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Alfalfa antioxidant glycoprotein as well as preparation method and application thereof

A technology of alfalfa leaf protein and oxidized sugar, which is applied in the field of protein modification, can solve the problems of poor functional properties such as anti-oxidation and limited application, and achieve the effect of improving anti-oxidation, improving clearance rate and broadening the scope of application

Active Publication Date: 2021-07-02
QINGHAI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that alfalfa leaf protein has high edible value, but due to its poor functional properties such as antioxidant activity, it is often necessary to add artificially synthesized antioxidants in applications, which limits its use in food and other fields to a certain extent. Applications

Method used

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  • Alfalfa antioxidant glycoprotein as well as preparation method and application thereof
  • Alfalfa antioxidant glycoprotein as well as preparation method and application thereof
  • Alfalfa antioxidant glycoprotein as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1. Extraction of alfalfa leaf protein

[0051] According to Haibin L, Wei Z, Yuantao C, et al. Technology optimization of Medicago sativa leaf protein separation with foam fractionation [J]. Transactions of the Chinese Society of Agricultural Engineering, 2016, 32(9): 271-276) A method for extracting alfalfa leaf protein, separating, concentrating, and drying.

[0052] 2. Moist heat Maillard reaction

[0053] According to the substrate ratio of 1:1 (m alfalfa leaf protein: m sugar), ribose, xylose, glucose, galactose, maltose, lactose, xanthan gum, linseed gum, etc. were selected respectively at a reaction pH of 9.0 , the time is 1h, and the temperature is 100°C, and the wet heat Maillard reaction is carried out with alfalfa leaf protein, and the total reducing ability of the reaction product is determined.

[0054] The result is as figure 1 As shown, the antioxidant product of the xylose-alfalfa leaf protein system has the most significant antioxidant activity, so i...

Embodiment 2

[0056] The effect of different proportions of raw materials on the oxidation resistance of the product

[0057] Accurately weigh 0.1g, 0.2g, 0.3g according to the substrate (m alfalfa leaf protein: m xylose) ratio of 1:1, 2:1, 3:1, 1:2, 1:3 , 0.1g, 0.1g of alfalfa leaf protein in five Erlenmeyer flasks with the same specifications and add xylose with a quality of 0.1g, 0.1g, 0.1g, 0.2g, 0.3g respectively, and add 100mL distilled water, Stir and sonicate to dissolve it evenly. The pH values ​​of the above five solutions were respectively adjusted to 9.0 with 0.1 mol / L HCl and NaOH solutions. Put the five solutions with adjusted pH value into the autoclave to carry out the Maillard reaction, set the initial reaction temperature to 100°C, and the reaction time to 1h, take it out immediately after the reaction is completed, and interrupt the reaction with circulating cold water, When the solution in the Erlenmeyer flask was cooled to room temperature, the products in different p...

Embodiment 3

[0062] The effect of different pH values ​​on the oxidation resistance of the product

[0063] Accurately weigh 0.1g of alfalfa leaf protein into five Erlenmeyer flasks with the same specification, add 0.3g of xylose into it, add 100mL of distilled water, stir and ultrasonically dissolve it evenly. The pH values ​​of the five solutions were adjusted to 7.0, 8.0, 9.0, 10.0, and 11.0 with 0.1 mol / L HCl and NaOH solutions. Put the five solutions with adjusted pH value into the autoclave to carry out the Maillard reaction, set the initial reaction temperature to 100°C, and the reaction time to 1h, take it out immediately after the reaction is completed, and interrupt the reaction with circulating cold water, When the solution in the Erlenmeyer flask was cooled to room temperature, the products at different pH values ​​were centrifuged at 8000r / min for 5 minutes, and the remaining supernatant was suction-filtered to remove unreacted impurities to obtain liquid antioxidant products ...

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Abstract

The invention provides alfalfa antioxidant glycoprotein as well as a preparation method and application thereof, belonging to the technical field of protein modification. According to the invention, alfalfa leaf protein, reducing sugar and water are mixed and then subjected to a damp and hot Maillard reaction, and the alfalfa antioxidant glycoprotein is prepared. When a pH value is 9, a substrate ratio is 1: 3, reaction temperature is 80 DEG C and reaction time is 30 minutes, the antioxidant activity of the alfalfa antioxidant glycoprotein is most remarkable, total reducing capacity reaches 1.25, a DPPH. clearance rate reaches 47.55%, and a HO. clearance rate reaches 20.49%. By utilizing the method disclosed by the invention, the application range of the clover leaf protein can be obviously widened, and a reference basis is provided for resource development and utilization of the clover leaf protein, application of the clover leaf protein in food industry and development of novel and natural antioxidants.

Description

technical field [0001] The invention belongs to the technical field of protein modification, and in particular relates to an alfalfa anti-oxidation glycoprotein and its preparation method and application. Background technique [0002] Alfalfa (Medicago sativa L.) is a high-quality perennial leguminous forage widely planted in the world. It enjoys the reputation of "the king of forage" because of its high nutritional value, excellent grass quality, good palatability, and high protein content. Alfalfa contains more than 50 kinds of nutrients including minerals. Its nutrient components are much richer than other plants, and alfalfa is cheap. As a good natural plant resource, it has attracted people's attention. [0003] Generally, the crude protein content of leaf protein extracted from fresh stems and leaves of alfalfa is about 50% to 60%, and the highest one can reach about 70%. Moreover, it has a complete range of amino acids, including 40% to 40.6% of the total amino acid c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/415A23L33/185A23B4/20
CPCC07K14/415A23L33/185A23B4/20A23V2002/00A23V2200/02A23V2200/30A23V2250/548Y02A40/90
Inventor 张炜陈元涛辛小丽田格王志娟甘文梅高红乜世成
Owner QINGHAI NORMAL UNIV
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