0.000 claims description 33
- 229940088598 enzyme Drugs 0.000 claims description 33
- 239000012528 membrane Substances 0.000 claims description 31
- 108091005804 Peptidases Proteins 0.000 claims description 29
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 29
- 235000019419 proteases Nutrition 0.000 claims description 29
- 150000001875 compounds Chemical class 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 19
- 238000001223 reverse osmosis Methods 0.000 claims description 19
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 18
- 238000001728 nano-filtration Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 230000009849 deactivation Effects 0.000 claims description 16
- 238000001471 micro-filtration Methods 0.000 claims description 16
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 15
- 239000000919 ceramic Substances 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000005406 washing Methods 0.000 claims description 15
- 229910001424 calcium ion Inorganic materials 0.000 claims description 14
- 230000000415 inactivating effect Effects 0.000 claims description 14
- 238000001556 precipitation Methods 0.000 claims description 14
- 238000000108 ultra-filtration Methods 0.000 claims description 12
- 108091005658 Basic proteases Proteins 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 239000001110 calcium chloride Substances 0.000 claims description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 9
- 238000001291 vacuum drying Methods 0.000 claims description 9
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 7
- 238000001976 enzyme digestion Methods 0.000 claims description 7
- 108010007119 flavourzyme Proteins 0.000 claims description 7
- 229940055729 papain Drugs 0.000 claims description 7
- 235000019834 papain Nutrition 0.000 claims description 7
- 108090000145 Bacillolysin Proteins 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 108091005507 Neutral proteases Proteins 0.000 claims description 6
- 102000035092 Neutral proteases Human genes 0.000 claims description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 6
- 239000000920 calcium hydroxide Substances 0.000 claims description 6
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 4
- 239000001639 calcium acetate Substances 0.000 claims description 4
- 229960005147 calcium acetate Drugs 0.000 claims description 4
- 235000011092 calcium acetate Nutrition 0.000 claims description 4
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000292 calcium oxide Substances 0.000 claims description 4
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 4
- 238000000643 oven drying Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 238000001238 wet grinding Methods 0.000 claims description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 2
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 25
- 235000013305 food Nutrition 0.000 abstract description 15
- 229940069978 calcium supplement Drugs 0.000 abstract description 9
- 230000004071 biological effect Effects 0.000 abstract description 7
- 238000000605 extraction Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000007938 effervescent tablet Substances 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 239000003826 tablet Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 33
- 150000001413 amino acids Chemical class 0.000 description 11
- 239000012530 fluid Substances 0.000 description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 238000001514 detection method Methods 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- -1 compound amino acid Chemical class 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 5
- 229910021645 metal ion Inorganic materials 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 241000255789 Bombyx mori Species 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 229920001436 collagen Polymers 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 238000004448 titration Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 206010006956 Calcium deficiency Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000382353 Pupa Species 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229940106635 calcium amino acid chelate Drugs 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 239000013522 chelant Substances 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000012869 ethanol precipitation Methods 0.000 description 2
- 239000011552 falling film Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 102100027992 Casein kinase II subunit beta Human genes 0.000 description 1
- 101710158100 Casein kinase II subunit beta Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 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 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- GSEJCLTVZPLZKY-UHFFFAOYSA-N Triethanolamine Chemical compound OCCN(CCO)CCO GSEJCLTVZPLZKY-UHFFFAOYSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000005182 global health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000007723 transport mechanism Effects 0.000 description 1
- UOXSXMSTSYWNMH-UHFFFAOYSA-L zinc;2-aminoacetate Chemical compound [Zn+2].NCC([O-])=O.NCC([O-])=O UOXSXMSTSYWNMH-UHFFFAOYSA-L 0.000 description 1
Images
Classifications
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
- A23L33/165—Complexes or chelates
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention provides a preparation method of rice peptide chelated calcium, which is characterized in that rice protein powder is used as a raw material for enzymolysis to obtain rice peptide, and then the rice peptide chelated calcium is prepared by a chelation reaction with a calcium source, so that the types of calcium supplement products are enriched, and the raw material source of the calcium supplement products is expanded. The rice peptide chelated calcium can also be used as a food raw material to be compounded with other products to be made into products such as tablet candy, effervescent tablets, bulletproof coffee and the like. The rice peptide chelated calcium is operated at low temperature as far as possible in the extraction process, so that the biological activity of the product is retained to the maximum extent, and the product quality is improved. The deep processing of the rice protein powder realizes high-value utilization.
Description
Technical Field
The invention relates to the technical field of food nutrition enhancers and preparation, in particular to a preparation method of rice peptide chelated calcium.
Background
The rice peptide is a peptide product which is refined by using a double-biological enzyme enzymolysis technology that rice protein (powder) is used as a raw material, rice protein is subjected to enzymolysis by using biological enzyme, and protein peptide is modified by using a biological enzyme modification technology. The amino acid content and species of rice peptides are consistent with rice proteins. However, rice peptides have many biological activities not found in rice proteins. The rice polypeptide has strong activity and diversity, can be directly absorbed at the near end of small intestine without digestion, and does not consume human energy. It can be used as carrier for transporting calcium and other trace elements to various parts of human body. The rice peptide is active protein nutrition, supplements human body consumption, strengthens physique, promotes health, and can reduce the invasion of various modern viruses to human bodies. The rice polypeptide is a high-grade functional protein additive with the highest quality, the highest technical content and the best market prospect in the current nutritional food industry, and can be widely applied to the fields of health-care food, nutritional food, baked food, sportsman food and the like.
