阅读说明：本技术 一种燕麦肽及其制备方法 (Oat peptide and preparation method thereof ) 是由 尚世辉 贺雪峰 董建国 赵龙龙 郝麒麟 于 2021-09-07 设计创作，主要内容包括：本发明公开了一种燕麦肽及其制备方法,对燕麦麸皮进行CO-(2)超临界萃取,制得燕麦脱脂麸皮；将燕麦脱脂麸皮磨粉后过筛,得到燕麦脱脂麸粉；将燕麦脱脂麸粉与水混匀后,加温至55℃～58℃,得到预处理完的料液；在预处理完的料液中加入植物复合蛋白酶,并在55℃～58℃下搅拌处理4～5小时,然后升温至90℃,保温30分钟,得到酶解完的物料；对酶解完的物料离心分离,得到燕麦肽原液；将燕麦肽原液过滤,然后以截留分子量为3000Da的陶瓷过滤进行过滤,从而得到燕麦肽混合溶液。本发明不仅制备方法操作简单,而且所制得的燕麦肽具有较高的提取物得率以及良好的生物活性,口感和冲调性良好,溶解后液体清澈透亮,感官接受程度较高。(The invention discloses oat peptide and a preparation method thereof, which is used for carrying out CO treatment on oat bran 2 Performing supercritical extraction to obtain oat defatted bran; grinding oat defatted bran and sieving to obtain oat defatted bran powder; uniformly mixing oat defatted bran powder with water, and heating to 55-58 ℃ to obtain pretreated feed liquid; adding plant compound protease into the pretreated feed liquid, stirring at 55-58 ℃ for 4-5 hours, heating to 90 ℃, and preserving heat for 30 minutes to obtain the material subjected to enzymolysis; centrifugally separating the materials subjected to enzymolysis to obtain oat peptide stock solution; the oat peptide stock solution is filtered, and then is filtered by ceramic filtration with the molecular weight cutoff of 3000Da, so as to obtain the oat peptide mixed solution. The invention not only hasThe preparation method is simple to operate, and the prepared oat peptide has high extract yield, good biological activity, good taste and dissolubility, clear and transparent liquid after dissolution and high sensory acceptance degree.)

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

step 1, extraction: subjecting oat bran to CO₂Performing supercritical extraction to remove oil in oat bran, thereby obtaining oat defatted bran;

step 2, grinding and sieving: grinding the oat defatted bran and sieving to obtain oat defatted bran powder;

step 3, pretreatment: mixing the oat defatted bran powder with water according to the weight ratio of 1:10, uniformly mixing, and heating to 55-58 ℃ to obtain pretreated feed liquid;

step 4, enzymolysis treatment: adding plant compound protease into the pretreated feed liquid, stirring at 55-58 ℃ for 4-5 hours, heating to 90 ℃, and preserving heat for 30 minutes to obtain an enzymolysis material;

step 5, centrifugation and membrane filtration: separating the material waste residue from liquid by a centrifuge to obtain oat peptide stock solution; and filtering the oat peptide stock solution, and then filtering by ceramic filtration with the molecular weight cutoff of 3000Da to obtain an oat peptide mixed solution.

2. The method for preparing avenanthramides of claim 1, further comprising: step 6, preparing dry powder: and concentrating the oat peptide mixed solution to a mass percentage concentration of 25%, and performing spray drying to obtain oat peptide dry powder.

3. The method for preparing oat peptide according to claim 1 or 2, wherein the oat bran is prepared by the following method: the oat raw grain is mechanically milled at low temperature by three rice mills, so that oat bran is obtained.

4. The method for preparing oat peptide according to claim 3, wherein the oat bran is obtained by subjecting oat raw grains to low-temperature mechanical milling by three diamond grinding rollers of three rice mills, wherein the fineness of the three diamond grinding rollers is 28 meshes, 28 meshes and 30 meshes respectively.

5. The method for preparing avenanthramides of claim 1 or 2, wherein in step 1 oat bran is subjected to CO₂And (3) performing supercritical extraction to remove more than 90% of oil in the oat bran, thereby obtaining the oat defatted bran.

6. The method for preparing oat peptide according to claim 1 or 2, wherein in step 2, the oat defatted bran is pulverized and then passed through a 60-mesh sieve, thereby obtaining an oat defatted bran powder of 60 mesh or less.

7. The method for preparing avenanthramides of claim 1 or 2, wherein in step 4 the activity of the phytocomplex protease is 100 vus/g and the amount of the phytocomplex protease is 1g per 100g of the oat bran.

