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Preparation method of chickpea peptides

The technology of chickpea peptide and chickpea is applied in the field of preparation of chickpea peptide, which can solve the problems of cumbersome processing technology, labor consumption of equipment investment, potential safety hazard and environmental pollution, etc., and achieves simple process operation, yield and purity. Enhanced, easy protease hydrolysis effect

Inactive Publication Date: 2017-07-14
乐康珍泰(天津)生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned pretreatment process is relatively cumbersome, which will cause additional equipment investment and human consumption in large-scale production. At the same time, the extensive use of organic solvents will also cause safety hazards and serious environmental pollution in the production process.

Method used

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  • Preparation method of chickpea peptides
  • Preparation method of chickpea peptides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Such as figure 1 As shown, the chickpeas with skins were weighed according to the mass ratio of chickpeas and water of 1:2, mixed with water, soaked at room temperature for 8 hours, and then pretreated directly with steam explosion equipment. The steam pressure was 0.5MPa, and the pressure maintenance time was After 10 minutes, okara was obtained. Mix bean dregs and water at a mass ratio of 1:5, adjust the pH to 10 with sodium hydroxide, stir and extract at room temperature for 2 hours, and centrifuge after the extraction to obtain a filtrate. The pH of the filtrate was adjusted to 3.5 with hydrochloric acid, left to settle at room temperature for 2 h, and the supernatant was discarded by centrifugation to obtain a protein precipitate.

[0024] The obtained protein precipitate was mixed with water according to the mass ratio of 1:10, then added to the enzymolysis tank, the enzymolysis temperature was set at 50°C, the pH was adjusted to 8 with sodium hydroxide, and a co...

Embodiment 2

[0027] Weigh the chickpeas with skin and water according to the mass ratio of 1:2 (garbanzo: water), mix them at room temperature for 8 hours, and then directly pretreat them with steam explosion equipment. The steam pressure is 1.0 MPa, and the pressure maintenance time is 5 minutes. Get okara. Mix bean dregs and water at a mass ratio of 1:5, adjust the pH to 9 with sodium hydroxide, stir and extract at room temperature for 2 hours, and centrifuge after the extraction to obtain a filtrate. The pH of the filtrate was adjusted to 3 with hydrochloric acid, left to settle at room temperature for 2 h, and the supernatant was discarded by centrifugation to obtain a protein precipitate.

[0028] The obtained protein precipitate is mixed with water according to the mass ratio of 1:8 and then added to the enzymolysis tank, the enzymolysis temperature is set at 60°C, the pH is adjusted to 7 with sodium hydroxide, and papain (enzyme activity ≥ 8×10 6 U / g), 200r / min enzymatic hydrolysi...

Embodiment 3

[0031] Weigh the skinned chickpeas and mix them with water at a mass ratio of 1:2, soak them at room temperature for 8 hours, and then directly pretreat them with steam explosion equipment. The steam pressure is 0.8 MPa, and the pressure maintenance time is 8 minutes to obtain okara. Mix bean dregs and water at a mass ratio of 1:5, adjust the pH to 11 with sodium hydroxide, stir and extract at room temperature for 2 hours, and centrifuge after the extraction to obtain a filtrate. The pH of the filtrate was adjusted to 4 with hydrochloric acid, left to settle at room temperature for 2 h, and the supernatant was discarded by centrifugation to obtain a protein precipitate.

[0032] The obtained protein precipitate was mixed with water according to the mass ratio of 1:9, then added to the enzymolysis tank, the enzymolysis temperature was set at 55°C, the pH was adjusted to 8 with sodium hydroxide, and alkaline protease (enzyme activity) of 0.2% of the protein precipitate mass was a...

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Abstract

The invention relates to a preparation method of chickpea peptides. The preparation method comprises following steps: chickpeas with skin are immersed, and are subjected to steam explosion pretreatment; alkali dissolution and acid precipitation are adopted so as to obtain a protein precipitate; protease hydrolysis is adopted so as to obtain a small molecule polypeptide solution; membrane separation purification and condensation drying are adopted so as to obtain a chickpea peptide powder. According to the preparation method, steam explosion is adopted for pretreatment of chickpeas with skin, so that steps in the prior art such as peeling, smashing, and organic solvent degreasing are avoided; at the same time, after steam explosion, extraction of chickpea protein is more complete, the obtained chickpea protein can be hydrolyzed with protease more easily, and product yield and purity are increased greatly; operation of the preparation method is simple; and the preparation method is green, is friendly to the environment, and is more suitable for large-scale industrialized production.

Description

technical field [0001] The invention relates to the field of biotechnology production of polypeptide products, in particular to a preparation method of chickpea peptide. Background technique [0002] Chickpea is a leguminous herbaceous plant, named for its seed shape like a chick, and is currently planted in arid areas such as Qinghai, Xinjiang, Shaanxi, and Gansu in my country. Chickpea is a natural plant protein resource, rich in nutrients, wherein the carbohydrate content accounts for 55-60% of the total dry basis, and the protein content accounts for 25-30% of the total dry basis. Chickpea is also a good plant amino acid supplement. The composition of essential amino acids in its protein is the closest to the recommended value of the United Nations Food and Agriculture Organization (FAO), so it has good medical and health care value and can be used as a nutritional fortification for children and middle-aged and elderly people. agent. In addition, chickpeas can also be ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14C07K1/30C07K1/34
CPCC07K1/14C07K1/145C07K1/30C07K1/34C12P21/06
Inventor 范晓光贾子樊李志华邵翅刘金山
Owner 乐康珍泰(天津)生物技术有限公司
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