The Study On Preparation And Process Design Of Sesame Protein Peptide

The dehulled cold-press-solvent-extraction sesame cake was used as the raw material to prepare sesame protein concentrate using the concentration of 70%(V/V) ethanol solution at a temperature of 60℃,2 times of extraction at the laboratory. The factors that affect sesame protein concentrate by compound enzymatic hydrolysis were studied. The conditions for debittering of protein peptide solution using sucrose and citric acid were also studied. And the calculation and design process of proteolytic workshop based on test.The preparation of sesame protein peptides using enzymatic hydrolysis from sesame protein concentrate was studied. Using hydrolysis degree as evaluated degree, Alcalase, Neutrase, Protamex, Flavourzyme were tested. Screening out Alcalase and Flavourzyme, to produce sesame polypeptides by composite fractional hydrolysis. In the preliminary screening test of the four kinds of protease, the optimized conditions for hydrolysis degree were found to be Alcalase pH at 8.0, temperature at 60℃, and ratio of liquid to solid 15:1, and Flavourzyme pH at 7.5, ratio of liquid to solid 15:1. Under the condition of pH, temperature, liquid ratio, and total time of 6h, we studied enzyme amount, proportion enzyme (Alcalase:Flavourzyme), the adding time of Flavourzyme on the degree of hydrolysis and the content of soluble protein peptide. The response surface methodology results showed that the proper hydrolysis conditions were as follows:enzyme amount 23000U/g,1.2:1 of Alcalase/Flavourzyme ratio, Alcalase reaction of 124min after adding Flavourzyme to hydrolysis. Under the proper conditions, the degree hydrolysis reached 31.78%, relative single enzyme increased by 57.88%, the content of soluble protein peptide can reached 85.14%.The debittering of protein peptide solution was studied. Choosing sucrose and citric acid as masking agent, with bitter value as the main index, other sensory evaluation as auxiliary index, inspect the effect of different ratio of sucrose and citric acid, the different concentration of sesame protein peptide solution, total addition amount of masking agent on the bitterness value and other sensory evaluation. Based on single factor, the orthogonal test showed that:the primary and secondary factors affecting the bitterness value as masking agent addition>protein peptide solution concentration> mask ing agent addition ratio. The determined optimum process conditions of protein peptide solution debittering were:adding amount of masking agent 0.36%, the concentration of protein peptide solution for 1.2%, masking agent (sucrose:citric acid) add ratio was 60:1.With detection of physicochemical indexes of sesame protein peptides products, we got the crude protein content (dry basis) of 81.82%, crude fat content (dry basis) of 0.77%, ash content (dry basis) of 10.48%, moisture content of4.30%. According to the index and grading index of soybean peptide powder on GB/T22492-2008, we can get the sesame protein peptides level equivalent to grade three soybean peptide powder products.According to the optimal conditions obtained, the process calculation and design of 10T/D the dehulled cold-press-solvent-extraction sesame cake to prepare sesame protein peptide were carried out.