CN110438188A - A kind of preparation method of pea protein Gly-His-Lys - Google Patents
A kind of preparation method of pea protein Gly-His-Lys Download PDFInfo
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- CN110438188A CN110438188A CN201910843245.3A CN201910843245A CN110438188A CN 110438188 A CN110438188 A CN 110438188A CN 201910843245 A CN201910843245 A CN 201910843245A CN 110438188 A CN110438188 A CN 110438188A
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- 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
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Abstract
The invention discloses a kind of preparation methods of pea protein Gly-His-Lys, by the way that Fed Protein Powder of Pea Insteal is uniformly mixed with water, it is 7.2~7.7 that pH value, which will be adjusted, and complex enzyme is added, and keeps the temperature 4~8 hours, 92~98 DEG C are heated to after enzymatic hydrolysis, it is kept for 15~25 minutes, after being centrifuged, desalination, lower freeze-drying, obtains pea protein Gly-His-Lys.The present invention uses a variety of enzyme complex enzyme hydrolysis, obtains the pea protein peptide of degree of hydrolysis height, good water solubility.
Description
Technical field
The invention belongs to food processing technology fields, are related to the processing and utilization of pea, and in particular to a kind of pea protein
The preparation method of Gly-His-Lys.
Background technique
Pea is adaptable, and nutritive value is high, grain-production, fresh food vegetables, food processing, in terms of have it is more
Kind purposes, economic value with higher are widely cultivated in the world.The content of the protein of pea is higher, amino acid group
At including 8 kinds of amino acid needed by human.Since the biological value of pea protein is lower, protein utilization is not high, directly eats
A large amount of protein can be wasted with pea protein, therefore pea protein deep processing in recent years has obtained extensively to improve protein utilization
General concern.Pea peptide is the product that pea protein passes through that technology for hydrolyzing means obtain, and is the oligopeptides of 2-3 amino acid composition,
Easily by intestinal absorption, it is greatly improved the utilization rate of pea protein, and there is preferable water-retaining property, oil absorption, emulsibility and coagulate
Gum forming also can be used as enteral nutrition agent and promote beneficial bacteria of intestinal tract growth.Pea peptide has become pea protein deep processing at present
Main direction of studying.
Although the protein content of pea is higher, amino acid forms the sulfur-bearing amino compared with FAO/WHO recommendation pattern
The content of sour (methionine and cysteine) is lower, and amino acid score (AAS) is only about 0.5-0.6.Pea protein is more difficult to be disappeared
Change, digestibility is about 60-66% in vivo, and the amino acid score (PDCAAS) after digestibility correction only has 0.3-0.4, says
The protein quality of bright pea is not high, is not easy the utilization that is absorbed by the body.Digestibility can be improved after becoming peptide in protein hydrolysis, so
And traditional alkali process hydrolysis is very big to amino acid nutrient component damage；The lower digestibility of degree of hydrolysis of common list enzymatic hydrolysis improves
Smaller and protein recovery rate is not high, therefore the PDCAAS of pea peptide compares pea protein and no significant difference at present.
Summary of the invention
In view of the above-mentioned drawbacks of the prior art, the purpose of the present invention is to provide the preparation sides of pea protein Gly-His-Lys
Method obtains the pea protein peptide of degree of hydrolysis height, good water solubility using a variety of enzyme complex enzyme hydrolysis.
In order to reach above-mentioned technical purpose, the present invention is realized especially by following technical scheme:
A kind of preparation method of pea protein Gly-His-Lys, comprising the following steps:
1) Fed Protein Powder of Pea Insteal is uniformly mixed with water, will adjust pH value is 7.2~7.7；
2) complex enzyme is added in pea protein liquid, keeps the temperature 4~8 hours；
3) it is heated to 92~98 DEG C after digesting, is kept for 15~25 minutes；
4) after enzymolysis liquid is cooling, after centrifuge separation, desalination, lower freeze-drying obtains pea protein Gly-His-Lys.
Further, the Fed Protein Powder of Pea Insteal is mixed with water according to mass ratio 1:6-1:12.
Further, the pH value is adjusted with sodium hydroxide.
Further, the complex enzyme is added according to the 3% of pea protein liquid quality.
Further, the complex enzyme includes following components according to mass percent: pea protein hydrolase 35%-
45%, alkali protease 20%-30%, trypsase 15%-25%, amylase 5%-15%, flavor hydrolase 1%-10%.
Further, the centrifugal condition is to be centrifugated 20 minutes under 4000r/min.
Further, the freeze-drying condition is to be freeze-dried for 24 hours at -20 DEG C.
