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

Pending Publication Date: 2019-12-17
SINPHAR TIAN LI PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In patent CN 101979655 B, the inventor pretreated mung bean protein powder with ethanol and sodium sulfite before proteolysis. Sodium sulfite would irritate the eyes, skin, and mucous membranes, pollute water sources, and produce toxic sulfide fumes when decomposed by high he

Method used

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  • Vigna radiata oligopeptide powder and preparation method thereof
  • Vigna radiata oligopeptide powder and preparation method thereof
  • Vigna radiata oligopeptide powder and preparation method thereof

Examples

Experimental program
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Effect test

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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Abstract

The invention relates to vigna radiata oligopeptide powder and a preparation method thereof. The peptide content in the vigna radiata oligopeptide powder is higher than 85 weight percent, wherein themolecular weight of more than 98 percent of vigna radiata peptides is smaller than 1000 Daltons. The preparation method of the vigna radiata oligopeptide powder comprises the steps of protein extraction, biological enzyme enzymolysis, filtration, concentration and drying. Operation work procedures are simple; no pollution is caused to the environment; no harm is caused to human bodies; a production rate is high; and the cost is low. The process is suitable for large-scale production. The oligopeptide powder has the efficacy of high free radical scavenging activity and the like.

Description

technical field [0001] The invention belongs to the field of food processing and relates to mung bean oligopeptide powder, which has high purity and good activity. The invention also relates to a preparation process of mung bean oligopeptide powder, which is easy to operate, environmentally friendly and suitable for large-scale production. Background technique [0002] In recent years, with the continuous development of pharmacy, medicine, medical immunology and molecular biology theory and technology, people have a deeper understanding of the biological activity of polypeptide substances, and the research on this kind of substances also involves many new field. Active peptides derived from plants have attracted people's attention. Many active peptides have been obtained from plants through enzymatic hydrolysis, separation, and purification, and have been developed into new drugs and health products. It can be seen that plant peptides are gradually becoming a research hots...

Claims

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Application Information

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IPC IPC(8): C12P21/06A23L33/18A61K38/01A61P39/06A61P11/00A61P21/00
CPCA23V2002/00A61K38/011A23L33/18A61P11/00A61P21/00A61P39/06C12P21/06A23V2200/30A23V2250/55
Inventor 王昭日刘明川杨胜杰
Owner SINPHAR TIAN LI PHARMA
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