CN114517220A - Process for improving digestion rate of corn protein - Google Patents
Process for improving digestion rate of corn protein Download PDFInfo
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- CN114517220A CN114517220A CN202210241529.7A CN202210241529A CN114517220A CN 114517220 A CN114517220 A CN 114517220A CN 202210241529 A CN202210241529 A CN 202210241529A CN 114517220 A CN114517220 A CN 114517220A
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- 235000005822 corn Nutrition 0.000 title claims abstract description 134
- 238000000034 method Methods 0.000 title claims abstract description 27
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 21
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims abstract description 19
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- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims abstract description 19
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- 238000010025 steaming Methods 0.000 claims abstract description 13
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- 239000011550 stock solution Substances 0.000 claims description 21
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- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 1
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- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
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- 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
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- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention discloses a process for improving the digestibility of corn protein, and relates to the technical field of corn protein. S1, preparing the zein micropowder; s2, freezing the zein micropowder; s3, steaming the corn protein micro powder; s4, adding water and stirring; s5, adding phenylalanine; s6, adding mixed protease; s7, filtering and freeze-drying; and S8, sterilizing, packaging and warehousing. The alkali treatment before the enzymolysis of the corn protein powder greatly improves the utilization rate of the corn protein by converting the corn protein into the small molecular peptide, thoroughly solves the problems that the corn protein is not easy to dissolve in water and difficult to digest and absorb, has higher nutritive value, has high hydrolysis degree of the corn protein peptide prepared by the extraction method of the corn protein peptide, improves the utilization rate of the corn protein, and has good digestibility of the corn protein peptide prepared by the extraction method of the corn protein peptide.
Description
Technical Field
The invention relates to the technical field of corn protein, in particular to a process for improving the digestibility of corn protein.
Background
The corn protein powder is a byproduct of corn grains purified in the food industry or the wine industry, the protein is rich in nutrient content, has special taste and color, can be used as feed, has obvious resource advantages compared with fish meal and bean cakes commonly used in the feed industry, has high feeding value, does not contain toxic and harmful substances, does not need to be reprocessed, can be directly used as a protein raw material, has low selling price as the feed, and is developed into functional food by extracting the zeaxanthin and the zein protein from the corn protein powder serving as the raw material in part of enterprises, so that the additional value is greatly improved.
The corn contains a certain amount of protein, the commercial form of the corn protein is corn protein powder or corn steep liquor, the corn protein is mainly alcohol soluble protein and is difficult to be digested and absorbed by organisms, modern scientific researches show that small molecular peptides have higher biological activity and nutritional value than equivalent amino acid, the peptides and the amino acid can be almost completely absorbed and utilized through intestinal villus epithelial cells and enter blood, then the protein is delivered to each part of the organism, the protein can be absorbed and utilized after being digested, the peptide is absorbed by the organism faster than the free amino acid with the same quantity and the protein with the same quantity, if the zein is converted into the small molecular peptide, the utilization rate of the zein is greatly improved, and the problems that the zein is not easy to dissolve in water and difficult to digest and absorb are thoroughly solved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a process for improving the digestibility of corn protein, so as to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a process for improving the digestibility of zein comprises the following steps:
s1, preparation of the zein micropowder: the corn protein powder is taken as a raw material, is crushed into fine powder, and is subjected to screening treatment to obtain the needed corn protein micro powder;
s2, freezing the corn protein micropowder: freezing the zein micropowder prepared in the step S1;
s3, steaming the corn protein micropowder: steaming the frozen corn protein micropowder in the step S2, adding a sodium sulfite aqueous solution into the steamed corn protein, filtering, and removing filtrate to obtain the processed corn protein;
s4, adding water and stirring: adding water into the corn protein obtained after the treatment in the step S3, and stirring to prepare a required stock solution;
s5, adding phenylalanine: adding phenylalanine into the stock solution obtained in the step S4, and uniformly stirring to obtain a required mixture for later use;
S6, addition of mixed protease: adjusting the pH value of the mixture prepared in the step S5 to 8-10, heating to 30-40 ℃, adding mixed protease and water for enzymolysis to obtain a required enzymolysis liquid;
s7, filtration and freeze drying: filtering the enzymolysis liquid obtained in the step S6 to obtain filtrate, concentrating the filtrate, and spray-drying to obtain corn protein peptide;
s8, sterilizing, packaging and warehousing: and (4) carrying out ultraviolet sterilization and disinfection on the corn protein peptide prepared in the step S7, and packaging a finished product for storage.
