SG191262A1 - Method for praparing peanut modified protein with enzyme - Google Patents
Method for praparing peanut modified protein with enzyme Download PDFInfo
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- SG191262A1 SG191262A1 SG2013047550A SG2013047550A SG191262A1 SG 191262 A1 SG191262 A1 SG 191262A1 SG 2013047550 A SG2013047550 A SG 2013047550A SG 2013047550 A SG2013047550 A SG 2013047550A SG 191262 A1 SG191262 A1 SG 191262A1
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- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 43
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 42
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 42
- 235000020232 peanut Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 11
- 241001553178 Arachis glabrata Species 0.000 title claims abstract 14
- 102000035118 modified proteins Human genes 0.000 title 1
- 108091005573 modified proteins Proteins 0.000 title 1
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 53
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 53
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000000725 suspension Substances 0.000 claims abstract description 16
- 108091005804 Peptidases Proteins 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 239000006185 dispersion Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 239000006228 supernatant Substances 0.000 claims abstract description 9
- 238000007036 catalytic synthesis reaction Methods 0.000 claims abstract description 8
- 239000012153 distilled water Substances 0.000 claims abstract description 7
- 238000004108 freeze drying Methods 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 6
- 239000003513 alkali Substances 0.000 claims abstract description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 19
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 19
- 239000012528 membrane Substances 0.000 claims description 10
- 108090000145 Bacillolysin Proteins 0.000 claims description 5
- 102000035092 Neutral proteases Human genes 0.000 claims description 5
- 108091005507 Neutral proteases Proteins 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 description 40
- 244000105624 Arachis hypogaea Species 0.000 description 29
- 230000009144 enzymatic modification Effects 0.000 description 11
- 238000002715 modification method Methods 0.000 description 11
- 238000005187 foaming Methods 0.000 description 9
- 239000006260 foam Substances 0.000 description 8
- 230000004048 modification Effects 0.000 description 6
- 238000012986 modification Methods 0.000 description 6
- 238000007385 chemical modification Methods 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000010353 genetic engineering Methods 0.000 description 3
- 229920002492 poly(sulfone) Polymers 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000020978 protein processing Effects 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000005661 hydrophobic surface Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000035322 succinylation Effects 0.000 description 1
- 238000010613 succinylation reaction Methods 0.000 description 1
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
- A23J3/14—Vegetable proteins
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Method For Preparing Enzymatic Modified Peanut ProteinAbstractA method for preparing enzymatic modified peanut protein includes the following steps: slightly denatured and defatted peanut protein powder was added to distilled water and converted to a suspension by microwave-assisted dispersion; the suspension was adjusted pH value and extracted with alkali in a microwave catalytic synthesis / extraction apparatus; the supernatant obtained after centrifuging was ultra-filtrated, then the concentrated solution was added to protease after adjusting pH value and hydrolyzed in a microwave catalytic synthesis / extraction apparatus; killing enzyme, ultra-filtration separation concentration, finally, the enzymatic modified peanut protein was prepared from the concentrated solution freeze-drying.Instruction
Description
Method For Preparing Enzymatic Modified Peanut Protein
This invention involves the preparing method of enzymatic modified peanut protein and it belongs to foodstuff protein processing filed.
Background technology
Peanut (ArachinConarachin L.),alternate name groundnut and long life nut, is not only oil crops but also protein crops. Its fat and protein contents are 43-55% and 25-30%, respectively.
Peanut protein contains eight kinds of essential amino acids and its biological value (BV) is more than soybeans, but its anti-nutritional factor is less than soybean’s. Therefore, peanut protein can be a new protein resource following soybean protein, thus solving a difficult problem of limited high quality protein in a world. However, some functional charactersof peanut protein isolate (PPI) produced by alkali extraction and acid sink technology and peanut protein concentrate (PPC)produced by ethanol extraction technology, such as solubility, emulsibility, emulsion stability, foaming characteristics and foam stability, are not suited to some food processingbecause of affecting by technological conditions. So applicationsof PPI and PPCare limited. This requires improving functional characters of peanut protein to meet the needs ofsome special food processing.