The invention has the benefit that
1) pea protein degree of hydrolysis is high.Compared to existing single enzymatic hydrolysis, the present invention uses a variety of enzyme complex enzyme hydrolysis,
Greatly improve protein degree.
2) pea protein peptide good water solubility.Compared to existing single enzymatic hydrolysis, the present invention uses a variety of enzyme complex enzyme hydrolysis,
Hydrolyze that obtained polypeptide peptide fragment is shorter, and good water solubility, digestibility height is easy to absorb.
3) pea protein peptide PDCAAS score is high.Pea protein is hydrolyzed using traditional single enzyme process, is obtained
Pea protein peptide PDCAAS score be about 0.3-0.4, limiting amino acid is sulfur-containing amino acid.The present invention is multiple using a variety of enzymes
Synthase solution, pea protein peptide PDCAAS score can reach 0.6-0.7, and limiting amino acid is threonine.
4) pea protein peptide is without bitter taste.Pea protein is hydrolyzed using traditional single enzyme process, obtained water
Solution liquid and pea protein peptide have apparent bitter taste.The present invention uses a variety of enzyme complex enzyme hydrolysis, obtained hydrolyzate and pea
Protein peptides are without bitter taste.
Specific embodiment
Below in conjunction with specific embodiment of the present invention, technical solution of the present invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
The present embodiment specifically listened a kind of preparation method of pea protein Gly-His-Lys, comprising the following steps:
Fed Protein Powder of Pea Insteal is uniformly mixed in mass ratio for 1:6 by step 1 with water, and pH value is adjusted to 7.2- with sodium hydroxide
7.7；
Step 2, the complex enzyme that mass percentage 3% is added in pea protein liquid, keep the temperature 4-8 hours；
Wherein, complex enzyme includes following components according to mass percent: pea protein hydrolase 35%, alkali protease
20%, trypsase 25%, amylase 10%, flavor hydrolase 10 %.
It is heated to 92-98 DEG C after step 3, enzymatic hydrolysis, is kept for 15-25 minutes；
Step 4, after enzymolysis liquid is cooling, be centrifugated 20 minutes at 4000r/min, then taken off again by UF membrane
Salt is freeze-dried 24 hours at -20 DEG C, obtains pea protein Gly-His-Lys.
The protein content of pea protein Gly-His-Lys obtained is greater than 90%, and degree of hydrolysis is greater than 50%, and dissolution rate is greater than 99%,
Extraction rate of protein is greater than 85%, and pea protein peptide PDCAAS score is greater than 0.6, no bitter taste.
Embodiment 2
The present embodiment specifically listened a kind of preparation method of pea protein Gly-His-Lys, comprising the following steps:
Fed Protein Powder of Pea Insteal is uniformly mixed in mass ratio for 1:12 by step 1 with water, and pH value is adjusted to 7.2- with sodium hydroxide
7.7；
Step 2, the complex enzyme that mass percentage 3% is added in pea protein liquid, keep the temperature 4-8 hours；
Wherein, complex enzyme includes following components according to mass percent: pea protein hydrolase 45%, alkali protease
20%, trypsase 25%, amylase 5%, flavor hydrolase 5%.
It is heated to 92-98 DEG C after step 3, enzymatic hydrolysis, is kept for 15-25 minutes；
Step 4, after enzymolysis liquid is cooling, be centrifugated 20 minutes at 4000r/min, then taken off again by UF membrane
Salt is freeze-dried 24 hours at -20 DEG C, obtains pea protein Gly-His-Lys.
The protein content of pea protein Gly-His-Lys obtained is greater than 92%, and degree of hydrolysis is greater than 55%, and dissolution rate is greater than 99%,
Extraction rate of protein is greater than 86%, and pea protein peptide PDCAAS score is greater than 0.65, no bitter taste.
Embodiment 3
The present embodiment specifically listened a kind of preparation method of pea protein Gly-His-Lys, comprising the following steps:
Fed Protein Powder of Pea Insteal is uniformly mixed in mass ratio for 1:9 by step 1 with water, and pH value is adjusted to 7.2- with sodium hydroxide
7.7；
Step 2, the complex enzyme that mass percentage 3% is added in pea protein liquid, keep the temperature 4-8 hours；
Wherein, complex enzyme includes following components according to mass percent: pea protein hydrolase 40%, alkali protease
25%, trypsase 20%, amylase 10%, flavor hydrolase 5%.