8. The method for preparing avenanthramides of claim 1 or 2 wherein in step 5 the centrifuge is maintained at 3000 r/min; and filtering the oat peptide stock solution by adopting an ultrafiltration membrane, and then filtering by using ceramic with the molecular weight cutoff of 3000Da so as to obtain an oat peptide mixed solution.

9. An avenin produced by the method of any one of claims 1 to 8.

10. The avenanthramide of claim 9, wherein the avenanthramide has a molecular weight of less than 3000 Da.

Technical Field

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

Background

Oats, an avena of the avena family of the family Gramineae, annual or perennial herbaceous plants. The oat has rich and comprehensive nutritive value, has higher contents of protein, fat, vitamin E, dietary fiber, calcium, magnesium, iron, phosphorus and other mineral elements than other cereal crops, and has multiple effects of reducing blood fat, cholesterol, blood pressure, blood sugar, oxidation resistance and the like.

The oat protein is one of the main components of oat, the oat protein content in cereal is highest, the essential amino acid composition is reasonable, 8 kinds of amino acids essential to human bodies are contained, the lysine content is higher than that of wheat and rice, the absorption of other amino acids in diet is facilitated, the tryptophan content is also rich, and the oat protein has high nutritional and health-care values. The oat protein is subjected to enzymolysis to obtain small molecular peptides and amino acids, the molecules contain hydrophilic groups, can absorb water or lock the water of skin stratum corneum, and have a very good moisturizing effect, and the oat protein, the polypeptides and the amino acids are also necessary nutrient substances for the growth and development of tissues and cells.

Bioactive peptides (Bioactive peptides) refer to a large class of peptides that are beneficial to the living activities of the living organism or have specific physiological activities. Vegetable proteins are an important source of biologically active peptides. The oat peptide as a bioactive peptide is reported to have a series of biological activities of resisting oxidation, reducing blood pressure, resisting thrombus, inhibiting bacteria, reducing cholesterol, resisting cancer, relieving fatigue, promoting digestion, improving sleep, regulating immunity and the like, so that the development of an oat peptide product with good biological activity has important practical significance, thereby generating remarkable economic and social benefits.

In view of the above, the present invention is particularly proposed.

Disclosure of Invention

The invention aims to provide oat peptide and a preparation method thereof, and aims to solve the technical problems in the prior art. The preparation method disclosed by the invention is simple to operate, and the prepared oat peptide has high extract yield, good biological activity, good taste and reconstitution property, slightly sweet taste, no bitter taste, natural fresh scent, clear and transparent liquid after dissolution, high sensory acceptance degree and obvious economic benefit.

The purpose of the invention is realized by the following technical scheme:

a preparation method of oat peptide comprises the following steps:

step 1, extraction: subjecting oat bran to CO₂Performing supercritical extraction to remove oil in oat bran, thereby obtaining oat defatted bran;

step 2, grinding and sieving: grinding the oat defatted bran and sieving to obtain oat defatted bran powder;

step 3, pretreatment: mixing the oat defatted bran powder with water according to the weight ratio of 1:10, uniformly mixing, and heating to 55-58 ℃ to obtain pretreated feed liquid;

step 4, enzymolysis treatment: adding plant compound protease into the pretreated feed liquid, stirring at 55-58 ℃ for 4-5 hours, heating to 90 ℃, and preserving heat for 30 minutes to obtain an enzymolysis material;

step 5, centrifugation and membrane filtration: separating the material waste residue from liquid by a centrifuge to obtain oat peptide stock solution; and filtering the oat peptide stock solution, and then filtering by ceramic filtration with the molecular weight cutoff of 3000Da to obtain an oat peptide mixed solution.

Preferably, the method further comprises the following steps: step 6, preparing dry powder: and concentrating the oat peptide mixed solution to a mass percentage concentration of 25%, and performing spray drying to obtain oat peptide dry powder.

Preferably, in step 1 oat bran is treatedCarrying out CO on the skin₂And (3) performing supercritical extraction to remove more than 90% of oil in the oat bran, thereby obtaining the oat defatted bran.

Preferably, in step 2, the oat defatted bran is milled and then sieved through a 60-mesh sieve, thereby obtaining oat defatted bran powder below 60-mesh.

Preferably, in step 4, the activity unit of the plant complex protease is 100 ten thousand U/g, and the amount of the plant complex protease is 1g per 100g of the oat bran.

Preferably, in step 5, the rotational speed of the centrifuge is maintained at 3000 r/min; and filtering the oat peptide stock solution by adopting an ultrafiltration membrane, and then filtering by using ceramic with the molecular weight cutoff of 3000Da so as to obtain an oat peptide mixed solution.

An oat peptide is prepared by the preparation method of the oat peptide.

Preferably, the avenanthramides have a molecular weight of less than 3000 Da.

Compared with the prior art, the oat peptide preparation method provided by the invention adopts oat bran as a raw material, and sequentially carries out CO treatment₂Supercritical extraction → grinding and sieving → pretreatment → enzymolysis → centrifugation and membrane filtration, and by controlling the processing parameters in the steps, the oat peptide mixed solution with higher extract yield and good bioactivity can be prepared; the oat peptide dry powder with higher extract yield and good biological activity can be prepared by concentrating the oat peptide mixed solution → spray drying. The oat peptide mixed solution and the oat peptide dry powder have the effects of improving the immunity of organisms, improving sleep, losing weight, assisting in reducing blood fat, assisting in reducing blood sugar, assisting in reducing blood pressure, relieving fatigue, improving skin moisture, promoting digestion, relaxing bowels and the like, and can be widely applied to the fields of food, health care products, cosmetics and the like. The preparation method is simple to operate, the prepared oat peptide has high extract yield and good biological activity, the taste and the reconstitution property are good, the taste is slightly sweet, no bitter taste is caused, the oat peptide has natural fresh scent, the liquid is clear and transparent after being dissolved, the sensory acceptance degree is high, and the oat peptide can generateObvious economic benefit.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on the drawings without creative efforts.

FIG. 1 is a schematic flow chart of a preparation method of oat peptide provided by the embodiment of the invention.

Detailed Description

The technical scheme in the embodiment of the invention is clearly and completely described below by combining the attached drawings in the embodiment of the invention; it is to be understood that the described embodiments are merely exemplary of the invention, and are not intended to limit the invention to the particular forms disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.

The terms that may be used herein are first described as follows:

the terms "comprising," "including," "containing," "having," or other similar terms of meaning should be construed as non-exclusive inclusions. For example: including a feature (e.g., material, component, ingredient, carrier, formulation, material, dimension, part, component, mechanism, device, process, procedure, method, reaction condition, processing condition, parameter, algorithm, signal, data, product, or article of manufacture), is to be construed as including not only the particular feature explicitly listed but also other features not explicitly listed as such which are known in the art.

When concentrations, temperatures, pressures, dimensions, or other parameters are expressed as ranges of values, the ranges are to be understood as specifically disclosing all ranges formed from any pair of upper, lower, and preferred values within the range, regardless of whether ranges are explicitly recited; for example, if a numerical range of "2 ~ 8" is recited, then the numerical range should be interpreted to include ranges of "2 ~ 7", "2 ~ 6", "5 ~ 7", "3 ~ 4 and 6 ~ 7", "3 ~ 5 and 7", "2 and 5 ~ 7", and the like. Unless otherwise indicated, the numerical ranges recited herein include both the endpoints thereof and all integers and fractions within the numerical range.

The oat peptide provided by the present invention and the preparation method thereof are described in detail below. Details which are not described in detail in the embodiments of the invention belong to the prior art which is known to the person skilled in the art. Those not specifically mentioned in the examples of the present invention were carried out according to the conventional conditions in the art or conditions suggested by the manufacturer. The reagents or instruments used in the examples of the present invention are not specified by manufacturers, and are all conventional products available by commercial purchase.

The invention provides an oat peptide, which is a mixed peptide, the molecular weight of the oat peptide is less than 3000Da, the oat peptide is obtained by taking oat bran as a raw material and adopting an enzymatic extraction method, the oat peptide is clear and transparent after being dissolved, has high sensory acceptance degree, and can be widely applied to the industries of food, health care products, cosmetics and the like. Every 100g of the oat peptide contains 18.6g of peptide, 0.1g of arabinose, 0.1g of xylose, 0.1g of glucose, 0.03g of galactose, 0.13g of chitin, 40.2g of cellulose, 0.02g of pentosan, 0.04g of arabinoxylan, 8.6g of hemicellulose, 7.2g of glucan and 1.72g of saponin.

The invention also provides a preparation method of the oat peptide, which is used for preparing the oat peptide, and as shown in figure 1, the preparation method specifically comprises the following steps:

step A, grinding: mechanically grinding oat raw grains by three rice mills at low temperature to obtain oat bran; the method comprises the following steps of carrying out low-temperature mechanical grinding by using three carborundum rollers of three rice mills, so that the oat bran obtained by gradually separating oat rice from bran maintains the chemical integrity of the bran to the maximum extent, and the protein in the oat bran is not damaged and completely maintained in the preparation process. In practical application, the oat raw grain is subjected to low-temperature mechanical grinding by three carborundum rollers of three rice mills by adopting a low-temperature mechanical grinding method, wherein the thickness of the three carborundum rollers is 28 meshes, 28 meshes and 30 meshes respectively, so that oat bran is obtained, and the protein in the oat is separated and retained to the maximum extent.

