CN117343979A - Highland barley distillers' grains antioxidant peptide beverage and preparation method thereof - Google Patents
Highland barley distillers' grains antioxidant peptide beverage and preparation method thereof Download PDFInfo
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- CN117343979A CN117343979A CN202311306511.1A CN202311306511A CN117343979A CN 117343979 A CN117343979 A CN 117343979A CN 202311306511 A CN202311306511 A CN 202311306511A CN 117343979 A CN117343979 A CN 117343979A
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- distillers
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- highland barley
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 127
- 235000013339 cereals Nutrition 0.000 title claims abstract description 120
- 101800000068 Antioxidant peptide Proteins 0.000 title claims abstract description 65
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 126
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 44
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 44
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000011282 treatment Methods 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 19
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- 238000004090 dissolution Methods 0.000 claims abstract description 12
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- 244000263375 Vanilla tahitensis Species 0.000 claims abstract 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 78
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- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 239000003929 acidic solution Substances 0.000 claims description 2
- 239000012670 alkaline solution Substances 0.000 claims description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 abstract description 16
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 11
- 230000007062 hydrolysis Effects 0.000 abstract description 10
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 10
- 229920001184 polypeptide Polymers 0.000 abstract description 10
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- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 244000290333 Vanilla fragrans Species 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
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- 239000000413 hydrolysate Substances 0.000 description 10
- 238000002156 mixing Methods 0.000 description 10
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- 230000002292 Radical scavenging effect Effects 0.000 description 8
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- 230000001953 sensory effect Effects 0.000 description 7
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- 238000005303 weighing Methods 0.000 description 7
- 239000004365 Protease Substances 0.000 description 6
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 6
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- 230000003078 antioxidant effect Effects 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
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- 235000019419 proteases Nutrition 0.000 description 4
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 3
- 235000019998 barley wine Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- GLEVLJDDWXEYCO-UHFFFAOYSA-N Trolox Chemical compound O1C(C)(C(O)=O)CCC2=C1C(C)=C(C)C(O)=C2C GLEVLJDDWXEYCO-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
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- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 2
- 230000007065 protein hydrolysis Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- -1 DPPH free radical Chemical class 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- YVNQAIFQFWTPLQ-UHFFFAOYSA-O [4-[[4-(4-ethoxyanilino)phenyl]-[4-[ethyl-[(3-sulfophenyl)methyl]amino]-2-methylphenyl]methylidene]-3-methylcyclohexa-2,5-dien-1-ylidene]-ethyl-[(3-sulfophenyl)methyl]azanium Chemical compound C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C(=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S(O)(=O)=O)C)C=2C(=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S(O)(=O)=O)C)C=C1 YVNQAIFQFWTPLQ-UHFFFAOYSA-O 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- NKLPQNGYXWVELD-UHFFFAOYSA-M coomassie brilliant blue Chemical compound [Na+].C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=C1 NKLPQNGYXWVELD-UHFFFAOYSA-M 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 231100000956 nontoxicity Toxicity 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- 238000012549 training Methods 0.000 description 1
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Classifications
-
- 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
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
-
- 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
- C07K1/30—Extraction; Separation; Purification by precipitation
-
- 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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Analytical Chemistry (AREA)
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- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Mycology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a highland barley distillers' grains antioxidant peptide beverage and a preparation method thereof, and relates to the technical field of functional food processing. The highland barley distillers 'grains antioxidant peptide beverage comprises highland barley distillers' grains antioxidant peptide, honey, citric acid, rose and vanilla extract; the preparation of the highland barley distillers' grains antioxidant peptide comprises the following steps: after the highland barley distillers ' grains are subjected to ultrasonic and microwave pretreatment, highland barley distillers ' grains proteins are obtained through an alkali-dissolution and acid-precipitation method, and the highland barley distillers ' grains antioxidant peptide is obtained through enzymolysis by alkaline protease. According to the invention, through the cooperative treatment of ultrasound and microwaves, the gap of highland barley distillers' grains can be increased, and the extraction efficiency of protein is improved; the highland barley distillers' grains protein can improve the hydrolysis degree and DPPH clearance rate through enzymolysis. According to the invention, the highland barley distillers ' grains antioxidant peptide is compounded with the honey, the citric acid, the rose and the vanilla extract, so that the color and the flavor of the highland barley distillers ' grains antioxidant peptide can be obviously improved, and the highland barley distillers ' grains polypeptide drink with high nutrition and easy acceptance by people is obtained.
