Preparation method for mung bean protein with effect of reducing blood fat

A mung bean protein and blood lipid-lowering technology, which is applied in peptide preparation methods, chemical instruments and methods, organic chemistry, etc., can solve the problems of acid-base waste and complicated operation, and achieve low price, simple extraction process and low technical requirements Effect

Active Publication Date: 2016-09-07
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In actual operation, a large amount of waste of acid and alkali is caused, and the operation is complicated

Method used

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  • Preparation method for mung bean protein with effect of reducing blood fat
  • Preparation method for mung bean protein with effect of reducing blood fat
  • Preparation method for mung bean protein with effect of reducing blood fat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation of embodiment 1 mung bean protein crude extract

[0045] The effects of extraction temperature, extraction time, solid-liquid ratio and ammonium sulfate concentration ratio on the extraction of mung bean protein were studied respectively.

[0046] (1) Effects of extraction temperature, extraction time and ratio of solid to liquid on the extraction amount of mung bean protein.

[0047] Accurately weigh 50g of mung beans and crush them, pass through an 80-mesh sieve, soak with petroleum ether at a solid-to-liquid ratio of 1:2 for 1 day to degrease, and dry. Put the dried sample into a 100mL beaker, add pH7.0 phosphate buffer solution, and centrifuge to collect the supernatant after stirring and extracting for a certain period of time at a certain extraction temperature according to a certain solid-to-liquid ratio.

[0048] Investigate the ratio of solid to liquid 1:4, 1:6, 1:8, 1:10; and extraction time 40°C, 50°C, 60°C, 70°C; stirring extraction time 30m...

Embodiment 2

[0057] Example 2 Static adsorption confirms the optimum pH value of the ion-exchange chromatography buffer system

[0058] Add a certain amount of DEAE-Sepharose FF medium and a certain volume of phosphate buffer solution with a pH value, stir well and let it stand for 15 minutes, absorb the supernatant, and repeat 3 times. Add the same volume of phosphate buffer to the chromatographic medium and wait for balance, then add a certain volume of mung bean crude extract with a known concentration, stir and absorb fully, let stand for 30 minutes, and measure the content of the supernatant by the Coomassie brilliant blue method. protein content.

[0059] Select phosphate buffer solutions with pH values ​​of 5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, and 9.0, respectively, and perform static adsorption method. After standing for 30 minutes, measure the protein content in the supernatant, and compare different pH values. Effects on Media Adsorbed Proteins.

[0060] Adsorption rate / %=(ρ...

Embodiment 3

[0065] Embodiment 3 mung bean protein anion exchange chromatography

[0066] (1) Take DEAE-Sepharose FF (manufactured by GE, product number 17-0709-01) as a filler, pack it into a column, and elute with a pH7.5 phosphate buffer solution at a flow rate of 0.5ml / min, and elute overnight until the test line is balanced.

[0067] (2) Dissolve the crude mung bean protein extract in water, centrifuge at 12000r and put it on the column, elute with pH7.5 phosphate buffer solution for 1 times the column volume, and then elute with 0-2N sodium chloride solution gradient for 2-3 times the column volume. The phosphate is a mixed solution of disodium hydrogen phosphate and sodium dihydrogen phosphate. The elution flow rate is: 2ml / min, and the eluent is 4ml / bottle.

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Abstract

The invention discloses a preparation method for mung bean protein with an effect of reducing blood fat. The preparation method comprises the following steps of: 1) taking clean mung bean, crushing and sieving, soaking for removing grease, drying, extracting a phosphate buffer, centrifugally collecting supernatant and salting out, thereby acquiring a mung bean protein extract; 2) performing anion exchange chromatography on the mung bean protein extract acquired in the step 1) and respectively collecting eluting peak of 280nm detection line; and 3) respectively performing in vitro cholic acid binding rate determination on the eluting peak acquired in the step 2) and collecting the target peak at the highest binding rate, thereby acquiring the target protein. The mung bean protein with the effect can be prepared according to the preparation method provided by the invention; the purified protein acquired after eluting and purifying DEAE-Sepharose Fast Flow is stronger in effect of reducing blood fat; the method has the advantages of functions of screening and purifying mung bean, simple rough protein extracting operation and convenience in wide-range popularization.

Description

technical field [0001] The invention relates to the technical field of plant extraction, in particular to a method for preparing mung bean protein with the effect of lowering blood fat. Background technique [0002] Mung bean, belonging to Papilionaceae, a species of Vigna genus of the common bean family, is one of the beans widely planted in temperate and subtropical regions. It has a cultivation history of more than two thousand years in China and is an important homologous substance of medicine and food. , is known as "the essential thing in food", "grain for the world", "good medicine for clearing away heat and relieving summer heat". Traditional Chinese medicine believes that mung beans are sweet in taste, cool in nature, and return to the heart. Anti-allergic, liver and cardiovascular protection, immunity enhancement, lead discharge, etc. It is suitable for hot thirst, internal heat, dysuria, edema, rash, food and drug poisoning, etc. [0003] The protein content in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/36C07K1/30C07K1/18A61P3/06
CPCC07K1/18C07K1/303C07K1/36
Inventor 任贵兴么杨桑伟
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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