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Angelica keiskei polypeptide as well as preparation method and application thereof

A technology of pH value and adding materials, applied in the field of ashitaba polypeptide and its preparation

Inactive Publication Date: 2020-07-31
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the research on Ashitaba polypeptide extracted by alkaline method, and studies have shown that Ashitaba polypeptide has high activity in reducing blood pressure and other aspects

Method used

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  • Angelica keiskei polypeptide as well as preparation method and application thereof
  • Angelica keiskei polypeptide as well as preparation method and application thereof
  • Angelica keiskei polypeptide as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This example is used to illustrate a method for preparing an ashitaba polypeptide capable of lowering blood pressure of the present invention, and the specific steps are as follows:

[0032] Step 1: Squeeze fresh and bright Japanese leaves, add deionized water with a material-to-liquid ratio of 1:12 to the obtained juice, stir evenly, heat to 80°C, extract for 90 minutes, centrifuge the precipitate, and cool down to room temperature to obtain Ashitaba crude protein solution.

[0033] Step 2: Ultrasonicate the ashitaba crude protein solution described in step 1, adjust the pH to 8, add 3000U / g alkaline protease, hydrolyze at 50°C for 150min, inactivate the enzyme, cool down to room temperature, and obtain enzymolysis liquid.

[0034] Step 3: Bring the pH value of the enzymolysis solution described in step 2 to 6, heat to 85°C, keep for 100 minutes, cool down to 50°C, add 0.5% active carbon by weight of dry Ashitaba to decolorize for half an hour, centrifugally filter, a...

Embodiment 2

[0037] This example is used to illustrate a method for preparing an ashitaba polypeptide capable of lowering blood pressure of the present invention, and the specific steps are as follows:

[0038] Step 1: Squeeze fresh and bright Japanese leaves, add deionized water with a material-to-liquid ratio of 1:16 to the obtained juice, stir evenly, heat to 95°C, extract for 120 minutes, centrifuge the precipitate, and cool down to room temperature to obtain Ashitaba crude protein solution.

[0039] Step 2: Ultrasonicate the ashitaba crude protein liquid described in step 1, adjust the pH to 8.5, add 3300U / g alkaline protease, hydrolyze at 55°C for 120min, inactivate the enzyme, cool down to room temperature, and obtain enzymolysis liquid.

[0040] Step 3: The pH value of the enzymolysis solution described in step 2 is adjusted to 6.5, heated to 95°C, kept for 120 minutes, cooled to 55°C, decolorized by adding 1.5% of dry Ashitaba weight active carbon for half an hour, centrifugally ...

Embodiment 3

[0043] This example is used to illustrate the preparation method of the ashitaba polypeptide with blood pressure lowering of the present invention, and the specific steps are as follows:

[0044] Step 1: Squeeze fresh and bright Japanese leaves, add deionized water with a material-to-liquid ratio of 1:20 to the obtained juice, stir evenly, heat to 100°C, extract for 150 minutes, centrifuge the sediment, cool down to room temperature, and obtain Ashitaba crude protein solution.

[0045] Step 2: Ultrasonicate the Ashitaba crude protein liquid described in Step 1, adjust the pH value to 9, add 4000U / g alkaline protease, hydrolyze at 60°C for 200min, inactivate the enzyme, cool down to room temperature, and obtain enzymolysis liquid.

[0046] Step 3: Bring the pH value of the enzymolysis solution described in step 2 to 7, heat to 105°C, keep for 150 minutes, cool down to 65°C, add 2% of the weight of dry ashitaba to decolorize for half an hour, centrifugally filter, and collect t...

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Abstract

The invention belongs to the technical field of biology, and relates to angelica keiskei polypeptide as well as a preparation method and application thereof. The preparation method comprises the following steps: step 1, squeezing fresh angelica keiskei as a raw material, adding deionized water into the obtained juice, carrying out heating and extracting, centrifuging the precipitate, and cooling the precipitate to room temperature to obtain angelica keiskei crude protein liquid; step 2, performing ultrasonic treatment on the angelica keiskei crude protein liquid, and adding alkaline protease for hydrolysis to obtain enzymatic hydrolysate; step 3, adjusting the pH value of the enzymatic hydrolysate to 6-7, heating the enzymatic hydrolysate to the temperature of 85-105 DEG C and keeping thetemperature for 100-150 min, cooling the enzymatic hydrolysate to the temperature of 50-65 DEG C, adding activated carbon for decoloration, performing centrifugal filtration, and collecting filtrate;and step 4, performing ultrafiltration on the filtrate, collecting ultrafiltrate, adding maltodextrin into the ultrafiltrate, and performing spray drying to obtain the angelica keiskei polypeptide. The invention provides an experimental basis for preparation of health food, special dietary food and special medical use formula food by the angelica keiskei polypeptide, and lays a foundation for deepdevelopment and utilization of the angelica keiskei polypeptide.

Description

technical field [0001] The invention belongs to the field of biotechnology, and more specifically relates to an ashitaba polypeptide and its preparation method and application. Background technique [0002] Ashitaba can be eaten directly as a natural green vegetable. Analysis of Ashitaba found that its stems and leaves contain multiple vitamins, carotene, 16 kinds of amino acids, and phenylenzyme ketones, etc., so it enjoys the reputation of "magic plant". [0003] The whole herb can be used for medicine, and the wild vegetable ashitaba is edible or medicinal. It is said to have the effect of anti-cancer, preventing cell aging, and regulating chronic diseases. There are significant records of Ashitaba in traditional medicinal herbs. In the "Compendium of Materia Medica" of the Ming Dynasty, "Yamato Materia Medica" in the sixth year of Baoying in Japan, and "Heman Sancai Tuhui" in the second year of Masanori in Japan, Ashitaba is highly regarded as its own. A rare plant of c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/14C12P21/06C07K1/34A23L33/18
CPCA23V2002/00A23L33/18C07K1/145C07K1/34C12P21/06A23V2200/326A23V2250/55
Inventor 侯温甫王宏勋易阳胥伟王丽梅闵婷
Owner WUHAN POLYTECHNIC UNIVERSITY