Description
Technical Field
The invention belongs to the technical field of functional food processing, and particularly relates to a highland barley distillers' grains antioxidant peptide beverage and a preparation method thereof.
Background
The traditional highland barley wine has a fermentation period of 2-3 days and a short fermentation period, and can degrade starch to generate alcohol esters and ketone substances in the fermentation process, but the utilization rate of components such as protein, fat, cellulose, mineral substances and the like is lower, the residual is high, the content of protein, cellulose and beta-glucan in the fermented vinasse is obviously increased, wherein the protein content can reach 23.76-31.50%, which is 3-4 times of that of highland barley grains. The highland barley wine lees are mainly used for animal feed, and have lower added value.
The antioxidant polypeptide from vegetable protein is prepared from vegetable protein by enzymolysis, microbial fermentation, physical extraction and other methods, has the efficacy of treating diabetes mellitus, cardiovascular and cerebrovascular diseases and other oxidative damage related diseases, and can delay food oxidation and prolong shelf life. The enzymatic method for preparing the plant antioxidant polypeptide has the advantages of environmental friendliness, sustainability, low cost and no toxicity.
The high protein content of highland barley distillers' grains provides a material basis for the development of antioxidant polypeptides, and the preparation of the antioxidant polypeptides is influenced by protease type, enzymolysis conditions and a cooperative treatment mode. However, comprehensive utilization of highland barley distillers 'grains is not studied in depth, and research on a high-value utilization technology using high-value utilization of highland barley distillers' grain proteins as a breakthrough point is not involved. Therefore, the development of the antioxidant peptide by using highland barley distillers' grains plays an important role in improving the additional value of highland barley and extending the industrial chain of highland barley.
Disclosure of Invention
In view of the above, the invention aims to provide a highland barley distillers ' grains antioxidant peptide beverage and a preparation method thereof, which can obviously improve the color and flavor of highland barley distillers ' antioxidant peptide and increase the added value of highland barley distillers ' grains.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of highland barley distillers' grains antioxidant peptide, which is characterized by comprising the following steps: after ultrasonic and microwave pretreatment of highland barley distillers 'grains, highland barley distillers' grains protein is obtained by an alkali-dissolution and acid-precipitation method; and (3) carrying out enzymolysis on the highland barley distillers 'grains protein by using alkaline protease, and centrifuging, freeze-drying the obtained enzymolysis liquid to obtain the highland barley distillers' antioxidant peptide.
Preferably, the solvent for ultrasonic and microwave treatment is NaOH solution with the mass fraction of 0.4%, and the feed-liquid ratio is 1:10.
Preferably, the ultrasonic and microwave treatment comprises: ultrasonic treatment is carried out for 10min under the condition of 350W, and then microwave treatment is carried out for 10min under the condition of 210W.
Preferably, the alkaline solution used for alkali dissolution in the alkali dissolution and acid precipitation method is NaOH, and the acidic solution used for acid precipitation is HCl.
Preferably, the mass fraction of NaOH in the reaction is 0.4%; the extraction temperature is 40 ℃ and the extraction time is 1.5h.
Preferably, the pH value of the acid precipitation is 4.5, and the standing time is 1h.
Preferably, the enzyme bottom ratio of the enzymolysis is 400-1000U/g, the temperature is 40-60 ℃, the pH is 11-13, and the time is 30-150 min.
The invention also provides the highland barley distillers' grains antioxidant peptide obtained by the preparation method.
The invention also provides a highland barley distillers' grains antioxidant peptide beverage, which comprises the following raw materials in parts by weight: 0.01584 to 0.0384 parts of highland barley distillers' grains antioxidant peptide, 0.20 to 0.66 parts of rose, 0 to 0.025 parts of citric acid, 5 to 9 parts of honey and 0 to 0.02 part of vanilla extract.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a preparation method of highland barley distillers' grains antioxidant peptide, which comprises the following steps: after the highland barley distillers ' grains are subjected to ultrasonic and microwave pretreatment, highland barley distillers ' grains proteins are obtained through an alkali-dissolution and acid-precipitation method, and the highland barley distillers ' grains antioxidant peptide is obtained through enzymolysis by alkaline protease. According to the invention, through the cooperative treatment of ultrasound and microwaves, the gap of highland barley distillers' grains can be increased, and the extraction efficiency of protein is improved; the concentration of the protein can be obviously improved by adopting an alkali-dissolution and acid-precipitation method; the highland barley distillers' grains protein can improve the hydrolysis degree and DPPH clearance rate through enzymolysis. The prepared highland barley distillers' grains antioxidative peptide has the defects of single flavor and reddish brown color because of being only an amino acid hydrolysate, and seriously influences the eating of products and the popularization and application of the products in the food industry. According to the invention, the highland barley distillers ' grains antioxidant peptide is compounded with the honey, the citric acid, the rose and the vanilla extract, so that the color and the flavor of the highland barley distillers ' grains antioxidant peptide can be obviously improved, and the highland barley distillers ' grains polypeptide drink with high nutrition and easy acceptance by people is obtained.
Drawings
FIG. 1 shows the effect of different pretreatment modes on protein concentration;
FIG. 2 is a graph showing the effect of different extraction temperatures on protein concentration;
FIG. 3 is a graph showing the effect of NaOH mass fraction on protein concentration;
FIG. 4 is a graph showing the effect of different extraction times on protein concentration;
FIG. 5 shows the effect of different protease types on DPPH clearance of enzymatic hydrolysate;
FIG. 6 is a graph showing the effect of different protease types on the degree of proteolysis of highland barley distillers' grains;
FIG. 7 is the effect of different enzyme addition amounts on DPPH clearance rate of enzymolysis liquid and protein hydrolysis degree of highland barley distillers' grains;
FIG. 8 is the effect of different enzymolysis temperatures on DPPH clearance rate of enzymolysis liquid and protein hydrolysis degree of highland barley distillers' grains;
FIG. 9 is a graph showing the effect of different pH of the enzymatic hydrolysate on DPPH clearance of the enzymatic hydrolysate and on proteolysis degree of highland barley distillers' grains.
Detailed Description
The invention provides a preparation method of highland barley distillers' grains antioxidant peptide, which is characterized by comprising the following steps: after ultrasonic and microwave pretreatment of highland barley distillers 'grains, highland barley distillers' grains protein is obtained by an alkali-dissolution and acid-precipitation method; and (3) carrying out enzymolysis on the highland barley distillers 'grains protein by using alkaline protease, and centrifuging, freeze-drying the obtained enzymolysis liquid to obtain the highland barley distillers' antioxidant peptide.
The solvent for ultrasonic and microwave treatment is preferably NaOH solution with the mass fraction of 0.4 percent, and the feed-liquid ratio is preferably 1:10; the ultrasonic and microwave treatment preferably comprises: ultrasonic treatment is carried out for 10min under the condition of 350W, and then microwave treatment is carried out for 10min under the condition of 210W. According to the invention, the ultrasonic and microwave cooperative treatment is adopted, and the gap of highland barley distillers' grains can be increased through ultrasonic cavitation and microwave thermal effect, so that the protein extraction efficiency is improved.
In the alkali dissolution and acid precipitation method, the alkali solution used for alkali dissolution is preferably NaOH, and the acid solution used for acid precipitation is preferably HCl; the mass fraction of NaOH in the reaction is preferably 0.4%; the extraction temperature is preferably 40 ℃ and the time is preferably 1.5h; the pH value of the acid precipitation is preferably 4.5, and the standing time is preferably 1h.
The enzyme bottom ratio of the enzymolysis is preferably 400-1000U/g, the temperature is preferably 40-60 ℃, the pH is preferably 11-13, and the time is preferably 30-150 min.
The invention also provides the highland barley distillers' grains antioxidant peptide obtained by the preparation method.
