CN107365819B - Corn sobering-up peptide and preparation method and application thereof - Google Patents
Corn sobering-up peptide and preparation method and application thereof Download PDFInfo
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- CN107365819B CN107365819B CN201710711111.7A CN201710711111A CN107365819B CN 107365819 B CN107365819 B CN 107365819B CN 201710711111 A CN201710711111 A CN 201710711111A CN 107365819 B CN107365819 B CN 107365819B
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 121
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 120
- 235000005822 corn Nutrition 0.000 title claims abstract description 120
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 90
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 90
- 239000000843 powder Substances 0.000 claims abstract description 62
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 19
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 19
- 239000006228 supernatant Substances 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 16
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- 238000012258 culturing Methods 0.000 claims abstract description 15
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- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000001963 growth medium Substances 0.000 abstract description 3
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 3
- 239000004382 Amylase Substances 0.000 abstract description 2
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- 235000019418 amylase Nutrition 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
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- 238000011084 recovery Methods 0.000 description 27
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 20
- 230000004913 activation Effects 0.000 description 17
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 13
- 239000007787 solid Substances 0.000 description 12
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 9
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- 101710176384 Peptide 1 Proteins 0.000 description 4
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- 238000002965 ELISA Methods 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- DGEZNRSVGBDHLK-UHFFFAOYSA-N [1,10]phenanthroline Chemical compound C1=CN=C2C3=NC=CC=C3C=CC2=C1 DGEZNRSVGBDHLK-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
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- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000004149 ethanol metabolism Effects 0.000 description 1
- OATRENYCMVOEIQ-UHFFFAOYSA-N ethylidene(oxido)oxidanium Chemical compound CC=[O+][O-] OATRENYCMVOEIQ-UHFFFAOYSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
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- 231100000753 hepatic injury Toxicity 0.000 description 1
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- -1 hydroxyl free radical Chemical class 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 231100000419 toxicity Toxicity 0.000 description 1
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- 210000001835 viscera Anatomy 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
- A61K38/01—Hydrolysed proteins; Derivatives thereof
- A61K38/011—Hydrolysed proteins; Derivatives thereof from plants
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Tropical Medicine & Parasitology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Pharmacology & Pharmacy (AREA)
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- Enzymes And Modification Thereof (AREA)
Abstract
The invention discloses a corn sobering-up peptide and a preparation method and application thereof, wherein the preparation method comprises the following steps: adding water and starch into corn protein powder, inoculating Aspergillus oryzae, and culturing in incubator; taking out, shearing for 2-5min, stirring at 30-40 deg.C for 1-2 hr to extract crude enzyme; adding water, alkaline protease and crude enzyme into corn protein powder, adjusting to required pH value, performing enzymolysis for 4-6h, centrifuging, and collecting supernatant as corn sobering-up peptide liquid. The invention adopts corn protein powder as nitrogen source of basic culture medium to induce aspergillus oryzae to secrete protease, and starch is added to induce aspergillus oryzae to secrete amylase, so that the produced crude enzyme has higher protease activity and starch hydrolase activity, and can efficiently hydrolyze the corn protein powder. The self-made enzyme of the invention has high safety, can efficiently hydrolyze the corn protein powder to improve the nutritional value, and can remove the factor causing the bitter taste of the corn sobering-up peptide.
Description
Technical Field
The invention relates to a corn sobering-up peptide and a preparation method and application thereof.
Background
In the food culture of China, wine must be eaten by feasts. However, the world health organization has proposed in one report: alcoholism is a public nuisance in the world today, and its toxicity can accumulate in major viscera throughout the body, causing alcoholic liver injury, or some other complications. At present, the progress of developing anti-hangover medicines by adopting a synthetic method is difficult, and the research on the anti-hangover effect of natural products is receiving more and more attention.
