CN106916869B - Potato active peptide and preparation method thereof - Google Patents
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Abstract
The invention provides a potato active peptide and a preparation method thereof, comprising the following steps: (1) treating the potato protein by ultrasonic wave in cooperation with high pressure homogenization; (2) carrying out enzymolysis on potato protein under high static pressure, and then carrying out enzyme deactivation, centrifugation, desalting and drying to obtain the potato active peptide. The active peptide produced by the invention can effectively eliminate free radicals and chelate metal ions, thereby having the characteristics of delaying the oxidation of a food system, improving the stability of the food, delaying the aging of an organism, reducing the oxidative damage and the like. The potato protein active peptide can be applied to preparing functional food, can improve the added value of potato processing products, and has wide application prospect in the fields of food, cosmetics and the like. The preparation process provided by the invention is simple and is easy for industrial production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a potato active peptide and a preparation method thereof.
Background
China is a big country for planting and producing potatoes, and annual output is at the top of the world. Potatoes are the fourth major food crop listed behind rice, corn, wheat. In China industry, potatoes are mainly used for producing starch, and a large amount of potato pulp is generated in the process. Taking sweet potatoes as an example, according to incomplete statistics, about 900 million tons of sweet potatoes are used for processing starch in China every year, so that about 2000 million tons of sweet potato pulp can be generated, wherein about 12 million tons of sweet potato protein is contained, and the annual demand of more than 430 million people on protein can be met according to the consumption of 75 grams of protein in China per capita, however, the sweet potato pulp is often directly discharged as waste liquid, so that serious environmental pollution and huge resource waste are caused. Compared with most other vegetable proteins, the potato protein has higher content of essential amino acids, has acceptable nutritional value and is a potential source of active peptides of vegetable origin.
High hydrostatic pressure processing techniques have experienced tremendous growth over the past two decades and the industrial application in the food industry, such as food preservation and creation of new foods, textures and flavors, etc., has become a reality. When the high hydrostatic pressure technology is applied to a protein solution, a protein chain can be stretched, so that more enzyme cutting sites are exposed, the enzymolysis reaction is facilitated, and some new functional peptides with special physiological activity can be generated. The food-derived bioactive peptides have the characteristics of low molecular weight, high activity, easy absorption and the like, and are considered to be safe and healthy. More importantly, the food-derived bioactive peptides also exhibit good nutritional and functional properties.
Therefore, the development of the potato active peptide and the establishment of the preparation method thereof have important significance for promoting the sustainable development of potato processing industry in China, ensuring food safety in China and improving the dietary nutrition of residents.
Disclosure of Invention
The invention aims to provide a potato active peptide and a preparation method thereof.
In order to realize the purpose of the invention, the potato active peptide and the preparation method thereof comprise the following steps:
(1) processing the potato protein by adopting an ultrasonic wave synergistic high-pressure homogenization method;
(2) carrying out enzymolysis on potato protein under high static pressure, and then carrying out enzyme deactivation, centrifugation, desalting and drying to obtain the potato active peptide.
In the preparation method of the potato active peptide, potatoes, sweet potatoes and cassava are used as potatoes, sweet potatoes and cassava, and preferably the potatoes and the sweet potatoes are used as potatoes. The preparation method of the potato protein comprises the following steps: the potato protein is prepared by using potatoes as raw materials, cleaning, peeling, cutting into blocks, adding 0.2-0.5% citric acid aqueous solution (with Vc concentration of 0.01-0.1%) according to the material-liquid ratio of 1:1, pulping, filtering to remove residues, centrifuging to remove starch, ultrafiltering, concentrating, and freeze-drying.
In the preparation method of the potato active peptide, the ultrasonic power is 50-400W, preferably 200W; the ultrasonic time is 1-10min, preferably 5 min.
In the preparation method of the active peptide, the high-pressure homogenizing pressure in the step (1) is 10-150MPa, preferably 120 MPa; the high pressure homogenizing time is 0.5-10min, preferably 1 min.
In the step (1), before homogenizing the potato protein, the potato protein is mixed according to the ratio of g: 1 mL: 20-100 in Tris-HCl buffer solution with pH value of 7-9.
In the step (2) of the preparation method of the active peptide, alkaline protease Alcalase is adopted for enzymolysis, and the alkaline protease Alcalase and potato protein are mixed according to the ratio of g: 1 mL: mixing at a ratio of 10-50. Performing enzymolysis at 50-60 deg.C for 30-240min, preferably at 57 deg.C.