The invention also provides a highland barley distillers' grains antioxidant peptide beverage, which comprises the following raw materials in parts by weight: 0.01584 to 0.0384 parts of highland barley distillers' grains antioxidant peptide, 0.20 to 0.66 parts of rose, 0 to 0.025 parts of citric acid, 5 to 9 parts of honey and 0 to 0.02 part of vanilla extract.
According to the invention, the highland barley distillers ' grains antioxidant peptide is compounded with the honey, the citric acid, the rose and the vanilla extract, so that the color and the flavor of the highland barley distillers ' grains antioxidant peptide can be obviously improved, and the highland barley distillers ' grains polypeptide drink with high nutrition and easy acceptance by people is obtained.
The source of the raw materials is not particularly limited, and the raw materials are conventionally and commercially available products in the field.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Preparation of highland barley distillers' grains protein
(1) Pretreatment: crushing highland barley wine lees, sieving with a 60-mesh sieve, preparing mixed liquor according to a feed-liquid ratio of 1:10, performing ultrasonic treatment for 10min at 350W, and performing microwave treatment for 10min at 210W to obtain mixed liquor;
(2) Extracting highland barley distillers' grains protein: adding NaOH into the mixed solution until the mass fraction is 0.4%, extracting for 1.5h at 40 ℃, centrifuging for 10min at 4000r/min, regulating the pH of the supernatant to 4.5 by using HCl, standing at normal temperature, standing for 1h at 4000r/min, centrifuging for 20min to obtain precipitate, taking out the viscous precipitate, repeatedly washing and centrifuging for 3 times by using pure water, and drying and grinding the washed precipitate into powder to obtain highland barley distillers' grains protein.
Comparative example 1
The specific embodiment is the same as example 1, except that no pretreatment step is performed.
Comparative example 2
The specific embodiment is the same as in example 1, except that (1) the pretreatment is only a microwave treatment: the mixture was subjected to microwave treatment at 210W for 10min.
Comparative example 3
The specific embodiment is the same as in example 1, except that (1) the pretreatment is carried out only by ultrasonic treatment: the mixture was sonicated at 350W for 10min.
Comparative example 4
The specific embodiment is the same as in example 1, except that (1) the pretreatment is: after 10min of microwave treatment according to 210W, the mixed solution is obtained by ultrasonic treatment of 350W for 10min.
Comparative example 5
The specific embodiment is the same as in example 1, except that (2) the extraction temperature of highland barley distillers' grains protein with the mass fraction of NaOH of 0.6% is 30 ℃.
Comparative example 6
The specific embodiment is the same as in example 1 except that (2) the mass fraction of NaOH is 0.6%, and the extraction temperature of highland barley distillers' grains protein is 35 ℃.
Comparative example 7
The specific embodiment is the same as in example 1 except that (2) the mass fraction of NaOH is 0.6%, and the extraction temperature of highland barley distillers' grains protein is 45 ℃.
Comparative example 8
The specific embodiment is the same as in example 1 except that (2) the mass fraction of NaOH is 0.6%, and the extraction temperature of highland barley distillers' grains protein is 50 ℃.
Comparative example 9
The specific embodiment is the same as the example 1, except that the mass fraction of NaOH in the highland barley distillers' grains protein is 0.2%.
Comparative example 10
The specific embodiment is the same as the example 1, except that the mass fraction of NaOH in the highland barley distillers' grains protein is 0.6%.
Comparative example 11
The specific embodiment is the same as the example 1, except that the mass fraction of NaOH in the highland barley distillers' grains protein is 0.8%.
Comparative example 12
The specific embodiment is the same as the example 1, except that the mass fraction of NaOH in the highland barley distillers' grains protein is 0.10%.
Comparative example 13
The specific implementation mode is the same as the embodiment 1, except that (2) the mass fraction of NaOH is 0.6%, and the highland barley distillers' grains protein extraction time is 0.5h.
Comparative example 14
The specific implementation mode is the same as the embodiment 1, except that (2) the mass fraction of NaOH is 0.6%, and the highland barley distillers' grains protein extraction time is 1.0h.
Comparative example 15
The specific implementation mode is the same as the embodiment 1, except that (2) the mass fraction of NaOH is 0.6%, and the highland barley distillers' grains protein extraction time is 2.0h.