Corn is one of three major food crops and is also an important industrial raw material. Corn gluten meal is a major by-product of corn starch production, containing approximately 60% protein, mainly prolamin (68%), gluten (22%), globulin (1.2%). The corn protein has rough taste, poor water solubility, lack of essential amino acids such as lysine, tryptophan and the like, low nutritional value and peculiar smell, limits the application of the corn protein in the food field, is usually sold as low-value feed, improves the nutritional value of the corn protein powder by deep processing or producing high-nutritional peptide food by utilizing the hydrolysis of protease, and has certain significance for prolonging the industrial chain and improving the economic added value.
Polypeptides are a generic term for different peptides ranging from dipeptides to complex linear or cyclic structures, in which the natural amino acids in a protein are composed in different compositions and arrangements. The polypeptide is easier to absorb than protein, has low antigen content, and has higher biological potency than free amino acid. In addition, the polypeptide also has various physiological activities, such as blood pressure reduction, oxidation resistance, fatigue resistance and the like.
Through the action of protease, the corn protein powder can be degraded into corn peptides with different peptide chain lengths. The corn peptide not only has good solubility, but also has various physiological activities, wherein the effects of dispelling the effects of alcohol and protecting the liver are one of the important activities. In recent years, the development of anti-hangover products has been in the spotlight, and particularly, the development of protein anti-hangover products is more remarkable than that of the iso-military prominence, and corn anti-hangover peptides are outstanding. The corn peptide can promote ethanol metabolism, reduce the content of ethanol and acetaldehyde oxide thereof in blood, shorten the sobering-up time of drunkenness people, and protect liver. Research results show that the corn peptide accelerates the metabolism of ethanol by inhibiting hydroxyl free radicals and activating ethanol dehydrogenase, thereby reducing the damage of high-concentration alcohol to the liver.
The natural zein molecules have poor water solubility, compact three-dimensional structure and extremely stable property. A certain amount of starch is remained in the corn protein powder, so that the enzyme cutting sites of the protein in the corn protein powder are tightly wrapped, thereby the hydrolysis speed of the corn protein and the utilization rate of raw materials are seriously influenced by factors, and the corn peptide yield is lower. Therefore, before the corn protein powder is hydrolyzed, pretreatment is needed to improve the hydrolysis efficiency.
Disclosure of Invention
In order to solve the problems of low hydrolysis efficiency and low protein recovery rate caused by starch in the corn protein powder, the invention mainly aims to provide a preparation method of the corn sobering-up peptide.
Another object of the present invention is to provide a corn sobering-up peptide prepared by the above method.
Still another object of the present invention is to provide the use of the above-mentioned corn sobering peptide.
The purpose of the invention is realized by the following technical scheme:
a preparation method of corn sobering-up peptide comprises the following steps:
(1) weighing corn protein powder, adding deionized water 0.8-2.0 times of the weight of the corn protein powder, stirring uniformly, sterilizing, adding starch (as a carbon source) 20-30% of the weight of the corn protein powder at room temperature, inoculating aspergillus oryzae, stirring uniformly, and then putting into an incubator for culturing; taking out, adding deionized water to make the ratio of material to liquid (weight ratio) 1:8-1:15, shearing at 5-7kr/min for 2-5min, stirring at 30-40 deg.C for 1-2h to extract protease, centrifuging at 0-4 deg.C (8000-;
the sterilization in the step (1) is performed for 15-30min at the temperature of 100-121 ℃;
the Aspergillus oryzae in step (1) is preferably Huniang 3042, and the inoculation amount of the Aspergillus oryzae is (10-30) × 109Spores per gram of dry yeast;
the culture condition and the culture method of the incubator in the step (1) are as follows: culturing at 30-35 deg.C and humidity of 90-98% for 12-16h, turning over the koji once again at 6h interval, adjusting temperature to 25-30 deg.C and humidity of 85-90%, culturing for 24-30h, and taking out;
(2) adding deionized water into corn protein powder which is sieved by a 60-100 mesh sieve to ensure that the material-liquid ratio is 1:8-1:15, adding alkaline protease and crude enzyme prepared in the step (1), wherein the alkaline protease and the crude enzyme respectively account for 0.3-0.8% of the weight of the corn protein powder, adjusting to a required pH value (different pH values are required according to different alkaline proteases specifically adopted), carrying out enzymolysis for 4-6h at the temperature of 45-60 ℃, inactivating the enzyme, cooling, centrifuging for 15-30min at (5000 + 8000) × g, and removing precipitates, wherein the supernatant is the corn sobering-up peptide liquid;
the alkaline protease in the step (2) is preferably 37071 alkaline protease of Novixin company, and the enzymolysis pH value is 7.5-8.5.
