CN110037163A - A kind of preparation method of compound plant protein peptide - Google Patents
A kind of preparation method of compound plant protein peptide Download PDFInfo
- Publication number
- CN110037163A CN110037163A CN201910334617.XA CN201910334617A CN110037163A CN 110037163 A CN110037163 A CN 110037163A CN 201910334617 A CN201910334617 A CN 201910334617A CN 110037163 A CN110037163 A CN 110037163A
- Authority
- CN
- China
- Prior art keywords
- parts
- weight
- protein
- peptide
- plant protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 92
- 108010064851 Plant Proteins Proteins 0.000 title claims abstract description 52
- 235000021118 plant-derived protein Nutrition 0.000 title claims abstract description 52
- 150000001875 compounds Chemical class 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000018102 proteins Nutrition 0.000 claims abstract description 42
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 42
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 42
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 33
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 33
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 25
- 108010068370 Glutens Proteins 0.000 claims abstract description 15
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 15
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 235000020234 walnut Nutrition 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 13
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 13
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 229920002494 Zein Polymers 0.000 claims abstract description 10
- 239000005019 zein Substances 0.000 claims abstract description 10
- 229940093612 zein Drugs 0.000 claims abstract description 10
- 240000007049 Juglans regia Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 239000007788 liquid Substances 0.000 claims description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 102000004190 Enzymes Human genes 0.000 claims description 22
- 108090000790 Enzymes Proteins 0.000 claims description 22
- 229940088598 enzyme Drugs 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000004365 Protease Substances 0.000 claims description 19
- 210000002966 serum Anatomy 0.000 claims description 19
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 16
- 239000007791 liquid phase Substances 0.000 claims description 16
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- 238000000926 separation method Methods 0.000 claims description 15
- 229920001202 Inulin Polymers 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 11
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 11
- 229940029339 inulin Drugs 0.000 claims description 11
- 235000019419 proteases Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 238000000108 ultra-filtration Methods 0.000 claims description 10
- 239000001913 cellulose Substances 0.000 claims description 9
- 229920002678 cellulose Polymers 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 235000019202 steviosides Nutrition 0.000 claims description 9
- 108090000526 Papain Proteins 0.000 claims description 8
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 8
- 238000004332 deodorization Methods 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 239000007790 solid phase Substances 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 7
- 239000004383 Steviol glycoside Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 229930182488 steviol glycoside Natural products 0.000 claims description 6
- 235000019411 steviol glycoside Nutrition 0.000 claims description 6
- 150000008144 steviol glycosides Chemical class 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 238000001728 nano-filtration Methods 0.000 claims description 5
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims description 4
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims description 4
- -1 magnesium nitride Chemical class 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims 4
- 239000010408 film Substances 0.000 claims 4
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 2
- 238000007710 freezing Methods 0.000 claims 2
- 230000008014 freezing Effects 0.000 claims 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims 2
- 239000000377 silicon dioxide Substances 0.000 claims 2
- 229920000049 Carbon (fiber) Polymers 0.000 claims 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims 1
- 229910052581 Si3N4 Inorganic materials 0.000 claims 1
- QCWXUUIWCKQGHC-UHFFFAOYSA-N Zirconium Chemical compound [Zr] QCWXUUIWCKQGHC-UHFFFAOYSA-N 0.000 claims 1
- 239000002585 base Substances 0.000 claims 1
- 239000001506 calcium phosphate Substances 0.000 claims 1
- 239000004917 carbon fiber Substances 0.000 claims 1
- 235000010980 cellulose Nutrition 0.000 claims 1
- 239000013078 crystal Substances 0.000 claims 1
- 238000001704 evaporation Methods 0.000 claims 1
- 230000008020 evaporation Effects 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- 229910052749 magnesium Inorganic materials 0.000 claims 1
- 239000011777 magnesium Substances 0.000 claims 1
- 235000019359 magnesium stearate Nutrition 0.000 claims 1
- 229940057948 magnesium stearate Drugs 0.000 claims 1
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims 1
- 239000008108 microcrystalline cellulose Substances 0.000 claims 1
- 229940016286 microcrystalline cellulose Drugs 0.000 claims 1
- 239000011268 mixed slurry Substances 0.000 claims 1
- 230000003647 oxidation Effects 0.000 claims 1
- 238000007254 oxidation reaction Methods 0.000 claims 1
- SIWVEOZUMHYXCS-UHFFFAOYSA-N oxo(oxoyttriooxy)yttrium Chemical compound O=[Y]O[Y]=O SIWVEOZUMHYXCS-UHFFFAOYSA-N 0.000 claims 1
- RVTZCBVAJQQJTK-UHFFFAOYSA-N oxygen(2-);zirconium(4+) Chemical compound [O-2].[O-2].[Zr+4] RVTZCBVAJQQJTK-UHFFFAOYSA-N 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 239000012071 phase Substances 0.000 claims 1
- 230000005855 radiation Effects 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- HYXGAEYDKFCVMU-UHFFFAOYSA-N scandium(III) oxide Inorganic materials O=[Sc]O[Sc]=O HYXGAEYDKFCVMU-UHFFFAOYSA-N 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- HQVNEWCFYHHQES-UHFFFAOYSA-N silicon nitride Chemical compound N12[Si]34N5[Si]62N3[Si]51N64 HQVNEWCFYHHQES-UHFFFAOYSA-N 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 239000010409 thin film Substances 0.000 claims 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims 1
- 229940078499 tricalcium phosphate Drugs 0.000 claims 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims 1
- 235000019731 tricalcium phosphate Nutrition 0.000 claims 1
- MTPVUVINMAGMJL-UHFFFAOYSA-N trimethyl(1,1,2,2,2-pentafluoroethyl)silane Chemical compound C[Si](C)(C)C(F)(F)C(F)(F)F MTPVUVINMAGMJL-UHFFFAOYSA-N 0.000 claims 1
- 238000001291 vacuum drying Methods 0.000 claims 1
- 238000009423 ventilation Methods 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 239000011787 zinc oxide Substances 0.000 claims 1
- 229910052726 zirconium Inorganic materials 0.000 claims 1
- 229910001928 zirconium oxide Inorganic materials 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 244000068988 Glycine max Species 0.000 abstract description 4
- 235000010469 Glycine max Nutrition 0.000 abstract description 4
- 108010038807 Oligopeptides Proteins 0.000 abstract description 4
- 102000015636 Oligopeptides Human genes 0.000 abstract description 4
- 240000008042 Zea mays Species 0.000 abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 abstract description 2
- 210000002064 heart cell Anatomy 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 210000005229 liver cell Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 18
- 238000000034 method Methods 0.000 description 13
- 239000000047 product Substances 0.000 description 12
- 241000758789 Juglans Species 0.000 description 11
- 241000207961 Sesamum Species 0.000 description 11
- 238000010521 absorption reaction Methods 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 6
- 230000029087 digestion Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 239000002131 composite material Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 229930182470 glycoside Natural products 0.000 description 4
- 230000001766 physiological effect Effects 0.000 description 4
- 108010059892 Cellulase Proteins 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 3
- 229940106157 cellulase Drugs 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000004132 cross linking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001376 precipitating effect Effects 0.000 description 3
- 229940013618 stevioside Drugs 0.000 description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004094 preconcentration Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000008542 thermal sensitivity Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 101710159104 Flavor peptide Proteins 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000000184 acid digestion Methods 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000012888 dietary physiology Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000269 nucleophilic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000007180 physiological regulation Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23J3/18—Vegetable proteins from wheat
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Peptides Or Proteins (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
This application discloses a kind of preparation methods of compound plant protein peptide, using soybean protein, walnut protein, sesame protein, wheat gluten, five kinds of vegetable proteins of zein are mixed and made into solution according to a certain percentage, it is digested later, compound plant protein peptide is made, various vegetable proteins have different bioactivity after enzymatic hydrolysis, soybean peptide provides lasting nutrition power for heart cell and removes the blood lipid in angiocarpy, maize oligopeptide protects liver cell from damage, wheat oligopeptide has good effect to spleen deficiency, walnut peptide plays the role of clearing lung-heat, sesame peptide can nourish kidney.