In the step (2) of the preparation method of the active peptide, the high static pressure is 600MPa, preferably 300 MPa; the high static pressure pressurizing time is 30-240min, preferably 120 min.
As a preferred embodiment of the present invention, the method for preparing the active peptide of the present invention comprises the following steps:
the potato protein is prepared by the following steps: 1 mL: dissolving the mixture in Tris-HCl buffer solution with the pH value of 7-9 in the proportion of 20-100, treating the potato protein by adopting 50-400W ultrasonic waves for 1-10min, then carrying out high-pressure homogenization treatment on the potato protein under the pressure of 10-150MPa for 0.5-10min, and mixing alkaline protease Alcalase and the potato protein according to the weight ratio of g: 1 mL: 10-50, packaging, performing enzymolysis at 50-60 ℃ for 30-240min under high static pressure of 600MPa at 100-.
The invention also provides the potato active peptide prepared by the method.
It is understood by those skilled in the art that the application of the active peptide of potato obtained by the above method of the present invention in preparing food or cosmetics also falls within the scope of the present invention.
The invention has the following advantages:
1) the active peptide prepared by the invention has high antioxidant activity and low molecular weight, and is easy to be absorbed and utilized by human bodies.
2) The active peptide provided by the invention has rich essential amino acid content and has health care effect;
3) the active peptide provided by the invention overcomes the defects of low activity and poor stability of the existing protein peptide, can be widely applied to the field of food, and is beneficial to improving the dietary nutrition and health of residents.
4) The preparation method of the active peptide provided by the invention is simple to operate and easy for industrial production.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available products.
The percent in the present invention means mass percent unless otherwise specified; but the percent of the solution, unless otherwise specified, refers to the grams of solute contained in 100mL of the solution.
EXAMPLE 1 preparation of a Potato active peptide (1)
Cleaning sweet potato, peeling, cutting into blocks, adding 0.2% citric acid aqueous solution (containing Vc concentration of 0.1%) according to the material-liquid ratio of 1:1, pulping, filtering to remove residue, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 30 in the ratio of the alkaline protease Alcalase and the sweet potato protein are dissolved in Tris-HCl buffer solution with the pH value of 8.3, the sweet potato protein is treated by 200W ultrasonic wave for 5min, then the sweet potato protein is treated by high-pressure homogenization under the pressure of 120MPa for 1min, and the alkaline protease Alcalase and the sweet potato protein are mixed according to the weight ratio of g: 1 mL: 25, packaging, performing enzymolysis at a high static pressure of 300MPa at 57 ℃ for 120min, taking out, deactivating enzyme at 100 ℃ for 10min, centrifuging at 10000g for 60min, desalting, and drying to obtain the sweet potato peptide.
Example 2 preparation of a Potato active peptide (2)
Cleaning sweet potato, peeling, cutting into blocks, adding 0.3% citric acid aqueous solution (containing Vc concentration of 0.05%) according to a material-liquid ratio of 1:1, pulping, filtering to remove residues, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 25 in the ratio of the alkaline protease Alcalase to the sweet potato protein, dissolving the mixture in Tris-HCl buffer solution with the pH value of 8.0, treating the sweet potato protein by adopting 400W ultrasonic waves for 3min, then carrying out high-pressure homogenization treatment on the sweet potato protein under the pressure of 100MPa for 2min, and mixing the alkaline protease Alcalase and the sweet potato protein according to the weight ratio of g: 1 mL: 25, packaging, performing enzymolysis at a high static pressure of 300MPa at 57 ℃ for 120min, taking out, deactivating enzyme at 100 ℃ for 10min, centrifuging at 10000g for 60min, desalting, and drying to obtain the sweet potato peptide.
Example 3 preparation of a Potato active peptide (3)
Cleaning sweet potato, peeling, cutting into blocks, adding 0.25% citric acid aqueous solution (containing Vc concentration of 0.02%) according to a material-liquid ratio of 1:1, pulping, filtering to remove residues, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 35 in a ratio of 8.2, treating the sweet potato protein by adopting 100W ultrasonic waves for 8min, then carrying out high-pressure homogenization treatment on the sweet potato protein for 0.5min under 150MPa, and mixing alkaline protease Alcalase and the sweet potato protein according to the weight ratio of g: 1 mL: 25, packaging, performing enzymolysis at a high static pressure of 300MPa at 57 ℃ for 120min, taking out, deactivating enzyme at 100 ℃ for 10min, centrifuging at 10000g for 60min, desalting, and drying to obtain the sweet potato peptide.
