CN101993476B - Casein active single peptide as well as preparation method and application thereof - Google Patents
Casein active single peptide as well as preparation method and application thereof Download PDFInfo
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- 239000007788 liquid Substances 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
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- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
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- GMUOCGCDOYYWPD-FXQIFTODSA-N Asn-Pro-Ser Chemical compound [H]N[C@@H](CC(N)=O)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(O)=O GMUOCGCDOYYWPD-FXQIFTODSA-N 0.000 description 1
- 241000186866 Lactobacillus thermophilus Species 0.000 description 1
- ZXEUFAVXODIPHC-GUBZILKMSA-N Lys-Glu-Asn Chemical compound NCCCC[C@H](N)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(N)=O)C(O)=O ZXEUFAVXODIPHC-GUBZILKMSA-N 0.000 description 1
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Abstract
The invention provides casein active single peptide as well as a preparation method and application thereof. An amino acid sequence is Asn-Pro-Ser-Lys-Glu-Asn-Leu. In the invention, a modern catalysis technology is used for enzymolysis, a part with strong activity for prompting yogurt fermentation and inhibiting the yogurt post-acidification is separated and purified by using a biological molecule separation and purification technology, and amino acid sequence analysis is performed for the active single peptide obtained by purifying. The active peptide has the functions of obviously shortening the yogurt fermentation time and inhibiting the yogurt post-acidification, and can be safely added into the yogurt; thereby the biological active peptide is used as yogurt fermentation addictive to improve the quality of the yogurt product.
Description
Technical field
The present invention relates to the technical field that suppresses yogurt fermentation and storage, be specifically related to from casein enzymolysis liquid separate having of obtaining promote the yogurt fermentation and suppress yogurt after the single peptide of biological activity and the application thereof of acidifying.
Background technology
Yogurt refers under the effect of lactobacillus bulgaricus and thermophilus streptococcus, uses the breast that adds (or not adding) milk powder (full-cream or degreasing) to carry out lactic fermentation and the curdled milk prod that obtains, must contain a large amount of viable bacterias in the finished product.The fermentative action of milk-acid bacteria can make opalescin become fine granular curd, is easy to digest and assimilate, and in fermenting process, milk-acid bacteria can produce the necessary VITAMIN of body nutrition, nicotinic acid and leaf.Yogurt is except the whole nutrition that kept milk, and itself and the most significant difference of fresh milk are exactly the living lactic acid bacteria that is that it also contains a large amount of lactic acid and is easy to human intestinal health.
In China's yogurt production, milk-acid bacteria used mostly is greatly the throw type leaven (Direct-to vat caulture is called for short DVS) of buying abroad, and the application quantity of subculture formula yogurt bacterial classification is quite little.Compare with liquid spawn, the latent period of throw type leaven is much longer.Usually than using traditional turning over for liquid starter will extend about 2～3 hours, for Large-scale Dairy Product factory, this is an influence factor that can not be ignored to its fermentation time.Therefore, how to shorten the fermentation time of Direct Vat Set, enhance productivity, and how to take effective means reducing the starter usage quantity, guarantee simultaneously product quality, reducing costs is also important research direction.
Thermophilus streptococcus and lactobacillus bulgaricus have the complementary effect of growth or are called symbiosis (Mutualism) in the yogurt fermenting process, the growth of coccus can promote the growth of bacillus simultaneously, and the meta-bolites that the bacillus growth forms guarantees the growth of coccus.Bacterium lacticum is decomposing protein, produces acid the contribution of yogurt, and suis has vital role to excellent flavor and the organoleptic quality of yogurt.Yogurt must keep microorganism active and good matter structure and local flavor at shelf-lives.Even refrigeration is under 0～5 ℃ of condition, the rear acidifying phenomenon that the metabolism of milk-acid bacteria causes still exists, and this caused, and whey is separated out, the overweight astringent taste that even produces of tart flavour.The quality that above phenomenon has a strong impact on yogurt causes its quality guaranteed period greatly to be shortened.