Further optimizing the technical scheme, the corn protein powder in the step S1 is screened by a screen with 50-100 meshes.
Further optimizing the technical scheme, the freezing time of the zein micropowder in the step S2 is 30-50 min.
Further optimizing the technical scheme, the adding amount of the sodium sulfite aqueous solution in the step S3 is 2-4 times of the mass of the corn protein micro powder, and the soaking time is 1-2 h.
Further optimizing the technical scheme, the adding amount of the water in the step S4 is 8-12 times of the mass of the processed corn protein, and the raw liquid is stirred at the speed of 150-300r/min for 25-35min to obtain the required raw liquid.
Further optimizing the technical scheme, the adding amount of the phenylalanine in the step S5 is 0.1-0.15% of the original liquid amount, and the mixture is stirred for 15-30min at the speed of 140-260r/min to obtain the required mixture.
Further optimizing the technical scheme, the mixed protease in the step S6 is alkaline protease and amylase, the amount of the alkaline protease is 2-4% of the mass of the mixture, the amount of the starch is 1-3% of the mass of the mixture, the enzymolysis time is 1-2h, and the temperature is raised to 90 ℃ for enzyme inactivation treatment.
Further optimizing the technical scheme, the amylase in the step S6 is high-temperature liquefied amylase.
Further optimizing the technical scheme, the heating temperature in the step S7 is 150-200 ℃.
Compared with the prior art, the invention provides a process for improving the digestibility of corn protein, which has the following beneficial effects:
1. the process for improving the digestibility of the corn protein, disclosed by the invention, has the advantages that the alkali treatment is carried out before the enzymolysis of the corn protein powder, the corn protein is converted into the small molecular peptide, the utilization rate of the corn protein is greatly improved, the problems that the corn protein is not easy to dissolve in water and difficult to digest and absorb are thoroughly solved, the corn protein peptide prepared by the extraction method of the corn protein peptide provided by the invention has higher nutritional value, the hydrolysis degree of the corn protein peptide is high, the utilization rate of the corn protein is improved, and the digestibility of the corn protein peptide prepared by the extraction method of the corn protein peptide provided by the invention is good.
2. According to the process for improving the digestibility of the corn protein, the digestibility of the protein can be improved by adding the mixed protease, the preparation process disclosed by the invention can be used for greatly improving the contact chance of the corn protein and the alkaline protease, promoting the extraction of the corn protein peptide and improving the hydrolysis degree of the corn protein, and the extraction method of the corn protein peptide provided by the invention is simple to operate and is easy for industrial mass production.
Drawings
FIG. 1 is a schematic flow chart of a process for improving the digestibility of zein provided by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: referring to fig. 1, the invention discloses a process for improving the digestibility of zein, which comprises the following steps:
s1, preparation of the zein micropowder: the corn protein powder is used as a raw material and is crushed into fine powder, the fine corn protein powder is screened to obtain the needed corn protein micro powder, and the corn protein powder is screened by a 80-mesh screen;
S2, freezing the corn protein micropowder: freezing the corn protein micropowder prepared in the step S1 for 30 min;
s3, performing steaming treatment on the corn protein micro powder: steaming the corn protein micro powder subjected to the freezing treatment in the step S2, adding a sodium sulfite aqueous solution into the steamed corn protein, filtering, and removing filtrate to obtain the treated corn protein, wherein the adding amount of the sodium sulfite aqueous solution is 2 times of the mass of the corn protein micro powder, and the soaking time is 1 h;
s4, adding water and stirring: adding water into the treated zein obtained in the step S3, stirring to prepare a required stock solution, wherein the adding amount of the water is 8 times of the mass of the treated zein, and stirring at the speed of 200r/min for 30min to obtain the required stock solution;
s5, adding phenylalanine: adding phenylalanine into the stock solution obtained in the step S4, and uniformly stirring to obtain a required mixture for later use, wherein the addition amount of the phenylalanine is 0.12% of the stock solution amount, and stirring at the speed of 200r/min for 25min to obtain a required mixture;
s6, addition of mixed protease: adjusting the pH value of the mixture prepared in the step S5 to 8, heating to 40 ℃, adding mixed protease and water for enzymolysis to obtain a required enzymolysis liquid, wherein the mixed protease is alkaline protease and amylase, the amount of the alkaline protease is 3% of the mass of the mixture, the amount of the starch is 2% of the mass of the mixture, the enzymolysis time is 1.5h, heating to 90 ℃ for enzyme inactivation, and the amylase is high-temperature liquefied amylase;
S7, filtration and freeze-drying: filtering the enzymolysis liquid obtained in the step S6 to obtain filtrate, concentrating the filtrate, and spray drying to obtain corn protein peptide, wherein the heating temperature in the step S7 is 150 ℃;
s8, sterilizing, packaging and warehousing: and (4) carrying out ultraviolet sterilization and disinfection on the corn protein peptide prepared in the step S7, and packaging a finished product for storage.