At present, there are four kinds of modification treatments for protein including physical modification, chemical modification, enzymatic modification and genetic engineering modification. Physical modification method contains thermal denaturation, squeezing, spinning and high static pressure. Physical modification method can improve some protein functional characters of foaming characteristics and emulsibility, but can do great damage to other functional characters of solubility and gelling. So physical modification methodis only suited to produce some special protein products. Chemical modification method contains phosphorous modification, succinylation, glycosylation, decarboxamidation, covalent cross-linking, hydrolysis, oxidize and some chemical modification proteins have been successfully investigated. However, there exist many problems of more reaction by-products, damaging protein amino acid composition and reducing nutritional value during chemical modification processing. Therefore, chemical modification method’s range of application is limited. Enzymatic modification method contains enzymatic catalysis and polymerization. There are many advantages in enzymatic modification method including the mild reaction conditions, non reaction by-products, high specificity. So enzymatic modification method is a safty modification method and it belongs to a emerging technology of enzyme engineering applying in food protein processing. The enzymatic ; modification method’sresearch and development has important significance and it has broad market prospects. Genetic engineering modification method is used to improve functional characters and nutrient composition of plant protein by genetic engineering in order to achieve the purpose of modification.
In order to develop and utilize peanut protein, this invention combines enzymatic modification method with microwave assisted enzymatic hydrolysis and ultrafiltration technology.
The enzymatic modification protein product can be produced with good solubility, foaming characteristics and foam stability based on the premise of less chemical reagent and short reaction time, The enzymatic modification method has the characteristics of mild conditions and low cost and is suitable for industrialized production.
Invention Content
The aim of the invention is to supply a preparing method of enzymatic modification protein productwith good solubility, foaming characteristics and foam stability.
In order to achieve the above goal, this invention uses the following steps:
Slightly denatured and defatted peanut protein powder was added to distilled water and converted to a suspension by microwave-assisted dispersion; the suspension was adjusted pH value and extracted with alkali in a microwave catalytic synthesis / extraction apparatus; the supernatant obtained after centrifuging was ultra-filtrated, then the concentrated solution was added to protease after adjusting pH value and hydrolyzed in a microwave catalytic synthesis / extraction apparatus; killing enzyme, ulira-filtration separation concentration, finally, the enzymatic modified peanut protein was prepared from the concentrated solution freeze-drying.
To be specific, following the method : (1) Slightly denatured and defatted peanut protein powder was added to distilled water with glass rod to stir evenly and converted to a suspension by microwave-assisted dispersion; (2) The suspension was adjusted pH value and extracted with alkali in a microwave catalytic synthesis / extraction apparatus, then the alkaline extracting solution was obtained; (3) The supernatant obtained after alkaline extracting solution centrifuging was ultra-filtrated, then the concentrated solution was added to protease after adjusting pH value and hydrolyzed in a microwave catalytic synthesis / extraction apparatus, the enzymatic hydrolysis solution was obtained; (4) The enzymatic hydrolysis solution was killed enzyme, ultra-filtration separation concentration, finally, the enzymatic modified peanut protein was prepared from the concentrated solution freeze-drying.
Preferably, the weight of distilled wateradded to slightly denatured and defatted peanut protein powder is 10-12 times to the weight of protein powder, the power of microwave is 700w, temperature is 44°C, and microwave-assisted dispersion time is 10 min described in step (1).
Preferably, the peanut protein powder suspension was adjusted pH to 9.03, the power of microwave is 800w, temperature is 43°C, and microwave-assisted alkaline extracting time is
9.6min described in step (2).