The corn sobering-up peptide prepared by the method has higher hydroxyl free radical clearance rate and alcohol dehydrogenase activation rate, and can be used for preparing medicines, health-care products and foods with sobering-up effect.
Compared with the prior art, the invention has the following advantages and effects:
(1) the invention adopts corn protein powder as nitrogen source of basic culture medium to induce aspergillus oryzae to secrete protease, and starch is added to induce aspergillus oryzae to secrete amylase, so that the produced crude enzyme has higher protease activity and starch hydrolase activity, and can efficiently hydrolyze the corn protein powder.
(2) The self-made enzyme of the invention has high safety, can efficiently hydrolyze the corn protein powder to improve the nutritional value, can remove the factor causing the bitterness of the corn sobering-up peptide, and can reduce the generation of anti-nutritional factors, thereby reducing the necessity of adding debittering equipment, simplifying the production process and effectively saving the cost.
(3) The method has the advantages of simple process operation, low production cost, no pollution, high protein recovery rate, high hydroxyl radical clearance rate and alcohol dehydrogenase activation rate of the obtained sobering-up peptide, and high biological activity, and can be widely applied to the fields of medicines, health-care products and foods.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
In the present invention, the activation rate of alcohol dehydrogenase is determined as follows:
sample tube: to the tube were added 0.65ml of buffer reagent one (1:1 diluted in ultrapure water), 0.05ml of reagent diethanol, 0.03ml of ADH and 0.02ml of sample solution in that order. After fully and uniformly mixing, placing 100 mu L of the fixed mixed solution in a pore of a clean ultraviolet ELISA plate, incubating for 5min at 37 ℃, popping up, adding 100 mu L of coenzyme reagent III (diluted by 10mL of ultrapure water before use), immediately pushing in and keeping the temperature constant in the whole process, scanning and measuring the light absorption value in each reaction hole every 10s at 340nm until the 10 th min is cut off, and taking the initial value of A1 and the end value of A2 in a reaction curve with good linear relation (the first reagent, the second reagent and the third reagent are from an ethanol dehydrogenase kit).
And (4) control: the sample was replaced with deionized water and the same tube was used for the remaining steps.
The ADH activation rate formula is as follows:
in the invention, the hydroxyl radical clearance rate is measured by adopting an o-diazepine method as follows:
reaction with H2O2/Fe2+The system generates OH through Fenton reaction, and the total reaction formula is as follows:
Fe2++H2O2→Fe3++·OH+OH-
Fe(C12H8N2)3 2+(orange-red) +. OH → Fe (C)12H8N2)3 3+(light blue)
phenanthroline-Fe2+Oxidation of aqueous solution to phenanthroline-Fe by hydroxyl radical3+Then, the maximum absorption peak at 536nm disappears, and the peak is expressed as A according to the above principle536The change reflects the oxidation of OH.
The specific measurement operation is as follows:
sample tube: 0.6ml of phenanthroline solution (5 mmol. L) is taken-1) Adding 0.4ml phosphate buffer (0.2M, pH 7.4), mixing, adding 0.6ml sample solution and 0.6ml EDTA (15 mmol. L)-1) Mixing the mixture evenly again, and adding 0.6ml of FeSO4(5mmol·L-1) Adding deionized water to 2.8ml, mixing, adding 0.8ml H2O2(0.1%), shaking, keeping the temperature at 37 ℃ for 1h, and measuring the absorbance at 536 nm.