Calcium is an inorganic salt with the largest content in a human body, the content of the calcium in a normal human body is 1200-1400 g, and the calcium deficiency accounting for about 1.5-2.0% of the weight of the human body is a global health problem at present, and the deficiency of the calcium nutrition can cause a plurality of diseases of the human body. Therefore, various calcium supplement products are more and more, the annual sales volume is increased year by year, but the calcium supplement effect is not ideal, and the main reason is that components such as phytic acid, oxalic acid and phosphoric acid in daily diet are easy to form insoluble calcium salt with the ingested calcium in the intestinal tract, so that the bioavailability of the calcium is reduced. Therefore, improving the bioavailability of calcium is the key to solving the calcium deficiency problem. The research shows that: the chelate formed by the peptide and calcium can maintain the dissolution state of calcium in small intestine and increase the absorption of calcium and the accumulation of calcium in body due to the unique chelate system and transport mechanism. In addition, research finds that the biological activity such as oxidation resistance and antibacterial property can be enhanced after chelating protein hydrolysates with different sources of oxidation resistance or antibacterial activity and some metal ions (such as Fe2+, Cu2+, Zn2+, Ca2+, and the like). Some peptides and metal ions have antioxidant or antibacterial activity, the antioxidant or antibacterial activity of the peptides after chelation with the metal ions is generally improved compared with that of the original peptides, and the antioxidant or antibacterial activity of some metal ion chelating peptides is close to or even superior to that of some common antioxidants or antibacterial agents which are widely used at present, so that the chelates are used as the antioxidants or antibacterial agents and have great advantages and prospects in the industries of food, medicine, cosmetics and the like.
Polypeptide chelated calcium became the hotspot of research: a method for continuously producing scale collagen peptide chelated calcium salt and scale collagen peptide (CN201210577883.3) by the third ocean institute of the national ocean agency introduces a method for chelating calcium by scale collagen peptide, and the Techno university reports a method for chelating calcium by vitellin in a phosvitin source calcium chelated peptide and a peptide calcium chelate thereof and application (CN202011132175.X), and researches a silkworm pupa protein peptide chelated calcium technology in a preparation method (CN201810767538.3) for silkworm pupa protein polypeptide chelated calcium by the silkworm industry of Guangdong province academy of agricultural sciences and agricultural product processing research institute. However, the rice peptide chelated calcium is an important chelated calcium supplement, and no report about the technology for producing the product exists at present. The common protein peptide chelated metal ions (calcium, iron, copper, selenium and the like) are chelated by adopting peptide after enzymolysis of protein or directly chelated by peptide, and then the product is obtained by ethanol precipitation, washing and refining, so that solvent residue is easily caused, and the quality and the flavor of the product are influenced.
Disclosure of Invention
The invention aims to provide a preparation method of rice peptide chelated calcium, which aims to solve the technical problems.
In order to solve the technical problems, the invention adopts the following technical scheme:
the technical scheme adopted by the invention for achieving the aim is as follows:
a preparation method of rice peptide chelated calcium comprises the steps of carrying out enzymolysis on rice protein powder serving as a raw material to obtain rice peptide, and then carrying out chelation reaction on the rice peptide chelated calcium with a calcium source to prepare the rice peptide chelated calcium.
Further preferably, rice protein powder is used as a raw material, the rice peptide is obtained by enzymolysis through compound protease and filtration after enzyme deactivation, a calcium source is added into the rice peptide for chelating and reacting, ethanol is used for precipitation and washing, and the rice peptide chelated calcium is obtained by drying.
Further preferably, the preparation method of the rice peptide chelated calcium comprises the following specific steps:
(1) pretreatment: dissolving rice protein powder with pure water at high temperature with a feed-liquid ratio of 1:3-9, and grinding by wet method to obtain rice protein slurry;
after the protein powder is dissolved by pure water, the rice protein is cooked at a high temperature of more than 90 ℃, and the high-grade structure and the primary structure of the rice protein are destroyed by high temperature to expose more enzyme digestion sites while the rice protein is sterilized and inactivated.
Preferably, the wet grinding is performed by a colloid mill.
(2) Enzymolysis: b, adding the rice protein slurry obtained in the step a into compound protease for enzymolysis to obtain rice protein enzymolysis liquid;
preferably, the compound protease refers to one or more of alkaline protease, papain and flavourzyme.
Preferably, the enzymolysis temperature is 45-55 ℃, the pH value is 5-8, and the enzymolysis time is 2-5 h.
(3) Enzyme deactivation: heating the enzymolysis liquid obtained in the step b to 90 ℃ for 10-20min, and inactivating the enzyme;
(4) and (3) filtering: c, carrying out microfiltration and nanofiltration on the enzyme-inactivating feed liquid obtained in the step c by using a ceramic membrane, and collecting to obtain rice peptide liquid;
the ceramic is a filter membrane with the molecular weight cut-off of 10-30Kda and a nanofiltration membrane with the molecular weight cut-off of 1 Kda.
(5) Chelating: adding a calcium source into the rice peptide liquid, and carrying out chelation reaction to obtain rice peptide chelated calcium liquid;
preferably, the calcium source is one or more of calcium chloride, calcium acetate and caspicrin calcium.
Preferably, the chelating reaction calcium source substance is prepared into 1-10% (m/w) solution and slowly added into the rice peptide solution, the chelating reaction temperature is 30-60 ℃, the pH value is 5-8, and the chelating reaction lasts 0.2-2 h.
(6) Concentration, alcohol precipitation and washing: e, concentrating the chelated feed liquid to 1/2-1/3 of the original volume, adding 2-5 times of 95 ethanol for precipitation, centrifuging or filtering to collect the precipitate, washing with 2-5 times of 95 ethanol, and removing the non-chelated calcium ions and peptides;
preferably, the concentration is carried out by using a low-temperature concentration device, and the concentration temperature is not more than 30 ℃.
Preferably, the temperature of the concentrated feed liquid is reduced to below 10 ℃, so that the product yield is improved.
(7) Drying into powder; drying the washed rice peptide chelated calcium into powder.
Preferably, the drying method may be oven drying, drum drying, double cone drying, vacuum drying, freeze drying, or the like. To retain the biological activity as much as possible, freeze-drying and belt vacuum-drying are preferred. Drying, pulverizing, and sieving with 100 mesh sieve to obtain powder.
(8) And (5) sterilizing.
Preferably, the sterilization method may be radiation sterilization, microwave sterilization, and rapid heat sterilization.
The invention has the beneficial effects that:
according to the invention, rice peptide is obtained by taking rice protein powder as a raw material through enzymolysis, and then the rice peptide chelated calcium is prepared by carrying out a chelation reaction with a calcium source, so that the variety of calcium supplement products is enriched, and the raw material source of the calcium supplement products is expanded. The rice peptide chelated calcium can also be used as a food raw material to be compounded with other products to be made into products such as tablet candy, effervescent tablets, bulletproof coffee and the like. The rice peptide chelated calcium is operated at low temperature as far as possible in the extraction process, so that the biological activity of the product is retained to the maximum extent, and the product quality is improved. The deep processing of the rice protein powder realizes high-value utilization.
An efficient and clean production process for preparing rice peptide chelated calcium by adopting a full-membrane method comprises the following specific steps:
(1) pretreatment: dissolving rice protein powder with pure water at high temperature with a feed-liquid ratio of 1:3-9, and grinding by wet method to obtain rice protein slurry; dissolving rice protein powder with pure water, steaming at a temperature of above 90 ℃, sterilizing and inactivating enzymes, and simultaneously destroying the high-level structure and the primary structure of the rice protein by using high temperature to expose more enzyme digestion sites; the wet grinding is to work by matching a colloid mill with a homogenizer;
(2) enzymolysis: adding the rice protein slurry obtained in the step (1) into compound protease for enzymolysis to obtain rice protein enzymolysis liquid; the compound protease refers to one or more of alkaline protease, papain, flavourzyme and neutral protease; the enzymolysis temperature is 45-55 ℃, the pH value is 5-8, and the enzymolysis time is 2-6 h;
(3) chelating: adding a calcium source in the middle and later stages of protease enzymolysis to perform chelation reaction; the calcium source is one or more of calcium chloride, calcium hydroxide, calcium oxide and calcium carbonate; mixing calcium source material in water environment to obtain 5-30% solution (or suspension), slowly adding into the enzymolysis solution, and stirring; the chelating reaction temperature is 30-60 ℃, the pH value is 5-8, and the chelating time is 0.2-2 h;
(4) enzyme deactivation: heating the enzymolysis liquid obtained in the step (2) to 90 ℃ and maintaining for 10-20min, and inactivating enzyme;
(5) and (3) filtering: c, sequentially carrying out microfiltration, ultrafiltration and reverse osmosis on the enzyme-inactivated feed liquid obtained in the step c, and collecting reverse osmosis concentrated solution; the ceramic is a filter membrane with the molecular weight cutoff of 10-30Kda and an ultrafiltration membrane with the molecular weight cutoff of 2 Kda; the micro-filtration concentrated solution, the nano-filtration concentrated solution and the reverse osmosis filtered solution are used as raw materials for the next batch of reaction and are recycled;
(6) concentration: further concentrating the reverse osmosis concentrated solution obtained in the step (3) to 1/2-1/3 of the original volume;
(7) and (3) drying: drying to obtain the rice peptide chelated calcium.
Preferably, the concentration is carried out by using a low-temperature concentration device, and the concentration temperature is not more than 30 ℃.
Preferably, the temperature of the concentrated feed liquid is reduced to below 10 ℃, so that the product yield is improved.
The drying method can be oven drying, spray drying, roller drying, double cone drying, vacuum drying, freeze drying, etc. To retain the biological activity as much as possible, freeze drying and belt vacuum drying are preferred. Drying, pulverizing, and sieving with 100 mesh sieve to obtain powder.
The invention has the beneficial effects that:
1. rice peptide is obtained by taking rice protein powder as a raw material through enzymolysis, and then the rice peptide chelated calcium is prepared by carrying out chelation reaction on the rice peptide chelated calcium and a calcium source, so that the variety of calcium supplement products is enriched, and the raw material source of the calcium supplement products is expanded.
2. The rice peptide chelated calcium is produced by a full-film method, materials are recycled, the utilization rate of the substrate is improved, and theoretically, no sewage is generated.
3. The reverse osmosis membrane method is adopted for desalting, and the traditional process of utilizing ethanol precipitation to wash and remove impurities is replaced, so that the solvent pollution is reduced, and the original flavor of the material is reserved.
Drawings
FIG. 1 is a schematic flow chart of the present invention.
FIG. 2 is a schematic process flow diagram of examples 5-7.
Detailed Description
In order to make the technical means, the original characteristics, the achieved purposes and the effects of the invention easily understood, the invention is further explained below by combining the specific embodiments and the attached drawings, but the following embodiments are only the preferred embodiments of the invention, and not all embodiments are provided. Other embodiments, which can be obtained by persons skilled in the art without creative efforts based on the embodiments, belong to the protection scope of the invention.
[ example 1 ]
As shown in figure 1, the preparation method of the rice peptide chelated calcium comprises the following specific steps:
(1) pretreatment: dissolving rice protein powder with pure water at high temperature, wherein the feed-liquid ratio is 1:9, and then grinding and crushing by a wet method to obtain rice protein slurry;
(2) enzymolysis: adding the rice protein slurry obtained in the step (1) into compound protease for enzymolysis to obtain rice protein enzymolysis liquid; the compound protease refers to alkaline protease (E0103) and papain; the enzymolysis temperature is 50 ℃, the pH value is 7, and the enzymolysis time is 3 h.
(3) Enzyme deactivation: heating the enzymolysis liquid obtained in the step (2) to 90 ℃ for 10min, and inactivating enzyme;
(4) and (3) filtering: (3) carrying out microfiltration and nanofiltration on the enzyme-inactivating feed liquid obtained in the step (A) by using a ceramic membrane, and collecting to obtain a large-grain peptide liquid;
the ceramic is a filter membrane with the molecular weight cut-off of 10Kda and a nanofiltration membrane with the molecular weight cut-off of 1 Kda. Detecting the peptide content according to a detection method of GB/T22492-: the peptide content was found to be 81.9% with a yield of 48%. The amino acid composition of the rice peptide was examined according to GB 5009.124-2016, "determination of amino acids in Standard food for food nationwide".