Comparative example 16
The specific implementation mode is the same as the embodiment 1, except that (2) the mass fraction of NaOH is 0.6%, and the highland barley distillers' grains protein extraction time is 2.5h.
Experimental example 1
Analysis of soluble protein content
The content of soluble protein in highland barley distillers' grains protein prepared in example 1 and comparative examples 1-16 was measured by coomassie brilliant blue method, and after 0.1ml sample/standard and 5ml coomassie brilliant blue G250 reagent were thoroughly mixed, the mixture was left stand for 5min at 595nm wavelength to measure absorbance. The standard curve for soluble protein content was y= 146.73x-8.8215 (R 2 =0.994), from which the protein content was calculated. The specific results are shown in FIGS. 1-4.
As can be seen from fig. 1, the pretreatment method of ultrasonic wave before microwave can significantly increase the content of soluble protein.
As can be seen from fig. 2, the amount of extracted highland barley distillers 'grains protein gradually falls back after rising to the peak value with increasing temperature, and the content of soluble protein in highland barley distillers' grains protein is highest when NaOH extraction temperature is 40 ℃.
As shown in fig. 3, the amount of extracted highland barley distillers 'grains protein will increase rapidly and then decrease gradually with increasing NaOH concentration, and when NaOH mass fraction is 0.4, the content of soluble protein in highland barley distillers' grains protein is highest.
As can be seen from fig. 4, the amount of protein extracted from the highland barley distillers 'grains is increased and then decreased along with the increase of the extraction time, and the content of soluble protein in the highland barley distillers' grains is highest when the protein extraction time is 1.5h.
Example 2
Preparation of highland barley distillers' grains antioxidant peptide
Taking highland barley distillers 'grains protein prepared in the example 1 as a raw material, taking alkaline protease as hydrolase, carrying out enzymolysis for 30-150min according to an enzymolysis process with the enzyme-substrate ratio of 850U/g, the enzymolysis temperature of 45 ℃ and the pH of 12.5 to obtain an enzymolysis liquid, carrying out treatment of the enzymolysis liquid by boiling water bath for 10min to inactivate enzyme to obtain the enzymolysis liquid, cooling the enzymolysis liquid, centrifuging for 5min at 5000r/min, taking supernatant, and carrying out freeze drying to obtain highland barley distillers' grains polypeptide.
Comparative example 17
The specific embodiment is the same as example 2, except that alkaline protease is replaced with neutral protease, the enzyme bottom ratio is 700U/g, the enzymolysis temperature is 50 ℃, and the pH is 6.5.
Comparative example 18
The specific embodiment is the same as in example 2, except that the alkaline protease is replaced by pepsin, the enzyme bottom ratio is 700U/g, the enzymolysis temperature is 37 ℃, and the pH is 3.2.
Comparative example 19
The specific embodiment is the same as in example 2, except that the alkaline protease is replaced with bromelain, the enzyme bottom ratio is 700U/g, the enzymolysis temperature is 50 ℃, and the pH is 7.0.
Comparative example 20
The specific embodiment is the same as in example 2, except that the alkaline protease is replaced with papain, the enzyme bottom ratio is 700U/g, the enzymolysis temperature is 50 ℃, and the pH is 7.0.
Example 3
The specific embodiment is the same as in example 2, except that the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis pH is 12.0, and the enzyme to substrate ratio is 400U/g.
Example 4
The specific embodiment is the same as in example 2, except that the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis pH is 12.0, and the enzyme to substrate ratio is 550U/g.
Example 5
The specific embodiment is the same as in example 2, except that the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis pH is 12.0, and the enzyme to substrate ratio is 700U/g.
Example 6
The specific embodiment is the same as in example 2, except that the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis pH is 12.0, and the enzyme to substrate ratio is 1000U/g.
Example 7
The specific embodiment was the same as in example 2, except that the enzyme pH was 12.0, the enzyme to substrate ratio was 700U/g, and the enzyme hydrolysis temperature was 40 ℃.
Example 8
The specific embodiment was the same as in example 2, except that the enzyme pH was 12.0, the enzyme to substrate ratio was 700U/g, and the enzyme hydrolysis temperature was 50 ℃.
