Preparation method and application of stable calcium ion chelation peptide
A technology of calcium ion and chelating peptide, applied in the field of preparation of stable calcium ion chelating peptide, can solve the problems of cumbersome and time-consuming operation means, interference of sample preparation process, poor repeatability, etc., so as to avoid differences in active ingredients and cost Low, waste-reducing effect
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Embodiment 1
[0067] (1) Extraction of black soybean protein: after degreasing black soybean powder with n-hexane, it was dispersed in deionized water at a ratio of 1:8 (g / mL), and the pH of the mixture was adjusted to 8.0 with 1M NaOH, and stirred at room temperature for 2 hours. Centrifuge at 8000rpm / min for 20min to obtain the supernatant, then adjust the pH of the supernatant to 4.5 with 1M HCl to sediment the protein, then centrifuge at 8000rpm / min for 15min to collect the protein precipitate, resuspend in deionized Freeze into a solid state at -80°C after water, and then freeze-dry at 1 Pa and -70°C for 3 days, and the obtained solid powder is black soybean protein isolate.
[0068] (2) Preparation of black soybean protein hydrolyzate: pretreat the black soybean protein powder obtained by freeze-drying with infrared pretreatment at a temperature of 100°C for 20 minutes; then prepare 5% (w / v, 5g protein dissolved in 100mL water) black soybean protein solution, and adjust the pH to 5.7 ...
Embodiment 2
[0091] (1) black soybean protein extraction: same as embodiment step (1);
[0092] (2) Preparation of black soybean protein hydrolyzate: the method of infrared pretreatment in step (2) was changed to ultrasonic treatment, the treatment condition was 100 Hz, 30 min, and other processes and conditions remained unchanged.
[0093] Referring to the method for determining the calcium ion chelating ability above, the calcium ion chelating ability of the hydrolyzed solution was measured to be 22.46 μg / mg.
Embodiment 3
[0095] (1) black soybean protein extraction: same as embodiment step (1);
[0096] (2) Preparation of black soybean protein hydrolyzate: the method of infrared pretreatment in step (2) was changed to oven pretreatment, the treatment conditions were 100°C, 20min, and other processes and conditions remained unchanged.
[0097] Referring to the method for determining the calcium ion chelating ability above, the calcium ion chelating ability of the hydrolyzed solution was measured to be 20.26 μg / mg.
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