Preparation method of mung bean protein peptide-zinc chelate

A technology of mung bean protein and zinc chelate, applied in the field of food processing, can solve problems such as low absorption rate, and achieve the effects of promoting absorption, improving preparation efficiency, and improving absorption utilization rate

Active Publication Date: 2019-03-08
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of mung bean protein peptide-zinc chelate, over

Method used

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  • Preparation method of mung bean protein peptide-zinc chelate
  • Preparation method of mung bean protein peptide-zinc chelate
  • Preparation method of mung bean protein peptide-zinc chelate

Examples

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Embodiment 1

[0026] This example illustrates the preparation process of mung bean protein peptide-zinc chelate.

[0027] Dissolve 50g of mung bean protein in 1.25L of deionized water, and pretreat it in a 90°C water bath for 15 minutes. After the temperature drops to 55°C, adjust the pH to 9 with 0.5mol / L NaOH, add 4ml of alkaline protease, and use 0.5mol / L NaOH kept the pH at 9, and after hydrolysis for 4 hours, the enzyme was killed in a boiling water bath; the hydrolyzed solution was cooled to room temperature, adjusted to pH 7 with 1mol / L_HCL, centrifuged at 5000r / min for 15min, and the supernatant was taken; The supernatant was ultrafiltered under a pressure of 0.25MPa, followed by ultrafiltration through ultrafiltration membranes with a molecular mass of 5 and 3ku to obtain a mung bean protein peptide filtrate with a molecular mass of 3-5ku, and the fractionated peptides were filtered through 6.08g mung bean protein peptide was dissolved in 121.6ml deionized water to make a peptide s...

Embodiment 2

[0029] This example illustrates the preparation process of mung bean protein peptide-zinc chelate.

[0030] Dissolve 50g of mung bean protein in 1.25L of deionized water, and pretreat it in a 90°C water bath for 15 minutes. After the temperature drops to 55°C, adjust the pH to 9 with 0.5mol / L NaOH, add 4ml of alkaline protease, and use 0.5mol / L NaOH to keep the pH at 9, and after hydrolysis for 4 hours, boil the water bath to kill the enzyme; cool the hydrolyzate to room temperature, adjust the pH value to 7 with 1mol / L HCL, centrifuge at 5000r / min for 15min, and take the supernatant; The supernatant was ultrafiltered under the pressure of 0.25MPa, followed by ultrafiltration with ultrafiltration membranes with a molecular mass of 5 and 3ku to obtain mung bean protein peptide filtrate with a molecular mass of 3-5ku, and the fractionated peptides were permeated After liquid freeze-drying, it is ready for use; dissolve 3g mung bean protein peptide in 60ml deionized water to make...

Embodiment 3

[0032]This example illustrates the preparation process of mung bean protein peptide-zinc chelate.

[0033] Dissolve 50g of mung bean protein in 1.25L of deionized water, and pretreat it in a 90°C water bath for 15 minutes. After the temperature drops to 55°C, adjust the pH to 9 with 0.5mol / L NaOH, add 4ml of alkaline protease, and use 0.5mol / L NaOH to keep the pH at 9, and after hydrolysis for 4 hours, boil the water bath to kill the enzyme; cool the hydrolyzate to room temperature, adjust the pH value to 7 with 1mol / L HCL, centrifuge at 5000r / min for 15min, and take the supernatant; The supernatant was ultrafiltered under the pressure of 0.25MPa, followed by ultrafiltration with ultrafiltration membranes with a molecular mass of 5 and 3ku to obtain mung bean protein peptide filtrate with a molecular mass of 3-5ku, and the fractionated peptides were permeated After liquid freeze-drying for later use; dissolve 7g mung bean protein peptide in 140ml deionized water to prepare a p...

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Abstract

The invention relates to a method for making a mung bean protein peptide-zinc chelate. Mung bean protein is used as raw material; the raw material is hydrolyzed by alkaline protease to obtain mung bean polypeptide hydrolysate; and after polypeptide in the mung beanpeptide hydrolysate is freeze-dried, the mung bean polypeptide hydrolysate has a chelation reaction with zinc to obtain the mung bean protein peptide-zinc chelate. The method for making the mung bean protein peptide-zinc chelate, provided by the invention, has the advantages that by chelating the mung bean protein peptide and zinc ions and utilizing a characteristic that the mung bean protein small peptides are easily absorbed by intestinal tracts, the zinc absorption of the intestinal tracts and zinc accumulation in the body canbe promoted, the zinc absorption and utilization rate can be increased, and meanwhile, the zinc ions can be prevented from being lost due to precipitating in alkaline intestinal environment, and thezinc ion dissolving rate and the dialysance of the mung bean protein peptide-zinc chelate after being digested in the stomach and intestine are both higher than those of zinc heptahydrate.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a preparation method of mung bean protein peptide-zinc chelate. Background technique [0002] Mung bean is a leguminous plant seed with both medicine and food. It is rich in protein, starch, vitamins, minerals and amino acids necessary for the human body. The protein content is as high as 19.5%-33.1%, which is 2-3 times higher than that of cereal grains. Mung bean A complete protein rich in methionine, tryptophan, lysine, leucine, and threonine. According to the WHO / FAO score, the amino acid chemical score in mung bean protein is higher than the recommended value, and it is a high-quality plant protein; Mung bean polypeptide is the enzymatic hydrolysis product of mung bean protein. It is mainly composed of small molecule peptides composed of 3-6 amino acids, and also contains a small amount of macromolecular peptides, free amino acids, sugars and inorganic salts. The amino acid compos...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/34A23L33/18
CPCA23L33/18C07K1/34C12P21/06
Inventor 王长远张舒富天昕冯玉超李雪盛亚男
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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