Vigna radiata oligopeptide powder and preparation method thereof
A mung bean oligopeptide and mung bean technology are applied in the directions of pharmaceutical formulations, peptide/protein components, medical preparations containing active ingredients, etc., and can solve the problems of environmental pollution to human health, irritation of mucous membranes, and increased cost, and achieve cost Increase, repair muscle damage, improve function
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preparation Embodiment 1
[0035] Add 2000L of water to 100kg of mung bean protein powder (the protein content is more than 30wt%), and add food-grade sodium hydroxide with a concentration of about 2mol / L to adjust the pH to 8.5-9.5. After stirring for 30min, add the concentration of about 1mol while stirring. / L food-grade hydrochloric acid to adjust the pH to 3.5-4.0, let it stand until the sediment is separated from the supernatant, discard the supernatant, add water to 2000L, stir evenly, and it is mung bean protein liquid. Heat the mung bean protein solution to 45°C, adjust the pH value to neutral, add 100g of food-grade neutral protease (enzyme activity: 300,000 u / g), stir for 3 hours, and boil for 2 minutes to obtain proteolysis liquid. After the proteolysis solution is treated with a microfiltration membrane with a pore size of 0.1 μm, it is concentrated at a temperature of about 60° C. to a solid content of 5 wt%, and then spray-dried to obtain 18.5 kg of mung bean oligopeptide powder (batch nu...
preparation Embodiment 2
[0037]Add 100kg mung bean protein powder (the protein content is more than 70wt%), add 3000L of water, add food-grade sodium hydroxide with a concentration of about 2mol / L to adjust the pH to 10.5-11.0, stir for 30min, and add the concentration of about 1mol while stirring / L food-grade hydrochloric acid to adjust the pH to 4.5-5.0, let it stand until the sediment is separated from the supernatant, discard the supernatant, add water to 3000L, stir evenly, and it is mung bean protein liquid. Heat the mung bean protein solution to 45°C, adjust the pH value to neutral, add 100g of food-grade papain (enzyme activity is 400,000 u / g), stir the enzymolysis for 3 hours, boil and inactivate it for 5 minutes, and obtain the proteolysis solution . After the proteolysis solution is treated with a microfiltration membrane with a pore size of 0.5 μm, it is concentrated at a temperature of about 50° C. to a solid content of 5 wt%, and then spray-dried to obtain 42.2 kg of mung bean oligopept...
preparation Embodiment 3
[0039] 100kg mung bean protein powder (protein content is more than 80wt%), add water 3000L, stir evenly, namely mung bean protein liquid. Heat the mung bean protein solution to 45°C, adjust the pH value to neutral, add 100g of food-grade neutral protease (enzyme activity: 300,000 u / g), stir for 3 hours, and boil for 5 minutes to obtain proteolysis liquid. After the proteolysis solution is treated with a microfiltration membrane with a pore size of 0.5 μm, it is concentrated at a temperature of about 80° C. to a solid content of 5 wt%, and spray-dried to obtain 63.4 kg of mung bean oligopeptide powder (batch number L-3). The ratio is 63.4 wt%. Using the detection method in Appendix A and Appendix B of GB / T22492-2008, the measured peptide content is 86.0%, and the molecular weight less than 1000Dalton accounts for 99.0%.
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