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Chickpea active peptide, combination and preparation method

A technology of chickpea and active peptides, which is applied in the field of preparation of chickpea active peptides, can solve the problems of unsuitable industrialization conditions, unfavorable nutritional components, and darkening of product color, and achieve the effect of improving health care functions

Inactive Publication Date: 2018-03-16
新疆正生营养研究院(有限公司)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] CN104789629A discloses "a chickpea oligopeptide and its preparation method". In this preparation method, strong alkali is directly used to extract protein, and the extraction time is short, which is not conducive to retaining the nutritional components of the substance, and finally, high-temperature spray drying is used. It is not conducive to the retention of heat-sensitive active substances, and it is easy to make the color of the product black
[0004] CN101962399A discloses a method for extracting natural anti-tumor active proteins and polypeptides from chickpea watercress; CN101602799A discloses a rapid preparation method for native antibacterial polypeptides in chickpea, and phosphate buffer is used in the steps of both preparation methods Extraction and ammonium sulfate precipitation obviously have the disadvantages of low protein utilization rate and low efficiency of polypeptide preparation
This method is costly and does not have the conditions for industrialization

Method used

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  • Chickpea active peptide, combination and preparation method
  • Chickpea active peptide, combination and preparation method

Examples

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preparation example Construction

[0039]

[0040] The preparation method of chickpea active peptide of the present invention comprises the following steps:

[0041] A. Add chickpea flour to water, adjust the pH to 8-9, soak for 22-26 hours, separate the solid and liquid, and take the supernatant;

[0042] B. Adjust the pH of the supernatant to 4-6 for precipitation, separate the solid from the liquid, and take the solid part;

[0043] C. Add water to the solid part, heat at 80-100°C for 20-40 minutes, and then homogenize to obtain a suspension;

[0044] D. Adjust the pH of the suspension to 5-9, add an enzyme preparation for enzymolysis; the enzyme preparation is composed of flavor protease, bromelain and pepsin, and the weight of the flavor protease, bromelain and pepsin The ratio is 2-3:1-2:1-2; the enzymolysis temperature is 40-65°C, and the enzymolysis time is 1.5-7 hours to obtain the enzymolysis solution;

[0045] E. The enzymatic hydrolyzate is deenzyme-treated, and then made into chickpea active pe...

Embodiment 1

[0078] The preparation method of the whole nutritional chickpea active peptide comprises the following steps:

[0079] A. Superfinely pulverize the dried chickpea, pass through a 400-mesh sieve to obtain chickpea powder; add the chickpea powder to water of 4 times the weight of the chickpea powder, mix, and adjust to pH with sodium hydroxide solution 8. Soak for 24 hours; mechanically stir, centrifuge, and take the supernatant;

[0080] B, the supernatant is adjusted to pH5 with acetic acid solution, precipitated protein, mechanically stirred, centrifuged, and the solid part is taken;

[0081] C. Add water to the solid part, heat at 95°C for 20min, and then homogenize to obtain a suspension;

[0082] D. Adjust the pH of the suspension to 8, add an enzyme preparation for enzymolysis to obtain an enzymolysis solution; the enzyme preparation is composed of flavor protease, bromelain and pepsin in a weight ratio of 2.5:1.5:1; the enzyme preparation The dosage is 0.5wt% of the we...

Embodiment 2

[0085] The preparation method of the whole nutritional chickpea active peptide comprises the following steps:

[0086] A. Superfinely pulverize the dried chickpeas, pass through a 400-mesh sieve to obtain chickpea powder; add the chickpea powder to 3.5 times the weight of the chickpea powder, mix, and adjust the pH to 9 with sodium hydroxide solution , soaked for 24 hours; mechanically stirred, centrifuged, and the supernatant was taken;

[0087] B. Adjust the supernatant to pH6 with acetic acid solution, precipitate protein, mechanically stir, centrifuge, and get the solid part;

[0088] C. Add water to the solid part, heat at 95°C for 20min, and then homogenize to obtain a suspension;

[0089] D. Adjust the pH of the suspension to 7.5, add an enzyme preparation for enzymolysis to obtain an enzymolysis solution; the enzyme preparation is composed of flavor protease, bromelain and pepsin in a weight ratio of 1.4: 1.6: 1.2; the enzyme preparation The dosage is 0.4wt% of the w...

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Abstract

The invention provides chickpea active peptide, a combination and a preparation method. The preparation method includes following steps: A, adding water into chickpea powder to adjust pH to 8-9, soaking for 22-26h, separating solid and liquid, adjusting pH of supernate to 4-6 for precipitation, performing solid-liquid separation, adding water into a solid portion, heating at 80-100 DEG C for 20-40min, homogenizing, adjusting pH of an obtained suspension to 5-9, and adding an enzyme preparation for enzymolysis at temperature of 40-65 DEG C for 1.5-7h to obtain enzymatic liquid, and performing enzyme deactivation on the enzymatic liquid to obtain chickpea active peptide powder, wherein the enzyme preparation is composed of flavorzyme, bromelin and pepsin. The preparation method is simple inproduction process, and the chickpea active peptide prepared by the method is high in purity and polypeptide content.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a preparation method of chickpea active peptide. Background technique [0002] Chickpea belongs to the vetch family and is a rare species in the legume family. It is called chickpea because of its unique shape, which resembles a chick. Chickpeas are rich in 18 kinds of amino acids needed by the human body and nutrients such as protein, dietary fiber, trace elements and vitamins, and are known as "the flower of nutrition and the king of beans". Chickpea protein and peptides have natural antioxidant properties. The protein content of chickpea varies greatly with different varieties, ranging from 15% to 30%. [0003] CN104789629A discloses "a chickpea oligopeptide and its preparation method". In this preparation method, strong alkali is directly used to extract protein, and the extraction time is short, which is not conducive to retaining the nutritional components of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06A23L33/18A23L33/10A23L33/105A23L7/10A23L19/00
CPCA23L7/198A23L19/01A23L33/10A23L33/105A23L33/18A23V2002/00C12P21/06A23V2200/30A23V2250/21A23V2250/55
Inventor 林峰
Owner 新疆正生营养研究院(有限公司)
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