Method for preparing paeonia suffruticosa pollen protein polypeptide with fermentation process

A technology of protein polypeptide and fermentation method is applied in the field of preparing peony pollen protein polypeptide by fermentation method, which can solve the problems of weak functional polypeptide activity, low extraction rate of peony protein polypeptide, limited application prospect, etc., so as to improve physical and chemical adsorption. The effect of reducing blood pressure and blood pressure is significant and the effect is remarkable

Inactive Publication Date: 2017-12-29
兰溪市沉默生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above products have a delicate taste, moderate sweet and sour, no bitter smell, but the extraction rate of peony protein polypeptide is not high, and the activity of the extracted functional polypeptide is not strong, so the application prospect is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The method for preparing peony pollen protein polypeptide by fermentation method comprises the following steps:

[0021] 1) Pollen wall breaking: freeze the peony pollen at -40~-50°C for 2~24 hours, mechanically crush and break the wall, and obtain the broken peony pollen;

[0022] 2) Essential oil extraction: Add absolute ethanol to the peony petal powder according to the ratio of material to liquid: 1g: 2~6 mL, and place it in a microwave extraction apparatus for extraction. The microwave power is 200~400W, and the microwave action time is 15~35s. The number of times is 2 to 6 times, filter the extract and let it stand, remove the water layer after the layers are stable, add anhydrous sodium sulfate and let stand overnight, filter the filtrate, and rotary steam to obtain the peony essential oil;

[0023] 3) Fermentation: Add 1-6 times the volume of water to the broken peony pollen, then add 2-5wt‰ essential oil, 0.1-0.2wt‰ surfactant, and inoculate 1-4 wt‰ Lactobacill...

Embodiment 2

[0027] The most preferred method for preparing peony pollen protein polypeptide by fermentation method comprises the following steps:

[0028] 1) Pollen wall breaking: freeze peony pollen at -45°C for 12 hours, mechanically crush and break the wall, and obtain broken peony pollen;

[0029]2) Essential oil extraction: Add absolute ethanol to the peony petal powder according to the material-to-liquid ratio of 1g: 4mL, and extract in a microwave extraction apparatus with a microwave power of 300W, a microwave action time of 25s, and extraction times of 3 times. The extract was left to stand, and after the layers were stable, the water layer was removed, anhydrous sodium sulfate was added to stand overnight, the filtrate was filtered, and the peony essential oil was obtained by rotary steaming;

[0030] 3) Fermentation: Add 3 times the volume of water to the broken peony pollen, then add 4wt‰ essential oil, 0.2 wt‰ Tween-80, inoculate 3 wt‰ plantarum lactobacillus and 2wt‰ Sacchar...

Embodiment 3

[0034] The method for preparing peony pollen protein polypeptide by fermentation method comprises the following steps:

[0035] 1) Pollen wall breaking: freeze the peony pollen at -50°C for 12 hours, mechanically crush and break the wall, and obtain the broken wall peony pollen;

[0036] 2) Essential oil extraction: Add absolute ethanol to the peony petal powder according to the ratio of material to liquid: 1g: 6mL, and extract in a microwave extraction apparatus with a microwave power of 400W, a microwave action time of 15s, and extraction times of 3 times. The extract was left to stand, and after the layers were stable, the water layer was removed, anhydrous sodium sulfate was added to stand overnight, the filtrate was filtered, and the peony essential oil was obtained by rotary steaming;

[0037] 3) Fermentation: add 3 times the volume of water to peony pollen after breaking the wall, then add 5wt‰ essential oil, 0.2 wt‰ Tween-20, inoculate 4 wt‰ plantarum lactobacillus and...

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PUM

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Abstract

The invention discloses a method for preparing paeonia suffruticosa pollen protein polypeptide with a fermentation process. The method comprises steps as follows: pollen wall breaking, extraction of essential oil, fermentation, degreasing and spray drying. Paeonia suffruticosa pollen is frozen, mechanically crushed and subjected to anaerobic fermentation through lactobacillus plantarum and saccharomyces cerevisiae for wall breaking continuously, then, fermentation is performed through bacillus subtilis, neutral protease produced through fermentation by use of the bacillus subtilis is used for enzymolysis of paeonia suffruticosa protein, the paeonia suffruticosa pollen protein polypeptide with active strength is obtained, and then, chitosan immobilized lipase is used for degreasing a fermenting liquid. The method has the benefits as follows: the prepared paeonia suffruticosa pollen protein polypeptide cannot be hydrolyzed by enteropeptidase, directly acts on an in-vivo receptor and has a remarkable effect on reducing blood pressure. Meanwhile, the paeonia suffruticosa pollen protein polypeptide has an unexpected weight losing effect.

Description

technical field [0001] The invention relates to the field of biologically active protein polypeptides, in particular to a method for preparing peony pollen protein polypeptides by fermentation. Background technique [0002] peony( Paeonia suffruticosa Andr. ) belongs to the genus Paeoniae, Ranunculaceae, deciduous shrubs with high ornamental value and medicinal value. For a long time, the development and utilization of peony deep-processing products have been seriously lagging behind, the added value of production is very low, and no industrial chain has been formed. Peony pollen is not only nutritious but also contains a variety of biologically active substances. The amino acid content is more than 25.0%, rich in 17 kinds of amino acids, rich in vitamin B and vitamin C, and also contains biologically active substances such as peony polysaccharides and peony flavonoids. The protein content is 39.3%, which is much higher than that of general pollen. It is called the protei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/02C07K14/415C12N11/10C12N5/04C12N1/06A61P3/04A61P9/12A23L33/18C11B9/02C12R1/25C12R1/865
CPCC07K14/415A23L33/18A23V2002/00C11B9/027C12N1/06C12N5/04C12N9/20C12N11/10C12P21/02C12Y301/01003A23V2200/3324A23V2200/30
Inventor 周建波
Owner 兰溪市沉默生物科技有限公司
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