Development Of Sesame Soybean Polypeptide Enzyme And Establishment Of Quality Standard

Edible ferment refers to one or more fresh vegetables,fruits,herbs and fungus mushroom as raw material,through a variety of beneficial bacteria fermentation,and are rich in vitamins,minerals,enzymes and secondary metabolites such as a functional fermented liquid of nutrients.However,the content of protein in fruits and vegetables,mushroom,Chinese herbal medicine and so on is low,and the peptides and amino acids in the food enzymes prepared cannot meet the daily needs of the human body.Therefore,this study of protein of sesame cake and soybean as raw material,through fermentation and enzyme solution combination of enzyme products that are rich in polypeptide,probe into its preparation technology,evaluate its antioxidant activity,establish the quality standards of peptide enzyme.The main research results are as follows:(1)sesame peptides into optimization process is: the sesame cake after cooking,aspergillus oryzae,aspergillus Niger,natto bacteria by: proportions,inoculation 5%,total 72 h at room temperature fermentation protein dissolution rate was 14.04%,the peptide conversion rate is4.81%;After 4h enzymatic hydrolysis,papain enzymatic hydrolysis was followed for 4h.The protein dissolution rate was 18.26% and the polypeptide conversion rate was 12.84%.(2)the sesame seed peptide enzyme r&d process as follows:(1)to the final sample,add sugar to soluble solids of 18 ° Brix,brewing yeast inoculation 3%,fermentation 8 d;Then the acetic acid bacteria were fermented for 26 d.Finally,the residue juice was separated and aged for 35 days,and the final product protein content was 8.61mg/m L,and the polypeptide content was 5.01mg/m L.(3)studies on the antioxidant activity of sesame polypeptide enzyme showed that it had good scavenging effect on hydroxyl free radical,superoxide anion and ABTS,among which,0.8% of the original liquid had a clearance rate of 86.92% of DPPH.The safety of sesame polypeptide enzyme was evaluated,and it was found to be free of e.coli,staphylococcus aureus,shigella shigella,salmonella and other harmful bacteria,which met the national food hygiene standards.At the same time,the heavy metal content measured is lower than the national food safety standard,safe,non-toxic and edible;Human sensory evaluation of polypeptide enzyme: it has strong acetic acid flavor and sesame aroma,slightly sweet sour taste and slightly turbid brown color liquid.The fermented liquid after aging was used as the raw material for texture blending.Among them,the mixed young/old sesame enzyme score was up to 84.54 points,and the old functional sesame enzyme score was down to 69.12 points.(4)the establishment of quality standard: the draft in the determination of sesame seed peptide enzyme,on the basis of reference to T/CBFIA edible plant enzymes,08003-2017(in Chinese)issued by biological fermentation industry association,the initial set up sesame peptide enzyme quality standard draft.(5)soybean polypeptide conversion process and sesame polypeptide conversion process were used to obtain conversion samples,which were fermented by yeast for 12 d.Then the acetic acid bacteria were fermented for 26 d.Then,the slagging juice was separated and aged for 41 d,and a light yellow suspension liquid with a protein content of 6.46mg/m L and a polypeptide content of 2.08mg/m L was obtained.Antioxidant activity tests of soybean peptide enzyme,the result shows: the soybean peptide enzyme of hydroxyl radicals,superoxide anion,ABTS has good removal effect,0.8% of them concentrate on DPPH clearance can be up to81.68%;The safety of soybean polypeptide enzyme was evaluated,and it was found to be free of e.coli,staphylococcus aureus,shigella,salmonella and other harmful bacteria,which met the national food hygiene standards.Sensory evaluation of soybean polypeptide enzyme: it has the flavor of acetic acid with a slight odor of beans.It tastes sour and sweet,but it is not as strong as the flavor of sesame polypeptide enzyme.Based on the determination of sesame polypeptide enzyme,this draft preliminarily established the quality standard of sesame polypeptide enzyme by referring to T/CBFIA 08003-2017 edible vegetable enzyme(issued by China biological fermentation industry association).The fermentation broth after aging was used as the raw material for texture blending,and the score was lower than that of sesame enzyme,among which the score of young/old soybean enzyme was up to 60.68.