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Method for lowering hemagglutination activity of soybean agglutinin and increasing alpha-amylase inhibition prompting activity

A technology of amylase inhibition and hemagglutination activity, which is applied in the field of food biochemistry, can solve the problems of reducing hemagglutination activity, disappearing, and destroying the anti-nutritional and beneficial physiological activities of kidney bean agglutinin, and achieves simple operation, product safety, and reduced Antinutritional Effects of Kidney Beans

Active Publication Date: 2015-01-28
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the above-mentioned deficiencies in the prior art, and provide a method for reducing the hemagglutination activity of kidney bean agglutinin and improving its inhibitory activity of α-amylase, so as to solve the problem of simply using heat treatment to destroy kidney bean agglutinin in the current processing method. The problem that its anti-nutritional and beneficial physiological activities disappear at the same time, the specific technical scheme is as follows

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0023] (1) Preparation of crude kidney bean extract: mix kidney beans with normal saline to homogenate, the ratio of solid to liquid is 1:15, let stand at 4°C for 24 hours, centrifuge at 6000g for 20 minutes, and take the supernatant;

[0024] (2) Ammonium sulfate precipitation: add solid (NH 4 ) 2 SO 4 , so that in the supernatant (NH 4 ) 2 SO 4 The mass concentration of the solution reached 60%, stood overnight at 4°C, centrifuged at 5000g for 30min, and the precipitate was collected. Dissolve the precipitate in distilled water, dialyze for 3 hours to remove salt, and freeze-dry to obtain the crude kidney bean lectin;

[0025] (3) Dynamic micro-jet homogenization treatment: The crude kidney bean lectin was prepared into a solution with a protein concentration of 1.0% in phosphate buffer, and the micro-jet homogenization was performed once under the condition of a set pressure of 100 MPa;

[0026] (4) Concentrate the treated crude kidney bean lectin and freeze-dry to ob...

Embodiment 1

[0032] Preparation of kidney bean extract: mix kidney beans with physiological saline and homogenate, the ratio of solid to liquid is 1:15, let stand at 4°C for 24 hours, centrifuge at 8000g for 20 minutes, take the supernatant to obtain kidney bean extract;

[0033] Ammonium sulfate precipitation: add solid (NH 4 ) 2 SO 4 , so that in the supernatant (NH 4 ) 2 SO 4 The mass concentration reached 70%, stood at 4°C overnight, centrifuged at 5000g for 30min, and the precipitate was taken. Dissolve the precipitate in distilled water, dialyze for 5 hours to remove salt, and freeze-dry to obtain the crude kidney bean lectin;

[0034] Dynamic micro-jet homogenization treatment: the crude kidney bean lectin was prepared into a solution with a protein concentration of 1.0% in phosphate buffer, and the micro-jet homogenization was performed once under the condition of a set pressure of 60 MPa;

[0035]Static ultra-high pressure treatment: The crude kidney bean lectin was prepared...

Embodiment 2

[0037] Preparation of kidney bean extract: Kidney beans were crushed and mixed with normal saline for 8 hours, the ratio of solid to liquid was 1:15, left standing at 4°C for 16 hours, filtered through four layers of gauze and centrifuged (8000g, 20min), and the supernatant was obtained. Kidney bean extract;

[0038] Ammonium sulfate precipitation: add solid (NH 4 ) 2 SO 4 To 65% saturation, stand overnight at 0 ~ 4°C, centrifuge (5000g, 30min) to get the precipitate. The precipitate was dissolved in distilled water, dialyzed for 3 hours, desalted, and freeze-dried to obtain the crude kidney bean lectin;

[0039] Dynamic micro-jet homogenization treatment: the crude kidney bean lectin was prepared into a solution with a protein concentration of 1.0% in phosphate buffer, and the micro-jet homogenization was performed twice under the condition of a set pressure of 100 MPa;

[0040] Static ultra-high pressure treatment: The crude kidney bean lectin was prepared into a solutio...

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Abstract

The invention relates to a method for lowering the hemagglutination activity of a soybean agglutinin and increasing alpha-amylase inhibition prompting activity. The method comprises the following steps of: preparing a crude soybean extract; precipitating by ammonia sulfate; performing microjet homogenization treatment under the pressure of 60-150MPa once or twice; treating under the super high pressure of 200-500MPa for 10-15 minutes; and extracting the treated crude soybean extract, and performing freeze drying to obtain crude soybean extract powder. After treatment, the agglutinin hemagglutination activity in the crude soybean extract is lowered, the alpha-amylase inhibition prompting activity is increased simultaneously, the nutrition resistance of soybeans is lowered effectively, and the beneficial alpha-amylase inhibition prompting activity is increased.

Description

technical field [0001] The invention relates to the field of food biochemistry, in particular to a processing method capable of effectively reducing the haemagglutination activity of lectin in kidney beans and simultaneously improving the inhibitory activity of α-amylase. Background technique [0002] Kidney bean lectin ( Phytohemagglutinin ) is a class of glycoproteins in kidney bean seeds. Studies have found that they have dual characteristics: on the one hand, lectins belong to a class of anti-nutritional factors, which can inhibit the digestion of target glycoproteins on the intestinal surface and the activity of intestinal brush border membranes. , thus hindering the absorption of nutrients; but on the other hand, it also has many beneficial physiological functions, such as promoting α-amylase inhibitory activity. Because both the α-amylase inhibitor and lectin in kidney beans belong to the plant's own defense glycoproteins, their gene sequences are arranged in cluster...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/42C07K1/30C07K1/14
Inventor 任娇艳刘岑岑赵谋明崔春游丽君
Owner SOUTH CHINA UNIV OF TECH
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