阅读说明：本技术 植物蛋白肽及其制备方法 (Vegetable protein peptide and preparation method thereof ) 是由 陈大伟 成静 于 2020-05-14 设计创作，主要内容包括：本发明涉及植物蛋白的加工技术领域,尤其是涉及一种植物蛋白肽及其制备方法。植物蛋白肽的制备方法,包括如下步骤：(a)植物蛋白和水的混合物于50～55℃、真空条件下,在碱性蛋白酶的作用下酶解0.5～4h,得混合物料；(b)所述混合物料于50～55℃、常压条件下,在酶A作用下酶解1～2h后,在风味蛋白酶的作用下酶解0.5～2h；其中,所述酶A选自中性蛋白酶、木瓜蛋白酶和胰蛋白酶。本发明能够极大的提高植物蛋白肽的收率,并提高植物蛋白肽中的蛋白质含量以及多肽含量,提高产品品质；并能够减少酶解时间,缩短制备周期；不需要调节pH,减少了生产成本,简化生产工艺,可用于大规模生产。(The invention relates to the technical field of processing of vegetable protein, in particular to vegetable protein peptide and a preparation method thereof. The preparation method of the vegetable protein peptide comprises the following steps: (a) carrying out enzymolysis on a mixture of vegetable protein and water for 0.5-4 h under the action of alkaline protease at 50-55 ℃ under a vacuum condition to obtain a mixed material; (b) carrying out enzymolysis on the mixed material for 1-2 h under the action of enzyme A at 50-55 ℃ under normal pressure, and then carrying out enzymolysis for 0.5-2 h under the action of flavourzyme; wherein the enzyme A is selected from the group consisting of neutral protease, papain and trypsin. The invention can greatly improve the yield of the vegetable protein peptide, improve the protein content and the polypeptide content in the vegetable protein peptide and improve the product quality; the enzymolysis time can be reduced, and the preparation period is shortened; does not need to adjust pH, reduces production cost, simplifies production process and can be used for large-scale production.)

1. The preparation method of the vegetable protein peptide is characterized by comprising the following steps:

(a) carrying out enzymolysis on a mixture of vegetable protein and water for 0.5-4 h under the action of alkaline protease at 50-55 ℃ under a vacuum condition to obtain a mixed material;

(b) carrying out enzymolysis on the mixed material for 1-2 h under the action of enzyme A at 50-55 ℃ under normal pressure, and then carrying out enzymolysis for 0.5-2 h under the action of flavourzyme;

wherein the enzyme A is selected from the group consisting of neutral protease, papain and trypsin.

2. The method for preparing a vegetable protein peptide according to claim 1, wherein the vegetable protein comprises any one or more of soy protein isolate, walnut meal, mung bean protein, pea protein, corn protein, plukenetia volubilis linneo protein, momordica charantia protein, rice protein, peanut protein and wheat protein.

3. The method for producing a vegetable protein peptide according to claim 1, wherein the amount of the alkaline protease used in step (a) is 1% to 4%, preferably 1.5% to 4%, based on the mass of the vegetable protein.

4. The method for producing a vegetable protein peptide according to any one of claims 1 to 3, wherein in the step (b), the amount of the enzyme A is 0.5 to 2% by mass of the vegetable protein;

preferably, in the step (b), the amount of the flavourzyme is 0.2-2% of the mass of the vegetable protein.

5. The method for preparing a plant protein peptide according to claim 4, wherein the enzyme activity of the alkaline protease is 20 to 80 ten thousand U/g;

preferably, the enzyme A is any one or more of neutral protease, papain and trypsin;

preferably, the enzyme activity of the flavourzyme is 2-20 ten thousand U/g.

6. The method for preparing a vegetable protein peptide according to claim 1, wherein the mixture is prepared by the method comprising: mixing vegetable protein with water, and stirring thoroughly;

preferably, in the step (a), the mass ratio of the plant protein to the water is 1: 5-20.

7. The method for preparing a vegetable protein peptide according to claim 1, further comprising the following steps after the enzymatic hydrolysis by the flavourzyme: enzyme deactivation;

preferably, the enzyme deactivation mode is heating enzyme deactivation;

more preferably, the temperature for heating and enzyme deactivation is 95 +/-5 ℃, and the time for heating and enzyme deactivation is 15 +/-5 min.

8. The method for preparing the vegetable protein peptide according to claim 7, wherein after the enzyme is inactivated, the temperature is reduced to 65-70 ℃, and the filtrate is collected by filtration;

preferably, the filtrate is concentrated and dried to obtain the vegetable protein peptide;

more preferably, the concentration conditions include: concentrating the mixture at 60-80 ℃ and 0.005-0.009 MPa to a Baume degree of 12-20;

more preferably, the drying is by spray drying.

9. A vegetable protein peptide produced by the method for producing a vegetable protein peptide according to any one of claims 1 to 8.