Example 9
The specific embodiment was the same as in example 2, except that the enzyme pH was 12.0, the enzyme to substrate ratio was 700U/g, and the enzyme hydrolysis temperature was 55 ℃.
Example 10
The specific embodiment was the same as in example 2, except that the enzyme pH was 12.0, the enzyme to substrate ratio was 700U/g, and the enzyme hydrolysis temperature was 60 ℃.
Example 11
The specific embodiment is the same as in example 2, except that the enzymatic hydrolysis temperature is 50 ℃, the enzyme to substrate ratio is 700U/g, and the enzymatic hydrolysis pH is 12.5.
Comparative example 21
The specific embodiment is the same as in example 2, except that the enzymatic hydrolysis temperature is 50 ℃, the enzyme to substrate ratio is 700U/g, and the enzymatic hydrolysis pH is 11.0.
Comparative example 22
The specific embodiment is the same as in example 2, except that the enzymatic hydrolysis temperature is 50 ℃, the enzyme to substrate ratio is 700U/g, and the enzymatic hydrolysis pH is 11.5.
Comparative example 23
The specific embodiment is the same as in example 2, except that the enzymatic hydrolysis temperature is 50 ℃, the enzyme to substrate ratio is 700U/g, and the enzymatic hydrolysis pH is 13.0.
Experimental example 2
Determination of DPPH clearance and degree of proteolysis
DPPH clearance and proteolysis of highland barley distillers' grain polypeptides of examples 2-11 and comparative examples 17-23 were determined, respectively.
The DPPH clearance rate is determined by the following steps: DPPH is dissolved in absolute ethyl alcohol to prepare a DPPH solution with the concentration of 0.1 mmol/L. Mixing 2.0ml of enzymolysis liquid diluted 20 times with 2.0ml of DPPH solution of 0.1mmol/L, standing in dark place for 30min, and measuring absorbance at 517nm to obtain A 1 The method comprises the steps of carrying out a first treatment on the surface of the Mixing 2.0ml of 20-fold diluted enzymolysis solution and 2.0ml of absolute ethyl alcohol, standing in a dark place for 30min, and measuring absorbance at 517nm to obtain A 2 The method comprises the steps of carrying out a first treatment on the surface of the Mixing 2.0ml of pure water and 2.0ml of 0.1mmol/L DPPH solution, standing in a dark place for 30min, and measuring absorbance at 517nm to obtain A 0 . Radical scavenging rate I% = (a 0 -A 1 +A 2 )/A 0 X 100%. DPPH clearance was expressed as Trolox equivalent, and a standard curve was made with Trolox as standard, y= 0.0328x-0.134 (R 2 = 0.9942), DPPH radical scavenging ability was calculated from this equation.
The method for measuring the degree of proteolysis comprises the following steps: the content of free amino nitrogen in the enzymatic hydrolysate is measured by adopting an ninhydrin method, 0.8ml of the enzymatic hydrolysate diluent (diluted 20 times) is added, 0.2ml of pH=8 buffer solution and 0.2ml of ninhydrin solution are added, the temperature is kept for 15 minutes by boiling water bath, the temperature is cooled, and pure water is diluted to 3.8ml and the absorbance is measured at 570 nm. The standard curve for the content of free amino nitrogen is y=422.31x+138.79 (R 2 = 0.9919). Degree of hydrolysis dh=y×20×100×10 -6 ×M -1 X 100%; wherein DH is the degree of hydrolysis,%; y is the free amino nitrogen content, mug/ml, 20 is the dilution factor; 100 is the reaction system, ml;10 -6 Is a conversion coefficient; m is the mass of protein involved in the reaction.
The results of the DPPH clearance and the degree of proteolysis of the highland barley distillers' grains polypeptides of examples 2-11 and comparative examples 17-23 are shown in FIGS. 5-9.
From fig. 5 and fig. 6, it can be seen that the influence of different protease treatments on the DPPH radical scavenging rate and the hydrolysis degree of the enzymatic hydrolysate are different, wherein the hydrolysis degree of highland barley distillers' grains protein after alkaline protease treatment is the highest as compared with the DPPH radical scavenging rate of the enzymatic hydrolysate.
