Peptone CAS 91079-38-8 Proteose Peptone

1. Raw materials: mainly pig bones. Put the prepared raw materials into the pot, wash them with water at 40-50 ℃, and then add water in the ratio of 1:1.2.
2. High temperature extraction: heat and pressurize to 4kgf / cm2 and maintain pressure balance for 2h.
3. Adjust pH: take industrial hydrochloric acid to adjust the pH of broth to 5.2.
4. Digestion: reduce the temperature of the broth to the appropriate temperature, and then add digestive enzymes for digestion.
5. Concentration: the digested broth is filtered with double-layer gauze, and the supernatant is heated and concentrated.
6. Drying: the concentrated thin paste is dried, then crushed and packaged separately.

Flow chart: fresh bone, comminution, steaming, removing impurities, degreasing, enzyme hydrolysis, high temperature inactivation, filtration, spray drying, finished product, physical and chemical examination, bacterial culture.

The peptone made from peanut meal and soybean is plant peptone. The sugar content of plant peptone is relatively high.

Preparation of peptone from defatted cold pressed peanut powder:

Accurately weigh 5g defatted cold pressed peanut meal and dissolve it in 250ml deionized water, adjust the pH to 2.0 with hydrochloric acid, add 5% pepsin (3000u / g based on substrate), stir at 37 ℃, enzymolysis for 200 minutes, and regularly monitor the degree of hydrolysis; After hydrolysis, adjust the pH of the hydrolysate to 8.0 with NaOH, add 2% alkaline protease (50 000 U / g based on substrate), hydrolyze at 50 ℃ for 190 minutes, and regularly monitor DH% (degree of hydrolysis); After hydrolysis, put the enzymatic hydrolysate in boiling water bath for 10 minutes to kill the enzyme. After cooling to room temperature, 4 ° C 5000 5000 × G centrifugation for 25 min, freeze-drying the supernatant, that is, cold pressed peanut meal peptone.

The technical scheme adopted by the invention is: a method for producing soybean peptone with soybean protein isolate as substrate, comprising the following steps:

1. Soybean protein isolate substrate and workshop process water are configured into a dispersion with a weight percentage of 5-20%;
2. According to the microbial condition of soybean protein isolate substrate, pasteurization was carried out at 70-85 ℃ for 30-60 minutes;
3. Cool the sterilized material to 40-70 ° C and adjust the pH to 6.0-10.0 with pH regulator;
4. Add proteolytic enzyme, the weight percentage of docking between proteolytic enzyme and soybean protein isolate substrate is 0.1-8%, and enzymolysis for 1-8 hours at 40-70 ° C;
5. The pH value of enzyme hydrolysate is 6-7;
6. Then raise the temperature to 90-100 ° C, keep it for 10-20 minutes, and the enzyme is killed;
7. Through plate and also structure filter press filtration or membrane separation and also filtration;
8. Spray drying after concentration of economic and social benefits;
9. The soy peptone of this product was obtained through inspection, packaging and warehousing.

For example, yeast peptone belongs to microbial peptone. Generally speaking, microbial cells have simple composition and high protein content, which is more suitable for large-scale application. The total nitrogen content of bacterial peptone is generally more than 14.5%.

Important indicator
Before using any kind of raw materials, it is necessary to confirm the standards of raw materials. This process needs to associate the detected raw material standards with the use effect, and then select the key impact indicators. If the key impact indicators cannot be established temporarily, shake bottle test can be used for raw material acceptance temporarily, but the standard is often difficult to be compatible with the standards provided by raw material manufacturers.

Total nitrogen content
Peptone is mainly used as a nutrient substrate to provide nitrogen source for microbial growth or product synthesis. Therefore, nitrogen content is an important quality evaluation index of peptone. The total nitrogen of high-quality bacterial peptone is more than 14.5%, while the total sugar content of plant peptone is not less than 8.5% due to its high sugar content. Total nitrogen is always measured by Kjeldahl method.

Amino nitrogen content
The content of amino nitrogen can reflect the degree of protein hydrolysis. The analysis of amino nitrogen content is very important to judge the quality of peptone. There may be some differences in colony size and growth morphology of the same microorganism on peptone medium with different amino nitrogen content. As a reagent grade peptone, its quality standard requires that its amino nitrogen content shall not be less than 2.5%. Determination of amino nitrogen content by formaldehyde titration.

Sugar content
The sugar content of plant peptone is usually higher than that of animal protein, and the sugar content of different animal peptones is also different. For example, the sugar content of casein peptone is (0.64 ± 0.22)%, chicken feather peptone is 0.76% and fish peptone is 1.5% 33%。 Due to the high sugar content of plant peptone, it is not suitable to prepare sugar fermentation medium. The sugar content was determined by phenol sulfuric acid method.

nitrite
In the process of growth and fermentation, some microorganisms can reduce the pH value of the culture medium and make the amines produced by the decomposition of nitrite and protein produce nitrosamines. Therefore, peptone should not contain nitrite, otherwise it may affect the safety.
Aminobenzene sulfonic acid is used in nitrite method α⁃ Determination of naphthylamine test solution.

Phosphorus content
Phosphorus is an important nutrient substrate for microorganisms to synthesize biological macromolecules (such as nucleic acids and proteins), and it is also an important pH buffer of culture medium. The addition amount of phosphorus in the general culture medium is 0.005 ~ 0.010mol/l. High phosphorus content is not conducive to the growth of microorganisms and is easy to cause eutrophication. Therefore, the phosphorus content in peptone should be controlled. The phosphorus content was determined by Colorimetry (measuring wavelength 820 nm).

Sodium chloride content
Sodium chloride is the main salt in peptone neutralization process. When the concentration of NaCl in the medium is too high, the osmotic pressure of the medium is usually very high, which is not conducive to the growth of microorganisms. Therefore, the content of NaCl in the production of peptone should be controlled. The content of sodium chloride was determined by titration.

Ash
Peptone ash mainly comes from raw materials and inorganic salts such as phosphate, silicate and sodium chloride used in the production process. The ash content is closely related to the production process and raw materials. For example, when peptone is prepared by acid hydrolysis or alkali hydrolysis, the ash content is usually high, up to more than 20%. Generally, when the ash content is too high, peptone needs to be desalted to reduce the ash content. Enzymatic hydrolysis can effectively solve the problem of high ash content. Peptone as a biochemical reagent usually requires ash content of no more than 15.0%. Ash content shall be determined according to GB 5009.4-2016.

Moisture content
The water content of peptone for biochemical reagent shall be less than 5%, and industrial peptone has no specific requirements for water content. When the water content of peptone is too high, it is easy to absorb moisture, agglomerate, blacken, deteriorate and degrade. It is a key control index, which not only affects the appearance of products, but also affects the growth of microorganisms and the synthesis of metabolites. Generally speaking, the water content of standard peptone is (3.83 ± 0.13)%. The moisture content shall be determined according to GB 5009.3-2016.

Vitamin content
Most fermentation engineers have realized that the quality of medium and batch are unstable. The differences between these batches are often directly related to the differences between nitrogen source batches. The direct enantiomeric relationship is that vitamins and free amino acids play a key role in organic nitrogen source for fermentation. At present, the quality standard system of culture medium in the world is relatively backward, and there is less systematic research on culture medium raw materials. The following table can directly reflect the great difference of vitamin content in different peptones.

Content of free amino acid
According to the definition of peptone, peptone is the incomplete hydrolysate of protein, and its composition is much more complex than 20 amino acids. However, most of the organic nitrogen sources absorbed by microorganisms are free amino acids. Therefore, the proportion and type of free amino acids have become the key index and important index of peptone quality.