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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

Inactive Publication Date: 2019-05-10
河北肽都生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at these characteristics of garlic, there are some garlic processing and extraction methods, mainly slicing, crushing, fermentation or organic solvent leaching and alcohol extraction, etc. The molecular weight of the product is not controlled, the utilization rate is low, and the side effects of garlic are not significantly reduced. Effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to the technical field of deep processing of garlics, in particular to a preparation method for micromolecule garlic phytochelatin. Garlics are decocted and enzymed by amylase and a saccharifying enzyme, glutathione is added, then aspergillus oryzae neutral protease and kiwifruit protease are added for enzyming, and after enzymatic hydrolysate is inactivated, separation purification and nanofiltration are conducted; finally, soybean oligopeptide is added for chelating, and the micromolecule garlic phytochelatin is obtained. Compared with the prior art, protein in the garlics can be fully degraded, the rate of extracting micromolecule peptide is increased, other active substances and the peptide are subjected to efficient chelating, and the bioavailability of the micromolecule garlic phytochelatin is improved.

Description

technical field [0001] The invention relates to the technical field of deep processing of garlic, in particular to a preparation method of small molecule garlic chelating peptide. Background technique [0002] Garlic is an indispensable seasoning in human daily life. It can remove fishy smell and increase flavor when cooking fish, meat, poultry and vegetables. Especially in cold dishes, it can not only increase flavor, but also sterilize. Garlic is rich in nutrients, containing 69.8 grams of water per 100 grams, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 mg of calcium, 44 mg of phosphorus, 0.4 mg of iron, and 3 mg of vitamin C. In addition, it also contains trace elements such as thiamine, riboflavin, nicotinic acid, allicin, citral, selenium and germanium, and contains about 0.2% volatile oil. The main component in the oil is allicin, which has a bactericidal effect. The alliin contained in it is hydrolyzed by allinase, and it also contains a va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L33/105
Inventor 张晓东杨广杨子丰
Owner 河北肽都生物科技集团有限公司
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