From fig. 7, as the enzyme addition amount increases, the degree of proteolysis of highland barley distillers' grains and the DPPH radical scavenging rate of the enzymatic hydrolysate tend to gradually increase and then become gentle.
As shown in fig. 8, the degree of proteolysis of highland barley distillers' grains and the DPPH radical scavenging rate of the enzymatic hydrolysate do not change significantly in the enzymatic hydrolysis temperature range of 40-60 ℃.
As shown in fig. 9, with increasing pH, the degree of proteolysis of highland barley distillers' grains and the DPPH radical scavenging rate of the enzymatic hydrolysate tended to increase rapidly and then decrease.
Example 12
Preparation of highland barley distillers' grains antioxidant peptide beverage
Accurately weighing 15.84mg of highland barley distillers grains antioxidant peptide prepared in example 2, 0.66g of rose, 8g of honey and 0.005g of vanilla extract, and adding pure water to 100g; mixing the raw materials at room temperature, uniformly stirring, pasteurizing, and aseptically filling to obtain the highland barley distillers' grains antioxidant peptide beverage.
Example 13
Preparation of highland barley distillers' grains antioxidant peptide beverage
Accurately weighing 28.80mg of highland barley distillers grains antioxidant peptide prepared in example 2, 0.25g of rose, 0.005g of citric acid and 7g of honey, and adding pure water to 100g; mixing the raw materials at room temperature, uniformly stirring, pasteurizing, and aseptically filling to obtain the highland barley distillers' grains antioxidant peptide beverage.
Example 14
Preparation of highland barley distillers' grains antioxidant peptide beverage
Accurately weighing 38.40mg of highland barley distillers grains antioxidant peptide prepared in example 2, 0.20g of rose, 0.01g of citric acid, 7g of honey and 0.01g of vanilla extract, and adding pure water to 100g; mixing the raw materials at room temperature, uniformly stirring, pasteurizing, and aseptically filling to obtain the highland barley distillers' grains antioxidant peptide beverage.
Example 15
Preparation of highland barley distillers' grains antioxidant peptide beverage
Accurately weighing 15.84mg of highland barley distillers grains antioxidant peptide prepared in example 2, 0.66g of rose, 0.01g of citric acid, 5g of honey and 0.01g of vanilla extract, and adding pure water to 100g; mixing the raw materials at room temperature, uniformly stirring, pasteurizing, and aseptically filling to obtain the highland barley distillers' grains antioxidant peptide beverage.
Example 16
Preparation of highland barley distillers' grains antioxidant peptide beverage
Accurately weighing 15.84mg of highland barley distillers grains antioxidant peptide prepared in example 2, 0.66g of rose, 0.01g of citric acid, 9g of honey and 0.01g of vanilla extract, and adding pure water to 100g; mixing the raw materials at room temperature, uniformly stirring, pasteurizing, and aseptically filling to obtain the highland barley distillers' grains antioxidant peptide beverage.
Example 17
Preparation of highland barley distillers' grains antioxidant peptide beverage
Accurately weighing 15.84mg of highland barley distillers grains antioxidant peptide prepared in example 2, 0.66g of rose, 0.01g of citric acid, 7g of honey and 0.02g of vanilla extract, and adding pure water to 100g; mixing the raw materials at room temperature, uniformly stirring, pasteurizing, and aseptically filling to obtain the highland barley distillers' grains antioxidant peptide beverage.
Example 18
Preparation of highland barley distillers' grains antioxidant peptide beverage
Accurately weighing 15.84mg of highland barley distillers grains antioxidant peptide prepared in example 2, 0.66g of rose, 0.025g of citric acid, 7g of honey and 0.01g of vanilla extract, and adding pure water to 100g; mixing the raw materials at room temperature, uniformly stirring, pasteurizing, and aseptically filling to obtain the highland barley distillers' grains antioxidant peptide beverage.
Experimental example 3
The highland barley distillers' grains antioxidant peptide beverage DPPH free radical clearance obtained in examples 2 and 12-18 was measured and subjected to sensory evaluation.
