Peanut antihypertensive peptide and preparation method thereof

A blood pressure-lowering peptide and peanut technology, applied in the field of medicine, can solve the problems of insufficient utilization of peanut cake, backward deep processing technology, single product variety structure, etc., achieve strong ACE inhibitory activity, obvious blood pressure lowering effect, and no toxic side effects Effect

Inactive Publication Date: 2011-02-23
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In our country, the utilization of peanut cake is not enough, the research and development of peanut protein is relatively late, the deep processing technology is relatively backward, the product variety structure is single, and there is a lack of deep processing and high-grade products with high-tech content.

Method used

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  • Peanut antihypertensive peptide and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method is carried out as follows:

[0034] a. Raw material pretreatment: use cold-pressed peanut cake as raw material, pulverize to 80 mesh, then add water to dissolve according to cold-pressed peanut cake powder: water = 1:10 weight parts, then adjust pH=8 with 3mol / L NaOH, at 80 Extract at ℃ for 1 hour, centrifuge with a centrifuge at 3500r / min for 10min, take the supernatant, and then add 3mol / L citric acid to the supernatant to control the pH of the supernatant to 5. After the acid precipitation is completed, use Centrifuge at 3000r / min for 30min to collect the precipitate;

[0035] b. Enzyme treatment: take the precipitate in step a and dissolve it in water, then add alkaline protease according to the ratio of alkaline protease: precipitate aqueous solution = 1: 8 parts by weight, and enzymolyze it for 60 minutes at 47.6 ° C and pH = 7.93. The dosage of protease is 75U / g protein to obtain enzymatic hydrolyzate;

[0036] c. Enzyme inactivation: Use...

Embodiment 2

[0040] The preparation method is carried out as follows:

[0041] a. Raw material pretreatment: use cold-pressed peanut cake as raw material, pulverize to 100 mesh, then add water to dissolve according to cold-pressed peanut cake powder: water = 1:8 weight parts, then adjust pH=9 with 3mol / L NaOH, at 30 Extract at ℃ for 5 hours, centrifuge with a centrifuge at 3000r / min for 30min, take the supernatant, and then add 3mol / L citric acid to the supernatant to control the pH of the supernatant to 4. After the acid precipitation is completed, use Centrifuge at 3500r / min for 10min to collect the precipitate;

[0042] b. Enzyme treatment: take the precipitate in step a and dissolve it with water, then add alkaline protease according to the ratio of alkaline protease:precipitate aqueous solution=1:10 parts by weight, and enzymolyze it at 44.9°C and pH=8.15 for 30min, then alkaline The dosage of protease is 150U / g protein to obtain enzymatic hydrolyzate;

[0043]c. Enzyme inactivation...

Embodiment 3

[0047] The preparation method is carried out as follows:

[0048] a. Raw material pretreatment: use cold-pressed peanut cake as raw material, pulverize to 90 mesh, then add water to dissolve according to cold-pressed peanut cake powder: water = 1:9 weight parts, then adjust pH=8.5 with 3mol / L NaOH, at 50 Extract at ℃ for 3 hours, centrifuge with a centrifuge at 3300r / min for 20min, take the supernatant, and then add 3mol / L citric acid to the supernatant to control the pH of the supernatant to 4.5. After the acid precipitation is completed, use Centrifuge at 3300r / min for 20min to collect the precipitate:

[0049] b. Enzyme treatment: take the precipitate in step a and dissolve it in water, then add alkaline protease according to the ratio of alkaline protease: precipitate aqueous solution = 1:9 parts by weight, and enzymolyze it for 45 minutes at 46.1°C and pH=8.05, and then alkaline The dosage of protease is 110U / g protein, and the enzymolysis solution is obtained;

[0050]...

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Abstract

The invention provides peanut antihypertensive peptide and a preparation method thereof. The preparation method comprises the following steps of: a, grinding a cold pressed peanut cake serving as a raw material, adding water into the ground peanut cake for dissolving, adjusting pH to alkaline state with alkali, leaching, centrifuging to obtain supernate, precipitating the supernate with acid and centrifuging so as to collect precipitates; b, adding water into the precipitates obtained in the step a for dissolving and adding alkali protease into aqueous solution of precipitates in the weight ratio of 1:8-10 for enzymolysis so as to obtain enzymolysis liquid; c, adjusting the pH of the enzymolysis liquid obtained in the step b to be lower than a protein isoelectric point, inactivating enzyme and centrifuging to obtain supernate so as to obtain peanut antihypertensive peptide stock solution; d, removing macromolecular segments from the peanut antihypertensive peptide stock solution obtained in the step c through an ultrafiltration membrane so as to obtain peanut antihypertensive peptide liquid; and e, desalting the peanut antihypertensive peptide liquid obtained in the step d through H<+> cation exchange resin and OH<-> anion exchange resin, concentrating the filtrate and performing freeze drying so as to obtain a product.

Description

Technical field: [0001] The invention relates to medicines, in particular to a blood pressure-lowering peptide, and at the same time, it also relates to a preparation method of the blood-pressure-lowering peptide. technical background: [0002] Peanut is an important oil crop and economic crop in my country, with an annual output of more than 15 million tons, ranking first in the world. Most of the peanuts produced in my country are used to extract edible oil, and 9 million tons of peanut cakes can be obtained after oil extraction every year. These peanut cakes are mostly used as processed feed or directly discarded without further development and utilization. The protein content in peanut cake reaches 40%-50%, and the nutritional value of peanut protein is relatively high. In our country, the utilization of peanut cake is not enough, the research and development of peanut protein is relatively late, the deep processing technology is relatively backward, the product variety...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/36A61P9/12C07K1/34C07K1/18A61K36/48C12P21/06
Inventor 杜方岭刘丽娜何东平王文亮祝清俊徐同成程安玮
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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