Preferably, centrifugal conditions are 16°C, 5200r/min to 13min, ultrafiltration conditions of supernatant are PS-10Polysulfone membrane (molecular weight 10000Da), pressure of 0.09-0.10MPa, temperature of 36°C, time of 38 min, the concentrated solution is adjusting pH to 7.0-7.5, the rate of mixed protease is trypsase:Protamex:neutral protease=2.4:1.4:1.2, the power of microwave is 800w, temperature is 48°C, and microwave-assisted enzymatic hydrolysis time is 12min described in step (3).
Preferably, killing enzyme condition is time of 12min in boiling water bath, ultrafiltration separation and concentration conditions are PS-8Polysulfone membrane (molecular weight 8000Da), pressure of 0.10MPa, temperature of 34°C, time of 28min.
The enzymatic modification protein product is white and silty fine and has good solubility, foaming characteristics and foam stability. After peanut protein powder was moderately hydrolyzed by proteases, peptide chain of protein was shorten, spatial conformation changed, hydrophobic surface was hydrolyzed, hydrophilic group exposed. All of these are favour to improve solubility, foaming characteristics and foam stability of enzymatic modification protein, at the same time, can improve other functional characters, The enzymatic modification method has the characteristics of mild conditions, short reaction time, low cost under the condition of combining with microwave treatment and it is suitable for industrialized production.
Specific implementation way
Implement sample No.1
Slightly denatured and defatted peanut protein powder was added to distilled water, the rate of weight was [:10,using glass rod to stir evenly, and converted to a suspension by mictowave-assisted dispersion under the condition of microwave of 700w, temperature of 44°C, microwave-assisted dispersion time of 10min;the peanut protein powder suspension was adjusted pH to 9.03, the alkaline extracting solution was obtained under the condition of microwave of 800w, temperature of 43°C, microwave-assisted alkaline extracting time of 9.6min; the alkaline extracting solution centrifuged at 16°C, 5200r/min to [3min, using PS-10 Polysulfone membrane (molecular weight 10000Da), under the conditions of pressure of 0.09MPa, temperature of 36°C, time of 38min, the supernatant was ultra-filtrated, then the concentrated solution was adjusting pH to 7.15 and added to the mixed protease, the rate of mixed protease was trypsase: Protamex: neutral protease=2.4:1.4:1.2, the enzymatic hydrolysis solution was obtained under the microwave-assisted enzymatic hydrolysis conditions of microwave power of 800w, temperature of
48°C, and time of 12min; the enzymatic hydrolysis solution was killed enzyme for 12min in boiling water bath, using PS-8Polysulfone membrane (molecular weight 8000Da), under the conditions of pressure of 0.10MPa, temperature of 34°C, time of 28min, the enzymatic hydrolysis solution was ultra-filtrated, the enzymatic modified peanut profein was prepared from the concentrated solution freeze-drying. The solubility, foaming characteristics and foam stability of enzymatic modified peanut protein were 82.43%, 168.87% and 92.59%, respectively.
Implement sample No.2
Slightly denatured and defatted peanut protein powder was added to distilled water, the rate of weight was 1:11.4,using glass rod to stir evenly, and converted to a suspension by microwave-assisted dispersion under the condition of microwave of 700w, temperature of 44°C, microwave-assisted dispersion time of 10 min; the peanut protein powder suspension was adjusted pH to 9.03, the alkaline extracting solution was obtained under the condition of microwave of 800w, temperature of 43°C, microwave-assisted alkaline extracting time of 9.6min; the alkaline extracting solution centrifuged at 16°C, 5200r/min to 13min, using PS-10 Polysulfone membrane (molecular weight 10000Da), under the conditions of pressure of 0.09MPa, temperature of 36°C, time of 38min, the supernatant was ultra-filtrated, then the concentrated solution was adjusting pH to 7.34 and added to the mixed protease, the rate of mixed protease was trypsase: Protamex: neutral protease=2.4:1.4:1.2, the enzymatic hydrolysis solution was obtained under the microwave-assisted enzymatic hydrolysis conditions of microwave power of 800w, temperature of 48°C, and time of 12min; the enzymatic hydrolysis solution was killed enzyme for 12min in boiling water bath, using PS-8Polysulfone membrane (molecular weight 8000Da), under the conditions of pressure of 0.10MPa, temperature of 34°C, time of 28min, the enzymatic hydrolysis solution was ulira-filtrated,the enzymatic modified peanut protein was prepared from the concentrated solution freeze-drying. The solubility, foaming characteristics and foam stability of enzymatic modified peanut protein were 85.15%, 175.31% and 93.99%, respectively.
