Preparation method of peptides

Microbial fermentation method

The production process technology of microbial fermentation method mainly converts large molecular globulin into small molecular peptides through modern microbial fermentation technology. By controlling the metabolism and fermentation conditions of microorganisms, peptides with different amino acid sequences and molecular weights can be produced. 

During the fermentation process, the free amino acids produced are reabsorbed and utilized by microorganisms, without feedback inhibition on their metabolism. Through the metabolic process of microorganisms, amino acids and small peptides are transferred and rearranged, and certain peptide groups are modified and recombined. 

For example, soybean peptides produced by microbial fermentation from soybean meal as raw material change the inherent amino acid sequence of soybean protein, modify the hydrophobic amino acid end of the peptide, make soybean peptides less bitter, more active, and endow them with some biological activity functions. They belong to the high-tech scope of biotechnology, have high technological content, and can be applied in industries such as food, fermentation, feed, pharmaceutical, cosmetics, and plant nutrition enhancers. It has a very wide range of applications and a very broad prospect for development and application. 

Acid method

The method of using strong chemical acids to catalyze proteins to obtain peptides is called acid method. This method requires a large investment, occupies a large area, has complex processes, causes high pollution, and is difficult to control molecular weight. The product has chemical residues, making it difficult to form functions and achieve industrial production. It is still in the laboratory to this day. 

Alkaline Method

The method of catalyzing proteins with strong chemical bases is called alkaline method, which leads to the same result as acid method.