Description
Technical field
The present invention relates to vegetable protein manufacture fields, particularly relate to a kind of preparation side of compound plant protein peptide
Method.
Background technique
In recent years, due to hormone and antibiotic in a large amount of uses of livestock-raising industry, animal protein hormone and anti-
The residue problem of raw element is increasingly severe, favor of the vegetable protein of high quality increasingly by market.Past 10 years, plant egg
White Related product market growth rate is very fast, plant protein resource abundance, has yield height, low-cost advantage.But
It is relative to animal protein, vegetable protein is due to dissolubility and molecular structure, so that it is in the intracorporal digestion and absorption of people
Availability is lower.
Small molecule plant peptide is prepared by biological enzyme hydrolyzed vegetable protein, increases the digestion and absorption of human body, meets the modern times
The requirement of biological food industrial expansion.The study found that vegetable protein enzymatic hydrolysis object and its bioactivity peptide matters, not only serve as
The nutrition donor of human body has excellent digestion and absorption performance, and a kind of physiological regulation agent in vivo, participates in body in vivo
Immunological regulation has the function of reducing blood lipid, blood pressure lowering, promotes the bioactivity such as mineral absorption and coordinating intestines and stomach.
Existing plant peptide patent is mostly that single vegetable protein is obtained by enzymatic hydrolysis, few compound plant protein peptides.
108041404 A application of patent CN discloses nutrient plant Gly-His-Lys and its production technology, and soybean peptide was made by digesting before this
Powder, later with corn Gly-His-Lys by being simply mixed to prepare.108251485 A application of patent CN discloses a kind of functional mixed
Plant peptide and its application are closed, which does not account for the dissolubility and special construction of vegetable protein, in order to reach hydrolysis result,
The protease of 8-10% concentration has been used, cost is very high, and does not use centrifuge to carry out centrifugation slagging-off after the completion of digesting,
It will lead to subsequent 0.45 μm of filter blocking in this way, cannot achieve industrialization continuous production.
There is numerous studies report to be crosslinked protein utilization enzyme process, generation covalent cross-linking between protein can be made to be formed
Polymer can improve the functional characteristic of food, such as thermal stability, emulsibility, gel characteristic, water-retaining property, rheological properties.Peptide
With it is protein-based seemingly, being all amino acid passes through compound made of peptide linkage.Plant protein peptide contains a small amount of free amine group
Sour and most small peptide is a kind of pure natural food ingredient, different flavor characteristics can be brought for food, while being also good
The raw material of good flavour enhancer.Therefore plant protein peptide is crosslinked using enzyme, to improve end product Sino-U.S. ladd
The content of peptide will carry out unprecedented change to its flavor characteristic and functional characteristic.
The application is pressed using five kinds of soybean protein, walnut protein, sesame protein, wheat gluten, zein vegetable proteins
It is mixed and made into solution according to certain ratio, is digested later, compound plant protein peptide is made.Various vegetable proteins are by enzymatic hydrolysis
There is different bioactivity afterwards, soybean peptide provides lasting nutrition power for heart cell and removes the blood lipid in angiocarpy, beautiful
Rice oligopeptide protects liver cell from damage, and wheat oligopeptide has good effect to spleen deficiency, and walnut peptide plays the role of clearing lung-heat,
Sesame peptide can nourish kidney.Five kinds of plant protein groups side science, compatibility essence road, intensive culture the five internal organs.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of compound plant protein peptide, using amylase and cellulase
Vegetable protein is pre-processed, removes the starch and cellulose wrapped up outside albumen, is easy to protease and is digested, improves enzymatic hydrolysis effect
Rate saves enzyme use cost.The application using the former distinctive vegetable protein of plant itself, the plant rennet through scientific compatibility into
Row enzymatic hydrolysis, is isolated and purified using supercentrifuge combination nano ceramics film, and plant protein peptide obtained has very strong fortune
Defeated physiological activity, carrier physiological activity, power physiological activity and mediator physiological activity etc..The application uses different vegetable proteins
It organically combines, using complementarity principle, compatibility science accords with the quantity of a variety of essential amino acid structure proportions and essential amino acid more
The demand for closing human body, realizes the comprehensive health-cares such as high protein, low fat, low cholesterol；The application is not added with vegetable fat powder, artificial
Fragrance, synthetic dyestuff or preservative while supplementing high-quality protein, do not aggravate human body burden, and suitable population is extensive, has green
Color, health, the feature of safety.The application primary raw material derive from natural plants, safe and non-toxic and cheap, good mouthfeel,
It is suitable for taking for a long time.
Soybean protein used in this application is a kind of full price protide food produced using low temperature desolventizing Soybean Meal as raw material
Product, it is full of nutrition, it is cholesterol-free, it is one of the kind of alternative animal protein few in number in phytoprotein.Greatly
Legumin has many advantages, such as that protein content is high, nutrition is balanced, and having reduces cholesterol, improve immunity, prevent calcium loss
And other effects.
In recent years nutritional physiology the study found that dominant digestion product of the peptide as protein, in amino acid digestion, inhale
It plays an important role in receipts and Animal nutrition metabolism.Peptide is digestion and absorption form one of of the protein in enteron aisle, especially
Be 2~10 amino acid composition peptide infiltration rate specific ionization amino acid speed it is also fast.Peptide in animal alimentary canal not only not
There are problems that competing with Amino Acid Absorption, moreover it is possible to promote the transhipment of free amino acid, protein utilization rate be improved, to significantly increase
Add digestibility, the utilization rate of food.Peptide itself makes with a large amount of nucleophilics and electrophilic group along with its suitable molecular length
Be easier to the metal ions such as Ca, Fe, Cu, Zn generate chelation, then by the exclusive transhipment channel of peptide enter small intestine glue
In film, the absorption and utilization of these minerals are effectively facilitated.Furthermore peptide also has promotion growth, adjusts digestion and absorption function, is anti-
Stress, it adjust the functions such as immunocompetence.
It is another object of the present invention to provide a kind of preparation method of compound plant protein peptide, adjusted after the completion of enzymatic hydrolysis
Solution pH value to acidity, precipitating does not digest high molecular weight protein, removes most of insoluble matter using barrel type centrifuge later, is easy to
Subsequent filter technique, may be implemented industrialized production.
