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A kind of chickpea oligopeptide and preparation method thereof

A chickpea and oligopeptide technology, applied in the field of chickpea peptides, can solve the problems of incapable of large-scale production, high cost, and low protein utilization rate, and achieve easy absorption, easy-to-obtain raw materials, and high protein yield Effect

Active Publication Date: 2018-10-26
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a chickpea oligopeptide and a preparation method thereof, which are used to solve technical defects such as low protein utilization rate, high cost, and incapable of large-scale production in the preparation method of the chickpea peptide in the prior art

Method used

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  • A kind of chickpea oligopeptide and preparation method thereof
  • A kind of chickpea oligopeptide and preparation method thereof
  • A kind of chickpea oligopeptide and preparation method thereof

Examples

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Embodiment 1

[0034] Soak the chickpeas in warm water for 16 hours, peel them, dry them at 37°C for 20 hours, break them into powder, pass through a 60-mesh sieve to obtain chickpea flour; mix 1kg of chickpea flour with 10L of water evenly, 30 Keep stirring at ℃ for 30 minutes, adjust the pH value to 10 with 10% NaOH solution, and collect the supernatant by centrifugation; adjust the supernatant to adjust the pH value to 4 with 1:1 HCL solution, stir at 30°C for 30 minutes, and collect the precipitate by centrifugation , stirred and centrifuged, mixed the precipitate with water at a mass volume ratio of 1:4, stirred again at 30°C for 30 minutes, centrifuged, collected the precipitate, and obtained chickpea protein, wherein the content of chickpea protein was 78%; Kidney bean protein is 1:10 in mass volume ratio, add 2L of water and stir evenly, adjust the pH value to 10 with 10% NaOH solution, add alkaline protease (Novozymes) for the first enzymolysis, the amount of alkaline protease is 20...

Embodiment 2

[0040] Soak chickpeas in warm water for 18 hours, peel them, dry them at 37°C for 22 hours, break them into powder, pass through a 60-mesh sieve to obtain chickpea flour; mix 5kg of chickpea flour with 50L of water evenly, Stir at 30°C for 30 minutes, adjust the pH value to 8 with 10% NaOH solution, and collect the supernatant by centrifugation; adjust the supernatant to adjust the pH value to 5 with 1:1 HCL solution, stir at 50°C for 30 minutes, and collect by centrifugation Precipitate, stir and centrifuge, mix the precipitate and water at a mass volume ratio of 1:3, mix evenly with 15L of water, stir again at 50°C for 30min, centrifuge, collect the precipitate, and obtain chickpea protein, wherein the content of chickpea protein is 77%; control the mass volume ratio of chickpea protein and water to be 1:10, add 10L of water and stir evenly, adjust the pH value to 9 with 10% NaOH solution, add alkaline protease (Novozymes), the alkaline protease Consumption is 200U / g, enzymo...

Embodiment 3

[0045] Soak chickpeas in warm water for 18 hours, peel them, dry them at 37°C for 22 hours, break them into powder, pass through a 60-mesh sieve to obtain chickpea flour; mix 1.2kg of chickpea flour with 10L of water evenly , keep stirring at 50°C for 180min, adjust the pH value to 10 with 10% NaOH solution, and collect the supernatant by centrifugation; adjust the supernatant to adjust the pH value to 6 with 1:1 HCL solution, stir at 80°C for 60min, and centrifuge Collect the precipitate, stir and centrifuge, mix the precipitate and water at a mass volume ratio of 1:10, add 12L of water and mix evenly, stir again at 80°C for 60 minutes, centrifuge, collect the precipitate, and obtain chickpea protein, of which the content of chickpea protein 77%; control the mass volume ratio of chickpea protein and water to 1:12, add 3L of water and stir evenly, adjust the pH value to 10 with 10% NaOH solution, add alkaline protease (Novozymes), alkaline protease The dosage is 500U / g, enzymo...

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Abstract

The invention provides a chickpea oligopeptide and a preparation method thereof. The preparation method comprises the following steps: mixing chickpea powder with water, regulating the pH value to 8-10, stirring, centrifuging, and collecting the supernate; regulating the pH value of the supernate to 4-6, stirring, centrifuging, mixing the precipitate with water, stirring, centrifuging and collecting the precipitate to obtain the chickpea protein; preparing the chickpea protein into a protein solution with the pH value of 8-10, and adding an alkaline proteinase to obtain a first enzymolysis solution; regulating the pH value of the first enzymolysis solution to 6-8, adding a neutral proteinase and a flavor proteinase, and inactivating the enzymes to obtain an oligopeptide crude solution; and filtering the oligopeptide crude solution through a ceramic membrane, concentrating, decolorizing, and drying to obtain the chickpea oligopeptide. The preparation method has the advantages of accessible raw material, simple technique and high yield. The mass content of peptides with the molecular weight of less than 1000Da in the prepared chickpea oligopeptide is greater than or equal to 90%, and the mass content of the oligopeptide is greater than or equal to 75%.

Description

technical field [0001] The invention relates to a chickpea peptide, in particular to a chickpea oligopeptide and a preparation method thereof. Background technique [0002] Chickpea is a leguminous herbaceous plant that originated in western Asia and the Near East. It is named for its seed shape like a chick beak. Chickpea protein is a hypoallergenic, high biopotency, high-quality vegetable protein. The protein content of chickpea varies greatly depending on the variety, ranging from 15% to 30%. [0003] In the preparation process of chickpea polypeptides, protein needs to be extracted first. Patent CN101962399A discloses "a method for extracting natural anti-tumor active proteins and polypeptides from chickpea watercress". A rapid preparation method for polypeptides", both of these two preparation methods use phosphate buffer for extraction and ammonium sulfate precipitation, but both have the disadvantages of low protein utilization and low efficiency of preparing polype...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/34
Inventor 蔡木易谷瑞增鲁军张海欣刘艳潘兴昌董哲林峰马勇徐亚光马永庆金振涛陈亮陆路刘文颖魏颖马涛曹珂璐王憬李国明周明
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD