Technological method for co-production of ACE inhibitory peptides and immunological competence peptides of mung beans with enzymic method

An immunoactive peptide and process method technology, which is applied in the field of enzymatic co-production of mung bean ACE inhibitory peptide and immunoactive peptide, can solve the problems of single production process, large waste of resources and energy, and achieve simple production process, improved yield, Good blood pressure lowering effect

Inactive Publication Date: 2015-04-22
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a process for the co-production of mung bean ACE inhibitory peptides and immunoactive peptides by enzymatic methods, which is used to solve the problem of mung bean b

Method used

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  • Technological method for co-production of ACE inhibitory peptides and immunological competence peptides of mung beans with enzymic method
  • Technological method for co-production of ACE inhibitory peptides and immunological competence peptides of mung beans with enzymic method
  • Technological method for co-production of ACE inhibitory peptides and immunological competence peptides of mung beans with enzymic method

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Embodiment 1

[0025] Such as figure 1 As shown, the enzymatic co-production of mung bean ACE inhibitory peptides and immune active peptides, the specific steps are as follows:

[0026] (1) Mung bean protein powder was dissolved in small molecule activated water to prepare a 20% protein solution; the protein solution was preheated in a 90°C constant temperature water bath for 10 minutes; the preheated mung bean protein solution was cooled to 50°C.

[0027] (2) Enzymatic hydrolysis of mung bean protein. Adjust the pH value of the cooled mung bean protein solution to 9.0 with 1mol / L NaOH; add 1.5% ([E] / [S]) alkaline protease (enzyme activity 200000U, the amount of enzyme added is 1.5% of the amount of substrate protein) , and hydrolyzed in a water bath at 50°C for 3 h. During the reaction, 1 mol / L NaOH was continuously added to keep the pH constant. After the hydrolysis was completed, the pH was adjusted to 7.0, inactivated at 95°C for 10 min, and the supernatant was removed.

[0028] (3) P...

Embodiment 2

[0033] The method for preparing ACE inhibitory peptides and mung bean immunoactive peptides by enzymatic co-production of mung beans, the specific steps are as follows:

[0034] (1) Mung bean protein powder was dissolved in small molecule activated water to prepare a 20% protein solution; the protein solution was preheated in a 90°C constant temperature water bath for 10 minutes; the preheated mung bean protein solution was cooled to 50°C.

[0035] (2) Enzymatic hydrolysis of mung bean protein. Adjust the pH value of the cooled mung bean protein solution to 9.0 with 1mol / L NaOH; add 2.0% ([E] / [S]) alkaline protease (enzyme activity 200000U, the amount of enzyme added is 2.0% of the substrate protein amount) , hydrolyzed in a water bath at 50°C for 2.5 h. During the reaction, 1 mol / L NaOH was continuously added to keep the pH constant. After the hydrolysis was completed, the pH was adjusted to 7.0, inactivated at 95°C for 10 min, and the supernatant was removed.

[0036] (3) P...

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Abstract

The invention relates to a technological method for co-production of ACE inhibitory peptides and immunological competence peptides of mung beans with an enzymic method. The technological method for co-production of the ACE inhibitory peptides and the immunological competence peptides of the mung beans with the enzymic method comprises the steps that mung bean albumen powder is dissolved in micromolecule water and is prepared into an albumen solution with the concentration, by mass, ranging from 7% to 40%, enzymolysis and inactivation are conducted on mung bean albumen, and supernate is moved out; mung bean antihypertensive peptides are prepared, wherein mung bean peptides with the molecular weight of 1 kDa and 3 kDa respectively are processed through an ultrafiltration membrane, and an ACE inhibitory peptide powder product of the mung beans is obtained by conducting freezing drying on the 1 kDa-3 kDa filtered solution obtained after interception is conducted; the immunological competence peptides of the mung beans are prepared, wherein the residual solution is hydrolyzed continually for 2-3 hours through neutral protease and flavourzyme, and supernate is moved out; a 1 kDa ultrafiltration membrane is used for intercepting the mung bean peptides with the molecular cut off smaller than 1 kDa in the prepared supernate, desalination is conducted through the ultrafiltration membrane, and the immunological competence peptides of the mung beans can be obtained by conducting freezing drying on the processed filtrate. The mung bean peptides having different biological functions are prepared through one set of technical conditions, the process is simple and efficient, and the resource utilization rate is high.

Description

1. Technical field [0001] The invention relates to the field of deep processing of miscellaneous grains, in particular to a process method for enzymatic co-production of mung bean ACE inhibitory peptide and immune active peptide. 2. Background technology [0002] The occurrence of chronic diseases such as cardiovascular and cerebrovascular diseases, cancer, diabetes, arthritis, Alzheimer's disease and autoimmune deficiency has become a killer that endangers human health, especially the occurrence of cardiovascular and cerebrovascular diseases and autoimmune deficiencies, only In 2013, the prevalence of hypertension in Chinese adults was as high as 19.3%, and the prevalence of cancer, arthritis, and lung diseases caused by autoimmune diseases was about 2.7%. At present, synthetic drugs are mostly used in the treatment of hypertension. These synthetic drugs need to be taken for a long time, have obvious side effects, and can also cause drug dependence in the body; in addition,...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34
Inventor 刁静静张建强陈洪生张丽萍
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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