Tube damage: the sample was replaced with deionized water and the same tube was used for the remaining steps.
Undamaged tube: deionized water instead of H2O2And the other steps are the same as the steps for damaging the tube.
OH clearance (%) ═ a536 sample tube-A536 Damage tube)/(A536 undamaged tube-A536Damage tube)×100
The activation rate of alcohol dehydrogenase is measured by using an alcohol dehydrogenase kit.
Example 1
A preparation method of corn sobering-up peptide comprises the following steps:
(1) fermenting to prepare crude enzyme, weighing corn protein powder, adding 0.8 times of deionized water, stirring, sterilizing in high pressure steam sterilizer at 100 deg.C for 30min, cooling to room temperature, adding 30% starch of corn protein powder, inoculating Aspergillus oryzae (Huniang 3042) (10 × 10)9Spore/g dry yeast), uniformly mixing, putting into an incubator, adjusting the temperature of the incubator to 30 ℃, the humidity to 90%, culturing for 15h, turning over the yeast once again at an interval of 6h, adjusting the temperature to 28 ℃, the humidity to 85%, culturing for 27h again, taking out, adding deionized water until the material-liquid ratio is 1:8, shearing at the speed of 5kr/min for 3min, stirring at 40 ℃ for 1h to extract protease, centrifuging at 0 ℃ for 12000 × g for 20min, collecting supernatant, concentrating, freezing and drying to obtain crude enzyme.
(2) Co-hydrolyzing corn protein powder by using self-made crude enzyme and commercial enzyme: adding deionized water into corn protein powder which is sieved by a 80-mesh sieve, enabling the ratio of the material to the liquid to be 1:8, adding self-made crude enzyme and 37071 alkaline protease of Novistin company, adjusting the pH value to be 8.5, carrying out enzymolysis for 6 hours at the temperature of 45 ℃, inactivating the enzyme of an enzymolysis liquid for 15 minutes at the temperature of 95 ℃, cooling, centrifuging for 15 minutes at 8000 Xg, and removing precipitates to obtain a supernatant, namely the corn sobering-up peptide liquid.
(3) Spray drying the obtained supernatant to obtain the corn sobering-up peptide 1.
The results of the solid recovery rate, the protein recovery rate, the hydroxyl radical clearance rate and the alcohol dehydrogenase activation rate of the enzymolysis liquid are respectively shown in tables 1-2.
Example 2
A preparation method of corn sobering-up peptide comprises the following steps:
(1) preparing crude enzyme by fermentation: weighing cornAdding 1.5 times of deionized water into protein powder, stirring, sterilizing at 121 deg.C for 15min in a high pressure steam sterilizer, cooling to room temperature, adding starch 20 wt% of corn protein powder, inoculating Aspergillus oryzae (Huniang 3042) (30 × 10)9Spore/g dry yeast), uniformly mixing, putting into an incubator, adjusting the temperature of the incubator to 32 ℃, the humidity to 98%, culturing for 12h, turning over the yeast once again at an interval of 6h, adjusting the temperature to 30 ℃, the humidity to 90%, culturing for 24h again, taking out, adding deionized water until the material-liquid ratio is 1:15, shearing at the speed of 6.5kr/min for 2min, stirring at 30 ℃ for 2h to extract protease, centrifuging at 4 ℃ for 8000 × g for 30min, collecting supernatant, concentrating, freezing and drying to obtain crude enzyme.
(2) Co-hydrolyzing corn protein powder by using self-made crude enzyme and commercial enzyme: adding deionized water into 60-mesh corn protein powder, adjusting the feed-liquid ratio to 1:15, adding self-made crude enzyme and 37071 alkaline protease from Novistin company, adjusting the enzyme-substrate ratio to 0.5%, adjusting the pH value to 8.0, carrying out enzymolysis at 60 ℃ for 4h, inactivating the enzyme in the enzymolysis liquid at 95 ℃ for 15min, cooling, centrifuging at 5000 Xg for 30min, removing the precipitate, and obtaining the supernatant, namely the corn sobering-up peptide liquid.