Table 1 example 1 relative molecular mass distribution of rice peptides
Table 2 example 1 rice peptide amino acid composition
(5) Chelating: adding calcium chloride into the rice peptide liquid according to the calcium peptide ratio of 1:2, and carrying out chelation reaction to obtain rice peptide chelated calcium liquid;
the chelating reaction calcium source substance is prepared into a 10% (m/w) solution and slowly added into the rice peptide solution, the chelating reaction temperature is 50 ℃, the pH value is 7, and the chelating reaction is carried out for 1 hour.
(6) Concentration, alcohol precipitation and washing: concentrating the chelated feed liquid obtained in the step (5) to 1/2 of the original volume, adding 95 ethanol of 3 times of volume for precipitation, centrifuging or filtering to collect the precipitate, washing with 95 ethanol of 4 times of volume, and removing non-chelated calcium ions and peptides;
(7) drying into powder; drying the washed rice peptide chelated calcium into powder by using a vacuum drying oven, and controlling the drying temperature to be 40 ℃. Drying, pulverizing, and sieving with 100 mesh sieve to obtain powder.
(8) And (3) sterilization: microwave sterilization is selected.
The content and the chelating rate of calcium ions in the rice peptide chelated calcium are detected by an EDTA titration method according to GB 5009.92-2016 (national food safety standard for calcium determination). The detection shows that the concentration of calcium ions in the rice peptide chelated calcium is 78.73mg/g, and the calcium ion chelation rate is 76.99%.
[ example 2 ]
As shown in figure 1, the preparation method of the rice peptide chelated calcium comprises the following specific steps:
(1) pretreatment: dissolving rice protein powder with pure water at high temperature, wherein the ratio of the material to the liquid is 1:4, and then grinding and crushing by a wet method to obtain rice protein slurry;
(2) enzymolysis: b, adding the rice protein slurry obtained in the step a into compound protease for enzymolysis to obtain rice protein enzymolysis liquid; the compound protease refers to alkaline protease (E0103) and flavourzyme. The enzymolysis temperature is 55 ℃, the pH value is 6, and the enzymolysis time is 5 h.
(3) Enzyme deactivation: heating the enzymolysis liquid obtained in the step b to 90 ℃ for 20min, and inactivating the enzyme;
(4) and (3) filtering: c, carrying out microfiltration and nanofiltration on the enzyme-inactivating feed liquid obtained in the step c by using a ceramic membrane, and collecting to obtain rice peptide liquid;
the ceramic is a filter membrane with the molecular weight cut-off of 20Kda and a nanofiltration membrane with the molecular weight cut-off of 1 Kda. Detecting the peptide content according to a detection method of GB/T22492-: the peptide content was found to be 75.43% with a yield of 46%. The amino acid composition of the rice peptide was examined according to GB 5009.124-2016, "determination of amino acids in Standard food for food nationwide".
Table 1 example 1 relative molecular mass distribution of rice peptides
Table 2 example 1 rice peptide amino acid composition
(1) Chelating: adding calcium acetate into the rice peptide liquid according to the calcium peptide ratio of 1:3, and carrying out a chelating reaction to obtain rice peptide chelated calcium liquid;
the chelating reaction calcium source substance is prepared into 2% (m/w) solution and slowly added into the rice peptide solution, the chelating reaction temperature is 45 ℃, the pH value is 6.4, and the chelating reaction lasts for 1.2 h.
(2) Concentration, alcohol precipitation and washing: e, concentrating the chelated feed liquid to 1/3 of the original volume, adding 95 ethanol of 4 times of volume for precipitation, centrifuging or filtering to collect the precipitate, washing with 95 ethanol of 2 times of volume, and removing the non-chelated calcium ions and peptides;
(3) drying into powder; drying the washed rice peptide chelated calcium into powder by using a belt type vacuum drying machine, and controlling the drying temperature to be 30 ℃. Drying, pulverizing, and sieving with 100 mesh sieve to obtain powder.
(4) And (5) sterilizing. Microwave sterilization is selected.
The content and the chelating rate of calcium ions in the rice peptide chelated calcium are detected by an EDTA titration method according to GB 5009.92-2016 (national food safety standard for calcium determination). The detection shows that the rice peptide chelated calcium has the calcium ion concentration of 84.28mg/g and the calcium ion chelated rate of 84.09%.
[ example 3 ]
As shown in figure 1, the preparation method of the rice peptide chelated calcium comprises the following specific steps:
(1) pretreatment: dissolving rice protein powder with pure water at high temperature with a feed-liquid ratio of 1:3-9, and grinding by wet method to obtain rice protein slurry; dissolving rice protein powder with pure water, steaming at a temperature of above 90 ℃, sterilizing and inactivating enzymes, and simultaneously destroying the high-level structure and the primary structure of the rice protein by using high temperature to expose more enzyme digestion sites;
(2) enzymolysis: adding the rice protein slurry obtained in the step (1) into compound protease for enzymolysis to obtain rice protein enzymolysis liquid; the compound protease is alkaline protease, the enzymolysis temperature is 45-55 ℃, the pH value is 5-8, and the enzymolysis time is 2-5 h;
(3) enzyme deactivation: heating the enzymolysis liquid obtained in the step (2) to 90 ℃ and maintaining for 10-20min, and inactivating enzyme;
(4) and (3) filtering: (3) carrying out microfiltration and nanofiltration on the enzyme-inactivating feed liquid obtained in the step (A) by using a ceramic membrane, and collecting to obtain rice peptide liquid, wherein the ceramic membrane has the molecular weight cut-off of 10-30Kda and the nanofiltration membrane has the molecular weight cut-off of 1 Kda;
(5) chelating: adding a calcium source into the rice peptide liquid obtained in the step (4) for chelating and reacting to obtain rice peptide chelated calcium liquid; the calcium source is calcium chloride, and chelating reaction calcium source material is prepared into 1-10% (m/w) solution, and slowly added into rice peptide solution, with chelating reaction temperature of 30-60 deg.C, pH of 5-8, and chelating time of 0.2-2 hr
(6) Concentration, alcohol precipitation and washing: (5) concentrating the chelated feed liquid to 1/2-1/3 of the original volume, adding 2-5 times of 95 ethanol for precipitation, centrifuging or filtering to collect the precipitate, washing with 2-5 times of 95 ethanol, and removing the non-chelated calcium ions and peptides; concentrating with low temperature concentrating equipment at a concentration temperature of no more than 30 deg.C; cooling the concentrated feed liquid to below 10 ℃;
(7) drying into powder; drying the washed rice peptide chelated calcium into powder; the drying mode is drying in an oven, crushing after drying, and sieving with a 100-mesh sieve to obtain powder;
(8) and (4) sterilizing by using quick heat.