Step B, extraction: subjecting oat bran to CO₂And (2) supercritical extraction, namely extracting and removing more than 90% of oil in the oat bran to be used for other production raw materials so as to obtain oat defatted bran, wherein the oat defatted bran can improve the protein content in the rest oat bran (namely the oat defatted bran).

Step C, grinding and sieving: and grinding the oat defatted bran into powder and then sieving the powder with a 60-mesh sieve to obtain oat defatted bran powder below 60 meshes, so that the oat defatted bran powder is convenient to dissolve. The oat defatted bran powder is used as a raw material for producing oat peptide, and the oat defatted bran powder after extraction, grinding and sieving is favorable for subsequent enzymolysis, so that the peptide content and the yield of an oat peptide product can be improved.

Step D, pretreatment: mixing the oat defatted bran powder with water according to the weight ratio of 1:10, fully and uniformly mixing, heating to 55-58 ℃, and dissolving out protein and the like, thereby obtaining the pretreated feed liquid.

E, enzymolysis treatment: adding plant compound protease into the pretreated feed liquid, stirring at 55-58 ℃ for 4-5 hours, heating to 90 ℃, and preserving heat for 30 minutes to completely inactivate the enzyme, thereby obtaining the material subjected to enzymolysis; the step is used for decomposing the protein in the pretreated feed liquid into small molecular peptides by the action of the plant compound protease. Wherein the activity unit of the plant compound protease is 100 ten thousand U/g, and the dosage of the plant compound protease is 1g of the plant compound protease per 100g of the oat bran.

Step F, centrifugation and membrane filtration: separating the material waste residue from liquid by a centrifuge (the rotation speed of the centrifuge is kept at 3000r/min) to remove impurities, thereby obtaining an oat peptide stock solution; filtering the oat peptide stock solution by adopting an ultrafiltration membrane, and then filtering by using ceramic with the molecular weight cutoff of 3000Da to remove macromolecules so as to obtain an oat peptide mixed solution; the step has the function of removing other macromolecular particles in the material subjected to enzymolysis to obtain the oat peptide mixed solution.

Step G, preparing dry powder: and concentrating the oat peptide mixed solution to a mass percentage concentration of 25%, and performing spray drying to obtain oat peptide dry powder.

Specifically, the oat peptide preparation method provided by the invention adopts oat bran as a raw material, and sequentially carries out CO treatment₂Supercritical extraction → grinding and sieving → pretreatment → enzymolysis → centrifugation and membrane filtration → concentration → spray drying, thus obtaining the oat peptide dry powder with higher purity and good bioactivity. The molecular weight of the oat peptide dry powder is 1000-3000 Da, and the oat peptide dry powder is more beneficial to absorption. The oat peptide dry powder has the effects of improving immunity of organisms, improving sleep, losing weight, assisting in reducing blood fat, assisting in reducing blood sugar, assisting in reducing blood pressure, relieving fatigue, improving skin moisture, promoting digestion, relaxing bowels and the like, and can be widely applied to the fields of food, health care products, cosmetics and the like. The oat peptide dry powder has good taste and dissolvability, slightly sweet taste, no bitter taste, natural faint scent, clear and transparent liquid after dissolution, and high sensory acceptance degree.

In conclusion, the preparation method provided by the embodiment of the invention is simple to operate, the prepared oat peptide has high extract yield and good biological activity, the taste and the reconstitution performance are good, the taste is slightly sweet, no bitter taste exists, the oat peptide has natural fresh scent, the liquid is clear and transparent after being dissolved, the sensory acceptance degree is high, and the obvious economic benefit can be generated.

In order to more clearly show the technical scheme and the technical effects provided by the present invention, the oat peptide provided by the embodiments of the present invention and the preparation method thereof are described in detail by specific examples below.

Example 1

As shown in fig. 1, a method for preparing avenin specifically comprises the following steps:

step a, grinding: and (2) carrying out low-temperature mechanical grinding on the oat raw grain by three carborundum rollers of three rice mills by adopting a low-temperature mechanical grinding method, wherein the thickness of each carborundum roller is 28 meshes, 28 meshes and 30 meshes, so as to obtain the oat bran. The method comprises the following steps of carrying out low-temperature mechanical grinding by using three carborundum rollers of three rice mills, so that the oat bran obtained by gradually separating oat rice from bran maintains the chemical integrity of the bran to the maximum extent, and the protein in the oat bran is not damaged and completely maintained in the preparation process.

