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Method for preparing egg albumen ACE (angiotensin converting enzyme) inhibiting peptide by utilizing ultrahigh pressure synergetic enzymolysis

An ultra-high pressure, inhibitory peptide technology, applied in the biological field, to achieve the effect of increasing contact sites, improving ACE inhibitory activity, and sufficient enzymatic hydrolysis

Inactive Publication Date: 2018-11-06
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the methods of protein pretreatment mainly include acid treatment, alkali treatment, heat treatment, ultrasonic treatment, etc., but ultra-high pressure treatment, as a new processing technology, has not been applied to the deep processing of food protein.

Method used

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  • Method for preparing egg albumen ACE (angiotensin converting enzyme) inhibiting peptide by utilizing ultrahigh pressure synergetic enzymolysis
  • Method for preparing egg albumen ACE (angiotensin converting enzyme) inhibiting peptide by utilizing ultrahigh pressure synergetic enzymolysis

Examples

Experimental program
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Effect test

Embodiment 1

[0022] (1) The egg white powder is formulated into an aqueous solution with a mass fraction of 8%, and then the egg white powder solution is placed in a vacuum bag for sealing. Put the packaged egg white powder solution under a pressure of 400Mpa, keep the temperature at 30°C, reach the set pressure after 1 to 2 minutes, hold the pressure for 20 minutes, and take it out after 1 to 2 minutes after the treatment time is over.

[0023] (2) Enzymolyze the sample after ultra-high pressure treatment: adjust the pH value to 9 with 0.2mol / L sodium hydroxide solution, place it in a constant temperature water bath at 56°C, add 5% Alcalase protease for enzymolysis, and enzymolysis 3 Hour. During the enzymatic hydrolysis process, a stirrer should be used to continuously stir, and 0.2 mol / L sodium hydroxide solution should be added every half hour to maintain the pH value at 9±0.05. Record the amount of alkali added each time, and calculate the total amount, and use the pH-stat method to ...

Embodiment 2

[0026] (1) The egg white powder is formulated into an aqueous solution with a mass fraction of 8%, and then the egg white powder solution is placed in a vacuum bag for sealing. Put the packaged egg white powder solution under a pressure of 400Mpa, keep the temperature at 30°C, reach the set pressure after 1 to 2 minutes, hold the pressure for 20 minutes, and take it out after 1 to 2 minutes after the treatment time is over.

[0027] (2) Enzymolyze the sample after ultra-high pressure treatment: adjust the pH value to 9 with 0.2mol / L sodium hydroxide solution, place it in a constant temperature water bath at 56°C, add 5% Alcalase protease for enzymolysis, and enzymolysis 3 Hour. During the enzymatic hydrolysis process, a stirrer should be used to continuously stir, and 0.2 mol / L sodium hydroxide solution should be added every half hour to maintain the pH value at 9±0.05. Record the amount of alkali added each time, and calculate the total amount, and use the pH-stat method to ...

Embodiment 3

[0030] (1) The egg white powder is formulated into an aqueous solution with a mass fraction of 8%, and then the egg white powder solution is placed in a vacuum bag for sealing. Put the packaged egg white powder solution under the pressure of 400Mpa, keep the temperature at 30°C, reach the set pressure after 1-2 minutes, keep the pressure for 20 minutes, and release the pressure for 1-2 minutes after the treatment time is over.

[0031] (2) Enzymolyze the sample after ultra-high pressure treatment: adjust the pH value to 9 with 0.2mol / L sodium hydroxide solution, place it in a constant temperature water bath at 56°C, add 5% Alcalase protease for enzymolysis, and enzymolysis 3 Hour. During the enzymatic hydrolysis process, a stirrer should be used to continuously stir, and 0.2 mol / L sodium hydroxide solution should be added every half hour to maintain the pH value at 9±0.05. Record the amount of alkali added each time, and calculate the total amount, and use the pH-stat method ...

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Abstract

The invention discloses a method for preparing egg albumen ACE (angiotensin converting enzyme) inhibiting peptide by utilizing ultrahigh pressure synergetic enzymolysis. In order to save production cost and improve enzymolysis efficiency, the added enzyme amount is reduced through utilizing an ultrahigh pressure pretreatment mode, and an expected hydrolytic effect is achieved. The method comprisesthe following steps of taking egg albumen powder as a raw material, performing ultrahigh pressure pretreatment, exploring a synergetic enzymolysis method for preparing the egg albumen ACE inhibitingpeptide after treating for 5-20 min under different pressure of 100-500 Mpa and at different temperature conditions of 30-45 DEG C, then enabling the egg albumen ACE inhibiting peptide to break down into various ingredients with different molecular weights by utilizing membrane filtration technology, performing rotary evaporation, freezing and drying to form powder, performing activity determination through a liquid chromatography to obtain the egg albumen ACE inhibiting peptide with relatively high inhibitory activity. Meanwhile, the method further provides reference for preparing bioactive peptide through the synergistic enzymolysis of protein-rich animal resources such as fishes and shrimps by utilizing ultrahigh pressure pretreatment technology.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for preparing egg white ACE inhibitory peptides through ultra-high pressure coordinated enzymatic hydrolysis. Background technique [0002] With the changes in people's lifestyle and diet structure, the incidence of hypertension is increasing year by year. According to the statistics of the World Health Organization, high blood pressure has become the third largest killer of human beings. Therefore, the treatment of high blood pressure is imminent. Angiotensin converting enzyme (Angiotensin Converting Enzyme, ACE) plays an important role in the regulation of blood pressure in organisms. It can not only catalyze the conversion of inactive angiotensin I into angiotensin II, which has a strong vasoconstrictive effect, but also degrade Bradykinin has a vasodilatory effect and causes its inactivation. Therefore, inhibition of angiotensin-converting enzyme activity m...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34
CPCC12P21/06
Inventor 于志鹏张倩赵文竹
Owner BOHAI UNIV
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