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Method for preparing corn macromolecular polypeptide based on gastrointestinal digestion

A technology of gastrointestinal digestion and macromolecules, applied in chemical instruments and methods, plant zein, specific peptides, etc., to achieve the effect of improving homogeneity and improving biological activity

Inactive Publication Date: 2018-03-30
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the preparation of maize macromolecular polypeptides with high biological activity and high uniformity by using physical modification methods to assist enzymatic hydrolysis.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] After dissolving 6.75g of zein in 150mL of 60% ethanol, preheat it in a water bath at 50℃ for 10min, slowly add isothermal water, dilute the ethanol concentration of the solution to 15%, and adjust the protein concentration to 15g / L, using shaped ultrasound (Cell disruptor) Pretreatment of zein, ultrasonic treatment parameters are as follows: ultrasonic time 20min, ultrasonic power 300W / L. After the pretreatment, adjust the temperature to 37°C and pH 7.5, add 337.5mg of pancreatin for enzymatic hydrolysis, and use 1M sodium hydroxide solution to maintain a constant pH. When the degree of hydrolysis is 10%, adjust the pH to 4, and rotate to evaporate the ethanol. Replenish water and kill enzymes, spray dry, and prepare finished products.

[0023] The blood pressure lowering activity of gastrointestinal digestion products was determined to be 64.62%. The amount of precipitation is 1.63g.

Embodiment 2

[0025] After dissolving 6.75g of zein in 150mL of 60% ethanol, preheat it in a water bath at 50℃ for 10min, slowly add isothermal water, dilute the ethanol concentration of the solution to 15%, and adjust the protein concentration to 15g / L, using shaped ultrasound (Cell disrupter) Pretreatment of zein, ultrasonic treatment parameters are as follows: ultrasonic time 5min, ultrasonic power 40W / L. After the pretreatment, adjust the temperature to 37°C and pH 7.5, add 337.5mg of pancreatin for enzymatic hydrolysis, use 1M sodium hydroxide solution to maintain a constant pH, adjust the pH to 5 when the degree of hydrolysis is 10%, and rotate to evaporate the ethanol. Replenish water and kill enzymes, spray dry, and prepare finished products.

[0026] The blood pressure-lowering activity of the gastrointestinal digestion products was 58.47%. The amount of precipitation is 1.78g.

Embodiment 3

[0028] After dissolving 6.75g of zein in 150mL of 60% ethanol, preheat it in a water bath at 50℃ for 10min, slowly add isothermal water, dilute the ethanol concentration of the solution to 25%, adjust the protein concentration to 15g / L, and use shaped ultrasound (Cell disrupter) Pretreatment of zein, ultrasonic treatment parameters are as follows: ultrasonic time 60min, ultrasonic power 500W / L. After the pretreatment, adjust the temperature to 37°C and pH 7.5, add 337.5mg of pancreatin for enzymatic hydrolysis, and use 1M sodium hydroxide solution to maintain a constant pH. When the degree of hydrolysis is 10%, adjust the pH to 4, and rotate to evaporate the ethanol. Replenish water and kill enzymes, spray dry, and prepare finished products.

[0029] The blood pressure lowering activity of the gastrointestinal digestion products was determined to be 57.38%, and the precipitation amount was 1.69 g.

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Abstract

The invention discloses a method for preparing a corn macromolecular polypeptide based on gastrointestinal digestion, and relates to the field of polypeptide preparation. The method comprises the following steps of: dissolving zein with ethanol; carrying out preheating in a water bath; slowly adding isothermal water; diluting the ethanol concentration of the solution; regulating the protein concentration; pretreating the zein with energy-gathering type ultrasound (cell cracker); regulating the temperature and the pH value after the pretreatment; adding pancreatin, and then carrying out enzymolysis; maintaining the pH value constant with a sodium hydroxide solution; regulating the pH value after the enzymolysis; evaporating the ethanol by rotary evaporation; supplementing water; carrying out enzyme deactivation; and carrying out spray drying to obtain a finished product of macromolecular corn polypeptide. According to the method provided by the invention, the zein is pretreated by adopting ultrasound, so that the homogeneity of an enzymatic hydrolysate is obviously improved; and meanwhile, the gastrointestinal digestion function of a human body is fully utilized, so that the macromolecular corn polypeptide is further degraded into small-molecular active peptides in the human body, and the biological activity (taking blood pressure lowering activity as an index) is obviously improved.

Description

Technical field [0001] The invention relates to the field of polypeptide preparation, in particular to a method for preparing corn macromolecular polypeptides based on gastrointestinal digestion. Background technique [0002] Corn gluten meal, also called corn gluten meal, is mainly composed of corn gluten. The prolamin and gluten in corn gluten account for about 70% and 30% respectively (Zhou Cunshan, et al. Ultrasonic pretreatment of corngluten meal proteins and neutrase: Effect on protein conformation and preparation of ACE(angiotensin converting enzyme)inhibitory peptides,2013). There are large (about 70%) α-helical regions and about 60% hydrophobic amino acids in the gliadin molecule, which makes it extremely low in water solubility. Zein passes through the gastrointestinal tract and there are two kinds of soluble protein and insoluble protein. State, most of the insoluble proteins are easily combined with other macromolecular organics or trace elements, and are not easily ...

Claims

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Application Information

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IPC IPC(8): C12P21/06
CPCC12P21/06C07K14/425
Inventor 杨雪马海乐李云亮黄姗芬王禹程阮思煜黄畅陆峰
Owner JIANGSU UNIV
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