Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing active polypeptide from lima beans

A technology of active polypeptide and horse bean flour, which is applied to the protein composition, application, and function of food ingredients of vegetable seeds, etc., can solve the problems such as the bitterness or peculiar smell of polypeptide products, and the removal of bitter substances in polypeptide products is not considered. Conducive to large-scale preparation, good promotion and application prospects, and the effect of reducing cholesterol activity

Active Publication Date: 2021-03-23
上海健者有方健康科技发展有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, when the lima bean polypeptide product is prepared in the prior art, the removal of bitter substances in the polypeptide product is not considered, and the prepared polypeptide product has a heavy bitter taste or peculiar smell

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment provides a method of using lima beans to prepare active polypeptides, comprising the following steps:

[0025] S1, crushing lima beans and passing through a 40-mesh sieve to obtain lima bean powder, and adding water that accounts for 40% of the lima bean powder mass ratio and mix evenly, first inoculate activated Monascus and Aspergillus oryzae, The ratio of the inoculum amount of the Monascus to the mass of the Lima bean powder is 2%; the ratio of the inoculation amount of the Aspergillus oryzae to the mass of the Lima bean powder is 1%, and the fermentation is carried out at 28° C. for 2 days , stirring regularly to complete the one-step fermentation; secondly, uniformly mix the Lima bean powder after the one-step fermentation with water at a mass ratio of 1:4, adjust the pH to 7.0, add cellulase, amylase, and glucoamylase in sequence, and Adjust the pH to 6.0 again, and the ratio of the added amount of the cellulase to the mass of the lima bean powder...

Embodiment 2

[0028] This embodiment provides a method of using lima beans to prepare active polypeptides, comprising the following steps:

[0029] S1, crushing lima beans and passing through a 40-mesh sieve to obtain lima bean powder, and adding water that accounts for 50% of the lima bean powder mass ratio and mix evenly, first inoculate activated Monascus and Aspergillus oryzae, The ratio of the inoculum amount of the Monascus to the mass of the Lima bean powder is 3%; the ratio of the inoculation amount of the Aspergillus oryzae to the mass of the Lima bean powder is 1%, and the fermentation is carried out at 30° C. for 2 days , stirring regularly to complete one-step fermentation; secondly, uniformly mix the Lima bean powder after one-step fermentation with water at a mass ratio of 1:5, adjust the pH to 7.5, add cellulase, amylase, and glucoamylase in sequence, and Adjust the pH to 6.5 again, and the ratio of the addition of the cellulase to the quality of the lima bean powder is 3%; t...

Embodiment 3

[0032] This embodiment provides a method of using lima beans to prepare active polypeptides, comprising the following steps:

[0033] S1. Lima beans are pulverized and passed through a 40-mesh sieve to obtain lima bean powder, and adding water that accounts for 60% of the lima bean powder mass ratio is uniformly mixed, first inoculated with activated Monascus and Aspergillus oryzae, The ratio of the inoculation amount of the Monascus to the mass of the Lima bean powder is 3%; the ratio of the inoculation amount of the Aspergillus oryzae to the mass of the Lima bean powder is 2%, and the fermentation is carried out at a temperature of 35° C. for 3 days , stirring regularly to complete one-step fermentation; secondly, uniformly mix the Lima bean powder after one-step fermentation with water at a mass ratio of 1:6, adjust the pH to 8.0, add cellulase, amylase, and glucoamylase in sequence, and Adjust the pH to 7.0 again, and the ratio of the addition of the cellulase to the quali...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Meshaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for preparing active polypeptide from lima beans, which comprises the following steps: S1, pulverizing lima beans, screening to obtain lima bean powder, adding water,uniformly mixing, inoculating activated monascus and aspergillus oryzae, fermenting at 28-35 DEG C for 2-3 days, and periodically stirring to complete one-step fermentation; secondly, preparing a fermentation medium after the one-step fermentation is finished; then inoculating activated saccharomycetes and monascus, and carrying out ventilation fermentation for 12-24 hours at the temperature of 28-30 DEG C to finish two-step fermentation; S2, after the fermentation in the step S1 is finished, adding fermentation liquor, carrying out enzymolysis under the assistance of ultrasonic waves, and carrying out enzyme deactivation and centrifugation after the enzymolysis is finished, so as to obtain enzymatic hydrolysate and precipitate; and desalting and decoloring the enzymatic hydrolysate through anion-cation exchange resin, concentrating, and carrying out vacuum freeze drying to obtain the lima bean active polypeptide product. According to the method, bitter substances in the lima bean polypeptide product can be effectively removed, so that the product is free of bitter taste or other peculiar smells and has fermentation fragrance.

Description

technical field [0001] The invention relates to the field of health food, in particular to a method for preparing active polypeptides by using lima beans. Background technique [0002] When the body is in a sub-healthy state, Na on the cell membrane + 、K + -ATPase activity is inhibited or inactivated, unable to meet the exchange of potassium and sodium ions inside and outside the cell, affecting the membrane potential and causing a decrease in contractile function; reducing the transmembrane transport of molecules such as glucose, fatty acids, and lactic acid, affecting intracellular metabolic functions, and hindering the membrane on H + and lactate transporter, Cl - / HCO 3- 、Na + / H + Ion exchange inside and outside the membrane to reduce Na + , Ca 2+ -ATPase activity that makes Ca 2+ The transportation is blocked, the superoxide free radicals increase, and the configuration of polypeptides and catecholamine hormone receptors on the membrane is changed, which will ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23J1/14A23J3/34A23L33/18A23L5/20
CPCA23J1/148A23J3/346A23L33/18A23L5/28A23V2002/00A23V2200/02A23V2200/31A23V2200/3262A23V2200/326A23V2250/55
Inventor 顾继红
Owner 上海健者有方健康科技发展有限公司
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com