(3) Spray drying the obtained supernatant to obtain the corn sobering-up peptide 2.
The results of the solid recovery rate, the protein recovery rate, the hydroxyl radical clearance rate and the alcohol dehydrogenase activation rate of the enzymolysis liquid are respectively shown in tables 1-2.
Example 3
A preparation method of corn sobering-up peptide comprises the following steps:
(1) fermenting to prepare crude enzyme, weighing corn protein powder, adding 2 times of deionized water, stirring, sterilizing in high pressure steam sterilizer at 115 deg.C for 20min, cooling to room temperature, adding starch 25 wt% of corn protein powder, inoculating Aspergillus oryzae (Shanghai brewing 3042) (20 × 10)9Spore/g dry yeast), uniformly stirring, placing into an incubator, adjusting the temperature of the incubator to 35 ℃, the humidity to 95%, culturing for 16h, turning over the yeast once again at intervals of 6h, adjusting the temperature to 25 ℃, the humidity to 88%, culturing for 30h again, taking out, adding deionized water until the material-liquid ratio is 1:12, shearing at the speed of 7kr/min for 5min, stirring at 35 ℃ for 1.5h, and extracting proteaseCentrifuging at 2 deg.C 10000 × g for 25min, collecting supernatant, concentrating, and freeze drying to obtain crude enzyme.
(2) Co-hydrolyzing corn protein powder by using self-made crude enzyme and commercial enzyme: adding deionized water into 100-mesh corn protein powder, adjusting the ratio of the material to the liquid to be 1:12, adding self-made crude enzyme and 37071 alkaline protease from Novistin company, adjusting the ratio of the enzyme to the base to be 0.3%, adjusting the pH value to be 7.5, carrying out enzymolysis for 5h at the temperature of 55 ℃, inactivating the enzyme in the enzymolysis liquid at the temperature of 95 ℃ for 15min, cooling, centrifuging at 6000 Xg for 20min, removing the precipitate, and obtaining the supernatant, namely the corn sobering-up peptide liquid.
(3) Spray drying the obtained supernatant to obtain the corn sobering-up peptide 3.
The results of the solid recovery rate, the protein recovery rate, the hydroxyl radical clearance rate and the alcohol dehydrogenase activation rate of the enzymolysis liquid are respectively shown in tables 1-2.
Comparative example 1
The corn protein powder is extracted by water by a conventional method (non-invention method) to prepare the sobering-up peptide:
(1) water extraction of corn protein powder: adding deionized water into corn protein powder which is sieved by a 80-mesh sieve to enable the material-liquid ratio to be 1:15, putting the corn protein powder into a shaking table at the temperature of 55 ℃, shaking for 5 hours, taking out the corn protein powder, sterilizing at the temperature of 95 ℃ for 15 minutes, cooling, centrifuging at 8000 Xg for 15 minutes, removing precipitates, and obtaining supernatant which is the sobering-up peptide mixture of the corn protein powder.
(2) And spray drying the obtained supernatant to obtain the corn peptide 1.
The results of the solid recovery rate, the protein recovery rate, the hydroxyl radical clearance rate and the alcohol dehydrogenase activation rate of the enzymolysis liquid are respectively shown in tables 1-2.
