Mulberry leaf immunity active peptide and preparation method thereof
An immune active peptide and immune active technology, which is applied in the field of mulberry leaf immune active peptide and its preparation, can solve the problems that there is no research on the preparation of mulberry leaf immune active peptide, so as to improve the value of medicine and food, enrich the scope of research, strengthen the The effect of applying value
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Embodiment 1
[0034] A method for preparing mulberry leaf immune activity peptide (neutral protease enzymatic hydrolysis), comprising the following steps:
[0035] (1) Preparation of crude mulberry leaf immunoactive peptides: fresh mulberry leaves were washed and dried, crushed and sieved to obtain mulberry leaf powder; 30 g of mulberry leaf powder was mixed with 600 mL of distilled water, dissolved and ultrasonically crushed for 15 min. After extracting at room temperature for 2 h, centrifuge (8000 g, 4 °C, 20 min), and add solid ammonium sulfate to the supernatant to reach 65% saturation. The precipitate was collected by centrifugation (centrifugal force 8000 g, 4°C, 20 min), dialyzed and desalted, and freeze-dried to obtain the mulberry leaf protein. 5 g of mulberry leaf protein was dissolved in water to prepare a solution with a mass concentration of 1%, and heated at 95 °C for 5 min. After cooling, the pH was adjusted to 7.0, and 1% neutral protease (Neutrase, 0.8 L) was added, and af...
Embodiment 2
[0044] A method for preparing mulberry leaf immunoactive peptide (compound enzymatic hydrolysis with alkaline protease and neutral protease), comprising the following steps:
[0045] (1) Preparation of crude mulberry leaf immunoactive peptides: fresh mulberry leaves were washed and dried, crushed and sieved to obtain mulberry leaf powder; 30 g of mulberry leaf powder was mixed with 900 mL of distilled water, dissolved and ultrasonically crushed for 20 min. After extracting at room temperature for 2 h, centrifuge (8000 g, 4 °C, 20 min), and add solid ammonium sulfate to the supernatant to reach 65% saturation. The precipitate was collected by centrifugation (8000 g, 4°C, 20 min), dialyzed and desalted, and freeze-dried to obtain the mulberry leaf protein. 5 g of mulberry leaf protein was dissolved in water to prepare a solution with a mass concentration of 5%, and heated at 95°C for 5 min. After cooling, the pH was adjusted to 7.2, and 2% neutral protease (Neutrase, 0.8 L) was...
Embodiment 3
[0051] A method for preparing mulberry leaf immune activity peptide (compound protease, papain compound enzymolysis), comprising the following steps:
[0052] (1) Preparation of crude mulberry leaf immune active peptide: fresh mulberry leaves were washed and dried, crushed and sieved to obtain mulberry leaf powder; 30 g of mulberry leaf powder was mixed with 500 mL of distilled water, dissolved, ultrasonically crushed for 15 min, and extracted at room temperature After 2 h, centrifuge (8000 g, 4°C, 20 min), and add solid ammonium sulfate to the supernatant to reach 65% saturation. Centrifuge at 8000 g for 20 min, take the precipitate, dialyze and freeze-dry to obtain the mulberry leaf protein. 5 g of mulberry leaf protein was dissolved in water to prepare a solution with a mass concentration of 4%, and heated at 95 °C for 5 min. After cooling, adjust the pH to 7.0, add 2% compound protease (Protamex, Novozymes, Denmark), enzymatically hydrolyze at 50°C for 2 h, then inactivat...
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