藜麦芽多肽制备及其应用研究

该研究以白藜麦为原料,通过人工调控藜麦萌芽的培养条件,促进藜麦萌发过程中蛋白质向多肽的转变,制备富含多肽的藜麦芽(多肽藜麦芽)。考察浸泡温度、浸泡时间、培养时间3个因素对藜麦芽中多肽富集的影响,在单因素的基础上采用正交试验方法对藜麦芽培养条件进行优化,得出最佳培养条件为浸泡温度25℃,浸泡时间4 h,培养时间48 h,在此条件下,藜麦芽中多肽含量为(12.4±1.13)mg/g。将培养得到的多肽藜麦芽进行低温打浆处理,以冷冻干燥技术得到多肽藜麦芽粉,所得多肽藜麦芽粉呈乳白色,易溶解,在饮料等食品当中可作为营养型添加剂加入使用。

Preparation and Application of Polypeptide from Chenopodium quinoa Willd.Malt

White Chenopodium quinoa Willd.was used as major material.The Chenopodium quinoa Willd.malt was artificially cultured to promote the production of polypeptides,and then we produced polypeptide-riched Chenopodium quinoa Willd.malt.The effects of soaking temperature,soaking time and cultured time on the enrichment of Chenopodium quinoa Willd.malts polypeptide were investigated.On the basis of single factor,the orthogonal experiment method was used to optimize the cultured conditions of Chenopodium quinoa Willd.malt.And the optimization results were as follows.Under the soaking temperature 25℃for 4 h,Chenopodium quinoa Willd.malts were got after 48 h culture.The polypeptide content of Chenopodium quinoa Willd.malts has been improved to(12.4±1.13)mg/g according to the optimal result.The cultured Chenopodium quinoa Willd.malts were beaten at low temperature,and then the Chenopodium quinoa Willd.malts powder was prepared through vacuum freeze-drying method.The Chenopodium quinoa Willd.powder is milky white and easily dissolved in water,and can be used as a nutritional additive in foods such as beverages.