Example 4 preparation of a Potato active peptide (4)
Cleaning sweet potato, peeling, cutting into blocks, adding 0.45% citric acid aqueous solution (containing Vc concentration of 0.05%) according to a material-liquid ratio of 1:1, pulping, filtering to remove residues, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 30 in the ratio of the alkaline protease Alcalase and the sweet potato protein are dissolved in Tris-HCl buffer solution with the pH value of 8.3, the sweet potato protein is treated by 200W ultrasonic wave for 5min, then the sweet potato protein is treated by high-pressure homogenization under the pressure of 120MPa for 1min, and the alkaline protease Alcalase and the sweet potato protein are mixed according to the weight ratio of g: 1 mL: 30, packaging, performing enzymolysis at 56 ℃ for 150min under high static pressure of 200MPa, taking out, inactivating enzyme at 90 ℃ for 10min, centrifuging at 10000g for 60min, desalting, and drying to obtain sweet potato peptide.
Example 5 preparation of a Potato active peptide (5)
Cleaning sweet potato, peeling, cutting into blocks, adding 0.3% citric acid aqueous solution (containing Vc concentration of 0.03%) according to the material-liquid ratio of 1:1, pulping, filtering to remove residue, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 30 in the ratio of the alkaline protease Alcalase and the sweet potato protein are dissolved in Tris-HCl buffer solution with the pH value of 8.3, the sweet potato protein is treated by 200W ultrasonic wave for 5min, then the sweet potato protein is treated by high-pressure homogenization under the pressure of 120MPa for 1min, and the alkaline protease Alcalase and the sweet potato protein are mixed according to the weight ratio of g: 1 mL: 35, packaging, performing enzymolysis at 55 ℃ for 240min under high static pressure of 100MPa, taking out, inactivating enzyme at 90 ℃ for 10min, centrifuging at 9000g for 60min, desalting, and drying to obtain sweet potato peptide.
Example 6 preparation of a Potato active peptide (6)
Cleaning sweet potato, peeling, cutting into blocks, adding 0.25% citric acid aqueous solution (containing Vc concentration of 0.01%) according to the material-liquid ratio of 1:1, pulping, filtering to remove residue, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 30 in the ratio of the alkaline protease Alcalase and the sweet potato protein are dissolved in Tris-HCl buffer solution with the pH value of 8.3, the sweet potato protein is treated by 200W ultrasonic wave for 5min, then the sweet potato protein is treated by high-pressure homogenization under the pressure of 10MPa for 1min, and the alkaline protease Alcalase and the sweet potato protein are mixed according to the weight ratio of g: 1 mL: 40, packaging, performing enzymolysis at 57 ℃ for 240min under high static pressure of 100MPa, taking out, inactivating enzyme at 90 ℃ for 10min, centrifuging at 8000g for 60min, desalting, and drying to obtain sweet potato peptide.
Comparative example 1
Cleaning sweet potato, peeling, cutting into blocks, adding 0.2% citric acid aqueous solution (containing Vc concentration of 0.1%) according to the material-liquid ratio of 1:1, pulping, filtering to remove residue, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 30 in Tris-HCl buffer solution with pH value of 8.3, and mixing alkaline protease Alcalase and sweet potato protein according to the ratio of g: 1 mL: 25, packaging, performing enzymolysis at a high static pressure of 300MPa at 57 ℃ for 120min, taking out, deactivating enzyme at 100 ℃ for 10min, centrifuging at 10000g for 60min, desalting, and drying to obtain the sweet potato peptide.
Comparative example 2
Cleaning sweet potato, peeling, cutting into blocks, adding 0.2% citric acid aqueous solution (containing Vc concentration of 0.1%) according to the material-liquid ratio of 1:1, pulping, filtering to remove residue, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 30 is dissolved in Tris-HCl buffer solution with the pH value of 8.3, sweet potato protein is treated by 200W ultrasonic wave for 5min, and alkaline protease Alcalase and the sweet potato protein are mixed according to the proportion of g: 1 mL: 30, performing enzymolysis at 56 ℃ for 150min, taking out, inactivating enzyme at 90 ℃ for 10min, centrifuging at 10000g for 60min, desalting, and drying to obtain sweet potato peptide.
