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
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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...
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