Therefore, have by adding the casein biologically active peptides that contains useful living functional factor in yogurt, effectively promote yogurt fermentation to shorten fermentation time and suppress yogurt storage period produce again after acidifying extend the yogurt quality guaranteed period, the yogurt industry is had great economic worth and realistic meaning.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, but provide a kind of have the cow's milk source, active casein list peptide high security, that have industrialization and preparation method thereof and application.For achieving the above object, the present invention by the following technical solutions.
A kind of preparation method and application of active casein list peptide comprise the steps:
(1) at 50 ℃～55 ℃, add papoid to carry out enzymolysis to casein under the condition of pH 6.0-7.5, get enzymolysis solution;
(2) when degree of hydrolysis reaches 9%～10%, 90～95 ℃ of heating 15～20min enzymes that go out, enzymolysis reaction is to control the molecular weight of biologically active peptides;
(3) enzymolysis solution that enzyme lives that will go out carries out separation and purification by membrane sepn, macroporous resin, gel chromatography, RP-HPLC successively, namely gets described biologically active peptides.
Above-mentioned preparation method, the enzymolysis solution that the enzyme that will go out in step (3) is lived under 4 ℃ with 6000 g centrifugal 20 minutes, with supernatant liquor after ultrafiltration (getting molecular weight less than 3000 daltonian components), adopt macroporous resin NKA-II, collect 10-20%(w/w) ethanol eluate, then adopt the Sephadex(dextrane gel) G-25, moving phase is deionized water, detect wavelength 220nm, press the absorption peak order and collect; Has strong active component again through C through what Sephadex G-25 separation obtained
18The high performance liquid chromatography separation and purification, separation condition is: 5-40% acetonitrile and 95-60% deionized water gradient elution, detect wavelength 220nm, press the absorption peak order and collect.
The active casein list peptide of acidifying after the present invention also provides and promoted the yogurt fermentation and suppressed yogurt by having of making of above-mentioned preparation method.
Above-mentioned active casein list peptide, measuring its molecular weight by High Performance Liquid Chromatography-Electrospray Ionization Tandem Mass is 801.4 dalton, this active peptide aminoacid sequence is as shown in sequence in sequence table 1.
Described active casein list peptide can be applicable to promote Yoghourt fermentation in the yogurt fermentation, suppresses post-acidification of yoghurt.
The present invention has adopted above technical scheme, has following advantage and effect:
1, to have obtained aminoacid sequence by further separation, purifying to casein enzymolysis liquid be the peptide of NPSKENL in the present invention, acidification after this bioactive peptide has obvious shortening yogurt fermentation time and suppresses yogurt.
2, the biologically active peptides of separation and purification gained of the present invention is to separate the newborn source property peptide obtain from casein, interpolation that can safety in yogurt.
Description of drawings
Fig. 1 is that Sephadex G-25 is to the initial gross separation figure of casein enzymolysis liquid;
Fig. 2 is that RP-HPLC is to the separation and purification figure of biologically active peptides;
Fig. 3 adds 50ppm(w/w in embodiment) the single peptide of biological activity is to yogurt fermentation period and the influence curve in blank relative acid milk fermentation cycle;
Fig. 4 adds 50ppm(w/w in embodiment) the single peptide of biological activity produces effect of acid curve and influence curve corresponding to blank to the yogurt shelf lives.
Fig. 5 adds 50ppm(w/w in embodiment) the single peptide of biological activity to influence curve and the influence curve corresponding to blank of yogurt shelf lives viable count of lactobacillus.
Specific embodiments
Below in conjunction with drawings and Examples, concrete enforcement of the present invention is described further.
Embodiment 1: utilize the production of casein enzymolysis liquid to have the fermentation of significant promotion yogurt and suppress yogurt after the single peptide of biological activity of acidifying
1, Controlled-enzymatic Hydrolysis: at 50 ℃, add papoid to carry out enzymolysis to casein under the condition of pH 6.0, get enzymolysis solution.