Comparative example 3
Cleaning sweet potato, peeling, cutting into blocks, adding 0.2% citric acid aqueous solution (containing Vc concentration of 0.1%) according to the material-liquid ratio of 1:1, pulping, filtering to remove residue, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 30 is dissolved in Tris-HCl buffer solution with pH value of 8.3, sweet potato protein is homogenized for 1min under high pressure of 120MPa, alkaline protease Alcalase and sweet potato protein are mixed according to the proportion of g: 1 mL: 35, carrying out enzymolysis at 55 ℃ for 240min, taking out, inactivating enzyme at 90 ℃ for 10min, centrifuging at 9000g for 60min, desalting, and drying to obtain the sweet potato peptide.
Comparative example 4
Cleaning sweet potato, peeling, cutting into blocks, adding 0.2% citric acid aqueous solution (containing Vc concentration of 0.1%) according to the material-liquid ratio of 1:1, pulping, filtering to remove residue, centrifuging to remove starch, ultrafiltering, concentrating, and lyophilizing to obtain sweet potato protein. Mixing sweet potato protein according to the weight ratio of g: 1 mL: 30 in Tris-HCl buffer solution with pH value of 7.5, and mixing alkaline protease Alcalase and sweet potato protein according to the ratio of g: 1 mL: 25, carrying out enzymolysis at 50 ℃ for 60min, taking out, inactivating enzyme at 100 ℃ for 10min, centrifuging at 10000g for 60min, desalting, and drying to obtain the sweet potato peptide.
Experimental example 1
Degree of hydrolysis, hydroxyl radical scavenging activity, Fe for active peptides in examples and comparative examples2+Chelating power, total antioxidant capacity, amino acid composition and the like:
(1) degree of hydrolysis
The method is carried out by adopting an o-phthalaldehyde method. The degree of hydrolysis is calculated as follows:
h ═ serine NH2- β)/α mmol/g protein
Wherein h corresponds to the number of amino groups that hydrolyze peptide bonds, expressed as millimoles of amino groups of serine. α and β are 1.00 and 0.40, respectively.
Degree of hydrolysis (%) ═ h/htot×100
Wherein h istotThe total number of peptide bonds per protein equivalent. For most protein molecules, htotAbout 8g/kg protein. The results are shown in Table 1.
(2) Hydroxyl radical scavenging Activity
The alpha-deoxyribose oxidation method is adopted. Dissolving active peptide in distilled water to obtain solution with concentration of 1 mg/mL. 0.1mL of 10mM FeSO4·7H2O, 0.9mL of 0.1M phosphate buffer (pH 7.4), 0.5mL of 10mM α -deoxyribose, 0.1mL of 10mM EDTA, and 0.2mL of the sample solution were mixed well in a test tube. 0.2mL of 10mM H was added2O2Then the reaction was started and placed in a 37 ℃ bath for 1 h. After the reaction, 1.0mL of 2.8% TCA (glacial acetic acid) was added to terminate the reaction, 1mL of 1% TBA (50mM NaOH) was added thereto and mixed, followed by development in a boiling water bath for 20min, cooling and measuring the absorbance at 532 nm. OH clearance (%) was calculated as follows:
hydroxyl radical clearance (%) ═ a (a)0－A1)/A0】×100
Wherein: a. the0Absorbance values for the blank control; a. the1The absorbance of the sample after reaction. The results are shown in Table 1.
(3)Fe2+Chelating power
Dissolving active peptide in distilled water to obtain solution with concentration of 1 mg/mL. The reaction mixture included 45. mu.L of 2mM FeCl2450 μ L of sample and 1815 μ L of distilled water. The mixture was shaken vigorously and then left at room temperature for 30 min. After 30min, 90. mu.L of 5mM 4,4' - [3- (2-pyridyl) -1,2, 4-triazine-5, 6-diyl was added]The diphenyl sulfonic acid monosodium salt (ferrozine) is mixed evenly. Determination of Fe at 562nm2+-absorbance of ferrozine complex. Distilled water was used as a blank. Fe2+Chelating capacity (%) was calculated as follows:
Fe2+chelating force (%) ═ a (a)0－A1)/A0】×100
Wherein: a. the0Absorbance values for the blank control; a. the1The absorbance of the sample after reaction. The results are shown in Table 1.