[ example 4 ]
As shown in figure 1, the preparation method of the rice peptide chelated calcium comprises the following specific steps:
(1) pretreatment: dissolving rice protein powder with pure water at high temperature with a feed-liquid ratio of 1:3-9, and grinding by wet method to obtain rice protein slurry; dissolving rice protein powder with pure water, steaming at a temperature of above 90 ℃, sterilizing and inactivating enzymes, and simultaneously destroying the high-level structure and the primary structure of the rice protein by using high temperature to expose more enzyme digestion sites;
(2) enzymolysis: adding the rice protein slurry obtained in the step (1) into compound protease for enzymolysis to obtain rice protein enzymolysis liquid; the compound protease refers to papain and flavourzyme; the enzymolysis temperature is 45-55 ℃, the pH value is 5-8, and the enzymolysis time is 2-5 h;
(3) enzyme deactivation: heating the enzymolysis liquid obtained in the step (2) to 90 ℃ and maintaining for 10-20min, and inactivating enzyme;
(4) and (3) filtering: (3) carrying out microfiltration and nanofiltration on the enzyme-inactivating feed liquid obtained in the step (A) by using a ceramic membrane, and collecting to obtain rice peptide liquid, wherein the ceramic membrane has the molecular weight cut-off of 10-30Kda and the nanofiltration membrane has the molecular weight cut-off of 1 Kda;
(5) chelating: adding a calcium source into the rice peptide liquid obtained in the step (4) for chelating and reacting to obtain rice peptide chelated calcium liquid; the calcium source is calcium acetate, and chelating reaction calcium source material is prepared into 1-10% (m/w) solution, and slowly added into the rice peptide solution, with chelating reaction temperature of 30-60 deg.C, pH of 5-8, and chelating for 0.2-2 hr
(6) Concentration, alcohol precipitation and washing: (5) concentrating the chelated feed liquid to 1/2-1/3 of the original volume, adding 2-5 times of 95 ethanol for precipitation, centrifuging or filtering to collect the precipitate, washing with 2-5 times of 95 ethanol, and removing the non-chelated calcium ions and peptides; concentrating with low temperature concentrating equipment at a concentration temperature of no more than 30 deg.C; cooling the concentrated feed liquid to below 10 ℃;
(7) drying into powder; drying the washed rice peptide chelated calcium into powder; the drying mode is roller drying, crushing and sieving with a 100-mesh sieve after drying, and powdering;
(8) and (4) sterilizing by using quick heat.
Example 5 as shown in figure 2,
an efficient and clean production process for preparing rice peptide chelated calcium by a full-membrane method comprises the following specific steps:
(1) pretreatment: dissolving rice protein powder with pure water at high temperature with a feed-liquid ratio of 1:3-9, and grinding by wet method to obtain rice protein slurry;
dissolving the protein powder with pure water, steaming at a temperature of more than 90 ℃, sterilizing and inactivating enzymes, and simultaneously destroying the high-level structure and the primary structure of the rice protein by using high temperature to expose more enzyme digestion sites;
the wet grinding is carried out by matching a colloid mill with a homogenizer;
(2) enzymolysis: adding the rice protein slurry obtained in the step (1) into compound protease for enzymolysis to obtain rice protein enzymolysis liquid;
the compound protease refers to one or more of alkaline protease, papain, flavourzyme and neutral protease;
the enzymolysis temperature is 45-55 ℃, the pH value is 5-8, and the enzymolysis time is 2-6 h;
(3) chelating: adding a calcium source in the middle and later stages of protease enzymolysis to perform chelation reaction;
the calcium source is one or more of calcium chloride, calcium hydroxide, calcium oxide and calcium carbonate; mixing calcium source material in water environment to obtain 5-30% solution (or suspension), slowly adding into the enzymolysis solution, and stirring;
the chelation reaction temperature is 30-60 ℃, the pH value is 5-8, and the chelation time is 0.2-2 h;
(4) enzyme deactivation: heating the enzymolysis liquid obtained in the step (2) to 90 ℃ and maintaining for 10-20min, and inactivating enzyme;
(5) and (3) filtering: c, sequentially carrying out microfiltration, ultrafiltration and reverse osmosis on the enzyme-inactivated feed liquid obtained in the step c, and collecting reverse osmosis concentrated solution;
the ceramic is a filter membrane with the molecular weight cutoff of 10-30Kda and an ultrafiltration membrane with the molecular weight cutoff of 2 Kda;
the micro-filtration concentrated solution, the nano-filtration concentrated solution and the reverse osmosis filtered solution are used as raw materials for next batch reaction and are recycled;
(6) concentration: further concentrating the reverse osmosis concentrated solution obtained in the step (3) to 1/2-1/3 of the original volume;
(7) and (3) drying: drying to obtain the rice peptide chelated calcium.
Preferably, the concentration is carried out by using a low-temperature concentration device, and the concentration temperature is not more than 30 ℃.
Preferably, the temperature of the concentrated feed liquid is reduced to below 10 ℃, so that the product yield is improved.
The drying method can be oven drying, spray drying, roller drying, double cone drying, vacuum drying, freeze drying, etc. To retain the biological activity as much as possible, freeze drying and belt vacuum drying are preferred. Drying, pulverizing, and sieving with 100 mesh sieve to obtain powder.
