A kind of preparation method and application of chickpea watercress polypeptide

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: 2021-04-27
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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  • A kind of preparation method and application of chickpea watercress polypeptide
  • A kind of preparation method and application of chickpea watercress polypeptide
  • A kind of preparation method and application of chickpea watercress polypeptide

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Experimental program
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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 flour: petroleum ether = 1:5, shake at room temperature for 4 hours, and repeatedly extract 3-4 times Until it is colorless, chickpea watercress powder naturally settles and separates from petroleum ether, pours out the upper layer of petroleum ether for recovery, combines the precipitates, and naturally dries to obtain 516.7g of degreased 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, temperature 4°C, dia...

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Abstract

The invention relates to a preparation method and application of chickpea watercress polypeptide. In the method, chickpea watercress oil components are fully degreased, extracted with phosphate buffer solution, neutral protease, alkaline protease, trypsin or papain Enzymatic hydrolysis, using ultrafiltration membrane technology to prepare peptides with molecular weights of 6‑10kDa, 3.5‑6kDa, 1‑3.5kDa, and then refining them by spray drying or freeze drying. The peptide powder has been verified to have anti-bacterial and fungal activity, has a wide range of anti-microbial activities, and has the function of enhancing humoral immunity and systemic immunity. It is rich in pure natural plant-derived peptides and proteins that are easily digested and absorbed by the human body. The feature of the protein is that it not only retains the original biological activity of chickpea, but also realizes the purpose of turning waste into wealth and making full use of resources; the protein can be used as a natural antibacterial agent, food additive or medicine, and can be used in the food and pharmaceutical 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 Patents(China)
IPC IPC(8): C07K1/34C12P21/06A23L33/185A23L33/18A61K38/01A61P31/04A61P31/10
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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