It is heated to 92-98 DEG C after step 3, enzymatic hydrolysis, is kept for 15-25 minutes；
Step 4, after enzymolysis liquid is cooling, be centrifugated 20 minutes at 4000r/min, then taken off again by UF membrane
Salt is freeze-dried 24 hours at -20 DEG C, obtains pea protein Gly-His-Lys.
The protein content of pea protein Gly-His-Lys obtained is greater than 88%, and degree of hydrolysis is greater than 40%, and dissolution rate is greater than 99%,
Extraction rate of protein is greater than 80%, and pea protein peptide PDCAAS score is greater than 0.5, no bitter taste.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understand without departing from the principles and spirit of the present invention can to these examples carry out it is a variety of variation, modification, replacement and
Modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of preparation method of pea protein Gly-His-Lys, which comprises the following steps:
1) Fed Protein Powder of Pea Insteal is uniformly mixed with water, will adjust pH value is 7.2~7.7；
2) complex enzyme is added in pea protein liquid, keeps the temperature 4~8 hours；
3) it is heated to 92~98 DEG C after digesting, is kept for 15~25 minutes；
4) after enzymolysis liquid is cooling, after centrifuge separation, desalination, lower freeze-drying obtains pea protein Gly-His-Lys.
2. a kind of preparation method of pea protein Gly-His-Lys according to claim 1, which is characterized in that the pea protein
Powder is mixed with water according to mass ratio 1:6-1:12.
3. a kind of preparation method of pea protein Gly-His-Lys according to claim 1, which is characterized in that the pH value hydrogen
Sodium oxide molybdena is adjusted.
4. a kind of preparation method of pea protein Gly-His-Lys according to claim 1, which is characterized in that the complex enzyme is pressed
According to 3% addition of pea protein liquid quality.
5. a kind of preparation method of pea protein Gly-His-Lys according to claim 4, which is characterized in that the complex enzyme is pressed
It include following components according to mass percent: pea protein hydrolase 35%-45%, alkali protease 20%-30%, trypsase
15%-25%, amylase 5%-15%, flavor hydrolase 1%-10%.
6. a kind of preparation method of pea protein Gly-His-Lys according to claim 1, which is characterized in that the centrifugal condition
To be centrifugated 20 minutes under 4000r/min.
7. a kind of preparation method of pea protein Gly-His-Lys according to claim 1, which is characterized in that the freeze-drying
Condition is to be freeze-dried for 24 hours at -20 DEG C.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731444A (en) * | 2009-12-30 | 2010-06-16 | 陕西天宝大豆食品技术研究所 | Pea peptide nutriment and preparation method thereof |
| CN105368905A (en) * | 2015-12-09 | 2016-03-02 | 曾志亮 | Microwave-assisted method for preparing pea protein polypeptides |
| CN105746841A (en) * | 2016-03-04 | 2016-07-13 | 上海中新裕祥化工有限公司 | Method for preparing pea protein by complex enzyme hydrolysis and improving bitter taste |
| CN108220371A (en) * | 2017-12-29 | 2018-06-29 | 武汉天天好生物制品有限公司 | Application with prebiotic function pea peptide preparation method and pea peptide in food |
| CN108504710A (en) * | 2018-03-29 | 2018-09-07 | 广西民族大学 | A kind of rice protein Gly-His-Lys and preparation method thereof |
| CN109845876A (en) * | 2018-12-28 | 2019-06-07 | 广州合诚实业有限公司 | Highly purified soybean oligopeptide and preparation method and application with unique solubility for high energy |
-
2019
- 2019-09-06 CN CN201910843245.3A patent/CN110438188A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731444A (en) * | 2009-12-30 | 2010-06-16 | 陕西天宝大豆食品技术研究所 | Pea peptide nutriment and preparation method thereof |
| CN105368905A (en) * | 2015-12-09 | 2016-03-02 | 曾志亮 | Microwave-assisted method for preparing pea protein polypeptides |
| CN105746841A (en) * | 2016-03-04 | 2016-07-13 | 上海中新裕祥化工有限公司 | Method for preparing pea protein by complex enzyme hydrolysis and improving bitter taste |
| CN108220371A (en) * | 2017-12-29 | 2018-06-29 | 武汉天天好生物制品有限公司 | Application with prebiotic function pea peptide preparation method and pea peptide in food |
| CN108504710A (en) * | 2018-03-29 | 2018-09-07 | 广西民族大学 | A kind of rice protein Gly-His-Lys and preparation method thereof |
| CN109845876A (en) * | 2018-12-28 | 2019-06-07 | 广州合诚实业有限公司 | Highly purified soybean oligopeptide and preparation method and application with unique solubility for high energy |
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Application publication date: 20191112 |