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A kind of method utilizing lima beans to prepare active polypeptide

A technology of active polypeptide and horse bean powder, which is applied in the protein composition, application, and function of food ingredients of vegetable seeds, can solve the problem of removing bitter substances from polypeptide products, and the bitterness or peculiar smell of polypeptide products. It is conducive to large-scale preparation, good promotion and application prospects, and the effect of improving extraction rate

Active Publication Date: 2022-08-02
上海健者有方健康科技发展有限公司
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The present embodiment provides a method for preparing active polypeptide using lima beans, comprising the following steps:

[0025] S1, pass the 40 mesh sieve after the lima bean is pulverized, make the lima bean powder, and add the water that accounts for the mass ratio of the lima bean powder to be 40% and mix evenly, first inoculate the activated Monascus and Aspergillus oryzae, The ratio of the inoculation amount of the Monascus to the mass of the lima bean powder is 2%; the ratio of the inoculum of the Aspergillus oryzae to the mass of the lima bean powder is 1%, and the fermentation is carried out at a temperature of 28° C. for 2 days , stirring regularly to complete one-step fermentation; secondly, uniformly mix the lima bean flour and water after the one-step fermentation with a mass ratio of 1:4, adjust the pH to 7.0, and add cellulase, amylase, and saccharification enzyme in turn, and The pH was adjusted to 6.0 again, and the ratio of the added amount of the ...

Embodiment 2

[0028] The present embodiment provides a method for preparing active polypeptide using lima beans, comprising the following steps:

[0029] S1, pass the 40 mesh sieve after the lima bean is pulverized, make the lima bean powder, and add the water that accounts for the described lima bean powder mass ratio to be 50% and mix well, first inoculate the 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 inoculum of the Aspergillus oryzae to the mass of the lima bean powder is 1%, and the fermentation is carried out at a temperature of 30° C. for 2 days , stirring regularly to complete the one-step fermentation; secondly, uniformly mix the lima bean powder and water after the one-step fermentation at a mass ratio of 1:5, adjust the pH to 7.5, and add cellulase, amylase, and saccharification in sequence, and The pH was adjusted to 6.5 again, and the ratio of the added amount of the...

Embodiment 3

[0032] The present embodiment provides a method for preparing active polypeptide using lima beans, comprising the following steps:

[0033] S1, pass the 40 mesh sieve after the lima bean is pulverized, make the lima bean powder, and add the water that accounts for the described lima bean powder mass ratio of 60% and mix well, first inoculate the 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 the one-step fermentation; secondly, uniformly mix the lima bean powder and water after the one-step fermentation with a mass ratio of 1:6, adjust the pH to 8.0, and sequentially add cellulase, amylase, and saccharification enzyme, and The pH was adjusted to 7.0 again, and the ratio of the adde...

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PUM

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Abstract

The present invention discloses a method for preparing active polypeptide by using lima beans, comprising the following steps: S1, crushing and sieving the lima beans to obtain lima bean powder, adding water and mixing evenly, first inoculating the activated Monascus and Aspergillus oryzae, fermented at a temperature of 28-35°C for 2-3d, and stirred regularly to complete one-step fermentation; secondly, after the one-step fermentation, the fermentation base was prepared; then inoculated with activated yeast and Monascus, at 28-30 Under the temperature condition of ℃ temperature, ventilation fermentation is carried out for 12-24 h to complete the two-step fermentation; S2, after the second-step fermentation in step S1 is completed, the fermentation broth is added, and enzymolysis is carried out under the aid of ultrasonic waves, and after the enzymolysis is completed, the enzyme is killed and centrifuged to obtain Enzymatic hydrolysis solution and precipitate; the enzymatic hydrolysis solution is subjected to anion and cation exchange resin for desalting and decolorization, and then concentrated and vacuum freeze-dried to obtain a lima bean active polypeptide product. The method of the invention can effectively remove the bitter substances in the lima bean polypeptide product, so that the product has no bitterness or other peculiar smell, and at the same time has a fermentation fragrance.

Description

technical field [0001] The present invention relates to the field of health food, in particular to a method for preparing active polypeptide by utilizing lima beans. Background technique [0002] When the body is in a sub-health state, Na on the cell membrane + , K + -ATPase activity is inhibited or inactivated, which cannot meet the exchange of potassium and sodium ions inside and outside cells, affecting membrane potential and causing a decrease in contractile function; reducing the transmembrane transport of molecules such as glucose, fatty acids and lactate, affecting intracellular metabolic function and hindering membrane upper H + and lactate transport, Cl - / HCO 3- , Na + / H + Ion exchange inside and outside the membrane, reducing Na + , Ca 2+ -ATPase activity, making Ca 2+ The transport is blocked, superoxide free radicals increase, and the configuration of polypeptides and catecholamine hormone receptors on the membrane is changed, which leads to the sub-he...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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
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