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Preparation method for chickpea antibacterial peptides

The technology of chickpea and bacteriostatic peptide is applied in the field of preparation of chickpea bacteriostatic peptide, which can solve the problems of uncertain genetic engineering expression system, high cost of chemical synthesis, limited application and the like, achieves significant bacteriostatic effect, improves The effect of high weight, safety, and food safety

Active Publication Date: 2015-06-24
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on the consideration of the broad-spectrum antibacterial properties of natural preservatives, the development and application of various bacteriostatic peptides have attracted widespread attention from scholars. The preparation of bacteriostatic peptides by chemical synthesis and genetic engineering is the most common method. The existence of problems such as high cost, low efficiency, and uncertain genetic engineering expression system limits the application of food additive bacteriostatic peptides in food processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Mix 50g of chickpea defatted protein powder passed through a 60-mesh sieve with 950g of water to make a protein powder suspension, and let it soak for 30 minutes at 35°C; stir to adjust the pH value of the mixed solution to 7.2, and add each gram of chickpea protein powder Compound enzyme 3500U (a compound enzyme with a compound weight ratio of trypsin and flavor protease of 1:2), react in a sealed environment at 50°C for 1.5h, immediately raise the temperature of the enzymatic hydrolysis system to 95°C to kill the enzyme The reaction was terminated in 15 minutes; centrifuged under the condition of 2000r / min, the supernatant was obtained and the unhydrolyzed protein precipitate was discarded, and the supernatant was intercepted by ultrafiltration membranes with cut-offs of 6kDa and 2kDa respectively, and peptides of different molecular weights were obtained. A peptide system with a molecular weight between 2kDa and 6kDa; the peptide system is spray-dried to obtain 15.1 g...

Embodiment 2

[0022] Mix 50g of chickpea defatted protein powder passed through a 60-mesh sieve with 950g of water to make a protein powder suspension, and let it soak for 30 minutes at 35°C; stir to adjust the pH of the mixed solution to 6.5, and add each gram of chickpea protein powder Compound enzyme 3500U (compound enzyme with a compound weight ratio of trypsin and flavor protease of 1:2), add 4000U of compound enzyme per gram of chickpea protein powder (compound enzyme with a compound weight ratio of trypsin and flavor protease of 1:2) ), sealed reaction at 45°C for 1.0h, immediately after the reaction, raise the temperature of the enzymatic hydrolysis system to 95°C to inactivate the enzyme for 10min to terminate the reaction; centrifuge at 2000r / min, obtain the supernatant and discard In addition to unhydrolyzed protein precipitation, the supernatant was intercepted by ultrafiltration membranes with cut-offs of 6kDa and 2kDa to obtain peptides with molecular weights between 2kDa and 6...

Embodiment 3

[0024] Mix 50g of chickpea defatted protein powder passed through a 60-mesh sieve with 950g of water to make a protein powder suspension, and let it soak for 30 minutes at 35°C; stir to adjust the pH of the mixed solution to 7.5, and add each gram of chickpea protein powder Compound enzyme 4000U (combined enzyme with trypsin and flavor protease compound weight ratio of 1:2), closed reaction at 48°C for 1.5h, immediately raise the temperature of the enzymatic hydrolysis system to 95°C to kill the enzyme The reaction was terminated in 10 minutes; centrifuged under the condition of 2000r / min, the supernatant was obtained and the unhydrolyzed protein precipitate was discarded, and the supernatant was intercepted by ultrafiltration membranes with cut-offs of 6kDa and 2kDa respectively, and peptides of different molecular weights were obtained. A peptide system with a molecular weight between 2kDa-6kDa; the peptide system is spray-dried to obtain 17.6g of chickpea bacteriostatic pept...

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Abstract

The invention discloses a preparation method for chickpea antibacterial peptides. The preparation method comprises steps: first, chickpea protein powder and water are mixed and a suspension with 3-8 wt% is prepared; second, the pH value of the chickpea protein powder suspension is adjusted to 6.0-7.5, and 3000-4000U of compound enzymes / 1g of chickpea protein powder are added and an enzymatic hydrolysis system is formed; third, the enzymatic hydrolysis system is subjected to a reaction for 1.0-1.5h at the temperature of 45-50 DEG C, after the reaction is finished, the temperature of the enzymatic hydrolysis system is risen to the temperature of above 95 DEG C immediately and enzyme deactivation is carried out for 10-15min, and enzymatic hydrolysis products are obtained; fourth, the enzymatic hydrolysis products are subjected to centrifugation, supernate is subjected to peptide fragment interception by utilization of ultrafilter membranes, a peptide fragment system with a molecular weight of 2kDa-6kDa is obtained, the peptide fragment system is subjected to spray drying, and chickpea antibacterial peptides are obtained. The beneficial effects of the preparation method are that the production cost is low, the technology operation is simple, and the yield of antibacterial peptides in enzymatic hydrolysis products can be raised.

Description

technical field [0001] The invention relates to the technical field of plant protein extraction, in particular to a preparation method of chickpea bacteriostatic peptide. Background technique [0002] With the general awareness of consumers on the antibacterial efficacy, taste characteristics and safety of traditional food preservatives, the discovery and development of natural preservatives with high safety and stability, strong antibacterial and solubility, and a wide range of antibacterial The development has aroused widespread concern of scholars, especially bacteriostatic peptide preservatives. The use of chickpea protein powder as a source of nutritional nourishment and drug compatibility has been recognized by consumers, especially ethnic minority residents in Xinjiang. The development of antimicrobial peptides using chickpea protein, which is generally recognized as safe, can be used as a peptide source. It provides a basic basis for the application and deep process...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/34
Inventor 田洪磊詹萍程卫东朱新荣颜海燕
Owner SHIHEZI UNIVERSITY