Study On Preparation Of High Fischer Ratio Oligo-peptides From Perilla Brill Meal

The programe aimed at the development of protein through preparation of high fischer ratio Oligo-peptides from perilla brill meal. Through enzymatic hydrolysis, preparation of high F value oligomeric peptide, protein-depth development of basil to enhance the economic value of perilla and resource utilization. The main result of study are as follows:1, Sub-step solvent removal of perilla meal tannins, phytic acid and other anti-nutritional factor and glial, sugar and other interfering substances, has been conducive to the necessary follow-up operation of the wet perilla seed meal (meal treated).First of all, the use of acidic ethanol - water on perilla meal in the removal of phytic acid and tannin on the reaction conditions for single-factor analysis and orthogonal experiment to determine the optimum extraction parameters. The results show that the optimum extraction conditions are as follows: at 70℃, 60% ethanol concentration, pH extract system for 4, liquid ratio of 1:6, extract 3 times (each 45min).And then hot water as the solvent for the removal of phytic acid in the polysaccharide after the perilla meal and study glial. Single factor in the basis, through the orthogonal test to determine the optimum extraction conditions: 90℃conditions, the extraction of solid-liquid ratio of 1:25, extraction time of 3h, extract the number is 3. Finally, the phytic acid and tannin in the meal residues were 1.134 percent and 1.385 percent.2, Dual-protease enzymatic hydrolysis meal treated step-by-step.The first step, the Alcalase protease preliminary hydrolysis protein of perilla meal to expose aromatic amino acid at the end of peptide chain. Hydrolysis conditions were as follows: substrate concentration 7%, pH value of 8.5, temperature 60℃, enzyme to substrate ratio of 5%, time 240min. Alcalase protease under the conditions of perilla meal of up to 34.8% degree of hydrolysis. The second step, using a second papain hydrolysis cut the aromatic amino acid exposed at the end of the peptide chain. Conditions for its role pH7.0, temperature 50℃, the volume of 5% of enzyme, time 5h.3, Using activated carbon adsorb and separate branched chaina aromatic amino acid, at the same time to complete decolorization.Through assaying 7 kinds of activated carbon adsorb the mixture of perilla peptide, and then selected 6 # activated carbon as adsorbent separation. 6 # activated carbon identified adsorb and separate aromatic amino acid parameters: the amount of activated charcoal 7% (m / v), pH3.0, temperature 40℃, time 3h.In dialysis desalination, concentrated dry products obtained by amino acid composition, molecular weight determination, the results show that: F value of up to 79, molecular weight are mainly distributed in the 190-420Dal.