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Method for preparing oat active peptide

A technology of active peptides and oat peptides, applied in the direction of fermentation, etc., to achieve remarkable effects

Inactive Publication Date: 2012-07-11
GUANGDONG FOOD IND INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Research on Enzymatic Preparation of Oat Bran Protein ACE Inhibiting Peptide", "Oat Peptide Extraction Process and Characteristic Research", "Oat Peptide Extraction Process and Characteristic Research" and other documents use enzymes to degrade oat peptides, but do not make different changes to oat peptides. molecular weight enrichment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Add water to oat bran and stir 10 times, raise the temperature to 80°C, adjust the pH to 6.0, add 0.01% amylase with an enzyme activity of 4000 u / ml to react for 0.5 hours; then adjust the temperature to 50°C, pH 4.0, add 0.03% β-glucanase with an enzyme activity of 50000 u / ml was reacted for 15 minutes; then the temperature of the system was adjusted to 50°C, the pH was 8.0, and the reaction was carried out for 1 hour. The extract was centrifuged. When the centrifuge was centrifuged, the centrifugation speed was kept at 2000 rpm, and the centrifugation temperature was kept at 50°C. Hydrochloric acid was used to adjust the isoelectric point of the centrifuged liquid, and then the liquid was centrifuged again, the speed of the centrifuge was kept at 4000 rpm, and the centrifugation temperature was kept at 30°C. The oat protein obtained by centrifugation was prepared as a 1.0% solution, the temperature was kept at 50°C, the pH was 5.0, pepsin and papain were added for enz...

Embodiment 2

[0026] Add water to oat bran 20 times and stir, raise the temperature to 80°C, adjust the pH to 6.5, add 0.05% amylase with an enzyme activity of 4000 u / ml to react for 1 hour; then adjust the temperature to 55°C, pH 4.5, add 0.02% β-glucanase with an enzyme activity of 50000 u / ml was reacted for 20 minutes; then the temperature of the system was adjusted to 60°C, the pH was 8.5, and the reaction was carried out for 1 hour. The extract was centrifuged. When the centrifuge was centrifuged, the centrifugation speed was kept at 2500 rpm, and the centrifugation temperature was kept at 60°C. Use acetic acid to adjust the isoelectric point of the centrifuged liquid, and then centrifuge the liquid again, the speed of the centrifuge is kept at 4000 rpm, and the centrifugation temperature is kept at 40°C. The oat protein obtained by centrifugation was prepared as a 0.8% solution, the temperature was kept at 50°C, the pH was 4.5, papain was added for enzymolysis, the amount of added enz...

Embodiment 3

[0028] Add water to oat bran 15 times and stir, raise the temperature to 75°C, adjust the pH to 6.0, add 0.08% amylase with an enzyme activity of 4000 u / ml to react for 0.5 hours; then adjust the temperature to 70°C, pH6.0, add 0.07% β-glucanase with an enzyme activity of 50,000 u / ml was reacted for 25 minutes; then the temperature of the system was adjusted to 60°C, the pH was 9.0, and the reaction was carried out for 1 hour. The extract was centrifuged. When the centrifuge was centrifuged, the centrifugation speed was kept at 2000 rpm, and the centrifugation temperature was kept at 50°C. Hydrochloric acid was used to adjust the isoelectric point of the centrifuged liquid, and then the liquid was centrifuged again, the speed of the centrifuge was kept at 3000 rpm, and the centrifugation temperature was kept at 45°C. The oat protein obtained by centrifugation was prepared as a 1.5% solution, the temperature was kept at 50°C, and the pH was 7.0, Novozymes Protamex complex prote...

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Abstract

The invention discloses a method for preparing oat active peptide. The method comprises the following steps of: adding water into oat bran used as a raw material and extracting, adding amylase and beta-glucanase and performing enzymolysis, performing alkaline extraction of oat protein, performing centrifugal separation, performing isoelectric precipitation on centrifugate, centrifuging to obtain oat protein, redissolving the oat protein, performing selective enzymatic hydrolysis to obtain oat polypeptide, ultrafiltering and enriching the oat polypeptide, and freeze-drying to obtain the oat active peptide powder. The molecular weight of the obtained oat small-molecule peptide is 1,000 to 5,000Da, and the purity is 80 to 95 percent. The oat active peptide can inhibit angiotensin converting enzyme (ACE), has the effects of preserving moisture, promoting metabolism of cells and the like, and can be widely applied to the fields of blood pressure reducing health-care foods.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method for preparing active oat peptides. Background technique [0002] Oats are generally divided into two categories: lemma type and naked type. The oats cultivated in various countries in the world are mainly of the lemma type, often called skin oats. The oats cultivated in our country are mainly naked oats, often called naked oats. The medical value and health care function of oats have been recognized by ancient and modern Chinese and foreign medical circles. From 1981 to 1985, 5 rounds of animal experiments and 3 rounds of 997 clinical observations conducted by Chinese Academy of Agricultural Sciences, Beijing Cardiovascular and Cerebrovascular Research Center, Beijing Haidian Hospital and other 18 medical institutions proved that naked oats can prevent and treat hyperlipidemia. induced cardiovascular disease. [0003] Oat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 高展炬钟细娥李春荣詹耀才
Owner GUANGDONG FOOD IND INST
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