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A kind of guar bean active peptide and preparation method thereof

A technology of guar beans and active peptides, applied in the biological field, can solve the problem that the preparation method of guar beans active peptides has not been reported, and achieve the effect of increasing the overall value

Active Publication Date: 2021-03-23
BEIJING GUAR SCI&TRADING +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although extensive research has been carried out on bioactive peptides, there is no report on guar active peptides and their preparation methods.

Method used

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  • A kind of guar bean active peptide and preparation method thereof
  • A kind of guar bean active peptide and preparation method thereof
  • A kind of guar bean active peptide and preparation method thereof

Examples

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Effect test

preparation example Construction

[0040] Preparation of Guar Bean Active Peptides

[0041] like figure 1 As shown, the preparation method of guar bean active peptide comprises the following steps: (1) adding guar bean protein into water and shaking to prepare a suspension evenly, (2) selecting a protease for hydrolyzing the suspension, and according to the Select the acid-base adaptability of protease to adjust the pH value of the suspension, then add an appropriate amount of protease, and hydrolyze it in a constant temperature water environment of 30-50 ° C for 1-12 hours to obtain a mixed aqueous solution; (3) heat the mixed aqueous solution after hydrolysis to make The protease in it is inactive, and (4) the solid residue in the above mixed aqueous solution is removed to obtain the guar bean active peptide.

[0042] In step (1), guar bean protein is extracted from guar beans or guar bean meal, preferably guar bean meal, a by-product of producing guar gum, is used to fully utilize guar beans, and during ext...

Embodiment 1

[0048] Example 1. Effects of protease species on the yield and activity of guar active peptides

[0049] In order to explore the effects of different kinds of proteases on the activity of guar active peptides in the preparation method disclosed in this example, this example uses pepsin and trypsin derived from animals, kiwifruit protease derived from plants, and flavors derived from microorganisms. The following 5 groups of experiments were done for protease and composite protease:

[0050] The guar protein was shaken in deionized water to prepare 5 suspensions with a concentration of 5%, and the suspensions were adjusted to the pH values ​​shown in Table 1 with 1 mol / L HCl or NaOH respectively, and then added 1000U / g of the corresponding protease, and it was shaken and hydrolyzed at the corresponding temperature for 6h on a constant temperature water bath shaker as shown in Table 1. After the reaction, the mixed aqueous solution was boiled in a boiling water bath for 10 min ...

Embodiment 2

[0056] Example 2. Effect of added protease content on the yield and inhibitory activity of guar active peptides

[0057] As shown in Table 1, compared with other proteases, the ACE inhibition of guar active peptide prepared by pepsin or kiwifruit protease is the best. In order to further explore the yield and inhibition of guar active peptide by the amount of enzyme added The influence of activity, this embodiment also uses pepsin and kiwifruit protease to do the following 5 groups of experiments respectively:

[0058] The guar protein was shaken in deionized water to evenly prepare 10 suspensions with a concentration of 5%, and the suspension was adjusted to pH 3.0 with 1 mol / L HCl. 2000U / g of pepsin, and shake it on a constant temperature water bath shaker at 37°C for 6h. After the reaction, the suspension was boiled in a boiling water bath for 10 min to inactivate the enzyme, and centrifuged at 10000 rpm for 10 min. The supernatant after centrifugation was taken to measur...

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Abstract

The invention discloses a guar active peptide and a preparation method thereof. According to the preparation method, guar proteins, which are extracted from guar or guar meal, are taken as the raw material; the guar active peptide is prepared through steps of water dissolution, protease hydrolysis, enzyme deactivation, and dreg removal; and the guar active peptide has ACE inhibition activity, antioxidant activity, and / or metal ion chelating activity and is widely used in fields such as feed, food raw material, feed additive, and the like. The preparation method has the advantages that the byproduct namely guar meal is utilized, the value of guar is increased, guar protein with a high additional value is extracted from guar, and the preparation method has a great value.

Description

technical field [0001] The invention belongs to the field of biotechnology, in particular to a guar active peptide and a preparation method thereof. Background technique [0002] Guar is an annual crop, belonging to the genus Guar of the leguminous family, and as an excellent crop resistant to drought, barrenness, improving soil fertility and suitable for mechanical farming, guar is widely planted in India, Pakistan, Sudan and parts of the United States area. Guar beans mainly contain carbohydrates, fats, proteins, and water, among which non-ionic galactomannan (ie, guar gum) is the main product of the guar bean industry. Guar soybean meal is a by-product of guar gum processing, which is rich in protein (about 50%) and is mainly used as feed at present. However, although guar soybean meal has a high protein content, when used as feed, the trypsin inhibitor, saponin and residual guar gum contained in it have adverse effects on the growth, feed utilization and conversion of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/14A23K20/147A23L33/185A23L33/18
CPCA23K20/147A23L33/18A23L33/185C07K1/14C12P21/06
Inventor 闫巧娟袁江宏江正强刘燕静张彬张伟
Owner BEIJING GUAR SCI&TRADING
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