Another object of the present invention, which also resides in, provides a kind of preparation method of compound plant protein peptide, separation and filterer
The creative high molecular weight protein insufficient using acid precipitating enzymatic hydrolysis of sequence is subsequent super using high speed barrel type centrifuge combination ceramic membrane
Filter, the composite plant peptide obtained after ultrafiltration are not in the albumen point in existing production technology through subsequent concentration and heating process
Turbid phenomenon caused by son is assembled solves the problems, such as opaque clarification after existing vegetable protein peptide product dissolution very well.Plant
Albumen peptide material has thermal sensitivity, is heated easily by broken ring, is not easy to remove the salinity of low molecular weight using traditional method of purification, from
And the purity of product is influenced, this patent uses nanofiltration membrane desalination, while pre-concentration can be carried out to composite plant peptide solution, both may be used
Salinity is removed, energy consumption can also be reduced, achievees the purpose that improve product quality.
Another object of the present invention, which also resides in, provides a kind of preparation method of compound plant protein peptide, enrichment process addition
Inulin and steviol glycoside, in conjunction with the citric acid added before rotary process, manufactured composite plant peptide is without bitter taste, very good solution
The problem of most of plant peptide taste bitterness.
Another object of the present invention, which also resides in, provides a kind of preparation method of compound plant protein peptide, using soybean egg
Five kinds of white, walnut protein, sesame protein, wheat gluten, zein vegetable proteins mix digested according to a certain percentage,
Five kinds of corn gluten proteins, nutrition and have complementary functions, intensive culture the five internal organs.
For achieving the above object, the invention provides the following technical scheme:
A kind of preparation method of compound plant protein peptide, includes the following steps:
1) soybean protein 1-5 parts by weight, sesame protein 1-5 parts by weight, walnut protein 1-5 parts by weight, zein 1-5 are taken
Parts by weight, wheat gluten 1-5 parts by weight are mixed, and mixture is obtained；The mixture is uniformly mixed with water according to 1:1,
High-speed emulsifying machine is crossed, mixed serum is obtained；
2) mixed serum obtained by step 1), which adds to add water to after mass concentration is 8-10%, carries out heat pre-treatment, then cold
But to 45-50 DEG C, 0.002-0.05 weight starch enzyme and 0.002-0.05 weight is added after adjusting pH=5.0-5.5 with hydrochloric acid
Part cellulase carries out enzymatic hydrolysis 1-2 hours, carries out enzyme-deactivating after the completion of enzymatic hydrolysis；
3) pH to 8.0-9.0 is adjusted after the enzyme-deactivating liquid obtained by step 2) is cooled to 45-50 DEG C of temperature, and 0.004- is added
0.08 parts by weight alkali protease digests 1-2 hours, and 0.004-0.08 parts by weight neutral proteinase and 0.004- are added later
0.08 parts by weight papain enzymolysis 2-4 hours, enzymatic hydrolysis carry out enzyme-deactivating after the completion；
4) heating keeps certain time after the citric acid of the enzyme-deactivating feed liquid obtained by step 3) adjusts pH=4.2-5.0, it
The 2%-5% activated carbon for adding feed liquid quality afterwards carries out decoloration deodorization, then is being separated with barrel type centrifuge, discards solid
Phase collects liquid phase；
5) liquid phase for taking step 4) to collect carries out carry out ultrafiltration, molecular cut off 2000-5000Da, take filtered solution into
Row nanofiltration separation, molecular cut off 300Da, the liquid that shuts off are compound plant protein peptide solution；
6) 1-5 weight is added in the vegetable protein peptide solution liquid collected to step 5) and divides inulin and 0.02-0.1 parts by weight sweet tea
Synanthrin glycosides is dried after being concentrated under reduced pressure into 10-15 ° of Baume degrees, and spray tower inlet air temperature is 180-210 DEG C, and leaving air temp is
80-90 DEG C, moisture content 5-10% is controlled, obtains compound plant protein peptide after dry.
Preferably, it is 90-95 that concentration described in step 2), which is the heat pre-treatment condition of 8-10% mixed serum,
DEG C, the retention time is 1-2 hours.
Preferably, the citric acid of enzyme-deactivating feed liquid described in step 4) heats holding after adjusting pH=4.2-5.0
Certain time, 70-75 DEG C of heating temperature, the retention time is 0.5-1 hours.
Preferably, barrel type centrifuge described in step 4) is being separated, and barrel type seperator revolving speed is 10000-
12000r/min。
A kind of beneficial effect of the preparation method of compound plant protein peptide of the embodiment of the present invention is: heating pre- place in raw material
The reason stage uses heating mixed serum, for 1-2 hours modes, to make the starch on vegetable protein surface to 90-95 DEG C of retention time
And fiber loosens, and handles vegetable protein using using amylase and cellulase later, remove the starch wrapped up outside albumen and
Cellulose is easy to protease and is digested, and improves enzymolysis efficiency, saves enzyme use cost；Solution pH value is adjusted after the completion of enzymatic hydrolysis
To acidity, precipitating does not digest high molecular weight protein, removes most of insoluble matter using barrel type centrifuge later, is easy to subsequent filter
Industrialization continuous production may be implemented in technique；Enrichment process adds inulin and steviol glycoside, the lemon added in conjunction with rotary process
Acid, manufactured composite plant peptide is without bitter taste, the very good solution problem of most of plant peptide taste bitterness；By to plant egg
Suitable inulin is added in white peptide liquid, solves plant protein peptide in the drying process because producing not caused by tower wall adherency
Continuous situation；Using five kinds of soybean protein, walnut protein, sesame protein, wheat gluten, zein vegetable proteins according to certain
Ratio mixing digested, five kinds of corn gluten proteins and have complementary functions at nutrition, intensive culture the five internal organs.
Beneficial effect
1, flavor peptides are produced using plant protein peptide, has the characteristics that full of nutrition, natural safety, unique flavor, this is right
The class and the market competitiveness for promoting China's flavouring have great importance.Carrying out crosslinking Treatment to peptide by enzyme can be catalyzed
Intramolecular or intermolecular cross-linking occur for peptide, so that the Mei Lade peptide yield of 1000-5000Da in product is improved 17-28%, significantly mention
Rise the alcohol savoury of product.
2, be not in turbid phenomenon caused by protein molecular in existing production technology is assembled, solve existing plant very well
After the dissolution of object albumen peptide product the problem of opaque clarification.
3, vegetable protein peptide material has thermal sensitivity, is heated easily by broken ring, is not easy to remove using traditional method of purification low
The salinity of molecular weight, to influence the purity of product, this patent uses nanofiltration membrane desalination, while can be to composite plant peptide solution
Pre-concentration is carried out, salinity can both be removed, energy consumption can also be reduced, achievees the purpose that improve product quality.
4, using in compound plant protein peptide made from the invention patent peptide content, purity improves 20-30% for 95%,
Wherein 1000 dalton of peptide molecular weight is below accounts for 85% or more, and indices produce skill better than existing compound plant protein peptide
Art.
