Maize Activity Peptide Separation Purification And Their Functional Go Into

Corn peptide not only has good solubility and thermal stability, and its low viscosity, absorption in the body quickly, the advantages of higher utilization. It can eliminate fatigue and fall blood pressure and alcohol metabolism , it also has the promotion of the unique physiological activity. In this experiment,we studied microbial fermentation hydrolysis of corn protein separation and purification products and features. The purpose of the study is for the production of high nutrition, easy to absorb and with high value-added functional properties of biological products based on corn peptide.In this paper, we carried out on separation , purification and functional properties of corn peptide. The study results are as follows: (1) the optimal combination of influencing factors of corn peptide decolorization, deodorization: the amount of activated carbon2%, time for 3h, pH value 4 and the temperature of water bath 45°C. under the conditions, the decolorization rate was 88.6% and nitrogen recovery rate was 89.3%.(2) Ultrafiltration process conditions for the separation of operating pressure 0.06MPa, ultrafiltration temperature 35°C, ultrafiltration time 25min, the recovery rate of ultrafiltrate to 84.3%. (3)Corn peptide solution was eluted the four peaks through Sephadex G-25 column chromatography purification. The overall recovery rate was 71.8% by chromatography classification. The percentage points of 4 classes are as followed : 49.2%%, 28.4%and 8.9% respectively. According to the regression equation Y =- 126.55X +517.1. For the four peaks ,the molecular weight is 5128D, 3715D and the 1513D respectively.(4) From the anti-alcohol experiments of corn peptide, YT-3 corn peptide is the best anti-alcohol and the shortest time. (5)From corn peptide anti-fatigue experiments, YT-2 corn peptide group of mice prolonged exhaustive swimming time 85.4min and significant differences (P <0.01), and blood lactic acid content per unit time was significantly lower than control group, decreased lactate release. So YT-2 corn peptide has a good anti-fatigue effect. (6) Corn peptide of fermented milk fermentation time, viscosity, flavor, taste and stability have a certain impact. The experiment showed that: Add 1.2% of the corn peptides on the promotion of corn fermented yogurt has good results. in order to shorten the fermentation time 1 hours, helpful bacteria to achieve a viable number of more than 1×10~7cfu/mL and sample storage period at the production of products to meet the requirements of stability, to maintain the existence of products with higher number of viable .The properties and activity of Corn peptide make up for its bad water-soluble corn protein, . disadvantage and low nutritional value in both the nature and raw materials. It will provide a basis for food and other fields,and for the industrialization of the production must have laid a foundation.