10. The vegetable protein peptide as claimed in claim 9, wherein the vegetable protein peptide has a polypeptide content of 68% or more and a protein content of 57% or more;

preferably, the content of the polypeptide is more than or equal to 79 percent, and the content of the protein is more than or equal to 86 percent.

Technical Field

The invention relates to the technical field of processing of vegetable protein, in particular to vegetable protein peptide and a preparation method thereof.

Background

At present, the research on the enzymolysis process of vegetable protein (taking soybean peptide as an example) mainly comprises a chemical hydrolysis method, an enzymatic hydrolysis method and a microbial fermentation method, the enzymatic hydrolysis method is commonly used in large-scale production, and the method has the characteristics of mild reaction, few side reactions, safe operation, low pollution, easily controlled production conditions and the like. Taking the research of the preparation process of the soybean polypeptide as an example, the hydrolysis capacity is low when a single-enzyme hydrolysis method is adopted, a large number of hydrophobic amino acid residues are exposed, the product has obvious bitter taste, the hydrolysis capacity is obviously improved when a complex enzyme preparation process is adopted, and the taste of the product can be improved. However, it is worth noting that both single-enzyme hydrolysis and complex-enzyme hydrolysis are carried out under normal pressure, and most of them need to be carried out under specific pH and specific temperature.

Disclosure of Invention

The first purpose of the invention is to provide a preparation method of vegetable protein peptide, which solves the problems of high production cost and low efficiency in the prior art.

The second object of the present invention is to provide a vegetable protein peptide which has a high polypeptide content and a high protein content and is excellent in quality.

In order to achieve the above purpose of the present invention, the following technical solutions are adopted:

the preparation method of the vegetable protein peptide comprises the following steps:

(a) carrying out enzymolysis on a mixture of vegetable protein and water for 0.5-4 h under the action of alkaline protease at 50-55 ℃ under a vacuum condition to obtain a mixed material;

(b) carrying out enzymolysis on the mixed material for 1-2 h under the action of enzyme A at 50-55 ℃ under normal pressure, and then carrying out enzymolysis for 0.5-2 h under the action of flavourzyme;

wherein the enzyme A is selected from the group consisting of neutral protease, papain and trypsin.

The preparation method of the vegetable protein peptide can greatly improve the yield of the vegetable protein peptide, the protein content and the polypeptide content in the vegetable protein peptide and the product quality by matching the enzyme type, the enzymolysis condition and the like under the vacuum condition.

Meanwhile, the preparation method can reduce enzymolysis time and shorten preparation period; and the pH is not required to be adjusted, the production cost is reduced, the production process is simplified, and the method can be used for large-scale production.

In a preferred embodiment of the present invention, in the step (a), the vacuum is set to 0.07 to 0.08 Mpa.

As in various embodiments, the vacuum may be 0.07MPa, 0.075MPa, 0.08MPa, and the like.

In a specific embodiment of the present invention, the vegetable protein may be selected from any one of isolated soy protein, walnut meal, mung bean protein, pea protein, corn protein, plukenetia volubilis linneo protein, momordica charantia protein, rice protein, peanut protein, and wheat protein.

In a specific embodiment of the invention, in step (a), the ratio of the plant protein to water is 1: 5 to 20, preferably 1: 10 to 20.

In various embodiments, the ratio of plant protein to water in the mixture in step (a) is 1: 5, 1: 6, 1: 7, 1: 8, 1: 9, 1: 10, 1: 11, 1: 12, 1: 13, 1: 14, 1: 15, 1: 16, 1: 17, 1: 18, 1: 19, 1: 20, etc.

In a specific embodiment of the present invention, in the step (a), the mixture is prepared by a method comprising: mixing vegetable protein and water, and stirring. Wherein the rotating speed of the stirring can be 60-80 rpm, and preferably 60 rpm.

In a specific embodiment of the present invention, in the step (a), the alkaline protease is used in an amount of 1% to 4%, preferably 1.5% to 4%, by mass of the vegetable protein.

As in various embodiments, the alkaline protease may be used in an amount of 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, etc. of the mass of the plant protein.

In the specific embodiment of the invention, the alkaline protease can be a conventional alkaline protease, the enzyme activity of the alkaline protease can be 20-80 ten thousand U/g, and preferably the alkaline protease with the enzyme activity of 40-60 ten thousand U/g under the natural pH condition is used.

As in the different embodiments, the time of the enzymatic hydrolysis under the action of the alkaline protease may be 0.5h, 1h, 1.5h, 2h, 2.5h, 3h, 3.5h, 4h, and the like.

In a specific embodiment of the present invention, in the step (b), the amount of the enzyme a is 0.5% to 2% by mass of the vegetable protein.

As in various embodiments, the enzyme a may be used in an amount of 0.5%, 1%, 1.5%, 2%, etc. of the mass of the plant protein.

In a specific embodiment of the present invention, the enzyme a may employ any one or a mixture of neutral protease, papain and trypsin. The neutral protease can be conventional neutral protease, and preferably neutral protease with the enzyme activity of 10-35 ten thousand U/g.