Detection standard of compound amino acid chelated calcium:
detecting total nitrogen according to a method in a standard GB5009.5-2010, detecting total amino acid according to a method in a standard GB/T5009.124-2003, detecting the content of calcium element according to an EDTA coordination titration method in a standard GB/T5009.92-2003, and calculating the chelation rate (in the step of measuring the content of free calcium ions, a masking agent triethanolamine is added, and ethylenediamine is 2: 1);
example 6 as shown in figure 2,
laboratory small test certificate
(1) Pretreatment: adding 1000mL of purified water into a beaker, accurately weighing 200g of rice protein powder, putting the rice protein powder into the beaker, uniformly stirring, ultrasonically dissolving, indirectly heating to 90 ℃, maintaining for 15 minutes, and rapidly cooling to 55 ℃;
(2) enzymolysis: adding 2.0g of alkaline protease, 3g of compound protease, 1.8g of neutral protease and 1.8g of flavor protease, and keeping the temperature at 53 +/-1 ℃ for enzymolysis;
(3) chelating: slowly adding mixed solution prepared by 1:1 of 45g, 22g, 20g and 20g of 10% (m/w) calcium hydroxide and calcium chloride every half hour after enzymolysis for 3 hours;
(4) enzyme deactivation: after the enzymolysis reaction and the chelation reaction are finished, heating to 90 ℃ and maintaining for 15min for enzyme inactivation;
(5) solid-liquid separation: carrying out solid-liquid separation on the reaction solution through a centrifugal machine, and filtering the centrifugal clear solution through a 2KDa experimental ultrafiltration membrane;
(7) concentration: concentrating the ultrafiltration clear liquid by using a rotary evaporator to one third of the volume, and stopping concentrating;
(8) and (3) drying: the concentrated solution was dried by a microwave dryer to obtain about 49.8g of powdery composite calcium amino acid chelate.
The obtained compound amino acid chelated calcium is detected, and the detection result is as follows:
18.4 percent of total nitrogen, 82.4 percent of total amino acid, 10.8 percent of calcium content and 87.1 percent of chelating rate.
Example 7 as shown in figure 2,
(1) pretreatment: adding 8 tons of purified water into a 10m3 mixing tank, weighing 2 tons of rice protein powder, putting into the mixing tank, pulverizing and dissolving by a homogenizing pump and a colloid mill, introducing steam through a jacket, indirectly heating to 90 ℃ for 15 minutes, and rapidly cooling to 55 ℃ after introducing cooling water into the jacket;
(2) enzymolysis: transferring the feed liquid to an enzymolysis tank, adding 0.5Kg of alkaline protease, 0.3Kg of compound protease, 0.2Kg of neutral protease and 0.2Kg of flavor protease, and keeping the temperature at 51 +/-1 ℃ for enzymolysis;
(3) chelating: slowly adding 400kg, 400kg and 400kg of mixed solution prepared by 10% (m/w) calcium hydroxide, calcium chloride and the like in mass every half hour after enzymolysis for 4 hours;
(4) enzyme deactivation: after the enzymolysis reaction and the chelation reaction are finished, heating to 90 ℃ and maintaining for 15min for enzyme deactivation;
(5) solid-liquid separation: the reaction solution is sequentially subjected to microfiltration, ultrafiltration, nanofiltration and reverse osmosis filtration membranes. Collecting reverse osmosis trapped fluid for product extraction. And collecting the microfiltration trapped fluid, the ultrafiltration trapped fluid and the reverse osmosis permeated fluid, and sending the solutions to a fluid preparation tank for recycling.
(6) Concentration: concentrating the ultrafiltered clear liquid by a falling film concentration tower to one third volume, and stopping concentrating;
(7) and (3) drying: the concentrated solution was dried by using a spray drying tower to obtain about 687.2kg of powdery compound calcium amino acid chelate.
The obtained compound amino acid chelated calcium is detected, and the detection result is as follows:
18.5 percent of total nitrogen, 89.3 percent of total amino acid, 14.2 percent of calcium content and 93.4 percent of chelating rate.
[ example 3 ]
(1) Pretreatment: adding 6 tons of purified water into a 10m3 batching tank, weighing 1.5 tons of rice protein powder, adding into the batching tank, pulverizing and dissolving by a homogenizing pump and a colloid mill, introducing steam through a jacket, indirectly heating to 90 ℃ for 15 minutes, and rapidly cooling to 52 ℃ after introducing cooling water into the jacket;
(2) enzymolysis: transferring the feed liquid to an enzymolysis tank, adding 0.4Kg of alkaline protease, 0.1Kg of compound protease, 0.1Kg of neutral protease and 0.2Kg of flavor protease, and keeping the temperature at 52 +/-1 ℃ for enzymolysis;
(3) chelating: slowly adding 300kg, 300kg and 300kg of mixed solution prepared by 10% (m/w) calcium hydroxide, calcium oxide and the like in mass every half hour after enzymolysis for 4 hours;
(4) enzyme deactivation: after the enzymolysis reaction and the chelation reaction are finished, heating to 90 ℃ and maintaining for 12min for enzyme deactivation;
(5) solid-liquid separation: the reaction solution is sequentially subjected to microfiltration, ultrafiltration, nanofiltration and reverse osmosis filtration membranes. Collecting reverse osmosis trapped fluid for product extraction. And collecting the microfiltration trapped fluid, the ultrafiltration trapped fluid and the reverse osmosis permeated fluid, and sending the solutions to a fluid preparation tank for recycling.
(6) Concentration: concentrating the ultrafiltered clear liquid by a falling film concentration tower to half volume, and stopping concentrating;
(7) and (3) drying: the concentrated solution was dried by a belt vacuum dryer to obtain about 375kg of powdery compound amino acid chelated calcium.
