CN117461710A - High-fiber oat peptide and preparation method thereof - Google Patents
High-fiber oat peptide and preparation method thereof Download PDFInfo
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- 239000000835 fiber Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 26
- 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 claims abstract description 16
- 229920002498 Beta-glucan Polymers 0.000 claims abstract description 16
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 10
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- 238000007873 sieving Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims description 51
- 238000000034 method Methods 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 13
- 102000004139 alpha-Amylases Human genes 0.000 claims description 12
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- 239000002994 raw material Substances 0.000 claims description 9
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- 239000000047 product Substances 0.000 abstract description 7
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- 235000013376 functional food Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 238000005238 degreasing Methods 0.000 abstract 2
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- 101710130006 Beta-glucanase Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 101150116862 KEAP1 gene Proteins 0.000 description 1
- 102000004034 Kelch-Like ECH-Associated Protein 1 Human genes 0.000 description 1
- 108090000484 Kelch-Like ECH-Associated Protein 1 Proteins 0.000 description 1
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- 230000000172 allergic effect Effects 0.000 description 1
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- 125000003118 aryl group Chemical group 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
- 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
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a high-fiber oat peptide and a preparation method thereof, and the prepared oat peptide product is rich in oat hydrolyzed polypeptide and fully retains oat soluble dietary fiber beta-glucan. The invention can fully utilize oat bran as a byproduct of oat processing, and the product can be added into various functional foods, can also be directly eaten as an oat peptide preparation, and has wide application range and high added value. The operation steps are as follows: the oat bran is subjected to degreasing or non-degreasing, is subjected to pulping with water according to the proportion of 1:10-1:15, is subjected to hydrolysis stirring at the optimal temperature by using amylase and protease, is subjected to ultrasonic treatment, enzyme deactivation, concentration, drying, grinding and sieving. The oat hydrolyzed peptide of the product accounts for more than 50 percent of the total protein content, and the beta-glucan content is 3 to 5 percent.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to high-fiber oat peptide and a preparation method thereof.
Background
Oat is a high-quality nutritional cereal, the protein content of which is obviously higher than that of other cereal, gluten protein is not contained, the oat is suitable for gluten allergic people, the total amino acid content of oat is highest and reaches 249.91g/kg, wherein the average value of branched-chain amino acid is 29.58g/kg, which is obviously higher than that of other cereal, and the oat is a high-quality cereal protein source.
Oat is rich in soluble dietary fiber beta-glucan, can reduce cholesterol, prevent cardiovascular diseases, and is beneficial to diabetics. In oat bran kernels, the bran fraction is particularly rich in beta-glucan, accounting for about 30-40% of the whole kernel.
The technology for extracting oat protein and oat beta-glucan respectively is relatively mature at present, but the production technology for simultaneously enriching protein and dietary fiber in oat is lack of systematic research, and corresponding products are also lack.
The patent number is 202111043829.6, the patent name is oat peptide and a preparation method thereof, and the method adopts molecular weight interception, so that various functional components such as beta-glucan and the like can be removed, the loss of main functional dietary fibers of oat is caused, and the probiotic effect is obviously reduced.
The patent number is 201210077339.2, the patent name is an enzymatic extraction method of oat peptide, and a plurality of enzymatic compound treatment methods are adopted, so that the problems are that: the beta-glucanase directly degrades the beta-glucan high molecular conformation and simultaneously removes the function of the dietary fiber.
The patent number is 202010660517.9, the patent name is oat peptide and a preparation method thereof, and the preparation method adopts a high-temperature enzymolysis method, and has the following problems: high temperature and high energy consumption, and also can not accurately retain oat dietary fiber.
Disclosure of Invention
In view of the above, the invention provides a high-fiber oat peptide and a preparation method thereof, which are used for solving the problems of serious dietary fiber loss, low utilization rate of oat byproducts and inaccurate processing technology.