2, the enzymolysis solution enzyme that goes out: 90 ℃ of heating 15min enzyme that goes out, enzymolysis reaction.
3, the enzymolysis solution centrifugal (6000 x g, 4 ℃) 20 minutes that enzyme lives that will go out (is got molecular weight little with supernatant liquor through ultrafiltration
In 3000 daltonian components) after, adopt macroporous resin NKA-II, collect 10%(w/w) ethanol eluate, then adopting Sephadex G-25, moving phase is deionized water, detects wavelength 220nm, presses the absorption peak order and collects, as shown in Figure 1.Has strong active component again through C through what Sephadex G-25 separation obtained
18The high performance liquid chromatography separation and purification, separation condition is: 5%(w/w) acetonitrile and 95%(w/w) the deionized water gradient elution, detect wavelength 220nm, press the absorption peak order and collect, as shown in Figure 2.
Embodiment 2: utilize the production of casein enzymolysis liquid to have the fermentation of significant promotion yogurt and suppress yogurt after the single peptide of biological activity of acidifying
1, Controlled-enzymatic Hydrolysis: at 55 ℃, add papoid to carry out enzymolysis to casein under the condition of pH 7.5, get enzymolysis solution.
2, the enzymolysis solution enzyme that goes out: 95 ℃ of heating 20min enzyme that goes out, enzymolysis reaction.
3, the enzymolysis solution centrifugal (6000 x g, 4 ℃) 20 minutes that enzyme lives that will go out (is got molecular weight little with supernatant liquor through ultrafiltration
In 3000 daltonian components) after, adopt macroporous resin NKA-II, collect 20%(w/w) ethanol eluate, then adopting Sephadex G-25, moving phase is deionized water, detects wavelength 220nm, presses the absorption peak order and collects, as shown in Figure 1.Has strong active component again through C through what Sephadex G-25 separation obtained
18The high performance liquid chromatography separation and purification, separation condition is: 40%(w/w) acetonitrile and 60%(w/w) the deionized water gradient elution, detect wavelength 220nm, press the absorption peak order and collect, as shown in Figure 2.
Embodiment 3: the impact of biologically active peptides on the yogurt fermentation period
Interpolation 50ppm(w/w before the yogurt fermentation) embodiment 1 gained biologically active peptides HAQQKE replacement waits the milk powder of albumen, measures the yogurt fermentation period, i.e. T
PH4.5, yogurt fermented to the needed time of pH4.5, and unit is hour.As shown in Figure 3, after interpolation NPSKENL, the yogurt fermentation period has shortened 23.00%.
Embodiment 3: the impact of biologically active peptides on the acidity variation of yogurt shelf time
Mensuration is clean Neil degree T by 2 fermented yogurts of embodiment at the titration acidity of 28 days storage periods
0Change.
Test method: get the fermented-milk 5ml that stirs with the 5ml suction pipe, add to contain in 25ml distilled water Erlenmeyer flask, splash into 3～4 1% phenolphthalein indicators, be titrated to light red with 0.1NNaOH, keep 20s not fade.The milliliter number that consumes NaOH solution multiply by 20 and is acidity T
0
As seen from Figure 4, add after NPSKENL yogurt and store 28 days and produce afterwards the acid amount and reduced 24.07% with respect to blank sample, this shows that the NPSKENL of 50ppm can obviously suppress to produce acid in yogurt breast storage process, helps to keep the yogurt product special flavour, extends the shelf life.
Embodiment 4: the impact of biologically active peptides on the viable count of lactobacillus variation of yogurt shelf time
Measure and press 2 fermented yogurts of embodiment in the viable count of lactobacillus variation of 28 days storage periods, adopt test tube method.
Test method: under aseptic technique, yogurt is stirred, pipettes 1ml, add to contain the 9ml diluent in vitro, make the even diluent of 1 ﹕ 10, and on Eddy current detector abundant mixing.Draw again 1ml from the latter in the 9ml diluent, and take turns doing 10 times and increase progressively and be diluted to 10
-6, 10
-7Two extent of dilution.Each extent of dilution is drawn 1ml in the sterilizing test tubes substratum, does two Duplicate Samples, cultivates 72h in 37 ℃ of constant incubators.