The obtained compound amino acid chelated calcium is detected, and the detection result is as follows:
18.2 percent of total nitrogen, 85.3 percent of total amino acid, 13.9 percent of calcium content and 91.4 percent of chelating rate.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are only preferred examples of the present invention and are not intended to limit the present invention, but that various changes and modifications may be made without departing from the spirit and scope of the present invention, which fall within the scope of the claimed invention. The scope of the invention is defined by the appended claims and their equivalents.
Claims (10)
1. A preparation method of rice peptide chelated calcium is characterized by comprising the following steps: rice peptide is obtained by taking rice protein powder as a raw material through enzymolysis, and then the rice peptide chelated calcium is prepared by carrying out chelation reaction on the rice peptide and a calcium source.
2. The method for preparing rice peptide chelated calcium according to claim 1, is characterized in that: the rice protein powder is used as a raw material, is subjected to enzymolysis by composite protease, is subjected to enzyme deactivation, is filtered to obtain rice peptide, a calcium source is added into the rice peptide for chelating reaction, ethanol is used for precipitation and washing, and the rice peptide chelated calcium is obtained after drying.
3. The preparation method of rice peptide chelated calcium as claimed in claim 1, characterized by comprising the following steps:
(1) pretreatment: dissolving rice protein powder with pure water at high temperature, wherein the ratio of the material to the liquid is 1:3-9, and then grinding and crushing by a wet method to obtain rice protein slurry;
(2) enzymolysis: adding the rice protein slurry obtained in the step (1) into compound protease for enzymolysis to obtain rice protein enzymolysis liquid;
(3) enzyme deactivation: heating the enzymolysis liquid obtained in the step (2) to 90 ℃ and maintaining for 10-20min, and inactivating enzyme;
(4) and (3) filtering: (3) carrying out microfiltration and nanofiltration on the enzyme-inactivating feed liquid obtained in the step (A) by using a ceramic membrane, and collecting to obtain rice peptide liquid;
(5) chelating: adding a calcium source into the rice peptide liquid obtained in the step (4) for chelating and reacting to obtain rice peptide chelated calcium liquid;
(6) concentration, alcohol precipitation and washing: (5) concentrating the chelated feed liquid to 1/2-1/3 of the original volume, adding 2-5 times of 95 ethanol for precipitation, centrifuging or filtering to collect the precipitate, washing with 2-5 times of 95 ethanol, and removing the non-chelated calcium ions and peptides;
(7) drying into powder; drying the washed rice peptide chelated calcium into powder;
(8) and (5) sterilizing.
4. The method for preparing rice peptide chelated calcium according to claim 3, is characterized in that: after the rice protein powder is dissolved by pure water, the rice protein powder is cooked at a high temperature of more than 90 ℃, and the high-grade structure and the first-grade structure of the rice protein are destroyed by high temperature to expose more enzyme digestion sites while the rice protein powder is sterilized and inactivated.
5. The method for preparing rice peptide chelated calcium according to claim 3, is characterized in that: the compound protease in the step (2) is one or more of alkaline protease, papain and flavourzyme; the enzymolysis temperature is 45-55 deg.C, pH is 5-8, and the enzymolysis time is 2-5 h.
6. The method for preparing rice peptide chelated calcium according to claim 3, is characterized in that: the ceramic in the step (4) is a filter membrane with the molecular weight cut-off of 10-30Kda and a nanofiltration membrane with the molecular weight cut-off of 1 Kda.
7. The method for preparing rice peptide chelated calcium according to claim 3, is characterized in that: the calcium source in the step (5) is one or more of calcium chloride, calcium acetate and caspicrin calcium; chelating reaction calcium source substance is prepared into 1-10% (m/w) solution and slowly added into the rice peptide solution, the chelating reaction temperature is 30-60 ℃, the pH value is 5-8, and the chelating reaction is carried out for 0.2-2 h.
8. The method for preparing rice peptide chelated calcium according to claim 3, is characterized in that: the concentration in the step (6) adopts low-temperature concentration equipment, and the concentration temperature does not exceed 30 ℃; cooling the concentrated feed liquid to below 10 ℃.
9. The method for preparing rice peptide chelated calcium according to claim 3, is characterized in that: the drying mode in the step (7) is oven drying, roller drying, double-cone drying, vacuum drying or freeze drying; drying, pulverizing, and sieving with 100 mesh sieve to obtain powder.
