Preparation method for micromolecule garlic phytochelatin
A technology of chelating peptides and small molecules, which is applied in the field of preparation of small molecule garlic chelating peptides, can solve the problems of low utilization rate, no obvious side effects of garlic, no control of product molecular weight, etc., so as to reduce irritation and improve biological Utilization, easy absorption effect
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Embodiment 1
[0032] Pick 100g of raw garlic, peel it, mash it, add 700ml of purified water, cook at 90°C for 1 hour; then cool down to 55°C, add 1.5g of amylase and 0.5g of glucoamylase respectively; half an hour later, add 0.1g Glutathione, 1g Aspergillus oryzae neutral protease and 0.8g actinidia protease, keep the temperature at 55°C, stir the enzymolysis for 3.0h; Filtrate to remove solids; then use a three-phase centrifuge for centrifugal purification; the centrifugate is filtered with a nanofiltration machine with a nanofiltration membrane of 1.0nm; add 10g soybean peptide to the nanofiltration solution under stirring, then heat up to 45°C and stir at 36r / min After 30 minutes, the chelating solution was obtained; the chelating solution was concentrated with a double-effect concentrator; after the concentrated solution was spray-dried, the small molecule garlic chelating peptide product was obtained.
Embodiment 2
[0034] Select 10kg of raw garlic, peel and mash it, add 75L of purified water, cook at 92°C for 0.7h; then cool down to 56°C, add 125g of amylase and 70g of glucoamylase respectively; half an hour later, add 12g of glutathione glycine, 150g Aspergillus oryzae neutral protease and 70g actinidia protease, keep the temperature at 56°C, stir for 3.5h to enzymatically hydrolyze; Solid matter; centrifuge and purify with a three-phase centrifuge; filter the centrifugate with a nanofiltration machine with a nanofiltration membrane of 1.0nm; stir and add the original 1.2kg soybean peptide to the nanofiltration liquid, then heat up to 47°C, stir for 35min, and keep the speed of the stirrer at 40r / min; the chelating liquid is concentrated with a double-effect concentrator; after the concentrated liquid is spray-dried, the small molecule garlic chelating peptide product is obtained.
Embodiment 3
[0036] Pick 100kg of raw garlic, peel it, mash it, add 800L of purified water, cook at 95°C for 0.5h; then cool down to 57°C, add 1.0kg of amylase and 0.8kg of glucoamylase respectively; half an hour later, add 200g Glutathione, 1.5kg Aspergillus oryzae neutral protease and 0.5kg actinidia protease, the temperature was kept at 57°C, stirred for 4.0h for enzymolysis; after the enzymolysis was completed, the temperature was raised to 95°C, and kept for 15min to inactivate the enzyme; then decanter centrifuged Machine filtration to remove solids; then use a three-phase centrifuge for centrifugal purification; the centrifugate is filtered with a nanofiltration machine with a nanofiltration membrane of 1.0nm; the nanofiltration solution is stirred and added with 15kg soybean peptide, then heated to 50°C, stirred for 45min, and stirred The rotating speed is maintained at 45r / min; the chelating liquid is concentrated with a double-effect concentrator; after the concentrated liquid is ...
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