Study On The Control Technlolgy Of F Value And Flavor Of Corn Peptide

Corn peptides are the mixture of many kinds of biologically active peptides that hydrolysised by the acid, alkali or enzyme. The corn peptides have simple structure, less amino acid number, but because of the special amino acid composition, they have unique physiological functions. They can add to the patients’ diet nutrition, and as the nutrition fortifiers of high strength workers and athletes.The F value of corn peptides are always the focus of the research of scientific workers. They can be the auxiliary treatment of hepatic encephalopathy, promote the metabolism of alcohol in the body, provide energy, resist fatigue, reduce serum cholesterol concentration, restrain the proliferation of cancer cell, etc. The low molecular weight of corn peptide result in the exposure of hydrophobic amino acids which produce bitter taste, so most corn peptides are bitter, which seriously impact on the peptide taste and more extensive application, so the comprehensive analysis of the F value and flavor has very important significance in this field.The research controlled the F value through the microwave-assisted enzyme of corn peptides and separated corn peptide which had different F value with the use of gel chromatography method. Through the sensory evaluation and the F value analysis of the corn peptide with different molecular weight, the high F value and no bitter corn peptide were made. This research realized the composite controlling of F value and flavor of the corn peptide, got the best technological processes.The results were mainly as follow:1. The degreasing, decoloration and deodorization were accomplished through supercritical CO2fluid extraction technology(CO2-SFE). The degreasing rate could reach94.06%as the fat content decreased from6.23%to0.37%. The color of the corn peptides were pale yellow from deep yellow and they were no bitter. So the effect on degreasing, decoloration and deodorization of the CO2-SFE were remarkable.2. The Alcalase2.4L protease and papain were used to get the best conditions of hydrolysis through the microwave-assisted enzyme method. The results were respectively as follow:Alcalase2.4L protease:the microwave power was300W, microwave time was2.5min, enzyme amount E/S was3%, substrate concentration was9%, and the pH was9.0and the polypeptide conversion could reach23.8g/100g.Papain:microwave power was100W, microwave time was5min, enzyme amount E/S was4%, pH was7.5, consumption of the alkali was6.22mL/100mL, and the hydrolysis degree was2.9%.3. The comparision of the microwave-assisted enzyme and the traditional water bath enzyme solution were made. In the same degree, the microwave-assisted enzyme time was2.5min reduced from60min when the Alcalase2.4L protease was used and the microwave-assisted enzyme time was5min reduced from40min when the papain was used. The F value was27.15rose from22.44. These results showed:microwave-assisted enzyme solution could greatly shorten the hydrolysis time than the traditional water bath enzyme solution. It had positive effects for the process of high F value.4. The corn peptides mixture which were made by the microwave-assisted enzyme were separated through the gel chromatography method as the standard of A220nm/A280nm that can reflect the F value. Part2was the target peptide, its bitter value was0.2, F value was45.25. The molecular weight part2was between6KDa and8KDa. The high F value and no bitter taste corn peptides were obtained through the gel chromatography method.