Step b, extraction: subjecting oat bran to CO₂And (3) performing supercritical extraction, wherein the extraction process is to continuously extract the extracted oat oil so as to extract and remove more than 90% of oil in the oat bran, thereby obtaining the oat defatted bran.

Step c, grinding and sieving: and (3) transferring the oat defatted bran into a flour mill to grind, and then sieving by a 60-mesh sieve to obtain the oat defatted bran powder below 60 meshes.

Step d, pretreatment: and adding the oat defatted bran powder into water for mixing, wherein the weight ratio of the oat defatted bran powder to the water is 1:10, continuously stirring in the adding process, circularly shearing and uniformly mixing through a colloid mill, and heating to 55-58 ℃ after fully and uniformly mixing, thereby obtaining the pretreated feed liquid.

Step e, enzymolysis treatment: adding plant compound protease (the activity unit of the plant compound protease is 100 ten thousand U/g, the using amount of the plant compound protease is 1g per 100g of the oat bran) into the pretreated feed liquid, stirring for 4-5 hours at 55-58 ℃, then heating to 90 ℃, and preserving heat for 30 minutes to completely inactivate the enzyme, thereby obtaining the material after enzymolysis. During the enzymolysis treatment, part of carbohydrate of the oat defatted bran powder is hydrolyzed in the material after enzymolysis, so that sweet taste is generated, and the finally prepared oat peptide product has slight sweet taste and is easy to taste.

Step f, centrifugation and membrane filtration: separating the material waste residue from liquid of the material subjected to enzymolysis by a horizontal screw centrifuge, wherein the rotating speed of the horizontal screw centrifuge is kept at 3000r/min, so as to obtain an oat peptide stock solution; and filtering the oat peptide stock solution by adopting an ultrafiltration membrane, and then filtering by using ceramic with the molecular weight cutoff of 3000Da so as to obtain an oat peptide mixed solution below 3000 Da.

Step g, preparing dry powder: and concentrating the oat peptide mixed solution to a mass percentage concentration of 25%, and performing spray drying to obtain oat peptide dry powder.

Specifically, the dry powder of avenanthramides prepared in example 1 of the present invention was subjected to the nutritional ingredient test at room temperature and pressure to obtain the results shown in table 1 below:

TABLE 1

Serial number	Detecting items	Unit of	The result of the detection	Basis of detection
					1	Molecular weight	Da	614	GB/T27843-2011
2	Peptide content	g/100g	18.6	GB/T22492-2008
					3	Arabinose	g/100g	0.1	QB/T4321-2012L
4	Xylose	g/100g	0.1	GB/T23532-2009
					5	Glucose	g/100g	0.1	NY/T2279-2012
6	Galactose	g/100g	0.03	NY/T2279-2012
					7	Chitin	g/100g	0.13	GB/T34799-2017
8	Cellulose, process for producing the same, and process for producing the same	g/100g	40.2	NY/T3165-2017
					9	Pentosan	g/100g	0.02	NY/T2335-2013
10	Arabinoxylan	g/100g	0.04	QB/T4321-2012L
					11	Hemicellulose	g/100g	8.6	NY/T3165-2017
12	Glucan	g/100g	7.2	NY/T2006-2011
					13	Saponin	g/100g	1.72	GB/T22464-2008

In the above Table 1, the unit "g/100 g" represents the g of each test item per 100g of the oat peptide powder prepared in example 1 of the present invention.

As can be seen from table 1: the oat peptide dry powder prepared in the embodiment 1 is oat peptide nutritional powder with multiple nutritional ingredients, is rich in nutrition, has high extract yield and good bioactivity, is good in taste and dissolubility, slightly sweet in taste, free of bitter taste, natural and fresh in flavor, clear and transparent in liquid after being dissolved, and high in sensory acceptance degree. The oat peptide dry powder prepared in the embodiment 1 of the invention has the effects of improving the immunity of the organism, improving the sleep, losing weight, assisting in reducing blood fat, assisting in reducing blood sugar, assisting in reducing blood pressure, relieving fatigue, improving skin moisture, promoting digestion, relaxing bowels and the like, and can be widely applied to the fields of food, health care products, cosmetics and the like.

In conclusion, the preparation method provided by the embodiment of the invention is simple to operate, the prepared oat peptide has high extract yield and good biological activity, the taste and the reconstitution performance are good, the taste is slightly sweet, no bitter taste exists, the oat peptide has natural fresh scent, the liquid is clear and transparent after being dissolved, the sensory acceptance degree is high, and the obvious economic benefit can be generated.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims. The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.