Production Of Feed Corn Processing Byproducts Of Fermentation

Silkworm chrysalis is a major byproduct of sericulture. Our country is the largest producer of sericulture, and silk production accounts for about80%of world production. Pupa protein is quality of high-quality and rich resources. Its content is up to60%,18kinds of amino acids are included, eight kinds of essential amino acid content are about40%of total amino acids. It is reasonable, balanced amino acid composition structure and higher nutritional value.In this paper, silkworm chrysalis is as raw materials, mainly from the following aspects of pupa protein hydrolysis and purification were studied, the research results are as follows:Silkworm chrysalis of fats and oils is extracted by soxhlet extractor, preparation of high protein content of skim chrysalis. Selecting the four kinds oran organic solvent leaching,the results showed that the optimum extraction with petroleum ether. The optimum extraction conditions were: extraction of solid-liquid ratio of1:6, skim the most appropriate time of4.5h,its oil yield is higher and reaching27.8%.Selecting Alcalase, Flavourzyme, Proteinase and Papain, these four protease defatted pupa powder dry enzymatic preparation of low molecular weight peptides. By measuring the degree of hydrolysis of protease enzyme solutions and oligopeptide yield as an indicator, The results showed that Alcalase and Proteinase is the pupa protein hydrolysate with good results. the optimum hydrolysis conditions of Proteinase were: pH=7, the hydrolysis time5h, hydrolysis temperature55℃, substrate concentration of6%, plus3.5%of the amount of enzyme; the optimum hydrolysis conditions of Alcalase were: pH=8.5, the hydrolysis time5h, hydrolysis temperature55℃, substrate concentration of6%, plus3%of the amount of enzyme. And changing the mass ratio of two protease enzymes common pupa protein digestion, when alkaline/neutral protease enzyme mass ratio of3:1between the two is more appropriate.Second, double enzyme pupa protein hydrolysis process conditions were explored. Based on these experiments, the four main factors selected hydrolysis time, hydrolysis temperature, substrate concentration and amount of the protease, etc., through experimental analysis Influence of the degree of proteolytic response surface, and ultimately optimize the obtained alkaline protease pupa protein hydrolysis under optimum conditions protease synergy. The results showed that proteolysis pH8.5, hydrolysis temperature55.0℃,hydrolysis4.5h,substrate concentration of6.0%,a3.4%hydrolase dosage amount. Under this condition, pupa proteolysis, the degree of hydrolysis was up to25.75%. By SDS-PAGE north molecular weight determination of proteins, with standard low molecular weight protein alignments, enzymatic liquid electrophoretic bands that run basically can not see. This shows that the protease enzyme solution after the original protein molecules is broken down into small peptides and low molecular weight less than the minimum standard molecular weight proteins.Third, comparing the effects of different adsorbents bleaching hydrolyzate, select bleaching powder activated carbon as an adsorbent pupa protein hydrolyzate. Decolorization rate in the hydrolyzate and amino acid loss was investigated indicators for the amount of activated carbon, bleaching time, bleaching temperature, pH value of the hydrolyzate explore four factors. Its optimal conditions: Activated carbon dosage4%, pH value of4.0to take hydrolyzate, bleaching time was20min, bleaching temperature was60℃. Pupa protein hydrolysate declaration rate reached93.29%, compared with only23.12%of the amino acid loss rate. Use of anion and cation exchange resins can effectively remove most of the salt hydrolyzate, desalination rate of91.20%, and the loss of nitrogen in the sample was only6.3%.Pupa protein hydrolysate for deployment after purification is to give an unique flavor, taste suitable pupa amino acid drink. In purified enzyme solution, based on adding4%jasmine extract, the concentration of7%sucrose and0.1%citric acid added in an amount most suitable for the deployment taste. Jasmine pupa polypeptide amino acid drinks taste soft, sweet and appropriate,a high nutritional value. It contains amino acids13.86g/L, which is the total amount of essential amino acids6.86g/L, accounting jasmine pupa polypeptide amino acid49.48%drink, and with FAO/WHO (FAO/WHO) in accord.