Comparative example 2
Adopting self-made crude enzyme to hydrolyze corn protein powder:
(1) fermenting to prepare crude enzyme, weighing corn protein powder, adding 0.8 times of deionized water, stirring, sterilizing at 121 deg.C for 15min in high pressure steam sterilization pot, cooling to room temperature, adding starch 30 wt% of corn protein powder, inoculating Aspergillus oryzae (Huniang 3042) (20 × 10)9Spore/g dry yeast), mixing, placing into incubator, adjusting incubator temperature to 30 deg.C and humidity to 90%, culturing for 15 hr, turning over yeast once every 6 hr, and adjustingRegulating the temperature to 28 ℃ and humidity to 85%, culturing for 27h, taking out, adding deionized water until the ratio of materials to liquid is 1:15, shearing at the speed of 5kr/min for 5min, stirring at 40 ℃ for 2h to extract protease, centrifuging at 4 ℃ for 30min at 10000 × g, collecting supernatant, concentrating, and freeze-drying to obtain crude enzyme.
(2) Self-made crude enzyme hydrolyzed corn protein powder: adding deionized water into corn protein powder which is sieved by a 80-mesh sieve, enabling the material-liquid ratio to be 1:15, adding 0.8% of self-made crude enzyme, adjusting the pH value to be 8.5, placing the mixture at the temperature of 55 ℃ for enzymolysis for 5 hours, then inactivating the enzyme of the enzymolysis liquid at the temperature of 95 ℃ for 15min, cooling the enzymolysis liquid, centrifuging the cooled liquid at 8000 Xg for 15min, removing the precipitate, and obtaining the supernatant, namely the corn sobering-up peptide liquid.
(3) And spray drying the obtained supernatant to obtain the corn peptide 2.
The results of the solid recovery rate, the protein recovery rate, the hydroxyl radical clearance rate and the alcohol dehydrogenase activation rate of the enzymolysis liquid are respectively shown in tables 1-2.
Comparative example 3
The corn protein powder is hydrolyzed by adopting a conventional method (non-invention method) to prepare the sobering-up peptide:
(1) enzymolysis of corn protein powder: adding deionized water into corn protein powder which is sieved by a 80-mesh sieve, enabling the material-liquid ratio to be 1:15, adding 0.8% of Novitin 37071 alkaline protease, adjusting the pH value to be 8.5, putting the mixture into a shaking table with the temperature of 55 ℃ for enzymolysis for 5h, taking out the mixture, deactivating the enzyme at the temperature of 95 ℃ for 15min, cooling the mixture to 8000 Xg, centrifuging the mixture for 15min, removing precipitates, and obtaining supernatant, namely sobering-up peptide liquid of the corn protein powder.
(2) Spray drying the obtained supernatant to obtain the corn peptide 3.
The results of the solid recovery rate, the protein recovery rate, the hydroxyl radical clearance rate and the alcohol dehydrogenase activation rate of the enzymolysis liquid are respectively shown in tables 1-2.
TABLE 1 corn peptide indices
TABLE 2 results of OH clearance and ADH activation of maize peptides
As can be seen from Table 1, the use of home-made crude enzyme and commercial enzyme together to hydrolyze corn gluten meal resulted in higher solids recovery (50.57-52.49%) and protein recovery (50.98-52.86%). As can be seen from the corn peptide 1 and the corn peptide 2, the corn protein powder is directly extracted by water (the corn peptide 1), and the solid recovery rate and the protein recovery rate of the water extract are respectively 7.42 percent and 1.73 percent, which are very low. The solid recovery rate of the corn protein powder is more than 4 times that of water extraction, and the protein recovery rate of the corn protein powder is more than 23 times that of the water extraction, so that the protease secreted by the aspergillus oryzae induced by using the corn protein powder as a culture medium nitrogen source has activity and very high activity. It can be seen from corn peptide 2 and corn peptide 3 that the protein recovery rate of corn peptide 2 is higher than that of corn peptide 3, which indicates that the self-made enzyme acts on corn protein powder protein better than commercial enzyme, because aspergillus oryzae can not directly utilize protein in the corn protein powder, and protease must be secreted to degrade the protein into small molecular peptide or amino acid for absorption and utilization, the protease secreted by the corn protein powder to induce aspergillus oryzae must have higher hydrolysis efficiency on the corn protein powder to meet the nutritional requirement of aspergillus oryzae growth. As can be seen from corn peptides 2, 3 and corn sober-up peptides, the solids recovery and protein recovery using either the home-made enzyme alone or the commercial enzyme was not as high as using both enzymes together.
Table 2 shows the hydroxyl radical scavenging rate and the alcohol dehydrogenase activation rate of the corn gluten meal hydrolysate in each example and comparative example. Research results show that the corn sobering-up peptide accelerates the metabolism of ethanol by inhibiting hydroxyl free radicals and activating alcohol dehydrogenase, thereby reducing the damage of high-concentration alcohol to the liver and shortening the sobering-up time. As can be seen from the table, the highest OH inhibition and higher ADH activation rates were obtained by hydrolyzing corn gluten meal with the home-made enzyme. The home-made enzyme and the commercial enzyme are jointly hydrolyzed to obtain slightly lower OH inhibition rate and ADH activation rate than the home-made enzyme hydrolyzed corn protein powder and higher OH inhibition rate and ADH activation rate than the commercial enzyme hydrolyzed corn protein powder. The self-made enzyme hydrolyzed corn protein in the patent technology can release corn peptide with high OH inhibition rate and ADH activation rate, but the solid recovery rate and the protein recovery rate of the self-made enzyme hydrolyzed corn protein which is independently used are lower than the combined action of the self-made enzyme and commercial enzyme.
It can be seen from the combination of tables 1 and 2 that the solid recovery rate, protein recovery rate and absolute sobering activity of the corn sobering peptide can be significantly improved by using the self-made enzyme and the commercial enzyme to jointly hydrolyze the corn protein powder, and the plant benefit is increased.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (7)
1. A preparation method of corn sobering-up peptide is characterized by comprising the following steps:
(1) weighing corn protein powder, adding deionized water 0.8-2.0 times of the weight of the corn protein powder, stirring uniformly, sterilizing, adding starch 20-30% of the weight of the corn protein powder at room temperature, inoculating aspergillus oryzae, stirring uniformly, and then putting into an incubator for culturing; taking out, adding deionized water to make the ratio of material to liquid be 1:8-1:15, shearing at 5-7kr/min for 2-5min, stirring at 30-40 deg.C for 1-2h to extract protease, centrifuging at 0-4 deg.C (8000-;
the culture condition and the culture method of the incubator in the step (1) are as follows: culturing at 30-35 deg.C and humidity of 90-98% for 12-16h, turning over the koji once again at 6h interval, adjusting temperature to 25-30 deg.C and humidity of 85-90%, culturing for 24-30h, and taking out;
(2) adding deionized water into corn protein powder which is sieved by a 60-100 mesh sieve to enable the material-liquid ratio to be 1:8-1:15, adding alkaline protease and crude enzyme prepared in the step (1), wherein the alkaline protease and the crude enzyme respectively account for 0.3-0.8% of the weight of the corn protein powder, adjusting the mixture to a required pH value, carrying out enzymolysis at 45-60 ℃ for 4-6h, carrying out enzyme deactivation and cooling, centrifuging at (5000-8000) x g for 15-30min, removing precipitates, and obtaining supernatant fluid which is corn sobering-up peptide liquid;
the alkaline protease in the step (2) is 37071 alkaline protease from Novivin.
2. The method of claim 1, wherein: the sterilization in the step (1) is performed at the temperature of 100-121 ℃ for 15-30 min.
3. The method of claim 1, wherein: the aspergillus oryzae in the step (1) is Shanghai brewing 3042.
4. The method according to claim 1, wherein the amount of Aspergillus oryzae inoculated in step (1) is (10-30) × 109Spores per gram dry yeast.
5. The method of claim 1, wherein: the enzymolysis pH value of the alkaline protease in the step (2) is 7.5-8.5.
6. A corn sobering peptide, which is characterized in that: is prepared by the method of any one of claims 1 to 5.
7. Use of the corn sobering peptide of claim 6 in the preparation of a pharmaceutical, nutraceutical, or food product having a sobering effect.
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