Preparation method of mung bean extraction liquid with antioxidation activity

Abstract

The invention discloses a preparation method of mung bean extraction liquid with antioxidation activity. The method comprises the following steps: step one, pulverizing mung bean raw materials to obtain mung bean powder, and adding water into the mung bean powder and mixing to obtain mung bean pulp; step two, adding neutral protease into the mung bean pulp, stirring at constant temperature under the condition of 43-50 DEG C and carrying out enzymolysis for 5-7 hours, then performing centrifugation and removing residues to obtain enzymolysis liquid, wherein the mass ratio of the neutral protease to the total protein in the mung bean raw materials is (0.2 to 1) to 100; and step three, deactivating enzyme of the enzymolysis liquid, performing centrifugation and separation, finely filtering and extracting supernatant liquid, carrying out vacuum pressure-reduced concentration on the supernatant liquid, then and performing hot filling to obtain the mung bean extraction liquid. The method iscapable of achieving co-preparation of protein peptides and flavonoids in the mung bean grains; the preparation method has the beneficial effect that the mung bean extraction liquid with a good antioxidation function is provided on the basis that the edibility of the remaining residues is not damaged after extracting.

Description

technical field [0001] The invention relates to the technical field of intensive processing and utilization of agricultural products. More specifically, the present invention relates to a preparation method of a mung bean extract that has antioxidant activity and is rich in mung bean protein peptides and mung bean flavonoids. Background technique [0002] Mung bean is a traditional edible bean crop in my country. It is a high-protein, low-fat, and medium-starch crop. It is rich in nutrients, high in vitamins and trace elements, and has the functions of clearing away heat and detoxifying, relieving heat and protecting the liver. The protein content in mung bean is about 21-25%, mainly globulin (>60%) and albumin, usually both globulin and albumin are proteins with high physiological activity, and have high nutritional and functional value. After degradation treatment, protein peptides with smaller molecular weight can be generated. These protein peptides have good physiol...

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Problems solved by technology

[0003] At present, most of the mung bean protein peptide preparation technologies are biological enzymatic methods. For example, the authorized announcement number is CN101979655 B, and the invention patent titled "A method for enzymatically producing mung bean peptide" is authorized announcement number CN103290086B, and the name is "with ACE-inhibiting mung bean protein peptide and its preparation method and application" invention patent, the authorized announcement number is CN103409490B, and the invention patent named "enzymolysis preparation technology of mung bean protein peptide" is all based on mung bean protein. Alkaline protease is used to carry out enzymatic hydrolysis processing, but acid and alkali are used to adjust the pH value in the preparation process, and various separation methods such as nanofiltration and membrane separation are assisted at the same time. The preparation process is cumbersome, and the acid-base reagents used in large quantities are not conducive to environmental protection , and destroy the edibility of the remaining residue after extraction; in addition, mung bean is rich in flavonoids, which have good anti-oxidation, detoxification, antibacterial and antibacterial effects, and are widely used in health-care functional foods and cosmetics. About flavonoids in mung bean The research is still in its infancy in China. The extraction methods of flavonoids include boiling, supercritical CO 2 Fluid extraction, organic solvent extraction, etc. also have cumbersome preparation processes. Using whole mung bean seeds as raw materials to carry out processing can realize the co-preparation of mung bean protein peptides and mung bean flavonoids, which will effectively enhance the nutritional and functional value of the product and expand the application of the product the way out

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