阅读说明：本技术 一种绿豆蛋白肽制取方法 (Preparation method of mung bean protein peptide ) 是由 刘尚顺 于 2021-04-13 设计创作，主要内容包括：本发明公开了一种绿豆蛋白肽制取方法,属于蛋白肽加工技术领域,包括如下步骤：(1)蛋白乳液调质；(2)一级水解；(3)蛋白酶水解；(4)离心分离；(5)液相去高速分离,固相进行二次水解；(6)蛋白酶灭活；(7)离心分离；(8)液相去高速分离,固相进行三次分解；(9)蛋白酶灭活；(10)离心分离,固相去副产品处理,液相高速分离；(11)膜分离；(12)膜浓缩；(13)干燥获得绿豆蛋白肽成品。本方法通过分级水解、超滤膜分离、纳滤膜浓缩来提高绿豆蛋白的肽转化率,稳定产品肽含量,提高500d以下小分子肽占比,提升肽活性,降低蒸发能耗。(The invention discloses a method for preparing mung bean protein peptide, which belongs to the technical field of protein peptide processing and comprises the following steps: (1) tempering protein emulsion; (2) primary hydrolysis; (3) hydrolyzing by protease; (4) carrying out centrifugal separation; (5) separating the liquid phase at high speed, and hydrolyzing the solid phase for the second time; (6) inactivating protease; (7) carrying out centrifugal separation; (8) separating the liquid phase at high speed, and decomposing the solid phase for three times; (9) inactivating protease; (10) centrifugal separation, solid phase removing by-product treatment, liquid phase high speed separation; (11) membrane separation; (12) membrane concentration; (13) drying to obtain the mung bean protein peptide finished product. The method improves the peptide conversion rate of the mung bean protein by fractional hydrolysis, ultrafiltration membrane separation and nanofiltration membrane concentration, stabilizes the peptide content of the product, improves the proportion of small molecular peptides below 500d, improves the peptide activity and reduces the evaporation energy consumption.)

1. A method for preparing mung bean protein peptide is characterized by comprising the following steps:

(1) tempering the protein milk, adjusting the pH value to 7.2, and killing bacteria to fully denature the protein;

(2) adjusting the temperature to 54.4 ℃, adding neutral protease according to 0.35 percent of the substrate, and performing primary hydrolysis under the condition of mechanically stirring and fully mixing;

(3) heating to 85 deg.C and holding for 15 min to inactivate protease;

(4) centrifuging the first-stage hydrolysis mixture by using a horizontal screw centrifuge to separate a water-soluble hydrolysate from a water-insoluble substance, and transferring a separated liquid phase to a subsequent treatment process;

(5) adding water into the solid phase substance obtained by separation in the step (4), fully stirring and mixing, and performing secondary hydrolysis according to the same parameters and method of the primary hydrolysis;

(6) heating to 85 deg.C and holding for 15 min to inactivate protease;

(7) centrifuging the second-stage hydrolysis mixture by using a horizontal screw centrifuge to separate a water-soluble hydrolysate from a water-insoluble substance, and transferring a separated liquid phase to a subsequent treatment process;

(8) adding water into the solid phase substance obtained by separation in the step (7), fully stirring and mixing, and performing third-stage hydrolysis according to the same parameters and method of the first-stage hydrolysis;

(9) heating to 85 deg.C and holding for 15 min to inactivate protease;

(10) centrifuging the three-stage hydrolysis mixture by using a horizontal screw centrifuge to separate a water-soluble hydrolysate from a water-insoluble substance, and transferring a separated liquid phase to a subsequent treatment process;

(11) separating the water solution obtained by the first, second and third hydrolysis stages at high speed with separation factor of 15000r/min to remove trace insoluble substances, and filtering with microporous filter with pore diameter of 0.1 μm and ultrafiltration membrane with cut molecular weight of 2000d to remove non-ideal molecular weight protein;

(12) concentrating and filtering the obtained water solution by adopting a nanofiltration membrane with the cut molecular weight of 100d to remove redundant water and part of inorganic matters dissolved in the water, so that the concentration of the mung bean peptide water solution reaches 20%;

(13) spray drying the mung bean peptide aqueous solution to obtain the active small molecular mung bean protein peptide.

2. The method for preparing mung bean protein peptide according to claim 1, wherein the protein concentration of the protein milk in the step (1) is 7.7%.

3. The method for preparing mung bean protein peptide according to claim 1, wherein the first-stage hydrolysis in the step (2) is a soaking hydrolysis for 4 hours.

Technical Field

The invention belongs to the technical field of protein peptide processing, and particularly relates to a preparation method of mung bean protein peptide.

Background

At present, small molecule active peptide in the market is not widely sold, and mung bean peptide is less common. The problems of low protein conversion rate, poor peptide content stability, undesirable peptide activity, high energy consumption and the like mainly exist in the production process of the mung bean protein peptide.

Disclosure of Invention

The invention aims to provide a method for preparing mung bean protein peptide aiming at the existing problems.