In order to achieve the above purpose, the invention adopts the following technical scheme: a preparation method of high-fiber oat peptide is characterized by comprising the following steps: the method comprises the following operation steps:
1) Pretreatment of oat bran: oat bran is used as a raw material, and the weight ratio of the oat bran to pure water is 1: 10-15 proportion, homogenizing, and sieving the slurry with a 80-mesh sieve;
2) Enzymolysis 1: adding alpha-amylase into the slurry obtained in the step 1), and inactivating the enzyme after treatment for 0.3-1 h at 70-80 ℃;
3) Enzymolysis 2: adding alkaline compound protease into the slurry after the first sterilization in the step 2), and treating for 0.3-1 h at 50 ℃;
4) And (3) ultrasonic treatment: carrying out ultrasonic treatment on the slurry obtained after the second enzymolysis in the step 3) to obtain ultrasonic auxiliary hydrolyzed oat peptide slurry;
5) Concentrating: concentrating the oat peptide slurry by adopting low pressure and low heat;
6) And (3) blending: and controlling the content of peptides in the concentrated oat peptide slurry to obtain the instant oat peptide powder.
Further, the oat bran is oat bran produced in the processing of oat flakes, oat flour, and oat rice.
Further, the amount of the alpha-amylase added in the step 2) is 0.1 to 0.5%.
Further, the addition amount of the alkaline compound protease in the step 3) is 0.1 to 0.3 percent.
Further, the power of the ultrasonic treatment in the step 4) is 300-600 Hz, and the ultrasonic treatment time is 10-30 min.
Further, the oat peptide slurry concentration pressure in step 5) is 90-180 mbar and the temperature is 35-60 ℃.
Further, in the step 6), the oat peptide content is not less than 50% of the total protein content, and the beta-glucan content is not less than 3%.
The high-fiber oat peptide prepared by the preparation method.
Compared with the prior art, the invention has the following technical effects:
1) According to the preparation method, the raw materials do not need to be subjected to enzyme deactivation treatment, the prepared oat peptide takes the peptide content and beta-glucan as quality control standards, the prepared oat peptide powder is good in solubility and aromatic in flavor, and sugar and polypeptide generated after enzymolysis endow a product with fresh and sweet taste and high added value.
2) The invention adopts twice enzymolysis and ultrasonic treatment of protease, reduces production wastewater, reduces cost and keeps the function of product quality.
3) The high-fiber oat peptide prepared by the invention contains oat peptide with the content of less than 3000Da in every 100g which accounts for more than 50% of the protein content, the beta-glucan is not less than 3g, and the starch content is not more than 35g.
4) The invention has simple process, strong operability and no pollution in the processing process, fully utilizes the functional nutrient substances of oat processing byproducts, is suitable for industrial production, has wide product application, can be used as additives of flour, leisure food, baked food and the like, and can also be used as main raw materials of functional foods such as protein supplements and the like.
5) The invention has high BACC branched chain amino acid.
Drawings
Fig. 1 predicts oat peptide function by molecular docking methods.
Figure 2 oat peptide antioxidant effect.
The specific embodiment is as follows:
the present invention will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Oat bran in the following four examples is oat bran produced during processing of oat flakes, oat flour, oat rice, oat bran and food grade ethanol according to 1:10, soaking and stirring for 3h, centrifuging at 3000rpm/min, and collecting precipitate (oat bran) as raw material for oat oil extraction.
Example 1
1) Pretreatment of oat bran: oat bran is used as a raw material, and the weight ratio of the oat bran to pure water is 1:10, grinding Cheng Yan wheat bran slurry for 10min by a colloid mill, sieving the slurry with a 80-mesh sieve, and removing impurities such as oat hulls;
2) Enzymolysis 1: adding alpha-amylase into the slurry obtained in the step 1), and inactivating the enzyme after treatment at 70 ℃ for 1h;
wherein the addition amount of the alpha-amylase is 0.1%;
3) Enzymolysis 2: adding alkaline compound protease into the slurry after the first sterilization in the step 2), and treating for 0.3-1 h at 50 ℃;
wherein the addition amount of the compound alkaline protease is 0.1 percent;
4) And (3) ultrasonic treatment: carrying out ultrasonic treatment on the slurry obtained after the second enzymolysis in the step 3) to obtain ultrasonic auxiliary hydrolyzed oat peptide slurry; the power of ultrasonic treatment is 400Hz, and the ultrasonic treatment time is 15min;
5) Concentrating; concentrating the oat peptide slurry by adopting low pressure and low heat until the concentration is 1/3 of the volume of the original solution, wherein the concentration pressure is 90mbar and the temperature is 35 ℃;
6) And (3) blending: and controlling the content of peptides in the concentrated oat peptide slurry to obtain instant oat peptide powder, wherein the content of oat peptide is not less than 50% of the total protein, and the content of beta-glucan is not less than 3%.
