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Method for preparing bean germination functional peptide

A technology of functional peptides and germination, which is applied in the field of preparation of germination functional peptides, can solve the problems that the technology of functional peptides has not yet appeared, and achieve the effects of low price, strong industrial implementation, and increased added value

Active Publication Date: 2018-12-25
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many domestic reports on the preparation of bioactive peptides from food proteins, and the technology of using sprouted soybean raw materials as protein sources to prepare functional peptides has not been published.

Method used

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  • Method for preparing bean germination functional peptide

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Experimental program
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Effect test

Embodiment 1

[0033] Embodiment 1, a kind of method for preparing soybean germination functional peptide, carries out following steps successively:

[0034] Germinate soybeans in a conventional manner, weigh 100 kg of germinated beans with a germination length of about 0.5 cm, add 100 kg of water to pulverize and make a slurry, stir evenly, adjust the pH value of the obtained slurry to 7.0, and then add neutral protease (500,000 u / g) 1kg, papain (3.5 million u / g) 1kg and compound flavor protease (1000LAPU / g) 1kg, enzymolysis reaction at 50℃~55℃ for 3h.

[0035] After the time is up, heat up the enzymolysis reaction product rapidly (heating rate is 10°C / min) to 90°C, and keep it warm for 10min; then rapidly cool down (cooling rate is 10°C / min) to room temperature to terminate the reaction; 6M large-capacity refrigerated centrifuge (BECKMAN company) centrifuged at 3000r / min at 4°C for 20min to obtain 150kg of supernatant, which was the enzymolysis solution (the enzymolysis solution contained...

Embodiment 2

[0038] Embodiment 2, a kind of method for preparing soybean germination functional peptide, carries out following steps successively:

[0039] Germinate soybeans in a conventional manner, weigh 200 kg of germinated beans with a germination length of about 0.5 cm, add 200 kg of water to pulverize and beat, stir evenly, adjust the pH value of the obtained slurry to 7.5, and then add neutral protease (500,000 u / g) 2kg, papain (3.5 million u / g) 2kg and compound flavor protease (1000LAPU / g) 2kg, enzymolysis reaction at 50℃~55℃ for 3h.

[0040] After the time is up, heat up the enzymolysis reaction product rapidly (heating rate is 10°C / min) to 90°C, and keep it warm for 10min; then rapidly cool down (cooling rate is 10°C / min) to room temperature to terminate the reaction; A 6M large-capacity refrigerated centrifuge (BECKMAN company) centrifuged at 3000r / min at 4°C for 20min, and the obtained supernatant was the enzymatic hydrolysis solution (the enzymolysis solution contains soybea...

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Abstract

A method for preparing bean sprout-derived functional peptide, comprising the following steps: sprouting beans until the length of sprouts is 0.5-1.0 cm, adding water, mashing and crushing; and adjusting the pH value of the obtained slurry to 6.5-8.0, and then adding neutral protease, papain and flavourzyme for enzymolysis under a stirring condition, the resultant enzymatic hydrolysate containing bean sprout-derived functional peptide. Ultrafiltration is performed on the resultant enzymatic hydrolysate by using an ultrafiltration membrane, and the ultra-filtered enzymatic hydrolysate is maintained at a temperature of 70-80˚C, or ozone water having a concentration of 20-25 mg / L is used to avoid microbial spoilage; and then, spray drying is performed to obtain the bean sprout-derived functional peptide.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a method for preparing germination functional peptides from beans such as soybeans. Background technique [0002] In recent years, with the acceleration of the pace of life and the improvement of living standards, people are more and more inclined to various health foods, and beans and their sprouts rich in nutrition and health ingredients are becoming a hot spot in life. Bean seeds are not only rich in protein, fat, cellulose, hemicellulose, pectin, mannan, bean gum, soluble fiber, etc., but also contain some biologically active substances that are beneficial to human health. However, there are also many anti-nutritional factors in bean seeds, such as tannin, phytic acid, protease inhibitors and other anti-nutritional factors, which limit the utilization of bean nutrients to some extent. After the bean seeds germinate, the anti-nutritional factors are degrade...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 王伟王楠张玉王君虹朱作艺李雪朱加虹
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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