Specific embodiment
The embodiment of the invention discloses a kind of preparation methods of compound plant protein peptide.Those skilled in the art can use for reference
Present disclosure is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are to this field skill
It is it will be apparent that they are considered as being included in the present invention for art personnel.Method of the invention, which has passed through, preferably to be implemented
Example is described, related personnel obviously can not depart from the content of present invention, in spirit and scope to product as described herein into
Row change or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
For a further understanding of the present invention, the following describes the present invention in detail with reference to examples.
Embodiment 1:
1) take 3 parts by weight of soybean protein, 1 parts by weight of sesame protein, 2 parts by weight of walnut protein, 1 parts by weight of zein,
4 parts by weight of wheat gluten are mixed, and mixture is obtained；The mixture is uniformly mixed with water according to 1:1, high speed is crossed and emulsifies
Machine obtains mixed serum；
2) mixed serum obtained by step 1) adds to add water to after mass concentration is 8% and carries out being heated to 95 DEG C of holdings 1 hour,
45 DEG C are then cooled to, 0.006 weight starch enzyme and 0.004 part by weight of cellulose enzyme is added after adjusting pH=5.0 with hydrochloric acid
It carries out enzymatic hydrolysis 1 hour, carries out enzyme-deactivating after the completion of enzymatic hydrolysis；
3) pH to 8.5 is adjusted after the enzyme-deactivating liquid obtained by step 2) is cooled to 46 DEG C of temperature, and 0.008 parts by weight alkalinity is added
Protease hydrolyzed 2 hours, 0.01 parts by weight neutral proteinase and 0.08 parts by weight papain enzymolysis 3 hours are added later,
Enzyme-deactivating is carried out after the completion of enzymatic hydrolysis；
4) the enzyme-deactivating feed liquid obtained by step 3) is heated to 70 DEG C of holdings 30 minutes after adjusting pH=4.2 with citric acid, it
2% activated carbon for adding feed liquid quality afterwards carries out decoloration deodorization, then is carried out under the conditions of 10000r/min with barrel type centrifuge
Separation discards solid phase, collects liquid phase；
5) liquid phase for taking step 4) to collect carries out carry out ultrafiltration, and molecular cut off 2000Da takes filtered solution to be received
Filter separation, molecular cut off 300Da, the liquid that shuts off is compound plant protein peptide solution；
6) 5 weight are added in the vegetable protein peptide solution liquid collected to step 5) and divide inulin and 0.1 parts by weight steviol glycoside,
It is dried after being concentrated under reduced pressure into 15 ° of Baume degrees, spray tower inlet air temperature is 200 DEG C, and leaving air temp is 90 DEG C, and control moisture contains
Amount 5% obtains compound plant protein peptide after dry.
Embodiment 2:
1) take 5 parts by weight of soybean protein, 1 parts by weight of sesame protein, 2 parts by weight of walnut protein, 1 parts by weight of zein,
3 parts by weight of wheat gluten are mixed, and mixture is obtained；The mixture is uniformly mixed with water according to 1:1, high speed is crossed and emulsifies
Machine obtains mixed serum；
2) mixed serum obtained by step 1) adds to add water to after mass concentration is 8% and carries out being heated to 90 DEG C of holdings 1 hour,
48 DEG C are then cooled to, 0.008 weight starch enzyme and 0.006 part by weight of cellulose enzyme is added after adjusting pH=5.0 with hydrochloric acid
It carries out enzymatic hydrolysis 1 hour, carries out enzyme-deactivating after the completion of enzymatic hydrolysis；
3) pH to 8.5 is adjusted after the enzyme-deactivating liquid obtained by step 2) is cooled to 46 DEG C of temperature, and 0.01 parts by weight alkalinity is added
Protease hydrolyzed 2 hours, 0.01 parts by weight neutral proteinase and 0.08 parts by weight papain enzymolysis 4 hours are added later,
Enzyme-deactivating is carried out after the completion of enzymatic hydrolysis；
4) the enzyme-deactivating feed liquid obtained by step 3) is heated to 75 DEG C of holdings 30 minutes after adjusting pH=4.2 with citric acid, it
4% activated carbon for adding feed liquid quality afterwards carries out decoloration deodorization, then is carried out under the conditions of 10000r/min with barrel type centrifuge
Separation discards solid phase, collects liquid phase；
5) liquid phase for taking step 4) to collect carries out carry out ultrafiltration, and molecular cut off 3000Da takes filtered solution to be received
Filter separation, molecular cut off 300Da, the liquid that shuts off is compound plant protein peptide solution；
6) 4 weight are added in the vegetable protein peptide solution liquid collected to step 5) and divide inulin and 0.1 parts by weight steviol glycoside,
It is dried after being concentrated under reduced pressure into 14 ° of Baume degrees, spray tower inlet air temperature is 200 DEG C, and leaving air temp is 90 DEG C, and control moisture contains
Amount 5% obtains compound plant protein peptide after dry.
Embodiment 3:
1) take 5 parts by weight of soybean protein, 5 parts by weight of sesame protein, 2 parts by weight of walnut protein, 1 parts by weight of zein,
1 parts by weight of wheat gluten are mixed, and mixture is obtained；The mixture is uniformly mixed with water according to 1:1, high speed is crossed and emulsifies
Machine obtains mixed serum；
2) mixed serum obtained by step 1) adds to add water to after mass concentration is 8% and carries out being heated to 90 DEG C of holdings 1 hour,
Then be cooled to 46 DEG C, with hydrochloric acid adjust pH=5.0 after be added 0.01 weight starch enzyme and 0.002 part by weight of cellulose enzyme into
Row enzymatic hydrolysis 1 hour, enzymatic hydrolysis carries out enzyme-deactivating after the completion；
3) pH to 8.5 is adjusted after the enzyme-deactivating liquid obtained by step 2) is cooled to 46 DEG C of temperature, and 0.01 parts by weight alkalinity is added
Protease hydrolyzed 2 hours, 0.005 parts by weight neutral proteinase is added later and 0.009 parts by weight papain enzymolysis 4 is small
When, enzymatic hydrolysis carries out enzyme-deactivating after the completion；
4) the enzyme-deactivating feed liquid obtained by step 3) is heated to 70 DEG C of holdings 30 minutes after adjusting pH=4.2 with citric acid, it
5% activated carbon for adding feed liquid quality afterwards carries out decoloration deodorization, then is carried out under the conditions of 10000r/min with barrel type centrifuge
Separation discards solid phase, collects liquid phase；
5) liquid phase for taking step 4) to collect carries out carry out ultrafiltration, and molecular cut off 5000Da takes filtered solution to be received
Filter separation, molecular cut off 300Da, the liquid that shuts off is compound plant protein peptide solution；
6) 4 weight are added in the vegetable protein peptide solution liquid collected to step 5) and divide inulin and 0.1 parts by weight steviol glycoside,
It is dried after being concentrated under reduced pressure into 12 ° of Baume degrees, spray tower inlet air temperature is 200 DEG C, and leaving air temp is 95 DEG C, and control moisture contains
Amount 5% obtains compound plant protein peptide after dry.
Embodiment 4:
1) take 2 parts by weight of soybean protein, 5 parts by weight of sesame protein, 5 parts by weight of walnut protein, 1 parts by weight of zein,
5 parts by weight of wheat gluten are mixed, and mixture is obtained；The mixture is uniformly mixed with water according to 1:1, high speed is crossed and emulsifies
Machine obtains mixed serum；
2) mixed serum obtained by step 1) adds to add water to after mass concentration is 8% and carries out being heated to 90 DEG C of 30 points of holdings
Clock is then cooled to 46 DEG C, and 0.01 weight starch enzyme and 0.002 part by weight of cellulose is added after adjusting pH=4.8 with hydrochloric acid
Enzyme carries out enzymatic hydrolysis 1 hour, carries out enzyme-deactivating after the completion of enzymatic hydrolysis；
3) pH to 8.5 is adjusted after the enzyme-deactivating liquid obtained by step 2) is cooled to 46 DEG C of temperature, and 0.01 parts by weight alkalinity is added
Protease hydrolyzed 2 hours, 0.005 parts by weight neutral proteinase and 0.03 parts by weight papain enzymolysis 4 hours are added later,
Enzyme-deactivating is carried out after the completion of enzymatic hydrolysis；
4) the enzyme-deactivating feed liquid obtained by step 3) is heated to 70 DEG C of holdings 30 minutes after adjusting pH=4.8 with citric acid, it
2% activated carbon for adding feed liquid quality afterwards carries out decoloration deodorization, then is carried out under the conditions of 10000r/min with barrel type centrifuge
Separation discards solid phase, collects liquid phase；
5) liquid phase for taking step 4) to collect carries out carry out ultrafiltration, and molecular cut off 2000Da takes filtered solution to be received
Filter separation, molecular cut off 300Da, the liquid that shuts off is compound plant protein peptide solution；
6) 2 weight are added in the vegetable protein peptide solution liquid collected to step 5) and divide inulin and 0.05 parts by weight stevioside
Glycosides is dried after being concentrated under reduced pressure into 12 ° of Baume degrees, and spray tower inlet air temperature is 200 DEG C, and leaving air temp is 95 DEG C, controls water
Divide content 7%, obtains compound plant protein peptide after dry.
Embodiment 5:
1) take 3 parts by weight of soybean protein, 4 parts by weight of sesame protein, 3 parts by weight of walnut protein, 4 parts by weight of zein,
3 parts by weight of wheat gluten are mixed, and mixture is obtained；The mixture is uniformly mixed with water according to 1:1, high speed is crossed and emulsifies
Machine obtains mixed serum；
2) mixed serum obtained by step 1) adds to add water to after mass concentration is 8% and carries out being heated to 90 DEG C of 30 points of holdings
Clock is then cooled to 46 DEG C, and 0.003 weight starch enzyme and 0.005 part by weight of cellulose is added after adjusting pH=4.8 with hydrochloric acid
Enzyme carries out enzymatic hydrolysis 1 hour, carries out enzyme-deactivating after the completion of enzymatic hydrolysis；
3) pH to 8.5 is adjusted after the enzyme-deactivating liquid obtained by step 2) is cooled to 46 DEG C of temperature, and 0.01 parts by weight alkalinity is added
Protease hydrolyzed 2 hours, 0.01 parts by weight neutral proteinase and 0.03 parts by weight papain enzymolysis 4 hours are added later,
Enzyme-deactivating is carried out after the completion of enzymatic hydrolysis；
4) the enzyme-deactivating feed liquid obtained by step 3) is heated to 70 DEG C of holdings 30 minutes after adjusting pH=4.8 with citric acid, it
2% activated carbon for adding feed liquid quality afterwards carries out decoloration deodorization, then is carried out under the conditions of 12000r/min with barrel type centrifuge
Separation discards solid phase, collects liquid phase；
5) liquid phase for taking step 4) to collect carries out carry out ultrafiltration, and molecular cut off 2000Da takes filtered solution to be received
Filter separation, molecular cut off 300Da, the liquid that shuts off is compound plant protein peptide solution；
6) 4 weight are added in the vegetable protein peptide solution liquid collected to step 5) and divide inulin and 0.06 parts by weight stevioside
Glycosides is dried after being concentrated under reduced pressure into 15 ° of Baume degrees, and spray tower inlet air temperature is 200 DEG C, and leaving air temp is 95 DEG C, controls water
Divide content 7%, obtains compound plant protein peptide after dry.
Embodiment 6:
1) take 5 parts by weight of soybean protein, 5 parts by weight of sesame protein, 5 parts by weight of walnut protein, 5 parts by weight of zein,
5 parts by weight of wheat gluten are mixed, and mixture is obtained；The mixture is uniformly mixed with water according to 1:1, high speed is crossed and emulsifies
Machine obtains mixed serum；
2) mixed serum obtained by step 1) adds to add water to after mass concentration is 8% and carries out being heated to 95 DEG C of 30 points of holdings
Clock is then cooled to 46 DEG C, and 0.01 weight starch enzyme and 0.008 part by weight of cellulose is added after adjusting pH=4.8 with hydrochloric acid
Enzyme carries out enzymatic hydrolysis 1 hour, carries out enzyme-deactivating after the completion of enzymatic hydrolysis；
3) pH to 8.5 is adjusted after the enzyme-deactivating liquid obtained by step 2) is cooled to 46 DEG C of temperature, and 0.01 parts by weight alkalinity is added
Protease hydrolyzed 2 hours, 0.008 parts by weight neutral proteinase is added later and 0.006 parts by weight papain enzymolysis 4 is small
When, enzymatic hydrolysis carries out enzyme-deactivating after the completion；
4) the enzyme-deactivating feed liquid obtained by step 3) is heated to 75 DEG C of holdings 30 minutes after adjusting pH=4.2 with citric acid, it
2% activated carbon for adding feed liquid quality afterwards carries out decoloration deodorization, then is carried out under the conditions of 12000r/min with barrel type centrifuge
Separation discards solid phase, collects liquid phase；
5) liquid phase for taking step 4) to collect carries out carry out ultrafiltration, and molecular cut off 5000Da takes filtered solution to be received
Filter separation, molecular cut off 300Da, the liquid that shuts off is compound plant protein peptide solution；
6) 4 weight are added in the vegetable protein peptide solution liquid collected to step 5) and divide inulin and 0.08 parts by weight stevioside
Glycosides is dried after being concentrated under reduced pressure into 10 ° of Baume degrees, and spray tower inlet air temperature is 200 DEG C, and leaving air temp is 90 DEG C, controls water
Divide content 7%, obtains compound plant protein peptide after dry.
Finally, it should be noted that obviously, above-described embodiment is only intended to clearly illustrate the application example, and simultaneously
The non-restriction to embodiment.For those of ordinary skill in the art, it can also do on the basis of the above description
Other various forms of variations or variation out.There is no necessity and possibility to exhaust all the enbodiments.And thus drawn
Shen go out obvious changes or variations still in the protection scope of the application type among.
Claims (8)
1. a kind of preparation method of compound plant protein peptide, which comprises the steps of:
Step 1: weighing plant protein material, the plant protein material is soybean protein 1-5 parts by weight, sesame protein 1-5
Parts by weight, walnut protein 1-5 parts by weight, zein 1-5 parts by weight, wheat gluten 1-5 parts by weight；
Step 2: the plant protein material in step 1 is dried, then mix, obtains mixture A；By the mixture
A is crushed, and sieves with 100 mesh sieve, minus mesh B is taken to be uniformly mixed with pure water according to parts by weight 1:1, is crossed high-speed emulsifying machine, is mixed
Slurries A；
Step 3: the mixed serum A obtained by step 2, which adds, adds water to mass concentration as 8-10%, mixed serum B is obtained, is then carried out
Heat pre-treatment is then cooled to 45-50 DEG C, and 0.002-0.05 weight starch is added after adjusting pH=5.0-5.5 with hydrochloric acid
Enzyme and 0.002-0.05 part by weight of cellulose enzyme are digested, and enzymolysis time is 1-2 hours, carry out enzyme-deactivating after the completion of enzymatic hydrolysis；
Step 4: the enzyme-deactivating liquid obtained by step 3 adjusts pH to 8.0-9.0 after being cooled to 40-45 DEG C of temperature, 0.004- is added
0.08 parts by weight alkali protease enzymatic hydrolysis, enzymolysis time are 1-2 hours, and 0.004-0.08 parts by weight neutral proteinase is added later
With 0.004-0.08 parts by weight papain enzymolysis, enzymolysis time is 2-4 hours, carries out enzyme-deactivating after the completion of enzymatic hydrolysis；
Step 5: heating keeps certain time after the citric acid of the enzyme-deactivating feed liquid obtained by step 4 adjusts pH=4.2-5.0, it
5% activated carbon for adding feed liquid quality afterwards carries out decoloration deodorization, then is separated with barrel type centrifuge, and solid phase is discarded, and collects
Liquid phase；
Step 6: the liquid phase for taking step 5 to collect carries out the ultrafiltration of nano ceramics film, molecular cut off 2000-5000Da is taken
Filtered solution carries out nano ceramics film nanofiltration separation, and molecular cut off 300Da, the liquid that shuts off is that compound plant protein peptide is molten
Liquid；
Step 7: 1-5 weight is added in the vegetable protein peptide solution liquid collected to step 6 divides inulin and 0.02-0.1 parts by weight
The anticaking agent of steviol glycoside and 0.1-0.5 parts by weight is dried after being concentrated under reduced pressure into Baume degrees 10-15 degree, spray tower into
Air temperature is 180-210 DEG C, and leaving air temp is 80-90 DEG C, controls moisture content 5-10%, obtains compound plant protein after dry
Gly-His-Lys；
Step 8: packing compound plant protein Gly-His-Lys obtained in step 7 to get final products.
2. a kind of preparation method of compound plant protein peptide as described in claim 1, it is characterised in that: dense described in step 3
Degree is that the heat pre-treatment condition of 8-10% mixed serum is 90-95 DEG C, and the retention time is 1-2 hours.
3. a kind of preparation method of compound plant protein peptide as described in claim 1, it is characterised in that: enzyme described in step 5
It inactivates heating after feed liquid citric acid adjusts pH=4.2-5.0 and keeps certain time, 70-75 DEG C of heating temperature, the retention time is
0.5-1 hours.
4. a kind of preparation method of compound plant protein peptide as described in claim 1, it is characterised in that: bucket described in step 5
Formula centrifuge is being separated, and barrel type seperator revolving speed is 10000-12000r/min.
5. a kind of preparation method of compound plant protein peptide as described in claim 1, it is characterised in that: in the step 7
Anticaking agent is one or more of silica, magnesium stearate, tricalcium phosphate and microcrystalline cellulose mixture.
6. a kind of preparation method of compound plant protein peptide as described in claim 1, it is characterised in that: in the soybean protein
Content >=85% of protein；Content >=70% of protein in sesame protein, content >=90% of protein in walnut protein,
Content >=75% of protein in zein, in wheat gluten protein content >=80%.
7. a kind of preparation method of compound plant protein peptide as described in claim 1, it is characterised in that: the drying is low temperature
Freeze-drying, moisture is less than 3%；Step (1) is cooling, raw material is carried out low temperature drying, sealing is placed in -10 to -5 DEG C of refrigerator
Constant temperature 2-3h, then takes out, and is placed in vacuum freeze drier, is first refrigerated to -20~-30 DEG C with the cooling rate of 3 DEG C/min,
Keep 2-4h；Step (2) is thawed, and freezing raw material is placed under conditions of room temperature, ventilation defrosting airing to the ice crystal on raw material surface
Melt, moisture evaporation, stirred a freezing raw material during defrosting airing every 10 minutes, defrosting airing 10-11h is to get arriving
Defrosting raw material；
Step (3) is just dried, and defrosting raw material obtained in step (2) is uniformly added in dryer, and temperature is 100-130 DEG C
Under conditions of just be dried to water content be 10-15% degree, just dry 3-5min to get to just dry raw material, then will just dry raw material booth
1-2h dry in the air to get to multiple baking raw material；
Step (4) is dried again, will be uniformly added in dryer obtained in step (3) to multiple baking raw material, temperature 110-120
Being dried to again under conditions of DEG C to multiple baking feed moisture content is 5-8%, dries 1-3min again to get finished product stand-by raw material, the baking is arrived
The model 7CHB-5 of dry machine, yield >=30kg/h, 50-60 DEG C at a temperature of be dried under reduced pressure 5-8h；The pressure being dried under reduced pressure
For 0.001-0.05MPa；Then it carries out being dried under vacuum to aqueous 10-20% again, the vacuum drying is to carry out in drying chamber
Hot wind-is infrared-microwave drying, 40-50 DEG C of hot blast temperature, and far infrared radiation intensity 0.3-0.4W/cm2, the first rank of microwave heating
Section power is 100-150W, and second stage power is 200-300W, and phase III power is 350-400W, conveyor belt speed 1-
2m/min is recycled 9-10 times；It is stored in refrigerator after drying, storage temperature is -5 DEG C~-10 DEG C.
8. a kind of preparation method of compound plant protein peptide as described in claim 1, it is characterised in that: the ultrafiltration nanometer
Ceramic membrane is oxidation zirconium base nano inorganic film, and molecular cut off 2000-5000Da, filtration temperature is 20-25 DEG C；It is described to receive
Rice inorganic thin film with a thickness of 10-15 microns；The material component and weight proportion of the nano inorganic film are as follows: silica 8-
10 parts, 5-8 parts of 1-5 parts of 5-8 parts of 1-3 parts of 5-8 parts of zirconium oxide, titanium carbide, carbon fiber, zinc oxide, the magnesium nitride of stabilized with yttrium oxide,
3-4 parts of silicon nitride, Sc2O31-3 parts；The clear liquid of hyperfiltration treatment is removed greatly with the nanofiltration membrane that aperture is divided into 200-300 dalton
Partial moisture and inorganic salts, it is 20%-30% that clear liquid, which is concentrated into solid content, and the membrane pressure of filter membrane is 0.2MPa-
0.5MPa。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910334617.XA CN110037163A (en) | 2019-04-24 | 2019-04-24 | A kind of preparation method of compound plant protein peptide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910334617.XA CN110037163A (en) | 2019-04-24 | 2019-04-24 | A kind of preparation method of compound plant protein peptide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110037163A true CN110037163A (en) | 2019-07-23 |
Family
ID=67279098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910334617.XA Pending CN110037163A (en) | 2019-04-24 | 2019-04-24 | A kind of preparation method of compound plant protein peptide |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110037163A (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109608A (en) * | 2019-12-28 | 2020-05-08 | 江苏天美健大自然生物工程有限公司 | Camel milk walnut protein powder containing various substances and preparation method thereof |
| CN111358009A (en) * | 2020-03-16 | 2020-07-03 | 赵秋萍 | Plant peptide and preparation method and application thereof |
| CN111455011A (en) * | 2020-05-28 | 2020-07-28 | 江南大学 | Method for extracting polypeptide by gradient enzymolysis of kitchen solid residue |
| CN111670995A (en) * | 2020-06-08 | 2020-09-18 | 颜如玉医药科技有限公司 | Preparation method of wheat protein peptide |
| CN112125948A (en) * | 2020-08-20 | 2020-12-25 | 广东省农业科学院蚕业与农产品加工研究所 | Method for synchronously extracting plant polyphenol and plant protein from plant leaves and preparing plant protein hydrolysate peptide |
| CN112753843A (en) * | 2021-02-04 | 2021-05-07 | 海南华研胶原科技股份有限公司 | Method for extracting oyster peptide by combinatorial enzymolysis |
| CN112795442A (en) * | 2021-01-22 | 2021-05-14 | 云南紫啤啤酒有限责任公司 | Preparation method of plant polypeptide beer |
| CN112998279A (en) * | 2021-03-15 | 2021-06-22 | 东北农业大学 | Method for preparing functional polypeptide powder by enzyme method |
| CN113100320A (en) * | 2021-04-12 | 2021-07-13 | 武汉轻工大学 | Walnut oligopeptide candy with function of relieving sub-health fatigue and preparation method thereof |
| CN114032272A (en) * | 2021-11-12 | 2022-02-11 | 中国农业大学 | Low phenylalanine vegetable protein peptide and preparation method thereof |
| CN114214380A (en) * | 2021-12-16 | 2022-03-22 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and American ginseng bioactive peptides |
| CN114231583A (en) * | 2021-12-16 | 2022-03-25 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and pseudo-ginseng bioactive peptides |
| CN114395596A (en) * | 2021-12-17 | 2022-04-26 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and ganoderma lucidum bioactive peptide |
| CN114438155A (en) * | 2022-01-12 | 2022-05-06 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and Chinese wolfberry bioactive peptide |
| CN114480536A (en) * | 2021-12-17 | 2022-05-13 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and sealwort bioactive peptide |
| CN114480539A (en) * | 2022-01-12 | 2022-05-13 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and ginseng bioactive peptides |
| CN114480540A (en) * | 2022-01-12 | 2022-05-13 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and hawthorn bioactive peptide |
| CN114517219A (en) * | 2021-12-17 | 2022-05-20 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and gastrodia elata bioactive peptide |
| CN114631592A (en) * | 2022-04-13 | 2022-06-17 | 广西弘山堂生物科技有限公司 | Composite short peptide nutrient and preparation method thereof |
| CN114717284A (en) * | 2022-03-28 | 2022-07-08 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and cordyceps flower bioactive peptide |
Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992011771A1 (en) * | 1991-01-10 | 1992-07-23 | Novo Nordisk A/S | Method for production of a vegetable protein hydrolyzate |
| CN101260421A (en) * | 2008-04-28 | 2008-09-10 | 浙江省农业科学院 | Method for preparing whey protein peptide by composite protease hydrolysis |
| CN101693741A (en) * | 2009-09-05 | 2010-04-14 | 泰祥集团技术开发有限公司 | Decoloration deodorization method of ocean activity collagen peptidase hydrolyzed liquor |
| CN101824455A (en) * | 2009-03-06 | 2010-09-08 | 香港百特有限公司 | Soy protein oligopeptide, and preparation method and use thereof |
| CN102115774A (en) * | 2010-11-30 | 2011-07-06 | 华东理工大学 | Method for preparing plant polypeptide by enzyme process |
| US20130252877A1 (en) * | 2011-05-17 | 2013-09-26 | China National Research Institute Of Food And Fermentation | Method for preparing active peptides from corn germ proteins |
| CN103571905A (en) * | 2013-10-30 | 2014-02-12 | 广州绿萃生物科技有限公司 | Preparation method of high-purity casein phosphopeptide |
| CN103652309A (en) * | 2012-08-31 | 2014-03-26 | 郸城财鑫糖业有限责任公司 | Production method of wheat germ peptide |
| CN105002247A (en) * | 2015-07-30 | 2015-10-28 | 北京天肽生物科技有限公司 | Micromolecule walnut peptide and preparation method thereof |
| CN105685366A (en) * | 2016-01-28 | 2016-06-22 | 山东众山生物科技有限公司 | Preparation method of vegetable protein polypeptide liquid |
| US20170143001A1 (en) * | 2015-04-30 | 2017-05-25 | China National Research Institute Of Food And Fermentation Industries | Soybean oligopeptide with low allergenicity and little bitterness and preparation method and application thereof |
| CN106857895A (en) * | 2017-01-13 | 2017-06-20 | 信阳农林学院 | Black tea processing technology |
| WO2017177490A1 (en) * | 2016-04-11 | 2017-10-19 | 浙江省农业科学院 | Method for preparing bean sprout-derived functional peptide |
| CN108251485A (en) * | 2018-03-22 | 2018-07-06 | 广东正当年生物科技有限公司 | A kind of functionality mixed plant peptide and its application |
| CN109527143A (en) * | 2019-01-16 | 2019-03-29 | 灵源药业有限公司 | One kind ten thousand answers tea composition and preparation method thereof |
-
2019
- 2019-04-24 CN CN201910334617.XA patent/CN110037163A/en active Pending
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992011771A1 (en) * | 1991-01-10 | 1992-07-23 | Novo Nordisk A/S | Method for production of a vegetable protein hydrolyzate |
| CN101260421A (en) * | 2008-04-28 | 2008-09-10 | 浙江省农业科学院 | Method for preparing whey protein peptide by composite protease hydrolysis |
| CN101824455A (en) * | 2009-03-06 | 2010-09-08 | 香港百特有限公司 | Soy protein oligopeptide, and preparation method and use thereof |
| CN101693741A (en) * | 2009-09-05 | 2010-04-14 | 泰祥集团技术开发有限公司 | Decoloration deodorization method of ocean activity collagen peptidase hydrolyzed liquor |