Fig. 5 shows, after adding NPSKENL, yogurt storage after 28 days viable count of lactobacillus be blank 2.35 times, result shows that life bioactive peptide NPSKENL can significantly promote the lactobacter growth breeding, raising yogurt quality.
＜110〉South China Science ﹠ Engineering University
＜120〉a kind of active casein list peptide and preparation method thereof and application
<130>
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 7
<212> PRT
＜213〉casein
<400> 1
Asn Pro Ser Lys Glu Asn Leu
1 5
Claims (3)
1. active casein list peptide, this active peptide aminoacid sequence is as shown in SEQ ID NO:1.
2. the preparation method of the described a kind of active casein list peptide of claim 1, is characterized in that comprising the steps:
(1) at 50 ℃～55 ℃, add papoid to carry out enzymolysis to casein under the condition of pH 6.0-7.5, get enzymolysis solution;
(2) when degree of hydrolysis reaches 9%～10%, 90～95 ℃ of heating 15～20min enzymes that go out, enzymolysis reaction is to control the molecular weight of biologically active peptides;
(3) enzymolysis solution that enzyme lives that will go out carries out separation and purification by membrane sepn, macroporous resin, gel chromatography, RP-HPLC successively, specifically: the enzymolysis solution that the enzyme that will go out is lived under 4 ℃ with 6000 g centrifugal 20 minutes, supernatant liquor through ultrafiltration, is got molecular weight less than 3000 daltonian components, adopt macroporous resin NKA-II, use the 10-20%w/w ethanol elution, collect elutriant, then adopt Sephadex G-25, moving phase is deionized water, detect wavelength 220nm, press the absorption peak order and collect; Has strong active component again through C through what Sephadex G-25 separation obtained
18The high performance liquid chromatography separation and purification, separation condition is: 5-40% acetonitrile and 95-60% deionized water gradient elution, detect wavelength 220nm, press the absorption peak order and collect.
3. the application of active casein list peptide claimed in claim 1 is characterized in that being applied to promoting Yoghourt fermentation in the yogurt fermentation, suppresses post-acidification of yoghurt.
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| CN102352398B (en) * | 2011-09-30 | 2015-07-01 | 华南理工大学 | Casein active single peptide as well as preparation method and application thereof |
| CN102771557B (en) * | 2012-08-10 | 2014-01-08 | 光明乳业股份有限公司 | Beverage containing functional hydrolyzed protein peptide milk and preparation method thereof |
| CN102861315A (en) * | 2012-10-19 | 2013-01-09 | 广东海洋大学 | Preparation method of casein anticoagulant peptide oral liquid |
| CN108623669B (en) * | 2018-05-02 | 2021-07-09 | 扬州大学 | Immune active peptide in fermented milk and enrichment method and application thereof |
| EP4159742A1 (en) * | 2020-06-02 | 2023-04-05 | Asahi Group Holdings, Ltd. | Lactic acid bacteria growth promoter |
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| CN101580861A (en) * | 2009-06-05 | 2009-11-18 | 华南理工大学 | Biologically active peptide capable of inhibiting after-fermentation of acidified milk and preparation method thereof |
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Non-Patent Citations (4)
| Title |
|---|
| 弱后酸化酸奶发酵剂的筛选;徐成勇等;《中国乳品工业》;20071231;第35卷(第3期);全文 * |
| 徐成勇等.弱后酸化酸奶发酵剂的筛选.《中国乳品工业》.2007,第35卷(第3期),全文. |
| 徐成勇等.酸奶发酵剂和乳酸生物技术育种.《中国生物工程杂志》.2004,第24卷(第7期),全文. |
| 酸奶发酵剂和乳酸生物技术育种;徐成勇等;《中国生物工程杂志》;20040731;第24卷(第7期);全文 * |
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