Preparation method of pea peptide with low bitterness, low enzyme consumption and high peptide yield

Pea peptide is a new type of functional peptide extracted from pea protein. It is a polypeptide substance obtained by hydrolysis of pea protein with alkaline protease activity. It is affordable and has low sensitivity. It is a good source of essential amino acids. It has a variety of physiological functions. At present, pea peptides can be widely used in food, beverage, cosmetics, feed, medicine and other industries.

Although the public is already familiar with the multifunctional properties, the preparation of pea peptides still faces many problems at home and abroad, such as how to reduce the bitterness of pea peptides, how to improve the conversion rate of pea peptides, etc. Chiti will introduce a new type of pea peptides preparation method, I believe you will gain something.

The core of the pea peptide preparation process: high-pressure steam sterilization pretreatment & compound enzyme enzymatic hydrolysis

The traditional preparation of pea peptides mostly adopts the following steps, firstly carry out sterilization pretreatment, secondly add complex enzymes for enzymatic hydrolysis, and finally filter and spray-dry the obtained solution. The process seems to be complete, but actually consumes a lot of complex enzymes and the peptide yield is very low. Not only that, the bitter taste of pea peptides is very strong and the taste is very bad.

And we have improved the preparation method from multiple angles. In the pretreatment stage, we used high-pressure steam sterilization. This method is to mix the pea protein isolate with deionized water to obtain a mixed material liquid, and then mix the mixed material liquid Place it in a high-pressure steam sterilizer for constant temperature treatment. During this period, the structure of pea protein unfolds, which not only facilitates the occurrence of enzymatic hydrolysis, but also speeds up the speed of enzymatic hydrolysis.

After the pretreatment is completed, a special compound enzyme is used for enzymolysis, which is the core of the whole preparation process. On the one hand, this special compound enzyme can greatly reduce the bitterness value of the enzymolysis solution and improve the taste of pea peptide powder; on the other hand On the one hand, the amount of enzyme used in this enzymatic hydrolysis technology is relatively low, but the peptide yield is much higher than that of traditional technology.

Pea peptide preparation technology: protein content ≥ 90%, peptide yield up to 73%

According to the test, the protein content of pea peptide powder prepared by this new method is ≥90%, the peptide yield is 73%, the peptide content with a relative molecular mass below 1000DA accounts for 80.79%, and the free amino acid content is lower than 15%, all data are much higher than traditional technology.

In order to further determine the influence of this preparation method on key factors such as pea peptide protein content, peptide yield, and bitterness value, we also conducted multiple sets of control experiments. Time will affect the data of the final pea peptide powder, but the preparation technology we used still shows better results than traditional data.

Advantages and disadvantages of pea peptide debittering method

For customers in the food industry, reducing the bitterness of pea peptides means improving consumer acceptance, so there are actually many ways to remove the bitterness of pea peptides.

??Selective separation method: There are many essential amino acids in the enzymatic hydrolyzate, but the current selective separation method cannot accurately identify invalid components, so it will cause protein loss and reduce the nutritional value and biological activity of the enzymatic hydrolyzate.

??Biological debittering method: the essence is to use enzymes produced by microorganisms to reduce bitterness, but the amount of enzyme preparation is too high, and it is not directly proportional to the efficiency of enzymatic hydrolysis.

The new preparation technology we adopt today not only solves the problem of bitter taste of pea peptide powder, but also reduces the cost of enzymatic hydrolysis, improves the efficiency of enzymatic hydrolysis and obtains a higher peptide yield, and provides a new method for the preparation of pea peptide. train of thought.