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Functional white kidney bean polypeptide and preparation method and application thereof

A functional polypeptide, white kidney bean technology, applied in the preparation method of peptide, chemical instrument and method, peptide and other directions, can solve the problems of low thermal stability of α-amylase inhibitor and unfavorable industrial production and application, etc.

Active Publication Date: 2014-11-05
郑理德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the thermal stability of α-amylase inhibitors in white kidney beans is not high, as pointed out in Zhao Rong's "Purification and Properties of Weight Loss Drug α-amylase Inhibitors in White Kidney Beans" in 85 It will be inactivated after heating for 10 minutes at ℃ or 5 minutes at 90℃, which is not conducive to industrial production and application

Method used

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  • Functional white kidney bean polypeptide and preparation method and application thereof
  • Functional white kidney bean polypeptide and preparation method and application thereof
  • Functional white kidney bean polypeptide and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 1000g of white kidney bean powder as raw material, add 10L of distilled water, adjust the pH to 5.0 with citric acid, stir and extract in a water bath at 45°C for 5h, then centrifuge at 3500rpm for 15min and collect the supernatant to be white kidney bean albumin. The albumin was ultrafiltered with a 10000Da ultrafiltration membrane and the retentate part was collected. Adjust the pH of the retentate to 3.0, add 0.1g of 537 acid protease per gram of protein, enzymolyze in a water bath at 45°C for 0.5, 1, 1.5, 2 and 2.5 hours, then inactivate the enzyme in a water bath, cool and centrifuge to get the supernatant , which is the white kidney bean polypeptide. The α-amylase inhibitory activity of white kidney bean polypeptides with different enzymatic hydrolysis time was determined by 3,5-dinitrosalicylic acid colorimetric method. High, see Table 2.

[0019] The polypeptide solution is ultrafiltered with a 6000Da ultrafiltration membrane to collect the retentate, and...

Embodiment 2

[0027] Take 1000g of white kidney bean powder as raw material, add 15L of distilled water, adjust the pH to 4.5 with citric acid, stir and extract in a water bath at 50°C for 4 hours, then centrifuge for 15 minutes and collect the supernatant to be white kidney bean albumin. The albumin was ultrafiltered with a 10000Da ultrafiltration membrane and the retentate part was collected. Adjust the pH of the retentate to 4.0, add 0.15g of 537 acid protease per gram of protein, enzymatically hydrolyze in a water bath at 40°C for 1 hour, then inactivate the enzyme at 80°C for 10 minutes, and centrifuge after cooling to obtain the supernatant, which is the white kidney bean polypeptide. The polypeptide solution is ultrafiltered with a 6000Da ultrafiltration membrane to collect the retentate, and then the retentate is concentrated to a water content of 50%, and isomaltulose is added in a mass ratio of 75:25, stirred evenly, and then spray-dried to obtain white Kidney bean peptide product...

Embodiment 3

[0034] Take 1000g of white kidney bean powder as raw material, add 18L of distilled water, adjust the pH to 5.3 with citric acid, stir and extract in a water bath at 55°C for 3h, then centrifuge at 3500rpm for 15min to collect albumin. The albumin was ultrafiltered with a 10000Da ultrafiltration membrane and the retentate part was collected. Adjust the pH of the retentate to 2.8, add 0.2g of 3.350 acid protease per gram of protein, enzymatically hydrolyze in a water bath at 50°C for 0.6h, then inactivate the enzyme at 80°C, cool and centrifuge, and the supernatant is the white kidney bean polypeptide. The polypeptide solution is ultrafiltered with a 6000Da ultrafiltration membrane to collect the retentate, and then the retentate is concentrated to a water content of 50%, and isomaltulose is added in a ratio of 84:16 by mass, stirred evenly, and vacuum-dried to obtain white Kidney bean peptide products.

[0035] Take Kunming mice and divide them into basic group, model group, ...

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Abstract

The invention provides functional white kidney bean polypeptide and a preparation method and an application thereof. With white kidney bean as a raw material, white kidney bean firstly undergoes extraction to obtain white kidney bean albumin; after centrifugation of albumin and ultrafiltration for removal of impurities, acid proteinase is used for enzymolysis; after enzyme deactivation, centrifugation is carried out and a supernatant is taken; after ultrafiltration of the supernatant and concentration, isomaltulose is added according to a certain proportion; and after uniform agitation, vacuum or spray drying is carried out to obtain a polypeptide product. The polypeptide product has high thermostability and an effect of inhibiting alpha-amylase activity, and can be applied to fat-reducing and hypolipemic health food.

Description

technical field [0001] The invention relates to deep processing of white kidney beans, in particular to functional white kidney bean polypeptides and a preparation method thereof, as well as the application of the functional white kidney bean polypeptides in preparing health food for weight loss and blood fat reduction. Background technique [0002] White kidney bean, the biological name of kidney bean, is a high-potassium and low-sodium food, which is very suitable for patients with heart disease, arteriosclerosis and salt avoidance. The protein content in white kidney beans is 19.9%-20.0%, the fat content is 1.6%-2.1%, the carbohydrate content is 37.6%-48.5%, the Ca and Fe content are 7 times and 4 times that of chicken, respectively, and the nutritional value is high. The current research on kidney bean peptides includes "Study on Kidney Bean Protein Enzymatic Hydrolysis Process" by Wang Yonggang et al. In this study, a kind of kidney bean antioxidant active peptide was p...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34A61K38/01A61P3/04A61P3/06
Inventor 王常青訾艳
Owner 郑理德
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