Lactoalbumin antihypertensive peptide, preparation method and application thereof

A whey protein and blood pressure-lowering peptide technology, applied in albumin peptide, application, food preparation and other directions, can solve the problem that the whey protein blood pressure-lowering peptide has not been found yet, achieve normal blood pressure without influence, and the process is simple and easy to implement and convenient. The effect of industrial production

Active Publication Date: 2010-06-16
北京双娃乳业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, by changing the way of enzymatic hydrolysis to control the amount of salt produced, and introducing biosensors to precisely control the progress of the enzymatic hydrolysis reaction, no such enzymes have been found in the research of enzymatic preparation of whey protein hypotensive peptides at home and abroad.

Method used

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  • Lactoalbumin antihypertensive peptide, preparation method and application thereof
  • Lactoalbumin antihypertensive peptide, preparation method and application thereof

Examples

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Effect test

Embodiment 1

[0032] Embodiment 1, preparation whey protein antihypertensive peptide

[0033]Weigh 10g of whey protein isolate, dissolve it in 200mL of water, heat in a water bath at 85°C for 20min, cool down to 40-60°C, adjust the pH to 9.0, add 30KU of alkaline protease (Novozymes), and place in a constant temperature water bath at 55 After 3 hours of hydrolysis at ℃, add papain (Beijing Xinjingke Biotechnology Co., Ltd.) 30KU, and continue to stir the enzymolysis at 60 ℃. During the enzymolysis process, the electrode of the biosensor is always inserted in the enzymolysis solution for online monitoring. The reaction was terminated when the current value on the sensor reached 3.2 μA. At this time, the enzymolysis was continued for another 3 hours, and the degree of hydrolysis of the enzymolyzed solution was determined to be 28.4%. After the reaction, heat the enzymolysis solution to 90°C, keep it for 15 minutes, inactivate the enzyme, cool it down, adjust the pH of the solution to the isoe...

Embodiment 2

[0055] Embodiment 2, preparation whey protein antihypertensive peptide

[0056] Weigh 10g of concentrated whey protein, dissolve it in 200mL of water, heat in a water bath at 85°C for 20min, cool down to 40-60°C, adjust the pH to 9.0, add 30KU of alkaline protease (Novozymes), and place in a constant temperature water bath at 50 After 3 hours of hydrolysis at ℃, adjust the pH value of the reaction solution to 7.5, add papain (Beijing Xinjingke Biotechnology Co., Ltd.) 30KU, and continue stirring at 60 ℃ for enzymolysis. In the hydrolyzate, on-line monitoring was carried out, and the reaction was terminated when the current value on the sensor reached the target value. At this time, the enzymolysis was carried out for another 2 hours, and the degree of hydrolysis of the enzymolyzate was measured to be 28.1%. After the reaction, heat the enzymolysis solution to 90°C, keep it for 15 minutes, inactivate the enzyme, cool it down, adjust the pH of the solution to the isoelectric poi...

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Abstract

The invention discloses a lactoalbumin antihypertensive peptide and a preparation method and an application thereof. The lactoalbumin antihypertensive peptide is prepared by the following steps: after hydrating lactoalbumin solution, adjusting the pH value to 7.0-10.0, adding protease I for enzymolysis reaction; after reacting for 120-240 minutes, keeping reaction temperature constant; adjusting the pH value to 6.0-8.0; adding protease II into a reaction system to continue reacting; after reacting for 120-240 minutes, stopping reacting to obtain rough enzyme solution; inactivating enzyme in the rough enzyme solution, and adjusting the pH value to the isoelectric point of lactoalbumin; centrifuging to obtain supernate; adjusting the pH value of the supernate to 6.0-8.0; and collecting ultrafiltrate by a 10 kDa ultrafiltration membrane; and obtaining lactoalbumin antihypertensive peptide. Product analysis indicates that the prepared lactoalbumin antihypertensive peptide contains less than 2% of ash content, protein recovery rate approaches to 90%, TCA soluble nitrogen content is more than 85%, free amino acid content is 70.23 mu mol/mL, and ACE suppression ratio is more than 85%.

Description

technical field [0001] The invention relates to a whey protein hypotensive peptide, a preparation method and application thereof. Background technique [0002] Hypertension is a chronic cardiovascular disease that plagues the world today. It has the characteristics of long incubation period and many complications. It is the most important pathogenic factor of coronary heart disease and heart and kidney failure. In recent years, the number of people suffering from high blood pressure worldwide has been increasing year by year, and the number is getting younger. Hypertension has become a major global public health problem. Hypertensive patients can only effectively control the development of the disease through long-term drug treatment. At present, the drugs used to lower blood pressure all have certain side effects. Active research on the blood pressure lowering functional factors in natural foods and the development of safe, natural and efficient antihypertensive peptide pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K14/76A23L1/305A23L33/18
Inventor 毛学英王磊成雪陈耿华
Owner 北京双娃乳业有限公司
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