Implement sample No.3
Slightly denatured and defatted peanut protein powder was added to distilled water, the rate of weight was 1:11.8,using glass rod to stir evenly, and converted to a suspension by microwave-assisted dispersion under the condition of microwave of 700w, temperature of 44°C, microwave-assisted dispersion time of 10min;the peanut protein powder suspension was adjusted pH to 9.03, the alkaline extracting solution was obtainedunder the condition of microwave of 800w, temperature of 43°C, microwave-assisted alkaline extracting time of 9.6min; the alkaline ;
extracting solution centrifuged at 16°C, 5200r/min to 13min, using PS-10 Polysulfone membrane {molecular weight 10000Da), under the conditions of pressure of 0.10MPa, temperature of 36°C, time of 38min, the supernatant was ultra-filtrated, then the concentrated solution was adjusting pH to 7.46 and added to the mixed protease, the rate of mixed protease was trypsase: Protamex: neutral protease=2.4:1.4:1.2, the enzymatic hydrolysis solution was obtained under the microwave-assisted enzymatic hydrolysis conditions of microwave power of 800w, temperature of 48°C, and time of 12min; the enzymatic hydrolysis solution was killed enzyme for 12min in boiling water bath, using PS-8Polysulfone membrane (molecular weight 8000Da), under the conditions of pressure of 0.10MPa, temperature of 34°C, time of 28min, the enzymatic hydrolysis solution was ultra-filtrated,the enzymatic modified peanut protein was prepared from the concentrated solution freeze-drying.
The solubility, foaming characteristics and foam stability of enzymatic modified peanut protein were 88.90%, 180.28% and 95.47%, respectively. i
Claims (5)
- ClaimsI. A method for preparing enzymatic modified peanut protein, its characteristic lies in, includes the following steps: (1) Slightly denatured and defatted peanut protein powder was added to distilled water with glass rod to stir evenly and converted to a suspension by microwave-assisted dispersion; (2) The suspension was adjusted pH value and extracted with alkali in a microwave catalytic synthesis / extraction apparatus, then the alkaline extracting solution was obtained; (3) The supernatant obtained after alkaline extracting solution centrifuging was ultra-filtrated, then the concentrated solution was added to protease after adjusting pH value and hydrolyzed in a microwave catalytic synthesis / extraction apparatus, the enzymatic hydrolysis solution was obtained; (4) The enzymatic hydrolysis solution was killed enzyme, ultra-filtration separation concentration, finally, the enzymatic modified peanut protein was prepared from the concentrated solution freeze-drying.
- 2. According to the method for preparing enzymatic modified peanut protein described in claims 1, its characteristic lies in, the weight of distilled wateradded to slightly denatured and defatted peanut protein powder is 10-12 times to the weight of protein powder, the power of microwave is 700w, temperature is 44°C, and microwave-assisted dispersion time is 10min described in step (1).
- 3. According to the method for preparing enzymatic modified peanut protein described in claims 1, its characteristic lies in, the peanut protein powder suspension was adjusted pH to 9.03, i the power of microwave is 800w, temperature is 43°C, and microwave-assisted alkaline extracting time is 9.60min described in step (2).
