Biochemical Reagents Peptone Of Peanut Meal Preparation Technology Research

This study adopted papain enzymed the cold pressed peanut meal and microbial fementatedthe heat pressed peanut meal to prepare two kinds of peanut protein peptone, with peptone yieldand amino nitrogen content as the index, the extraction conditions were optimized by singlefactor test and orthogonal test, in order to get the optimal process conditions, to the preparationof biochemical reagents peptone peanuts. In further study of enzymolysis peanut meal specialmicroorganism culture makings products provide theoretical and experimental basis.The main research contents and conclusions were as follows:1. The cold pressed and hot pressed peanut meal raw material analysis.Analysed fat, ashcontent, total sugar, moisture content of cold pressed and hot pressed peanut meal protein. Coldpressed peanut meal protein content in the raw material was as high as56.36%, fat content was1.23%, moisture and ash content was7.83%and5.52%respectively, and sugar content was25.67%. Hot pressed peanut meal protein content in the raw material was48.87%, fat contentwas1.16%. Moisture and ash content was7.58%and8.42%respectively, and sugar content was23.89%. Two kinds of raw materials were processed without degreasing.2. Papain enzymed cold pressed peanut meal to preparate the peptone. Studied theenzymolysis temperature, pH, substrate concentration, enzymolysis time and the amount ofenzyme on the influence of peptone yield and amino nitrogen content.The study used singlefactor and orthogonal test method to optimize the method of papain preparation of peanutpeptone, the best preparation conditions were: enzymolysis temperature55℃, pH7.5, substrateconcentration2%, the amount of enzyme6%, enzymolysis time6hours.The protein yield was48.34%and the content of amino nitrogen was0.726mg%by this perparation condition.3. Microbial fermentated heat pressed peanut meal to preparate the peptone. According tobacillus subtilis can own synthesis of alpha amylase, protease, lipase, cellulase to enzyme thepeanut meal, and the peptone product was obtained. Mainly consists of fermentation and enzymolysis in two steps. Fermentation experiments of fermentation temperature,fermentation time, inoculation quantity, water ratio single factor experiment was carried out,according to the result of single factor experiment and orthogonal experiment. Select the bestfermentation conditions for enzymolysis solution test. Enzymolysis test of water yield,enzymolysis temperature, enzymolysis time, single factor experiment and orthogonal test wascarried out according to the single factor experiment, peptone production process optimization.Results showed the best peptone production process were: the fermentation temperature of35℃,the fermentation time was60h,4mL of the inculation quantity, water ratio of2:1, add water to200mL, enzymolysis temperature was60℃, enzymolysis time was1.5h. In the process ofpreparation of peptone rate was39.58%, the content of amino nitrogen was0.7112mg%.4. Inspection of physicochemical properties of two peptone products. Mainly included thegeneral properties, such as: color, clarity, precipitation test, total nitrogen,and the aminonitrogen content in the determination. Two kinds of peptone content of total nitrogen and aminonitrogen content meeted the national standards. Cold pressed peptone solution color was lightyellow, no precipitation, alkaline precipitation and phosphate precipitation trace. Hot pressedpeptone solution color was light brown, clear transparent, no the alkali precipitation andphosphate precipitation.