As in the different embodiments, the time of enzymolysis under the action of the enzyme A can be 1h, 1.5h, 2h and the like.

By adopting the enzymolysis method, pH is not required to be adjusted by acid and alkali in the enzymolysis process, and the enzymolysis is carried out under the natural pH condition, so that the production process is simplified, and the production efficiency is improved.

In a specific embodiment of the present invention, in the step (b), the amount of the flavourzyme is 0.2% to 2% by mass of the vegetable protein.

As in various embodiments, the flavourzyme may be used in an amount of 0.2%, 0.5%, 1%, 1.5%, 2%, etc. of the mass of the vegetable protein.

In the embodiment of the invention, the flavourzyme can adopt a conventional flavourzyme, and preferably, the flavourzyme with the enzyme activity of 2-20 ten thousand U/g.

As in the different embodiments, the time of enzymatic hydrolysis under the action of the flavourzyme may be 0.5h, 1h, 1.5h, 2h, etc.

In a preferred embodiment of the present invention, after the enzymatic hydrolysis by the flavourzyme, the method further comprises the following steps: and (5) inactivating the enzyme.

In a specific embodiment of the present invention, the enzyme deactivation mode is temperature-rising enzyme deactivation. Further, the temperature for heating and enzyme deactivation is 95 +/-5 ℃, and the time for heating and enzyme deactivation is 15 +/-5 min. With this condition, the inactivation of the enzymes in the mixture can be achieved.

In the specific embodiment of the invention, after enzyme deactivation, the temperature is reduced to 65-70 ℃, and the filtrate is collected by filtration. Further, the filtration mode is plate-frame filtration.

In a specific embodiment of the present invention, the filtrate is concentrated and dried to obtain the vegetable protein peptide. Specifically, the concentration conditions include: concentrating the mixture at 60-80 ℃ and 0.005-0.009 MPa to a Baume degree of 12-20.

In a particular embodiment of the invention, the drying is spray drying. Specifically, spray drying can be carried out by using a centrifugal spray dryer. Further, the spray drying conditions include: the air inlet temperature is 160-210 ℃, the air outlet temperature is 75-90 ℃, the power of the air inducing rotor can be 30-35 Hz, and the power of the nozzle rotor can be 15-18 Hz.

The invention also provides the vegetable protein peptide prepared by any one of the preparation methods.

The vegetable protein peptide prepared by the method has high polypeptide content, high protein content and excellent quality.

In a specific embodiment of the invention, the content of the polypeptide in the vegetable protein peptide is more than or equal to 68 percent; the protein content is more than or equal to 57 percent; preferably, the content of the polypeptide is more than or equal to 79 percent; the protein content is more than or equal to 86 percent. Wherein, the polypeptide content and the protein content are calculated by mass percentage.

As in the different embodiments, the polypeptide content in the vegetable protein peptide can be more than or equal to 79 percent, more than or equal to 80 percent, more than or equal to 81 percent, more than or equal to 82 percent, more than or equal to 83 percent, more than or equal to 86 percent, more than or equal to 88 percent, more than or equal to 90 percent, more than or equal to 92 percent and the like.

As in the different embodiments, the protein content in the vegetable protein peptide can be 86% or more, 88% or more, 90% or more, 91% or more, 91.7% or more, 91.9% or more, and the like.

Compared with the prior art, the invention has the beneficial effects that:

(1) the preparation method disclosed by the invention can greatly improve the yield of the product by carrying out specific enzymolysis under a vacuum condition, and can ensure and even improve the quality of the product;

(2) the preparation method of the invention reduces the enzyme dosage and the enzymolysis time and shortens the production period while ensuring and even improving the product quality; in addition, the invention does not need to adjust the pH value, simplifies the production process, reduces the production cost and ensures that the process is suitable for large-scale production;

(3) the vegetable protein peptide prepared by the invention has high polypeptide content, high protein content and excellent quality.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following detailed description, but those skilled in the art will understand that the following described examples are some, not all, of the examples of the present invention, and are only used for illustrating the present invention, and should not be construed as limiting the scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

Some of the reagents and instruments used in specific embodiments of the invention may be as follows:

the vegetable protein raw materials comprise isolated soy protein, cold-pressed walnut meal, mung bean protein, pea protein, corn protein, plukenetia volubilis linneo protein, bitter gourd protein, rice protein, peanut protein, wheat protein and the like, and the vegetable protein raw materials are commercially available;

the enzyme activity of the alkaline protease is 20-80U/g;

the enzyme activity of the neutral protease is 10-35 ten thousand U/g;

the enzyme activity of the papain is 5-60 ten thousand U/g;

the trypsin enzyme activity is 0.5-30 ten thousand U/g;

the activity of the flavourzyme is 2-20 ten thousand U/g;

the enzymolysis tank is a commercially available common stainless steel enzymolysis tank.