Example 2
1) Pretreatment of oat bran: oat bran is used as a raw material, and the weight ratio of the oat bran to pure water is 1:12, milling Cheng Yan wheat bran slurry for 12min by a colloid mill, sieving the slurry with a 80-mesh sieve, and removing impurities such as oat hulls;
2) Enzymolysis 1: adding alpha-amylase into the slurry obtained in the step 1), and inactivating the enzyme after treatment for 0.3-1 h at 75 ℃; wherein the alpha-amylase is added in an amount of 0.5%.
3) Enzymolysis 2: adding alkaline compound protease into the slurry after the first sterilization in the step 2), and treating for 0.5h at 50 ℃; wherein the addition amount of the compound alkaline protease is 0.2%.
4) And (3) ultrasonic treatment: carrying out ultrasonic treatment on the slurry obtained after the second enzymolysis in the step 3) to obtain ultrasonic auxiliary hydrolyzed oat peptide slurry; the power of the ultrasonic treatment is 400Hz, and the ultrasonic treatment time is 20min.
5) Concentrating; concentrating the oat peptide slurry by adopting low pressure and low heat to 1/3 of the volume of the original solution, wherein the concentration pressure of the oat peptide slurry is 100mbar, and the temperature is 40 ℃.
6) And (3) blending: and controlling the content of peptides in the concentrated oat peptide slurry to obtain the instant oat peptide powder. The oat peptide content is not less than 50% of total protein content, and the beta-glucan content is not less than 3%.
Example 3
1) Pretreatment of oat bran: pretreatment of oat bran: oat bran is used as a raw material, and the weight ratio of the oat bran to pure water is 1:13, milling Cheng Yan wheat bran slurry for 12min by a colloid mill, sieving the slurry with a 80-mesh sieve, and removing impurities such as oat hulls;
2) Enzymolysis 1: adding alpha-amylase into the slurry obtained in the step 1), and inactivating the enzyme after treatment at 80 ℃ for 1h; wherein the alpha-amylase is added in an amount of 0.2%.
3) Enzymolysis 2: adding alkaline compound protease into the slurry after the first sterilization in the step 2), and treating for 0.4h at 50 ℃; wherein the addition amount of the compound alkaline protease is 0.3 percent.
4) And (3) ultrasonic treatment: carrying out ultrasonic treatment on the slurry obtained after the second enzymolysis in the step 3) to obtain ultrasonic auxiliary hydrolyzed oat peptide slurry; the power of the ultrasonic treatment is 400Hz, and the ultrasonic treatment time is 12min.
5) Concentrating; concentrating the oat peptide slurry by adopting low pressure and low heat; the oat peptide slurry was concentrated to 1/3 of the original solution volume at a concentration pressure of 100mbar and a temperature of 50 ℃.
6) And (3) blending: and controlling the content of peptides in the concentrated oat peptide slurry to obtain the instant oat peptide powder. The oat peptide content is not less than 50% of total protein content, and the beta-glucan content is not less than 3%.
Example 4:
1) Pretreatment of oat bran: pretreatment of oat bran: oat bran is used as a raw material, and the weight ratio of the oat bran to pure water is 1:15, grinding Cheng Yan wheat bran slurry for 14min by a colloid mill, sieving the slurry with a 80-mesh sieve, and removing impurities such as oat hulls;
2) Enzymolysis 1: adding alpha-amylase into the slurry obtained in the step 1), and inactivating the enzyme after treatment for 0.8h at 80 ℃; wherein the alpha-amylase is added in an amount of 0.3%.
3) Enzymolysis 2: adding alkaline compound protease into the slurry after the first sterilization in the step 2), and treating for 1h at 50 ℃; wherein the addition amount of the compound alkaline protease is 0.3 percent.
4) And (3) ultrasonic treatment: carrying out ultrasonic treatment on the slurry obtained after the second enzymolysis in the step 3) to obtain ultrasonic auxiliary hydrolyzed oat peptide slurry; the power of the ultrasonic treatment is 600Hz, and the ultrasonic treatment time is 25min.
5) Concentrating; concentrating the oat peptide slurry by adopting low pressure and low heat until the concentration is 1/3 of the volume of the original solution; the oat peptide slurry was concentrated at a pressure of 150mbar and a temperature of 60 ℃.
6) And (3) blending: and controlling the content of peptides in the concentrated oat peptide slurry to obtain the instant oat peptide powder. The oat peptide content is not less than 50% of total protein content, and the beta-glucan content is not less than 3%.
