Process Research On Yam Peptides By Enzymolysis Method And Preparation Of Peptide Wine

The yam is one of the most popular traditional health food in China, In manyvarieties the Chinese yam which grown in ancient Huaiqing House, now Jiaozuo Henanis the most prestigious, rich in nutrients, it is both our traditional food consumption andthe medicine of herbs, as one of the historic four pregnant drug, it is known as "pregnantwith the Senate". In this dissertation，the peptide are made from Chinese yam use themethods of the protein enzyme hydrolyses, the main conclusions are as follows:1、Study on impact of five different protease of protein enzyme hydrolysis. Weselected such five factors as hydrolysis temperature, pH, substrate concentration,enzyme substrate ratio, time. We screened two better proteases from the hydrolysiseffect though the yam peptide yield and various factors: neutral protease, pronase.2、Use the two proteases from screening base on better of hydrolysis, The resultsof analysis are as follows: substrate concentration20%, temperature45℃, pH6.0，enzyme concentration8%, and the time of enzymatic hydrolysis4h of neutral protease;substrate concentration20%, temperature40℃, pH6.0, enzyme concentration12%, andthe time of enzymatic hydrolysis4h of pronase. Under these conditions, high yield ofpeptides was obtained．3、Based on the experiment of single factors，using two protease synchronous andstep by step by adding to study of the two compound enzyme hydrolysis, The resultsshow that: the step-by-step relay hydrolysis of the different enzymes reach the peptideyield is higher than the one-time add the mixed enzyme synchronization enzymatic oftotal protease certain, the content of peptides in hydrolysate were1.773g/L,1.591g/L,The best conditions of two proteases step-by-step is as follows: the hydrolysis of neutralhydrolysis2.0h and then pronase1.0h, the pronase and neutral protease ratio is1:3.There have no significant effect between neutral protease and pronase, the inactivationof enzyme or not has little effect on the final peptide yield in step-by-step enzymaticprocess, so the inactivation of enzyme operation to the former enzyme was not requiredduring the second step hydrolysis.4、The pretreatment of yam protein must be before yam protein hydrolysis, theprotein structure become loose，the hydrolysis become easy. In this dissertation a heattreatment method was used during the ways of pretreatment, Using Chinese yam andNeutral protease as raw material for the study, the pretreatment of the best single factorconditions as follows：the pretreatment temperature of80°C, and the pretreatment timewas15min.5、The research of fermentation using the remaining substances in the enzymehydrolysis, Fermentation product of the total sugar, total acid and alcohol as an indicatorto determine the best single factor conditions of the amount of wine yeast and dry yeast,the initial pH value of fermentation broth, add water, fermentation temperature and time,The results are as follows: liqueur koji0.4%,0.2%of the dry yeast, the fermentation broth of initial pH4.5, the amount of water1:3, the temperature30℃, and the time offermentation7days.