Example two: referring to fig. 1, the invention discloses a process for improving the digestibility of zein, which comprises the following steps:
s1, preparation of the zein micropowder: the corn protein powder is used as a raw material and is crushed into fine powder, the fine corn protein powder is screened to obtain the needed corn protein micro powder, and the corn protein powder is screened by a 90-mesh screen;
s2, freezing the corn protein micropowder: freezing the zein micropowder prepared in the step S1 for 40 min;
s3, steaming the corn protein micropowder: steaming the corn protein micro powder subjected to the freezing treatment in the step S2, adding a sodium sulfite aqueous solution into the steamed corn protein, filtering, and removing filtrate to obtain the treated corn protein, wherein the adding amount of the sodium sulfite aqueous solution is 3 times of the mass of the corn protein micro powder, and the soaking time is 1.5 h;
S4, adding water and stirring: adding water into the treated zein obtained in the step S3, stirring to prepare a required stock solution, wherein the adding amount of the water is 10 times of the mass of the treated zein, and stirring at the speed of 300r/min for 35min to obtain the required stock solution;
s5, adding phenylalanine: adding phenylalanine into the stock solution obtained in the step S4, and uniformly stirring to obtain a required mixture for later use, wherein the addition amount of the phenylalanine is 0.15% of the stock solution amount, and stirring at the speed of 180r/min for 30min to obtain a required mixture;
s6, addition of mixed protease: adjusting the pH value of the mixture prepared in the step S5 to 9, heating to 35 ℃, adding mixed protease and water for enzymolysis to obtain a required enzymolysis liquid, wherein the mixed protease is alkaline protease and amylase, the amount of the alkaline protease is 3% of the mass of the mixture, the amount of the starch is 2% of the mass of the mixture, the enzymolysis time is 1.2h, heating to 90 ℃ for enzyme inactivation, and the amylase is high-temperature liquefied amylase;
s7, filtration and freeze-drying: filtering the enzymolysis liquid obtained in the step S6 to obtain a filtrate, concentrating the filtrate, and performing spray drying to obtain the corn protein peptide, wherein the heating temperature in the step S7 is 180 ℃;
S8, sterilizing, packaging and warehousing: and (4) carrying out ultraviolet sterilization and disinfection on the corn protein peptide prepared in the step S7, and packaging a finished product for storage.