10. The preparation method of the rice peptide chelated calcium as claimed in claim 1, is a high-efficiency clean production process for preparing the rice peptide chelated calcium by adopting a full-membrane method, and comprises the following specific steps:
(1) pretreatment: dissolving rice protein powder with pure water at high temperature, wherein the ratio of the material to the liquid is 1:3-9, and then grinding and crushing by a wet method to obtain rice protein slurry; dissolving rice protein powder with pure water, steaming at a temperature of above 90 ℃, sterilizing and inactivating enzymes, and simultaneously destroying the high-level structure and the primary structure of the rice protein by using high temperature to expose more enzyme digestion sites; the wet grinding is to work by matching a colloid mill with a homogenizer;
(2) enzymolysis: adding the rice protein slurry obtained in the step (1) into compound protease for enzymolysis to obtain rice protein enzymolysis liquid; the compound protease refers to one or more of alkaline protease, papain, flavourzyme and neutral protease; the enzymolysis temperature is 45-55 ℃, the pH value is 5-8, and the enzymolysis time is 2-6 h;
(3) chelating: adding a calcium source in the middle and later stages of protease enzymolysis to perform chelation reaction; the calcium source is one or more of calcium chloride, calcium hydroxide, calcium oxide and calcium carbonate; mixing calcium source material in water environment to obtain 5-30% solution (or suspension), slowly adding into the enzymolysis solution, and stirring; the chelating reaction temperature is 30-60 ℃, the pH value is 5-8, and the chelating time is 0.2-2 h;
(4) enzyme deactivation: heating the enzymolysis liquid obtained in the step (2) to 90 ℃ and maintaining for 10-20min, and inactivating enzyme;
(5) and (3) filtering: c, sequentially carrying out microfiltration, ultrafiltration and reverse osmosis on the enzyme-inactivated feed liquid obtained in the step c, and collecting reverse osmosis concentrated solution; the ceramic is a filter membrane with the molecular weight cutoff of 10-30Kda and an ultrafiltration membrane with the molecular weight cutoff of 2 Kda; the micro-filtration concentrated solution, the nano-filtration concentrated solution and the reverse osmosis filtered solution are used as raw materials for the next batch of reaction and are recycled;
(6) concentration: further concentrating the reverse osmosis concentrated solution obtained in the step (3) to 1/2-1/3 of the original volume;
(7) and (3) drying: drying to obtain the rice peptide chelated calcium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110435204.8A CN113180246A (en) | 2021-04-22 | 2021-04-22 | Preparation method of rice peptide chelated calcium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110435204.8A CN113180246A (en) | 2021-04-22 | 2021-04-22 | Preparation method of rice peptide chelated calcium |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113180246A true CN113180246A (en) | 2021-07-30 |
Family
ID=76978184
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110435204.8A Pending CN113180246A (en) | 2021-04-22 | 2021-04-22 | Preparation method of rice peptide chelated calcium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113180246A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116287083A (en) * | 2023-05-24 | 2023-06-23 | 山东大树欧亚天然调味品有限公司 | Rice peptide and preparation method thereof, rice peptide chelate and preparation method thereof |
| CN117297041A (en) * | 2023-09-28 | 2023-12-29 | 杭州康源食品科技有限公司 | Industrial preparation process and application of hydrolyzed yolk powder capable of promoting growth of tibia |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047971A (en) * | 2016-07-01 | 2016-10-26 | 吉林大学 | Method for preparing polypeptide chelated calcium from corn protein powder |
| CN108949874A (en) * | 2018-06-15 | 2018-12-07 | 黑龙江八农垦大学 | Rice gluten peptide-calcium chelate preparation method |
| CN110791542A (en) * | 2019-12-09 | 2020-02-14 | 武汉轻工大学 | Method for extracting rice starch and rice active peptide from rice |
-
2021
- 2021-04-22 CN CN202110435204.8A patent/CN113180246A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047971A (en) * | 2016-07-01 | 2016-10-26 | 吉林大学 | Method for preparing polypeptide chelated calcium from corn protein powder |
| CN108949874A (en) * | 2018-06-15 | 2018-12-07 | 黑龙江八农垦大学 | Rice gluten peptide-calcium chelate preparation method |
| CN110791542A (en) * | 2019-12-09 | 2020-02-14 | 武汉轻工大学 | Method for extracting rice starch and rice active peptide from rice |
Non-Patent Citations (2)
| Title |
|---|
| 尹华强: "《绿色火电技术》", 30 November 2019, 上海交通大学出版社 * |
| 王又蓉: "《膜技术问答》", 31 January 2001, 国防工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116287083A (en) * | 2023-05-24 | 2023-06-23 | 山东大树欧亚天然调味品有限公司 | Rice peptide and preparation method thereof, rice peptide chelate and preparation method thereof |
| CN116287083B (en) * | 2023-05-24 | 2023-08-25 | 山东大树欧亚天然调味品有限公司 | Rice peptide and preparation method thereof, rice peptide chelate and preparation method thereof |
| CN117297041A (en) * | 2023-09-28 | 2023-12-29 | 杭州康源食品科技有限公司 | Industrial preparation process and application of hydrolyzed yolk powder capable of promoting growth of tibia |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104745663B (en) | A kind of method of PINPROL comprehensive utilization | |
| CN113180246A (en) | Preparation method of rice peptide chelated calcium | |
| CN103911416B (en) | Method for preparing active peptide from scallop skirts | |
| CN103710403B (en) | Compound amino acid chelate calcium high-efficiency cleaning production technology | |
| CN1428431A (en) | Method for preparing soybean polypeptide by utilizing ereyme method | |
| CN102550824B (en) | Method for producing small peptide amino acid microelement chelate by way of acid hydrolysis of protein | |
| CN108866134B (en) | Preparation method of silkworm pupa protein polypeptide chelated calcium | |
| CN1896267B (en) | Preparation of depressor peptide by silkworm chrysalis | |
| CN101096697B (en) | Industrial production method of ovum protein polypeptide from fowl ovum by enzymatical process | |
| CN102911990A (en) | Method for preparing micro-molecular hemepeptide from duck blood | |
| CN102978268A (en) | Method for preparing egg albumin polypeptide from egg albumin powder by enzymic method | |
| CN105713944A (en) | Small molecular peptide composition of Dendrobium officinale Kimura et Migo as well as extraction method and application of small molecular peptide composition | |
| CN1985852A (en) | Process of extracting sea cucumber polyose and other active components from boiled sea cucumber juice | |
| CN106035980B (en) | A method of dried porcine saluble is produced using enzymatic isolation method heparin adsorption raffinate | |
| CN108065413A (en) | The method that oyster oligopeptide is prepared using oyster fresh meat | |
| CN107304436A (en) | A kind of xylose improves the preparation method of casein hydrolysate peptides antioxidation activity | |
| CN103739663A (en) | Method for rapidly preparing small peptide amino acids by microwave-assisted protein acid hydrolysis | |
| CN1957736B (en) | Method for producing soyabean protein (peptide) powder with NSI value equal to 100% | |
| CN109402073A (en) | The method for integrated extraction of various bioactive components in a kind of garlic | |
| CN109527196B (en) | Method for improving enzymolysis efficiency and yield of soybean protein | |
| CN110643662A (en) | Fishy smell-free bitter fish protein peptide and preparation method thereof | |
| CN103740797B (en) | Method for preparing high-hydrolysis degree functional oligopeptide by use of high-temperature peanut meal | |
| CN109762862B (en) | Preparation method of high-purity lotus seed protein oligopeptide | |
| CN1854305A (en) | Production of brain-tonifying nutrient oyster peptide | |
| CN102277405A (en) | Preparation method of snakeskin active peptide |
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: 20210730 |