- 4. According to the method for preparing enzymatic modified peanut protein described in claims 1, its characteristic lies in, centrifugal conditions are 16°C, 5200¢/min to 13min, uftra-filtration conditions of supernatant are PS-10Polysulfone membrane (molecular weight 10000Da), pressure of 0.09-0.10MPa, temperature of 36°C, time of 38min, the concentrated solution is adjusting pH to 7.0-7.5, the rate of mixed protease is trypsase:Protamex:neutral protease=2.4:1.4:1.2, the power of microwave is 800w, temperature is 48 °C, and microwave-assisted enzymatic hydrolysis time is 12min described in step (3).
- 5. According to the method for preparing enzymatic modified peanut protein described in claims 1, killing enzyme condition is time of 12min in boiling water bath, uitra-filtration separation and concentration conditions are PS-8Polysulfone membrane (molecular weight8000Da), pressure of 0.10MPa, temperature of 34°C, time of 28min. i { J
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110248652 CN102334588B (en) | 2011-08-26 | 2011-08-26 | Preparation method for enzyme-modified peanut protein |
| PCT/CN2012/076349 WO2013029402A1 (en) | 2011-08-26 | 2012-05-31 | Method for praparing peanut modified protein with enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SG191262A1 true SG191262A1 (en) | 2013-07-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SG2013047550A SG191262A1 (en) | 2011-08-26 | 2012-05-31 | Method for praparing peanut modified protein with enzyme |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN102334588B (en) |
| SG (1) | SG191262A1 (en) |
| WO (1) | WO2013029402A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222537B (en) * | 2013-05-08 | 2014-11-05 | 中国农业科学院农产品加工研究所 | Method for preparing peanut peptides through step enzymatic hydrolysis of peanut protein isolate by using two neutral proteases |
| CN104886595A (en) * | 2015-06-15 | 2015-09-09 | 青岛博之源生物技术有限公司 | Method for extracting flavonoids from peanut hulls with aqueous enzymatic method and alcohol and water solvent assisted by microwave |
| CN105928750B (en) * | 2016-04-11 | 2019-08-16 | 沈阳师范大学 | A kind of highly dissoluble red bean protein isolate processing method |
| CN108094672A (en) * | 2018-01-24 | 2018-06-01 | 沈阳师范大学 | A kind of method that extrusion collaboration enzyme process reduces peanut protein isolate sensitization |
| CN114468114A (en) * | 2022-01-12 | 2022-05-13 | 德州谷神蛋白科技有限公司 | Method for preparing soybean protein isolate by combining microwave-assisted enzyme method with airflow superfine grinding |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100465284C (en) * | 2006-08-21 | 2009-03-04 | 中国农业科学院农产品加工研究所 | Functional mixed short peptide of peanut, and prepartion method |
| CN101570773B (en) * | 2009-05-27 | 2012-05-30 | 中国农业科学院油料作物研究所 | Method for producing active polypeptide by microwave aid enzymolysis of oil meal protein |
| CN102094059A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing soybean polypeptide by microwave-promoted hydrolysis of soybean protein |
| CN102094057A (en) * | 2009-12-10 | 2011-06-15 | 陈栋梁 | Method for preparing ovalbumin polypeptide by microwave-promoted enzymolysis |
| CN101731445B (en) * | 2010-02-06 | 2012-07-04 | 赵广彬 | Method for preparing peanut protein and peanut peptide by using low temperature peanut pulp |
| CN101797038B (en) * | 2010-04-14 | 2012-06-13 | 山东省花生研究所 | Peanut dietary fiber ultrasonic wave or microwave auxiliary extraction and purification method |
| CN102250999A (en) * | 2011-06-01 | 2011-11-23 | 山东省花生研究所 | Separating and purifying method of peanut bioactive peptide |
-
2011
- 2011-08-26 CN CN 201110248652 patent/CN102334588B/en active Active
-
2012
- 2012-05-31 SG SG2013047550A patent/SG191262A1/en unknown
- 2012-05-31 WO PCT/CN2012/076349 patent/WO2013029402A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2013029402A1 (en) | 2013-03-07 |
| CN102334588B (en) | 2013-04-03 |
| CN102334588A (en) | 2012-02-01 |
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