(4) Total antioxidant capacity
The scavenging activity of active peptides on peroxy radicals was determined by the oxygen radical absorbance capacity method (ORAC). All solutions were prepared and diluted with 75mmol/L, pH 7.4 phosphate buffered saline. Adding 20 mu L of a sample to be detected (the concentration is 1mg/mL), 20 mu L of phosphate buffer solution and 20 mu L of 63nmol/L fluorescein sodium solution into a 96 micro-porous plate, preserving the heat at 37 ℃ for 10min, immediately adding 140 mu L of 18.28mmol/L AAPH solution, placing the solution into a multifunctional microplate reader, measuring the fluorescence value under the excitation wavelength of 485nm and the emission wavelength of 535nm, setting the time interval to be 2.0min, measuring the times for 60 times and measuring the temperature at 37 ℃. The fluorescence value of each reaction solution in the absence of AAPH (i.e., the AAPH solution was replaced with an equal amount of phosphate buffer solution) was measured simultaneously using water-soluble vitamin E as a standard, and the oxygen radical absorbance capacity of the sample solution was expressed as μ g water-soluble vitamin E equivalent (TE)/mL sample solution. The results are shown in Table 1.
(5) Analysis of amino acid composition
The amino acid composition of the active peptide is determined by an amino acid automatic analyzer, and specifically comprises the following steps: 75mg of sweet potato peptide was weighed and subjected to enzymatic hydrolysis with 10mL of 6M HCl at 110 ℃ for 24 hours. After hydrolysis, the mixture was poured into a 50mL volumetric flask, and the volume was fixed with ultrapure water, and 1mL of hydrolyzed liquid nitrogen was taken and blown to dryness. Dissolving the dried sample in sodium citrate buffer solution with pH value of 2.2, adjusting the concentration of amino acid to 50-250nmol/mL, and then loading the sample to Hitachi L-8800 amino acid analyzer for amino acid determination. The results are shown in Table 1.
TABLE 1 antioxidant Activity and amino acid composition analysis of active peptides
As can be seen from Table 1, the active peptide of potato species prepared in all the examples and comparative examples has a certain antioxidant activity, the proportion of essential amino acids in the total essential amino acids is more than 40%, and the ratio of essential amino acids to non-essential amino acids is more than 60%, which is obviously higher than the reference mode recommended by FAO/WHO.
Comparison with comparative example 1, the degree of hydrolysis, hydroxyl radical scavenging activity, Fe of the active peptides of examples 1,2 and 32+The chelating force and the total oxidation resistance are obviously improved; examples 4 and 5 degree of hydrolysis, hydroxyl radical scavenging activity, Fe of active peptides2+The chelating force and the total oxidation resistance are obviously higher than those of comparative example 2 and comparative example 3A peptide.
The degree of hydrolysis, hydroxyl radical scavenging activity, Fe of the active peptide of example 6 compared to the active peptide of example 52+Chelating power and total oxidation resistance are slightly low; comparative example 4 hydrolysis degree, hydroxyl radical scavenging Activity, Fe of active peptide2+The chelating power and the total antioxidant capacity are the lowest among all the active peptides mentioned above.
Experimental example 2
The molecular weight distribution of the active peptides in each example and comparative example was analyzed:
a certain amount of the active peptide was dissolved in 50mM phosphate solution (pH7.0) containing 0.5M sodium chloride, filtered through a 0.22 μ M membrane, and subjected to molecular weight distribution measurement by LC-20A HPLC (Shimadzu, Japan) equipped with Superdex peptide 10/300GL column (10X 300 mM). The eluent contained 0.5M sodium chloride in 50mM phosphate solution (pH7.0) at a flow rate of 0.5 mL/min. The absorbance was measured at 215 nm. The molecular weight standard curve was performed using cytochrome C (12384 Da), aprotinin (6512Da), vitamin B12(1855Da) and glycine (75 Da). The results are shown in Table 2.