Example three: referring to fig. 1, the invention discloses a process for improving the digestibility of zein, which comprises the following steps:
s1, preparation of the corn protein micropowder: the corn protein powder is taken as a raw material, is crushed into fine powder, and is subjected to screening treatment to obtain the needed corn protein micro powder, and the corn protein powder is screened by a screen with 50-100 meshes;
s2, freezing the corn protein micropowder: freezing the zein micropowder prepared in the step S1 for 40 min;
s3, steaming the corn protein micropowder: steaming the corn protein micro powder subjected to the freezing treatment in the step S2, adding a sodium sulfite aqueous solution into the steamed corn protein, filtering, and removing filtrate to obtain the treated corn protein, wherein the adding amount of the sodium sulfite aqueous solution is 3 times of the mass of the corn protein micro powder, and the soaking time is 1.5 h;
s4, adding water and stirring: adding water into the treated zein obtained in the step S3, stirring to prepare a required stock solution, wherein the adding amount of the water is 12 times of the mass of the treated zein, and stirring at the speed of 300r/min for 30min to obtain the required stock solution;
S5, adding phenylalanine: adding phenylalanine into the stock solution obtained in the step S4, and uniformly stirring to obtain a required mixture for later use, wherein the addition amount of the phenylalanine is 0.15% of the stock solution amount, and stirring at the speed of 140-260r/min for 25min to obtain a required mixture;
s6, addition of mixed protease: adjusting the pH value of the mixture prepared in the step S5 to 8-10, heating to 35 ℃, adding mixed protease and water for enzymolysis to obtain a required enzymolysis liquid, wherein the mixed protease is alkaline protease and amylase, the amount of the alkaline protease is 3% of the mass of the mixture, the amount of the starch is 2% of the mass of the mixture, the enzymolysis time is 2 hours, heating to 90 ℃ for enzyme inactivation, and the amylase is high-temperature liquefied amylase;
s7, filtration and freeze drying: filtering the enzymolysis liquid obtained in the step S6 to obtain a filtrate, concentrating the filtrate, and performing spray drying to obtain the corn protein peptide, wherein the heating temperature in the step S7 is 200 ℃;
s8, sterilizing, packaging and warehousing: and (4) carrying out ultraviolet sterilization and disinfection on the corn protein peptide prepared in the step S7, and packaging a finished product for storage.
Example four: referring to fig. 1, the invention discloses a process for improving the digestibility of zein, which comprises the following steps:
S1, preparation of the corn protein micropowder: the corn protein powder is used as a raw material and is crushed into fine powder, the fine corn protein powder is screened to obtain the needed corn protein micro powder, and the corn protein powder is screened by a 70-mesh screen;
s2, freezing the corn protein micropowder: freezing the zein micropowder prepared in the step S1 for 40 min;
s3, steaming the corn protein micropowder: steaming the corn protein micro powder subjected to the freezing treatment in the step S2, adding a sodium sulfite aqueous solution into the steamed corn protein, filtering, and removing filtrate to obtain the treated corn protein, wherein the adding amount of the sodium sulfite aqueous solution is 3 times of the mass of the corn protein micro powder, and the soaking time is 1.8 h;
s4, adding water and stirring: adding water into the treated zein obtained in the step S3, stirring to prepare a required stock solution, wherein the adding amount of the water is 8-12 times of the mass of the treated zein, and stirring at the speed of 280r/min for 30min to obtain the required stock solution;
s5, adding phenylalanine: adding phenylalanine into the stock solution obtained in the step S4, and uniformly stirring to obtain a required mixture for later use, wherein the addition amount of the phenylalanine is 0.15% of the stock solution amount, and stirring at the speed of 180r/min for 20min to obtain a required mixture;
S6, addition of mixed protease: adjusting the pH value of the mixture prepared in the step S5 to 8, heating to 30 ℃, adding mixed protease and water for enzymolysis to obtain a required enzymolysis liquid, wherein the mixed protease is alkaline protease and amylase, the amount of the alkaline protease is 3% of the mass of the mixture, the amount of the starch is 2% of the mass of the mixture, the enzymolysis time is 1.7h, heating to 90 ℃ for enzyme inactivation, and the amylase is high-temperature liquefied amylase;
s7, filtration and freeze drying: filtering the enzymolysis liquid obtained in the step S6 to obtain a filtrate, concentrating the filtrate, and performing spray drying to obtain the corn protein peptide, wherein the heating temperature in the step S7 is 200 ℃;
s8, sterilizing, packaging and warehousing: and (4) carrying out ultraviolet sterilization and disinfection on the corn protein peptide prepared in the step S7, and packaging a finished product for storage.
