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Extraction and conversion of mung bean polypeptide and application of mung bean polypeptide in cosmetics

A technology of cosmetics and mung beans, applied in the field of polypeptide extraction, to achieve the effect of good DPPH free radical scavenging ability

Pending Publication Date: 2022-04-05
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is still room for further optimization of the degree of hydrolysis in the prior art

Method used

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  • Extraction and conversion of mung bean polypeptide and application of mung bean polypeptide in cosmetics
  • Extraction and conversion of mung bean polypeptide and application of mung bean polypeptide in cosmetics
  • Extraction and conversion of mung bean polypeptide and application of mung bean polypeptide in cosmetics

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0039] Basic experiment example A kind of preparation method of mung bean protein

[0040] In order to prepare mung bean polypeptide and study its value and efficacy, mung bean protein was first prepared from mung bean, and then the protein was enzymatically hydrolyzed to prepare peptide. The method of preparing mung bean protein is alkali-dissolving and acid-precipitating method, and the experimental conditions are extracted and prepared according to the best conditions in the existing literature, aiming to extract a higher content of mung bean protein; It is verified that the protein content in mung bean is relatively high, which provides a raw material basis for the preparation of mung bean polypeptide.

[0041] The bovine serum albumin in this basic experiment example was purchased from Sinopharm Chemical Reagent Co., Ltd. Anhydrous sodium carbonate, sodium hydroxide, potassium sodium tartrate, and copper sulfate are analytically pure. The microplate reader is infinite M...

Embodiment 1

[0052] Embodiment 1 A kind of preparation method of mung bean polypeptide

[0053] The mung bean protein prepared in Basic Experimental Example 1 was used to prepare the mung bean polypeptide.

[0054] The preparation method is as follows:

[0055] (1) Weigh some homemade mung bean protein freeze-dried powder, add deionized water to make the substrate concentration 4% (mass volume ratio), adjust pH=7.5, put it in a 50°C water bath, add papaya when the temperature reaches 50°C Protease, the amount of enzyme added is 8000U / g. Under this condition, the enzyme is hydrolyzed for 3 hours, then the enzyme is inactivated for 15 minutes, cooled to room temperature, centrifuged to obtain the supernatant, placed in a -80°C refrigerator for 5 hours, and then the pre-frozen sample is transferred to vacuum freezer In the drying equipment, the pressure in the cavity is 50Pa, the temperature is -79°C, and the sample is dried continuously for 12 hours to obtain the sample mung bean polypeptid...

Embodiment 3

[0075] Efficacy evaluation of embodiment 3 mung bean polypeptide

[0076] The antioxidant activity of the six mung bean polypeptides prepared in Example 1 was tested by carrying out DPPH free radical scavenging experiments to explore the use of the mung bean polypeptides provided by this application as raw materials for delaying aging.

[0077] In this embodiment, the sources of reagents or instruments are as follows:

[0078]

[0079]

[0080] (1) Antioxidant evaluation

[0081] First weigh 2mg of DPPH, dissolve it in 25mL of absolute ethanol to make a DPPH solution (note that it is ready to use, use it within 4 hours, and store it in the dark at 0-4°C).

[0082] Then the mung bean polypeptide samples to be tested were prepared with deionized water to prepare sample solutions to be tested with concentrations of 50 mg / mL, 10 mg / mL, 5 mg / mL, and 1 mg / mL, respectively.

[0083] Follow the steps below to experiment:

[0084] Take 1mL of the sample solution to be tested a...

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Abstract

The invention provides an extraction method of mung bean polypeptide, which is used for extracting mung bean polypeptide from mung bean protein, and comprises the following steps: using two enzymes: papain; the other protease is selected from neutral protease or acid protease. When the mung bean polypeptide is prepared by the extraction method disclosed by the invention, the polypeptide content in the product can reach 91.21%; the yield of the polypeptide can reach 75.49%; when the concentration of the prepared mung bean polypeptide is 10mg / mL, the prepared mung bean polypeptide can achieve very good DPPH free radical scavenging capacity.

Description

technical field [0001] The invention belongs to the field of polypeptide extraction methods, and in particular relates to the extraction and transformation of mung bean polypeptide and its application in cosmetics. Background technique [0002] There are sufficient active ingredients in mung bean. At present, the use of mung bean is mainly to simply apply starch to food processing. There are few studies on proteins and peptides. Peptide raw materials are hot raw materials for cosmetics, but the research on mung bean peptides in the field of cosmetics is still in progress. less. [0003] Mung bean protein content is high, and mung bean protein is mainly composed of globulin, albumin and gliadin, 80% of which are globulin. Research has carried out graded extraction of four kinds of mung bean proteins, and found that each content of mung bean is albumin 49.1%, Globulin 23.6%, gluten 19.42%, gliadin 7.5%. [0004] At present, the methods of extracting mung bean protein mainly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06A61K8/64A61Q19/08
Inventor 李丽郭苗苗易帆杨金秀
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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