Method for preparing shiitake bioactive peptide

A technology of biologically active peptides and shiitake mushrooms, which is applied in the preparation method of peptides, food preparation, peptides, etc., to achieve the effects of enhancing bioabsorption and sobering effects, high absorption efficiency, and fast bioabsorption

Active Publication Date: 2014-08-27
BEIJING FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No further separation of biologically active peptides from shiitake mushrooms to study their biological activity

Method used

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  • Method for preparing shiitake bioactive peptide
  • Method for preparing shiitake bioactive peptide
  • Method for preparing shiitake bioactive peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Dissolution: Weigh 5.0g of shiitake mushroom powder and put it in the reactor, add 45g of distilled water to dissolve and fully stir to obtain the shiitake mushroom aqueous solution;

[0030] Wall breaking: Ultrasonic crushing for 20 minutes, adding 500 international units of cellulase, adjusting the pH to 4.5, heating to 45°C, and hydrolyzing for 60 minutes;

[0031] Precipitation: Cool to room temperature, add sodium hydroxide to adjust the pH to 10, extract in a cold water bath at 10°C for 30 minutes, centrifuge, and take the supernatant; concentrate under reduced pressure in a vacuum concentration equipment at a temperature of 44°C for 90 minutes; add Water ethanol to a concentration of 83% precipitation, ice water bath. Stand at 4°C for 60 minutes. Discard the supernatant by centrifugation, collect the precipitate, and dry at 40°C to obtain the mushroom protein:

[0032] Enzymolysis: Dissolve mushroom protein in 50 times distilled water, the unit is g. Adjust th...

Embodiment 2

[0035] Dissolving: Weigh 10.0kg of shiitake mushroom powder and place it in a reactor, add 100kg of distilled water to dissolve and fully stir to obtain an aqueous solution of shiitake mushrooms;

[0036] Wall breaking: Ultrasonic crushing for 20 minutes, adding 2 million international units of cellulase, adjusting the pH to 5.0, heating to 50°C, and hydrolyzing for 90 minutes;

[0037] Precipitation: Cool to room temperature, add sodium hydroxide to adjust the pH to about 10, extract in a cold water bath at 8°C for 40 minutes, centrifuge, and take the supernatant; concentrate under reduced pressure in a vacuum concentration equipment at a temperature of 45°C for 120 minutes; add Absolute ethanol to a concentration of 85% for precipitation, ice water bath. Stand at 4°C for 90 minutes. Discard the supernatant by centrifugation, collect the precipitate, and dry at 45°C to obtain the mushroom protein;

[0038] Enzymolysis: Dissolve the mushroom protein in 60 times distilled wat...

Embodiment 3

[0041] The optimal experimental conditions for papain, alkaline protease, Protamex protease, and trypsin to hydrolyze protein were obtained by consulting the literature. The above four enzymes were used to hydrolyze the same amount of shiitake mushroom powder, umbrella powder, and whole powder, and the formaldehyde titration method was used to detect The degree of hydrolysis of each hydrolyzate, the results are shown in Table 1.

[0042] Table 1 Comparison of hydrolysis degree of four kinds of enzymes to shiitake mushroom powder, whole powder and foot powder

[0043]

[0044] Note: Protamex protease was purchased from Novozymes.

[0045] As can be seen from Table 1, the present invention intends to take mushroom foot powder as the experimental raw material. As can be seen from the experimental results, taking mushroom as the substrate and the order of different enzymatic hydrolysis degrees are: alkaline protease>Protamex protease>trypsin> Papain, according to the results o...

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Abstract

The invention discloses a method for preparing shiitake bioactive peptide. The method specifically comprises the following steps that (1) distilled water with the weight 6-12 times that of shiitake foot powder is added to the shiitake foot powder and the shiitake foot powder is dissolved; (2) ultrasonic disruption is conducted, 100 thousand to 200 thousand international units of cellulase are added to per kilogram of the shiitake foot powder, the pH value is adjusted to be 4.0 to 5.0, the temperature is adjusted to be 40 DEG C to 50 DEG C, and hydrolyzing lasts for 60 min to 120 min; (3) the shiitake foot powder solution is cooled to the indoor temperature, the pH value of the shiitake foot powder solution is adjusted to be 9.5 to 10.5 by sodium hydroxide, cold bath extraction is conducted for 20 min to 40 min at the temperature of 5 DEG C to 15 DEG C, supernate is extracted in a centrifugal mode, pressure reduction concentration is conducted, absolute ethyl alcohol is added until the concentration reaches 83% to 85%, standing is conducted for 60 min to 90 min at the temperature of 4 DEG C, centrifugation is conducted, precipitate is collected, and shiitake protein is obtained after drying; (4) the shiitake protein is dissolved in distilled water with the weight 40-60 times that of the shiitake protein, the pH value is adjusted to be 6.0 to 7.0, 0.2%-0.4% compound protease is added for hydrolysis, the temperature ranges from 45 DEG C to 55 DEG C, hydrolysis is conducted for 150 min to 200 min, enzyme deactivation is conducted, centrifugation is conducted, and filtrate is collected; (5) microfiltration is conducted through a filtering film of 0.22 micron, ultrafiltration is also conducted, peptide fragments with relative molecular mass ranging from 5 KD to 10 KD are collected, vacuum freeze drying is conducted, and therefore brown freeze-dried powder of the shiitake bioactive peptide is obtained. The prepared shiitake bioactive peptide has the good antioxidant activity in vitro and sobering activity.

Description

technical field [0001] The invention relates to a method for preparing bioactive peptides from shiitake mushrooms, which belongs to the field of modern food processing biotechnology. Background technique [0002] Lentinus edodes belongs to Basidiomycetes, Agaricales, Tricholomataceae, Lent inus, scientific name Lentinus edodes, is a precious edible fungus with long reputation in my country. According to analysis, the edible part of dried shiitake mushrooms accounts for 72%, and every 100g edible part contains 13g of water, 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 10.07mg of vitamin B , Vitamin B2 1.13mg, Niacin 18.9mg. The amino acid in shiitake mushroom is very rich, there are 20 kinds of amino acids that constitute human protein, there are 18 kinds of shiitake mushrooms, including 8 kinds of essential amino acids for human body, and its nutritional value is 4 times that of beef. Mushroo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K14/375A23L1/305A61P39/06A61P25/32
Inventor 任迪峰杨宇迪程湛匡绮蓉鲁军任剑
Owner BEIJING FORESTRY UNIVERSITY
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