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Preparation method and application of champignon polypeptide

A technology of shiitake mushrooms and dried shiitake mushroom seeds is applied in the field of preparation of shiitake mushroom polypeptides, which can solve the problems of the purity of shiitake mushroom polypeptides or the uncontrollable molecular weight, and achieve the effects of obvious product function effect, small molecular weight and high yield.

Active Publication Date: 2011-10-26
HAINAN YUNHAO BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are relatively few reports on mushroom polypeptides. In CN101709320A, it is reported that cellulase and protease are used to extract mushroom polypeptides. This method is relatively simple, and the obtained mushroom polypeptides cannot be controlled in terms of purity or molecular weight.

Method used

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  • Preparation method and application of champignon polypeptide
  • Preparation method and application of champignon polypeptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 2000.0kg of dried shiitake mushroom fruiting bodies, crush them, add 32.0L of water, stir evenly, heat to 100°C for 120min, and cool down to room temperature. Ultrasonic treatment, the treatment conditions are 4000W, 120min. Use 10mol / L NaOH solution to adjust the pH to 9.0, add 120,000 international units (specific activity) of trypsin, stir well, maintain the pH to 9.0, and hydrolyze at 50°C for 240 minutes. Use 6.0mol / L HCl solution to adjust the pH to 6.0, add 120,000 international units (specific activity) of papain, stir well, maintain the pH to 6.0, and hydrolyze at 50°C for 500 minutes. After enzymatic hydrolysis, heat up to 100°C, keep it warm for 15 minutes to inactivate the enzyme, and cool down to room temperature.

[0026] Use 10mol / L NaOH solution to adjust the pH to 7.5, heat to 100°C, keep for 240min, cool down to room temperature, centrifugally filter, and collect 26.0L of filtrate. Add 520.0 g of activated carbon to the filtrate, stir and decolo...

Embodiment 2

[0033] Take 2000.0kg of dried shiitake mushroom fruiting bodies, crush them, add 16.0L of water, stir evenly, heat to 80°C for 30min, and cool down to room temperature. Ultrasonic treatment, the treatment conditions are 1000W, 30min. Use 10mol / L KOH solution to adjust the pH to 8.0, add 20,000 international units (specific activity) of trypsin, stir well, maintain the pH to 8.0, and hydrolyze at 40°C for 120 minutes. With 6.0mol / L of H 2 SO 4 Adjust the pH of the solution to 4.0, add 20,000 international units (specific activity) of papain, stir well, maintain the pH to 4.0, and hydrolyze at 40°C for 300 minutes. After enzymatic hydrolysis, heat up to 100°C, keep it warm for 15 minutes to inactivate the enzyme, and cool down to room temperature.

[0034] Use 10mol / L KOH solution to adjust the pH to 6.0, heat to 90°C, keep for 60min, cool down to room temperature, centrifugally filter, and collect 12.0L of filtrate. Add 60.0 g of activated carbon to the filtrate, stir and d...

Embodiment 3

[0041] Take 2000.0kg of dried shiitake mushroom fruiting bodies, crush them, add 24.0L of water, stir evenly, heat to 85°C for 80min, and cool down to room temperature. Ultrasonic treatment, the treatment conditions are 1000W, 30min. Use 10mol / L KOH solution to adjust the pH to 8.5, add 40,000 international units (specific activity) of protease, stir well, maintain the pH to 8.5, and hydrolyze at 45°C for 170 minutes. With 4.0mol / L H 2 SO 4 Adjust the pH of the solution to 5.0, add 50,000 international units (specific activity) of protease, stir well, maintain the pH to 5.0, and hydrolyze at 45°C for 350 minutes. After enzymatic hydrolysis, heat up to 95°C, keep it warm for 20 minutes to inactivate the enzyme, and cool down to room temperature.

[0042] Use 8mol / L KOH solution to adjust the pH to 6.8, heat to 92°C, keep for 160min, cool down to room temperature, centrifugally filter, and collect 14.0L of filtrate. Add 70.0 g of activated carbon to the filtrate, stir and de...

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Abstract

The invention discloses a preparation method of champignon polypeptide, which comprises the following steps: (1) crushing dry champignon seeds; adding water of which the weight is 8-16 times that of the crushed seeds; heating to 80-100 DEG C, and keeping for 30-120 minutes; and reducing temperature to room temperature; (2) performing ultrasonic treatment; adding pancreatin or protease with specific activity of 10,000-60,000 international units into each kilogram of champignon, and performing hydrolysis for 120-240 minutes; (3) adjusting the pH value of the hydrolyzate to 4.0-6.0; adding papain or protease with specific activity of 10,000-60,000 international units into each kilogram of champignon; performing hydrolysis for 300-500 minutes; deactivating enzymes; and reducing temperature to room temperature; (4) adjusting the pH value of the hydrolyzate to 6.0-7.5; heating to 90-100 DEG C, and keeping for 60-240 minutes; reducing temperature to room temperature; centrifuging and filtering; and collecting the filtrate; and (5) adding active carbon for decoloration, wherein the ratio of the carbon weight to the filtrate volume is 0.5-2.0%; filtering, wherein the filtrate is a faint yellow clear liquid; performing ultra-filtration with an ultra-filtration membrane of 5,000 Dalton, and collecting the ultrafiltrate; and drying to obtain the champignon polypeptide. Through the invention, the purity of the champignon polypeptide is greater than 50%, and the champignon polypeptide has an anti-fatigue effect.

Description

technical field [0001] The invention relates to the technical field of food, in particular to the preparation method and application of the mushroom polypeptide. Background technique [0002] Shiitake mushroom is the second largest edible fungus in the world, and it is known as "mountain delicacy" among Chinese people. According to analysis, the edible part of dried shiitake mushrooms accounts for 72%, and every 100g edible part contains 13g of protein, 1.8g of fat, 54g of carbohydrate, 7.8g of crude fiber, 4.9g of ash, 124mg of calcium, 415mg of phosphorus, 25.3mg of iron, and vitamin B10. 07mg, Vitamin B21.13mg, Niacin 18.9mg. [0003] Shiitake mushrooms contain active ingredients such as lentinan and lentinan, which have high medicinal value. Many experts and scholars at home and abroad pay great attention to the research of lentinan. In order to pursue high-purity lentinan, lentinan peptides are often used in the preparation of lentinan Discard waste. [0004] Lentina...

Claims

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Application Information

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IPC IPC(8): A23J1/00A23J3/14A23J3/34
Inventor 申健
Owner HAINAN YUNHAO BIOLOGICAL TECH CO LTD
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