Rapeseed peptide for reducing blood pressure, preparation method and applications thereof

Abstract

The invention discloses a rapeseed peptide for reducing blood pressure, preparation method and applications thereof. The preparation method is as follows: firstly, mixing degreased rapeseed cake with water, adjusting pH value, extracting, centrifuging, settling, extracting again, combining supernatant, adjusting the pH value to settling protein, separating the supernatant, adjusting the pH value of the supernatant to conduct the secondary protein settlement, abandoning the supernatant, combining the settlement, washing the settlement by deionized water, adjusting the pH value, stirring so as to dissolve the settlement, and then cooling and drying, thus obtaining rapeseed protein; and secondly, dissolving the rapeseed protein in distilled water, adding alcalase for hydrolysis, then adding flavourzyme for hydrolysis, killing enzyme, cooling, then obtaining the supernatant by centrifuging, cooling and drying the supernatant, thus obtaining the rapeseed peptide for reducing the blood pressure. The invention has the following advantages: the alcalase and the flavourzyme are utilized for hydrolysis, the hydrolysis degree is improved effectively, the bitterness of the rapeseed peptide is reduced, simultaneously, the rapeseed peptide with richer low molecular weight peptide and blood pressure reducing activity can be obtained. Furthermore, the condition is moderate, the flow is simple, the energy consumption is low, and the industrial production is easy.

Description

technical field [0001] The invention belongs to the technical field of preparation of bioactive peptides. Background technique [0002] Rapeseed is one of the important oil crops in our country. Rapeseed protein contained in rapeseed cake is a very good protein and a huge vegetable protein resource. Albumin and gluten were the main protein isolates in Huaza No. 3 rapeseed cake, accounting for 36.8% and 31.6% of the total protein isolates, respectively. The others are gluten (29.1%) and gliadin (2.5%) in turn. Amino acid detection showed that rapeseed protein isolate was rich and balanced in amino acid content, the essential amino acid content was close to 50%, and it was rich in limiting amino acids such as lysine and methionine. Since the selected cake is a low-temperature cold-rolled raw material, the protein is not denatured by heat during processing, so the inherent properties of the protein are maintained, and it can be widely used in food and beverages. [0003] Wit...

AI Technical Summary

Problems solved by technology

[0004] Alcalase Alcalase (NOVO Company, Denmark) is a non-specific protein peptide bond endonuclease with abundant sources and strong enzymatic hydrolysis ability. High, the molecular weight of the obtained polypeptide is relatively large

Moreover, the hydrophobic amino acid residues of rapeseed protein are exposed after enzymatic hydrolysis, and the obtained rapeseed polypeptide has a distinct bitter taste. In the later stage, a cumbersome debittering process is required, which requires high energy consumption and high cost, which seriously hinders the promotion of polypeptides. application

Flavourzyme compound flavor enzyme (NOVO, Denmark) is a mixed enzyme of endoenzyme and exoenzyme, which can effectively remove hydrophobic amino acids from the end of proline, reduce the bitterness of rapeseed polypeptide, and change the pH of the hydrolyzate during the hydrolysis process It is very small, and the degree of hydrolysis is greatly improved, but when Flavourzyme is used alone for hydrolysis, the action force is weak and the degree of hydrolysis is low

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