The invention is realized by the following technical scheme:

a method for preparing mung bean protein peptide comprises the following steps:

(1) tempering the protein milk, adjusting the pH value to 7.2, and killing bacteria to fully denature the protein;

(2) adjusting the temperature to 54.4 ℃, adding neutral protease according to 0.35 percent of the substrate, and performing primary hydrolysis under the condition of mechanically stirring and fully mixing;

(3) heating to 85 deg.C and holding for 15 min to inactivate protease;

(4) centrifuging the first-stage hydrolysis mixture by using a horizontal screw centrifuge to separate a water-soluble hydrolysate from a water-insoluble substance, and transferring a separated liquid phase to a subsequent treatment process;

(5) adding water into the solid phase substance obtained by separation in the step (4), fully stirring and mixing, and performing secondary hydrolysis according to the same parameters and method of the primary hydrolysis;

(6) heating to 85 deg.C and holding for 15 min to inactivate protease;

(7) centrifuging the second-stage hydrolysis mixture by using a horizontal screw centrifuge to separate a water-soluble hydrolysate from a water-insoluble substance, and transferring a separated liquid phase to a subsequent treatment process;

(8) adding water into the solid phase substance obtained by separation in the step (7), fully stirring and mixing, and performing third-stage hydrolysis according to the same parameters and method of the first-stage hydrolysis;

(9) heating to 85 deg.C and holding for 15 min to inactivate protease;

(10) centrifuging the three-stage hydrolysis mixture by using a horizontal screw centrifuge to separate a water-soluble hydrolysate from a water-insoluble substance, and transferring a separated liquid phase to a subsequent treatment process;

(11) separating the water solution obtained by the first, second and third hydrolysis stages at high speed with separation factor of 15000r/min to remove trace insoluble substances, and filtering with microporous filter with pore diameter of 0.1 μm and ultrafiltration membrane with cut molecular weight of 2000d to remove non-ideal molecular weight protein;

(12) concentrating and filtering the obtained water solution by adopting a nanofiltration membrane with the cut molecular weight of 100d to remove redundant water and part of inorganic matters dissolved in the water, so that the concentration of the mung bean peptide water solution reaches 20%;

(13) spray drying the mung bean peptide aqueous solution to obtain the active small molecular mung bean protein peptide.

Further, the protein concentration of the protein milk in the step (1) is 7.7%.

Further, the first-stage hydrolysis in the step (2) is heat preservation hydrolysis for 4 hours.

Compared with the prior art, the invention has the following advantages:

1. the adoption of fractional hydrolysis can improve the hydrolysis rate of mung bean protein substrate under the condition of avoiding excessive hydrolysis to generate more free amino acids, so that the hydrolysis yield of mung bean protein reaches 74.7 percent

2. The hydrolysis degree can be more effectively controlled, and the content of the small molecular peptide below 500d can reach more than 60%.

3. By adopting ultrafiltration, non-target protein components in the product can be removed, and the content of effective components can be improved.

4. The nanofiltration membrane concentration is used for replacing the conventional membrane evaporation concentration, so that the influence factors causing the reduction of the peptide activity in the production process can be reduced, and the activity of the mung bean peptide is improved. And can greatly reduce energy consumption.

5. The method can achieve the purposes of improving the input-output ratio, improving the physicochemical index and the functional index of the product and reducing the energy consumption. The fundamental reason for achieving this is the use of staged hydrolysis and membrane separation, membrane concentration techniques.

Drawings

FIG. 1 is a process flow for producing mung bean protein peptide of the present application.

Detailed Description

A method for preparing mung bean protein peptide comprises the following steps:

(1) tempering the protein milk with the protein concentration of 7.7%, adjusting the pH value to 7.2, and killing bacteria to fully denature the protein;

(2) adjusting the temperature to 54.4 ℃, adding neutral protease according to 0.35 percent of the substrate, performing primary hydrolysis under the condition of mechanical stirring and full mixing, and performing thermal insulation hydrolysis for 4 hours;

(3) heating to 85 deg.C and holding for 15 min to inactivate protease;

(4) centrifuging the first-stage hydrolysis mixture by using a horizontal screw centrifuge to separate a water-soluble hydrolysate from a water-insoluble substance, and transferring a separated liquid phase to a subsequent treatment process;

(5) adding water into the solid phase substance obtained by separation in the step (4), fully stirring and mixing, and performing secondary hydrolysis according to the same parameters and method of the primary hydrolysis;

(6) heating to 85 deg.C and holding for 15 min to inactivate protease;

(7) centrifuging the second-stage hydrolysis mixture by using a horizontal screw centrifuge to separate a water-soluble hydrolysate from a water-insoluble substance, and transferring a separated liquid phase to a subsequent treatment process;

(8) adding water into the solid phase substance obtained by separation in the step (7), fully stirring and mixing, and performing third-stage hydrolysis according to the same parameters and method of the first-stage hydrolysis;

(9) heating to 85 deg.C and holding for 15 min to inactivate protease;

(10) centrifuging the three-stage hydrolysis mixture by using a horizontal screw centrifuge to separate a water-soluble hydrolysate from a water-insoluble substance, and transferring a separated liquid phase to a subsequent treatment process;

(11) separating the water solution obtained by the first, second and third hydrolysis stages at high speed with separation factor of 15000r/min to remove trace insoluble substances, and filtering with microporous filter with pore diameter of 0.1 μm and ultrafiltration membrane with cut molecular weight of 2000d to remove non-ideal molecular weight protein;

(12) concentrating and filtering the obtained water solution by adopting a nanofiltration membrane with the cut molecular weight of 100d to remove redundant water and part of inorganic matters dissolved in the water, so that the concentration of the mung bean peptide water solution reaches 20%;

(13) spray drying the mung bean peptide aqueous solution to obtain the active small molecular mung bean protein peptide.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.