Preparation method of mung bean extract with antioxidant activity

Abstract

The invention discloses a preparation method of mung bean extract liquid with antioxidant activity, which comprises the following steps: step 1, mung bean raw materials are powdered to obtain mung bean powder, and mung bean powder is mixed with water to obtain mung bean milk; step 2, adding medium Neutral protease, under the condition of 43-50°C, stirring and enzymolyzing at a constant temperature for 5-7h, centrifuging to remove the slag, and obtaining the enzymolysis liquid, wherein, the mass ratio of the neutral protease to the total amount of protein in the mung bean raw material is 0.2-1:100; Step 3: Enzyme inactivation in the enzymatic hydrolysis solution, centrifugation, fine filtration to obtain the supernatant, the supernatant is concentrated under vacuum and reduced pressure, and then hot-filled to obtain the mung bean extract. The invention has the beneficial effects of realizing co-preparation of protein peptides and flavonoids in mung bean grains, and providing a mung bean extract with good antioxidant effect on the basis of not destroying the edibility of residual residue after extraction.

Description

technical field [0001] The invention relates to the technical field of deep processing and utilization of agricultural products. More specifically, the present invention relates to a method for preparing a mung bean extract with antioxidant activity and rich in mung bean protein peptides and mung bean flavonoids. Background technique [0002] Mung bean is a traditional edible legume crop in my country. It is a high-protein, low-fat, medium-starch crop. It is rich in nutrients and has a high content of vitamins and trace elements. The protein content of mung bean is about 21-25%, mainly globulin (>60%) and albumin. Usually 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 physiological activities, such as improving immunity, good antioxidant, ACE inhibitory activity, hypoxia toleran...

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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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