TABLE 2 molecular weight distribution (%)
As can be seen from table 2, the content of the <3kDa peptide component in the active peptides of examples 1,2 and 3 was significantly increased compared to comparative example 1; the content of the <3kDa peptide component in the active peptides of examples 4 and 5 was significantly higher than the active peptides of comparative examples 2 and 3. The content of the <3kDa peptide component in the active peptide of example 6 was slightly lower compared to the active peptide of example 5; whereas the content of the <3kDa peptide component of the active peptide of comparative example 4 was the lowest among all the active peptides mentioned above.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (9)
1. The preparation method of the potato active peptide is characterized by comprising the following steps:
(1) processing the potato protein by adopting an ultrasonic wave synergistic high-pressure homogenization method; the ultrasonic power is 200W, and the ultrasonic time is 1-10 min; then homogenizing under high pressure of 120MPa for 0.5-10 min;
(2) carrying out enzymolysis on potato protein under high static pressure, and then carrying out enzyme deactivation, centrifugation, desalting and drying to obtain potato active peptide;
the high static pressure is 300 MPa;
alkaline protease Alcalase is adopted for enzymolysis, and the alkaline protease Alcalase and potato protein are mixed according to the ratio of g: 1 mL: 10-50, carrying out enzymolysis at 50-60 deg.C for 30-240min, taking out, inactivating enzyme at 90-100 deg.C for 10min, and centrifuging at 7000-10000g for 60 min;
pressurizing and hydrolyzing potato protein under high static pressure for 30-240 min;
wherein the potatoes are potatoes, sweet potatoes and cassava; the preparation method of the potato protein comprises the following steps: the potato protein is prepared by using potatoes as raw materials, cleaning, peeling, cutting into blocks, adding 0.2-0.5% of citric acid aqueous solution according to the material-liquid ratio of 1:1, pulping, filtering to remove residues, centrifuging to remove starch, ultrafiltering, concentrating, and freeze-drying, wherein the 0.2-0.5% of citric acid aqueous solution contains Vc with the concentration of 0.01-0.1%.
2. The preparation method of the potato active peptide is characterized by comprising the following steps:
(1) processing the potato protein by adopting an ultrasonic wave synergistic high-pressure homogenization method; the ultrasonic power is 400W, and the ultrasonic time is 1-10 min; then homogenizing under high pressure, wherein the high pressure homogenizing pressure is 100MPa, and the high pressure homogenizing time is 0.5-10 min;
(2) carrying out enzymolysis on potato protein under high static pressure, and then carrying out enzyme deactivation, centrifugation, desalting and drying to obtain potato active peptide;
the high static pressure is 300 MPa;
alkaline protease Alcalase is adopted for enzymolysis, and the alkaline protease Alcalase and potato protein are mixed according to the ratio of g: 1 mL: 10-50, carrying out enzymolysis at 50-60 deg.C for 30-240min, taking out, inactivating enzyme at 90-100 deg.C for 10min, and centrifuging at 7000-10000g for 60 min;
pressurizing and hydrolyzing potato protein under high static pressure for 30-240 min;
wherein the potatoes are potatoes, sweet potatoes and cassava; the preparation method of the potato protein comprises the following steps: the potato protein is prepared by using potatoes as raw materials, cleaning, peeling, cutting into blocks, adding 0.2-0.5% of citric acid aqueous solution according to the material-liquid ratio of 1:1, pulping, filtering to remove residues, centrifuging to remove starch, ultrafiltering, concentrating, and freeze-drying, wherein the 0.2-0.5% of citric acid aqueous solution contains Vc with the concentration of 0.01-0.1%.
3. The method of claim 1 or 2, wherein the potatoes are potatoes and sweet potatoes; the preparation method of the potato protein comprises the following steps: the potato protein is prepared by using potatoes as raw materials, cleaning, peeling, cutting into blocks, adding 0.2-0.5% of citric acid aqueous solution according to the material-liquid ratio of 1:1, pulping, filtering to remove residues, centrifuging to remove starch, ultrafiltering, concentrating, and freeze-drying, wherein the 0.2-0.5% of citric acid aqueous solution contains Vc with the concentration of 0.01-0.1%.
4. The production method according to claim 1 or 2, wherein in the step (1), the sonication time is 5 min.
5. The method according to claim 1 or 2, wherein the high-pressure homogenization time in step (1) is 1 min.
6. The method according to claim 1 or 2, wherein in step (1), before the treatment of the potato protein, the potato protein is treated in a ratio of g: 1 mL: 20-100 in Tris-HCl buffer solution with pH value of 7-9.
7. The production method according to claim 1, wherein in the step (2), the high static pressure pressing time is 120 min.
8. A potato active peptide obtainable by the method of any one of claims 1 to 7.
9. Use of the active peptide of claim 8 for the preparation of a food or cosmetic product.
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| CN201710258298.XA CN106916869B (en) | 2017-04-19 | 2017-04-19 | Potato active peptide and preparation method thereof |
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