Sensory evaluation of highland barley distillers' grains antioxidant peptide beverage: selecting 10 groups of general guidelines meeting sensory analysis selection, training and management evaluation staff, part 1: preferably, the person required by the evaluator (GB/T16291.1-2012) is used as a sensory evaluator of the highland barley distillers 'grains antioxidant peptide beverage, and sensory evaluation is performed according to the highland barley distillers' grains antioxidant peptide beverage evaluation standard table (table 1).
The DPPH free radical scavenging rate and the sensory evaluation results of the highland barley distillers 'grains antioxidant peptides of example 2 and the highland barley distillers' grains antioxidant peptides of examples 12-18 are shown in Table 2.
TABLE 1 criteria for evaluation of wheat distilled grain antioxidant peptide beverages
TABLE 2DPPH radical scavenging Rate and sensory evaluation results
As can be seen from the data in Table 2, the highland barley distillers 'grains antioxidant peptide beverage prepared by the invention can obviously improve the color and flavor of highland barley distillers' antioxidant peptide, and is easy to be accepted by people.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (9)
1. The preparation method of the highland barley distillers' grains antioxidant peptide is characterized by comprising the following steps: after ultrasonic and microwave pretreatment of highland barley distillers 'grains, highland barley distillers' grains protein is obtained by an alkali-dissolution and acid-precipitation method; and (3) carrying out enzymolysis on the highland barley distillers 'grains protein by using alkaline protease, and centrifuging, freeze-drying the obtained enzymolysis liquid to obtain the highland barley distillers' antioxidant peptide.
2. The preparation method according to claim 1, wherein the solvent treated by ultrasonic waves and microwaves is a NaOH solution with a mass fraction of 0.4%, and the ratio of feed to liquid is 1:10.
3. The method of claim 1, wherein the ultrasonic, microwave treatment comprises: ultrasonic treatment is carried out for 10min under the condition of 350W, and then microwave treatment is carried out for 10min under the condition of 210W.
4. The method according to claim 1, wherein the alkaline solution used for the alkaline dissolution in the alkaline dissolution and acid precipitation method is NaOH, and the acidic solution used for the acid precipitation is HCl.
5. The preparation method according to claim 4, wherein the mass fraction of NaOH in the reaction is 0.4%; the extraction temperature is 40 ℃ and the extraction time is 1.5h.
6. The method according to claim 4, wherein the pH of the acid precipitate is 4.5 and the standing time is 1h.
7. The preparation method according to claim 1, wherein the enzyme bottom ratio of the enzymolysis is 400-1000U/g, the temperature is 40-60 ℃, the pH is 11-13, and the time is 30-150 min.
8. The highland barley distillers' grains antioxidant peptide obtained by the preparation method of any one of claims 1-7.
9. The highland barley distillers' grains antioxidant peptide beverage is characterized by comprising the following raw materials in parts by weight: 0.01584 to 0.0384 parts of highland barley distillers' grains antioxidant peptide, 0.20 to 0.66 parts of rose, 0 to 0.025 parts of citric acid, 5 to 9 parts of honey and 0 to 0.02 part of vanilla extract obtained by the preparation method according to any one of claims 1 to 7.
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| CN117801070A (en) * | 2024-03-01 | 2024-04-02 | 中国农业大学 | Highland barley distillers' grains peptide for whitening, removing freckles and eliminating oedema, and preparation method and application thereof |
| CN117820431A (en) * | 2024-03-04 | 2024-04-05 | 中国农业大学 | Highland barley distillers' grain peptide with uric acid reducing effect, and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117801070A (en) * | 2024-03-01 | 2024-04-02 | 中国农业大学 | Highland barley distillers' grains peptide for whitening, removing freckles and eliminating oedema, and preparation method and application thereof |
| CN117801070B (en) * | 2024-03-01 | 2024-06-07 | 中国农业大学 | Highland barley distillers' grains peptide for whitening, removing freckles and eliminating oedema, and preparation method and application thereof |
| CN117820431A (en) * | 2024-03-04 | 2024-04-05 | 中国农业大学 | Highland barley distillers' grain peptide with uric acid reducing effect, and preparation method and application thereof |
| CN117820431B (en) * | 2024-03-04 | 2024-05-28 | 中国农业大学 | Highland barley distillers' grain peptide with uric acid reducing effect, and preparation method and application thereof |
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