| CN102115774A (en) * | 2010-11-30 | 2011-07-06 | 华东理工大学 | Method for preparing plant polypeptide by enzyme process |
| US20130252877A1 (en) * | 2011-05-17 | 2013-09-26 | China National Research Institute Of Food And Fermentation | Method for preparing active peptides from corn germ proteins |
| CN103652309A (en) * | 2012-08-31 | 2014-03-26 | 郸城财鑫糖业有限责任公司 | Production method of wheat germ peptide |
| CN103571905A (en) * | 2013-10-30 | 2014-02-12 | 广州绿萃生物科技有限公司 | Preparation method of high-purity casein phosphopeptide |
| US20170143001A1 (en) * | 2015-04-30 | 2017-05-25 | China National Research Institute Of Food And Fermentation Industries | Soybean oligopeptide with low allergenicity and little bitterness and preparation method and application thereof |
| CN105002247A (en) * | 2015-07-30 | 2015-10-28 | 北京天肽生物科技有限公司 | Micromolecule walnut peptide and preparation method thereof |
| CN105685366A (en) * | 2016-01-28 | 2016-06-22 | 山东众山生物科技有限公司 | Preparation method of vegetable protein polypeptide liquid |
| WO2017177490A1 (en) * | 2016-04-11 | 2017-10-19 | 浙江省农业科学院 | Method for preparing bean sprout-derived functional peptide |
| CN106857895A (en) * | 2017-01-13 | 2017-06-20 | 信阳农林学院 | Black tea processing technology |
| CN108251485A (en) * | 2018-03-22 | 2018-07-06 | 广东正当年生物科技有限公司 | A kind of functionality mixed plant peptide and its application |
| CN109527143A (en) * | 2019-01-16 | 2019-03-29 | 灵源药业有限公司 | One kind ten thousand answers tea composition and preparation method thereof |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109608A (en) * | 2019-12-28 | 2020-05-08 | 江苏天美健大自然生物工程有限公司 | Camel milk walnut protein powder containing various substances and preparation method thereof |
| CN111358009A (en) * | 2020-03-16 | 2020-07-03 | 赵秋萍 | Plant peptide and preparation method and application thereof |
| CN111455011A (en) * | 2020-05-28 | 2020-07-28 | 江南大学 | Method for extracting polypeptide by gradient enzymolysis of kitchen solid residue |
| CN111670995A (en) * | 2020-06-08 | 2020-09-18 | 颜如玉医药科技有限公司 | Preparation method of wheat protein peptide |
| CN111670995B (en) * | 2020-06-08 | 2021-05-18 | 颜如玉医药科技有限公司 | Preparation method of wheat protein peptide |
| CN112125948B (en) * | 2020-08-20 | 2023-05-12 | 广东省农业科学院蚕业与农产品加工研究所 | Method for synchronously extracting plant polyphenol and plant protein from plant leaves and preparing plant protein hydrolysis peptide |
| CN112125948A (en) * | 2020-08-20 | 2020-12-25 | 广东省农业科学院蚕业与农产品加工研究所 | Method for synchronously extracting plant polyphenol and plant protein from plant leaves and preparing plant protein hydrolysate peptide |
| CN112795442A (en) * | 2021-01-22 | 2021-05-14 | 云南紫啤啤酒有限责任公司 | Preparation method of plant polypeptide beer |
| CN112753843A (en) * | 2021-02-04 | 2021-05-07 | 海南华研胶原科技股份有限公司 | Method for extracting oyster peptide by combinatorial enzymolysis |
| CN112998279A (en) * | 2021-03-15 | 2021-06-22 | 东北农业大学 | Method for preparing functional polypeptide powder by enzyme method |
| CN113100320A (en) * | 2021-04-12 | 2021-07-13 | 武汉轻工大学 | Walnut oligopeptide candy with function of relieving sub-health fatigue and preparation method thereof |
| CN114032272A (en) * | 2021-11-12 | 2022-02-11 | 中国农业大学 | Low phenylalanine vegetable protein peptide and preparation method thereof |
| CN114231583A (en) * | 2021-12-16 | 2022-03-25 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and pseudo-ginseng bioactive peptides |
| CN114214380A (en) * | 2021-12-16 | 2022-03-22 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and American ginseng bioactive peptides |
| CN114395596A (en) * | 2021-12-17 | 2022-04-26 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and ganoderma lucidum bioactive peptide |
| CN114480536A (en) * | 2021-12-17 | 2022-05-13 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and sealwort bioactive peptide |
| CN114517219A (en) * | 2021-12-17 | 2022-05-20 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and gastrodia elata bioactive peptide |
| CN114438155A (en) * | 2022-01-12 | 2022-05-06 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and Chinese wolfberry bioactive peptide |
| CN114480539A (en) * | 2022-01-12 | 2022-05-13 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and ginseng bioactive peptides |
| CN114480540A (en) * | 2022-01-12 | 2022-05-13 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and hawthorn bioactive peptide |
| CN114717284A (en) * | 2022-03-28 | 2022-07-08 | 云南文山坤七药业股份有限公司 | Preparation method and application of soybean, coffee and cordyceps flower bioactive peptide |
| CN114631592A (en) * | 2022-04-13 | 2022-06-17 | 广西弘山堂生物科技有限公司 | Composite short peptide nutrient and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110037163A (en) | A kind of preparation method of compound plant protein peptide | |
| CN101301105B (en) | Preserved gale solid particle and drink products and preparation thereof | |
| CN107937464A (en) | The method that spray drying prepares oyster active peptides powder | |
| CN109485693A (en) | A method of it extracting quinoa native peptides from quinoa and digests quinoa peptide processed | |
| CN105368905A (en) | Microwave-assisted method for preparing pea protein polypeptides | |
| CN100428894C (en) | Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method | |
| CN102860450B (en) | Compound nutrition powder rich in kudzu root cellulose oligosaccharide and preparation method thereof | |
| CN116179634B (en) | III type collagen peptide and preparation method thereof | |
| CN106962590A (en) | A kind of method for preparing edible fungus protein powder | |
| CN112106984A (en) | Brewing type instant edible bird's nest soup and preparation method thereof | |
| CN106399436A (en) | Process for preparing fish skin antifreeze peptide through one-step enzymatic hydrolysis | |
| CN108925999A (en) | The preparation method of RHIIZOMA DIOSCOREAE from Henan of China active peptide dry powder, RHIIZOMA DIOSCOREAE from Henan of China activity peptide health product and its microcapsules | |
| CN103966291B (en) | Yeast protein peptone | |
| CN111671018A (en) | Preparation method of Maillard reaction modified corn germ protein beverage | |
| CN113768032B (en) | Preparation method and application of glycosylated bamboo shoot protein peptide | |
| CN105077161A (en) | Preparation method and application of chicken powder containing rich oligopeptides | |
| CN110558419A (en) | Vegetable protein peptide powder and preparation method thereof | |
| CN100506276C (en) | Preparation of cotton-seed polypeptide with anti-oxidant function | |
| CN105779550A (en) | Method for preparing bean sprouting functional peptide | |
| CN104738449A (en) | Method for preparing instant pumpkin powder by enzyme hydrolysis method | |
| CN114766678A (en) | Extraction method of roxburgh rose flavone, spirulina instant powder and preparation method thereof | |
| CN103740796A (en) | Method for extracting polypeptides from skimmed protein milk supernatant | |
| CN107641160A (en) | Utilize the method for multi-stage countercurrent enzymolysis coupling technology extraction sea grass polysaccharide | |
| CN106562421A (en) | Preparation method of calcium-rich spirulina and poultry egg compound polypeptide food | |
| CN109938068B (en) | Method for reducing middle-advanced glycosylation end products of cookies |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190723 |