And (4) judging the standard:
the degree of proteolysis of the process of zein digestibility of examples 1-4 was compared to the degree of proteolysis of the commercially available process of zein digestibility, and the degree of proteolysis of the process using zein digestibility made according to the present invention is shown in table 2:
table 2: examples 1-3 comparison with commercial products
As can be seen from the table, the degree of proteolysis of the extraction method of zein peptide in example 2 of the present invention is significantly higher than that of the extraction method of zein peptide in examples one, three, four and commercially available, and thus it can be seen that the zein protein has a higher degree of hydrolysis by the extraction method of zein peptide in example two provided by the present invention, and the best effect is example two by comparing the four examples, therefore, the selection of example two as the best example, and the change of the specific amount also belong to the protection scope of the present technical scheme.
The invention has the beneficial effects that: the process for improving the digestibility of the corn protein, disclosed by the invention, is characterized in that the alkali treatment is carried out before the enzymolysis of the corn protein powder, the corn protein is converted into the small molecular peptide, so that the utilization rate of the corn protein is greatly improved, the problems that the corn protein is not easy to dissolve in water and is difficult to digest and absorb are thoroughly solved, and the corn protein powder has higher nutritional value; the addition of the mixed protease can improve the digestibility of the protein, the preparation process greatly improves the contact chance of the corn protein and the alkaline protease, promotes the extraction of the corn protein peptide and improves the hydrolysis degree of the corn protein, and the extraction method of the corn protein peptide provided by the invention is simple to operate and is easy for industrial mass production.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A process for improving the digestibility of corn protein is characterized by comprising the following steps:
s1, preparation of the corn protein micropowder: the corn protein powder is taken as a raw material, is crushed into fine powder, and is subjected to screening treatment to obtain the needed corn protein micro powder;
s2, freezing the corn protein micropowder: freezing the zein micropowder prepared in the step S1;
s3, steaming the corn protein micropowder: steaming the frozen corn protein micropowder in the step S2, adding a sodium sulfite aqueous solution into the steamed corn protein, filtering, and removing filtrate to obtain the processed corn protein;
s4, adding water and stirring: adding water into the corn protein obtained after the treatment in the step S3, and stirring to prepare a required stock solution;
s5, adding phenylalanine: adding phenylalanine into the stock solution obtained in the step S4, and uniformly stirring to obtain a required mixture for later use;
s6, addition of mixed protease: adjusting the pH value of the mixture prepared in the step S5 to 8-10, heating to 30-40 ℃, adding mixed protease and water for enzymolysis to obtain a required enzymolysis liquid;
s7, filtration and freeze-drying: filtering the enzymolysis liquid obtained in the step S6 to obtain filtrate, concentrating the filtrate, and spray-drying to obtain corn protein peptide;
S8, sterilizing, packaging and warehousing: and (4) carrying out ultraviolet sterilization and disinfection on the corn protein peptide prepared in the step S7, and packaging a finished product for storage.
2. The process for improving the digestibility of corn protein according to claim 1, wherein the corn protein powder obtained in the step S1 is screened by a screen of 50-100 meshes.
3. The process for improving the digestibility of corn protein according to claim 1, wherein the freezing time of the corn protein micropowder in the step S2 is 30-50 min.
4. The process for improving the digestibility of corn protein according to claim 1, wherein the amount of the sodium sulfite aqueous solution added in the step S3 is 2-4 times of the mass of the corn protein micropowder, and the soaking time is 1-2 h.
5. The process as claimed in claim 1, wherein the amount of water added in step S4 is 8-12 times of the weight of the processed zein, and the mixture is stirred at a speed of 150-300r/min for 25-35min to obtain the desired stock solution.
6. The process as claimed in claim 1, wherein the amount of phenylalanine added in step S5 is 0.1-0.15% of the original amount, and the mixture is stirred at a speed of 140-260r/min for 15-30min to obtain the desired mixture.
7. The process of claim 1, wherein the mixed protease in step S6 is alkaline protease and amylase, the amount of the alkaline protease is 2-4% of the mixture, the amount of the starch is 1-3% of the mixture, the enzymolysis time is 1-2h, and the temperature is raised to 90 ℃ for enzyme inactivation.
8. The process of claim 7, wherein the amylase in step S6 is a high temperature liquefying amylase.
9. The process for improving the digestibility of corn protein according to claim 1, wherein the heating temperature in the step S7 is 150-200 ℃.
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