Preparation method of half pea polypeptide of chickpea and application thereof

A technology of chickpea watercress and chickpea, which is applied to the preparation method of peptides, chemical instruments and methods, and medical preparations containing active ingredients, etc., which can solve the problems of waste of rare and unique plant resources, etc.

Active Publication Date: 2018-05-04
XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Xinjiang Institute of Physical and Chemical Technology, Chinese Academy of Sciences, on the basis of the previous theory and research work, has carried out extraction and separation of flavonoids, saponins and other functional factors and preparation technology research on chickpea, a unique resource in Xinjiang, and has established its preparation production line, and has obtained The national health food production approval document with independent intellectual property rights has realized industrialization. However, the industrialization of the development and industrialization of chickpea functional factors produces a large amount of chickpea isoflavones and the remaining chickpea dregs after saponin extraction, which makes Xinjiang chickpea Waste of rare and unique plant resources;

Method used

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  • Preparation method of half pea polypeptide of chickpea and application thereof
  • Preparation method of half pea polypeptide of chickpea and application thereof
  • Preparation method of half pea polypeptide of chickpea and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] a. Grind 613g of dry watercress after germinating and peeling chickpeas, pass through a 80-mesh sieve, add petroleum ether according to w / v soybean powder: petroleum ether = 1:5, shake at room temperature for 4 hours, and repeatedly extract 3-4 times Until it is colorless, the chickpea watercress powder is naturally settled and separated from petroleum ether, and the upper layer of petroleum ether is poured out for recovery. The precipitates are combined and dried naturally to obtain 516.7g of defatted chickpea watercress powder with an oil extraction rate of 96.3 / 613=15.7%, put it in a -20℃ refrigerator and store it for later use;

[0035] b. Add 350ml of phosphate buffer solution with a pH of 7.4 and 0.1M to 100g of degreased chickpea watercress powder in step a, the ratio of solid to liquid is 1:3.5, the temperature is 4°C, and the extraction is carried out for 48h;

[0036] c. The extract in step b was filtered, 10000r / min, temperature 4°C, centrifuged for 10min, t...

Embodiment 2

[0042] a. Grind 613g of dry watercress after germinating and peeling chickpeas, pass through a 80-mesh sieve, add petroleum ether according to w / v soybean powder: petroleum ether = 1:5, shake at room temperature for 4 hours, and repeatedly extract 3-4 times Until it is colorless, the chickpea watercress powder is naturally settled and separated from petroleum ether, and the upper layer of petroleum ether is poured out for recovery. The precipitates are combined and dried naturally to obtain 516.7g of defatted chickpea watercress powder with an oil extraction rate of 96.3 / 613=15.7%, put it in a -20℃ refrigerator and store it for later use;

[0043] b. Add 350ml of phosphate buffer solution with a pH of 7.4 and 0.1M to 100g of degreased chickpea watercress powder in step a, the ratio of solid to liquid is 1:3.5, the temperature is 4°C, and the extraction is carried out for 48h;

[0044] c. The extract in step b was filtered, 10000r / min, temperature 4°C, centrifuged for 10min, t...

Embodiment 3

[0050] a. Grind 613g of dry watercress after germinating and peeling chickpeas, pass through a 80-mesh sieve, add petroleum ether according to w / v soybean powder: petroleum ether = 1:5, shake at room temperature for 4 hours, and repeatedly extract 3-4 times Until it is colorless, the chickpea watercress powder is naturally settled and separated from petroleum ether, and the upper layer of petroleum ether is poured out for recovery. The precipitates are combined and dried naturally to obtain 516.7g of defatted chickpea watercress powder with an oil extraction rate of 96.3 / 613=15.7%, put it in a -20℃ refrigerator and store it for later use;

[0051] b. Add 350ml of phosphate buffer solution with a pH of 7.4 and 0.1M to 100g of degreased chickpea watercress powder in step a, the ratio of solid to liquid is 1:3.5, the temperature is 4°C, and the extraction is carried out for 48h;

[0052]c. The extract in step b was filtered, 10000r / min, temperature 4°C, centrifuged for 10min, te...

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Abstract

The invention relates to a preparation method of half pea polypeptide of chickpea and application thereof. The preparation method comprises the following steps of fully degreasing the grease componentin the pea half of the chickpea, extracting by a phosphate buffer solution, hydrolyzing by neutral protease, alkaline protease, trypsin or papain, and adopting an ultrafiltration membrane technique to prepare the polypeptide with molecular weight of 6 to 10kDa, 3.5 to 6kDa and 1 to 3.5kDa; spray-drying, or freeze-drying, so as to obtain the half pea polypeptide. The polypeptide powder has the advantages that the bacteria and fungi-resistant activity is realized, the broad microorganism-resistant activity is realized, the function of enhancing the immunity of body liquid and whole body is realized, and the polypeptide and protein from pure natural plants which can be easily digested and absorbed by a human body are contained. The protein has the characteristics that the original biologicalactivity of the chickpea is reserved, the waste is changed into the valuable, and the resources can be fully utilized; the protein is used as a natural antibacterial agent, a food additive or a medicine, and can be applied to food and medicine industries.

Description

technical field [0001] The invention relates to a preparation method and application of chickpea watercress polypeptide. Background technique [0002] Chickpea (Cicer arietinum L.), alias peach bean, chicken pea, Fabaceae Chickpea, a typical representative plant of Fabaceae Papilionaceae, annual or perennial herb, shaped like a hawk near the hilum Named for its beak-like protrusions. Chickpeas are native to West Asia and Turkey, and were introduced to Xinjiang, my country as early as 2,500 years ago. At present, they are cultivated all over the world. In my country, they are mainly grown in arid and semi-arid areas such as the west and north, and are very resistant to drought. and barren, and has a nitrogen fixation effect. According to the statistics of FAO in 1994, the planting area of ​​chickpea accounts for 15% of the total planting area of ​​economic crops in the world, about 10.2 million hectares, and the output reaches 79 million tons, accounting for 14% of the total...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34A23L33/185A23L33/18A61K38/01A61P31/04A61P31/10
CPCA61K38/011A23L33/18A23L33/185C07K1/34C12P21/06
Inventor 阿布力米提·伊力艾合米丁·外力阿吉艾克拜尔·艾萨高彦华夏热菲鼎·米日扎艾合米多瓦
Owner XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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