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Pea peptide with auxiliary hypoglycemic function and preparation method of pea peptide

A pea peptide and hypoglycemic technology, applied in the field of pea peptide and its preparation, can solve the problems affecting the development of pea deep processing, narrow the application range of pea protein, etc., and achieve the effects of controlling blood sugar rise, reducing blood sugar, and wide application prospect.

Active Publication Date: 2021-04-30
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, in the production process of pea peptide, pea protein is enzymatically hydrolyzed in order to provide more nutrition for the human body to improve immunity and reduce inflammation, which narrows the application range of pea protein and affects the further development of pea deep processing

Method used

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  • Pea peptide with auxiliary hypoglycemic function and preparation method of pea peptide
  • Pea peptide with auxiliary hypoglycemic function and preparation method of pea peptide
  • Pea peptide with auxiliary hypoglycemic function and preparation method of pea peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The pea peptide of this embodiment is prepared according to the following method:

[0065] 1. Dissolve 1000g of pea protein powder with a protein content of 80% in 8L of 70°C water and stir evenly to obtain a mixture;

[0066] Put the mixture into an ultrasonic tank with a constant temperature function, turn on the ultrasonic tank at 70°C and adjust the power to 400W, and treat for 30 minutes;

[0067] The sonicated mixture was centrifuged at 3000rpm for 10min using a desktop centrifuge to collect the solid phase precipitate;

[0068] Add pure water to the solid phase precipitation to make the volume to 5L to obtain a slurry;

[0069] 2. After adjusting the pH of the slurry to 8.5 with 30% NaOH solution, add alkaline protease at 500 U / g based on the protein content of the pea protein raw material under the condition of 50°C heat preservation, enzymatic hydrolysis for 3 hours, and boil at high temperature to inactivate the enzyme to obtain the first enzymatic solution;...

Embodiment 2

[0092] The pea peptide of this embodiment is prepared according to the following method:

[0093] 1. Dissolve 300kg of pea protein powder with a protein content of 80% in a fermenter filled with 2m3 of water at a temperature of 60°C, stir and set the volume to 3m3 to obtain a mixture;

[0094] The fermenter jacket is not continuously steamed, and the temperature in the tank is maintained at 60-70°C. The mixture is circulated between the fermenter and the pipeline equipped with ultrasonic vibration plates for 90 minutes with a pump. The area of ​​the ultrasonic vibration plate is 3m 2 , ultrasonic power 45kW (two 0.5m*3m ultrasonic vibration plates are placed opposite each other, and the efficiency of the vibration plates is 1.5w / cm 2 );

[0095] Utilize a horizontal spiral decanter centrifuge at a main motor speed of 3480rpm and an auxiliary motor speed of 2860rpm to centrifuge the ultrasonically treated mixture to collect solid phase precipitation;

[0096] Put the solid ph...

Embodiment 3

[0112] 1. Dissolve 500g of pea protein powder with a protein content of 60% in 2.5L of 70°C water, place it in an ultrasonic tank with a constant temperature function, stir evenly, raise the temperature to 70°C and keep it warm, and perform ultrasonic treatment with a power of 100W. The processing time is 30min;

[0113] Use a desktop centrifuge at a speed of 3000 rpm for 10 minutes to collect the solid phase precipitate;

[0114] Add pure water to the solid phase precipitation to make the volume to 2.5L to obtain a slurry;

[0115] 2. Use 30% NaOH solution to adjust the pH of the slurry to 10.0, raise the temperature to 50°C, keep constant temperature, stir, add alkaline protease at 800U / g based on the protein content of pea protein raw materials, enzymolysis for 3 hours, and boil at high temperature to kill the enzyme. Obtain the first enzymolysis solution;

[0116] 3. Centrifuge the first enzymatic solution, collect the centrifuged supernatant, and after cooling to room t...

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Abstract

The invention provides pea peptide with an auxiliary hypoglycemic function as well as a preparation method and an application of the pea peptide. The pea peptide at least comprises peptide fragments pEE, pEK and pER, based on the mass of the pea peptide, the content of the peptide fragment pEE is more than or equal to 100.00 mg / 100g, the content of the peptide fragment pEK is more than or equal to 80.00 mg / 100g, and the content of the peptide fragment pER is more than or equal to 90.00 mg / 100g. The pea peptide has a remarkable effect in the aspect of reducing blood sugar.

Description

technical field [0001] The invention relates to a pea peptide with the function of assisting in lowering blood sugar and a preparation method thereof, belonging to the field of biotechnology. Background technique [0002] Pea, also known as wheat pea, cold bean, wheat bean, snow pea, has the characteristics of cold resistance, drought resistance, barren resistance, etc., and has strong adaptability. Therefore, it is widely distributed all over the world, and the planting area and output are relatively stable. The average annual output Around 10 million tons. The protein content in peas is relatively high, accounting for 23-25% of the dry pea mass, and the amino acid composition of pea protein is relatively balanced, so pea protein is a high-quality vegetable protein. [0003] At present, the starch and vermicelli industry will produce a large amount of pea protein by-products in the production process, and these pea protein by-products will be pea protein after simple purif...

Claims

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Application Information

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IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/18A61P33/10
CPCC12P21/06C07K1/36C07K1/34C07K1/18A61P3/10A61P33/10C07K5/06A61K38/00C07K14/415C12Y304/21C12Y304/21004
Inventor 蔡木易谷瑞增陈亮王雨辰刘艳王雨晴王憬张瑞雪徐亚光曹珂璐李国明崔欣悦
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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