Garlic protein zymolysis serial product and its preparation method and use

A technology of proteolysis and garlic, applied in the field of development and utilization of vegetable protein, can solve the problems such as deep processing of residues, not involving garlic protein, waste, etc.

Inactive Publication Date: 2005-02-16
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned development and utilization of garlic and patents do not involve the utilization of garlic protein. After the garlic oil is separated, the remaining residue of garlic contains more than 20% protein, so the waste is very serious. At present, there is no deep processing of the residue. the emergence of technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, single enzyme hydrolysis (1)

[0018] Grind garlic dry residue after taking garlic oil, allicin or alliin, weigh 100g garlic dry residue powder, add distilled water to dissolve, add flavor protease according to the ratio of 5AU / kg, adjust pH to 6. Heat it in a constant temperature water bath to the enzyme action temperature of 40°C for 3 hours for enzymolysis. During the enzymatic hydrolysis process, the pH was constantly adjusted to keep its value at a constant value. After the end of the enzymolysis, heat and boil at 100° C. for 15 minutes to terminate the enzymolysis, and detect about 78% of the ACE inhibitory activity of the enzymolyzate.

Embodiment 2

[0019] Embodiment 2, single enzyme hydrolysis (2)

[0020] Weigh 100g of garlic dry residue powder, add distilled water to dissolve, add neutral protease at a ratio of 15AU / kg, adjust the pH to 7 with sodium hydroxide and hydrochloric acid, and keep the temperature at 30°C for 2 hours for enzymatic hydrolysis. During the enzymatic hydrolysis process, the pH was constantly adjusted to keep its value at a constant value. After the end of the enzymolysis, heat and boil for 15 minutes to terminate the enzymolysis, and detect about 82% of the ACE inhibitory activity of the enzymolyzate.

Embodiment 3

[0021] Embodiment 3, double enzyme hydrolysis

[0022] Weigh 100g of garlic dry residue powder, add distilled water to dissolve, add complex protease Protamex according to the ratio of 8AU / kg, adjust the pH to 8 with sodium hydroxide and hydrochloric acid, and keep the temperature at 50°C for 3 hours for enzymatic hydrolysis. The enzyme is then heated to inactivate it. Further add alkaline protease at a ratio of 10 AU / kg, adjust the pH to 9, and keep the temperature at 60° C. for 2 hours for enzymatic hydrolysis. After the enzymatic hydrolysis, the pH was adjusted to 7, the enzyme was inactivated, and the ACE inhibitory activity of the hydrolyzate was detected to be about 85%.

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PUM

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Abstract

The invention relates to development application field of plant protein, it uses the residue containing garlic protein after the garlic oil and garlic elements are eliminated, adds in protease and hydrolyzes with enzyme, then it is processed into proteolysis substance which is rich in active peptide. The invention uses single-enzyme hydrolysis and multi-enzyme hydrolysis, the protein enzyme in the garlic residue can be decomposed into active multi-peptide and amino acid substances with 2-10 peptides. The manufacturing method of the enzymolysis liquid includes: garlic dredge crashing, enzymolysis, eccentricity, enzyme eliminating, filtering, superfilter, and acquires the zymolyte. The zymolyte can be processed into different solutions or powder preparations with the post process. The product can reduce the blood pressure of the sufferer through the restraining effect of to blood vessel tension element I conversion enzyme, at the same time, it can upgrade the immunity, regulate the blood fat, and has functions of anti-aged.

Description

technical field [0001] The invention relates to the field of development and utilization of plant protein, in particular to a series of garlic protein enzymatic hydrolyzate products containing 2-10 peptide active polypeptides and its preparation method and application. technical background [0002] A large number of medical studies have shown that garlic has health functions such as antibacterial, antiviral, lowering blood pressure and blood lipids, anti-atherosclerosis, anti-tumor and regulating the body's immunity. [0003] Up to now, the main utilization methods of garlic mainly include: (1) using hot air drying, freeze drying and other dehydration techniques to prepare garlic powder or flakes, and using them as ingredients to prepare a series of products; (2) extracting garlic oil, and using it as (3) extracting allicin, and using it as an ingredient to prepare a series of products; (4) extracting alliin, and using it as an ingredient to prepare a series of products. Su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K38/04A61P9/12
Inventor 马海乐
Owner JIANGSU UNIV
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