The following description of the various qualities of oat peptide produced by the present invention follows:
TABLE 1 physicochemical Properties of oat peptide
| Sample of | Starch | Beta-glucan | Proteins | Moisture content | Polypeptide% (. Ltoreq.3000 Da) |
| Oat peptide (embodiment 1) | 34.11％ | 5.04％ | 18.88％ | 5.84％ | 10.23％ |
| Oat peptide (embodiment)2) | 33.90％ | 4.26％ | 18.55％ | 5.54％ | 10.32％ |
| Oat peptide (embodiment 3) | 32.30％ | 3.10％ | 18.09％ | 5.20％ | 9.12％ |
| Oat peptide (embodiment 4) | 31.94％ | 4.27％ | 18.55％ | 6.09％ | 9.28％ |
TABLE 2 analysis of oat peptide amino acid composition
TABLE 3 oat peptide composition
As shown in table 3, the peptide composition of oat peptide detected by LC-MS, 492 oat peptide fragments were obtained by liquid phase-mass spectrometry detection, and 27 higher scoring peptide fragments were screened out by content and sequence. ) According to the results of Table 3, 3 oat peptides were selected and molecular docking simulation analysis was continued to infer oat peptide function.
According to the results of Table 3, 3 oat peptides are deleted, as shown in FIG. 1, a molecular docking model diagram of main 3 polypeptides and Keap1 protein in the oat peptide prepared in FIG. 1 shows that the oat peptide produced by the invention can be effectively combined with Keap1, can inhibit inflammatory factors Keap1-Nrf2, and can improve the oxidation resistance of organisms and reduce the inflammatory level.
FIG. 2 antioxidant capacity of oat peptide, oat peptide was able to increase antioxidant activity of cell CAT and SOD.
The foregoing description is only of the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention.
Claims (8)
1. A preparation method of high-fiber oat peptide is characterized by comprising the following steps: the method comprises the following operation steps:
1) Pretreatment of oat bran: oat bran is used as a raw material, and the weight ratio of the oat bran to pure water is 1: 10-15 proportion, homogenizing, and sieving the slurry with a 80-mesh sieve;
2) Enzymolysis 1: adding alpha-amylase into the slurry obtained in the step 1), and inactivating the enzyme after treatment for 0.3-1 h at 70-80 ℃;
3) Enzymolysis 2: adding alkaline compound protease into the slurry after the first sterilization in the step 2), and treating for 0.3-1 h at 50 ℃;
4) And (3) ultrasonic treatment: carrying out ultrasonic treatment on the slurry obtained after the second enzymolysis in the step 3) to obtain ultrasonic auxiliary hydrolyzed oat peptide slurry;
5) Concentrating: concentrating the oat peptide slurry by adopting low pressure and low heat;
6) And (3) blending: and controlling the content of peptides in the concentrated oat peptide slurry to obtain the instant oat peptide powder.
2. The method for preparing high-fiber oat peptide of claim 1, wherein: the oat bran is oat bran produced in the processing process of oat flakes, oat flour and oat rice.
3. The method for preparing high-fiber oat peptide according to claim 1 or 2, wherein: the addition amount of the alpha-amylase in the step 2) is 0.1-0.5%.
4. A method for preparing a high fiber oat peptide according to claim 3, wherein: the addition amount of the alkaline compound protease in the step 3) is 0.1-0.3%.
5. The method for preparing high-fiber oat peptide of claim 4, wherein: the power of the ultrasonic treatment in the step 4) is 300-600 Hz, and the ultrasonic treatment time is 10-30 min.
6. The method for preparing high-fiber oat peptide of claim 5, wherein: the concentration pressure of oat peptide slurry in the step 5) is 90-180 mbar, and the temperature is 35-60 ℃.
7. The method for preparing high-fiber oat peptide of claim 6, wherein: the oat peptide content in the step 6) is not less than 50% of the total protein content, and the beta-glucan content is not less than 3%.
8. The high fiber oat peptide prepared by the preparation method according to any one of claims 1-7.
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| CN202311326623.3A CN117461710A (en) | 2023-10-13 | 2023-10-13 | High-fiber oat peptide and preparation method thereof |
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| CN202311326623.3A CN117461710A (en) | 2023-10-13 | 2023-10-13 | High-fiber oat peptide and preparation method thereof |
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