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Method for preparing avenin ACE inhibiting peptide

A technology of oat protein and inhibitory peptides, which is applied in the fields of cardiovascular system diseases, fermentation, drug combination, etc., can solve the problems of single variety, insufficient total output, and restricting the development of oat industry, etc., and achieve the effect of strong inhibitory peptide activity

Inactive Publication Date: 2007-04-11
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, my country's oat deep processing technology is relatively backward at present, and the oat food variety in the market is single, resulting in less than 4% of the total oat production in my country. This situation not only causes a great waste of resources, but also limits my country's oat industry. further development of

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  • Method for preparing avenin ACE inhibiting peptide

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Effect test

Embodiment 1

[0035] Take 15kg of oat bran that has been crushed and passed through a 40-mesh sieve, add 150L of water, stir and mix, heat to 45°C, adjust the pH to 4.5-5.0, add complex polysaccharide enzyme Viscozyme L 0.375L, enzymatic hydrolysis reaction for 2 hours, and heat up to 50°C , and adjust the pH to 9.5, continue to stir for 30min, centrifuge (3000r / min, 20min), collect the supernatant and adjust the pH to 4.5, centrifuge (3000r / min, 20min) to get 1.35kg of precipitate, add 27L of water and mix After homogenization, adjust the temperature and pH to 60°C and 7.5 respectively, add alkaline protease Alcalase 3.0T 18g to react for 90min, raise the temperature to 90°C, and keep it for 10min to inactivate the enzyme, after cooling to room temperature, centrifuge (3000r / min, 30min ) to obtain the supernatant, followed by ion-exchange chromatography, gel filtration chromatography and reversed-phase high-performance liquid chromatography for separation, and four peptide components with s...

Embodiment 2

[0037] Take 10kg of oat bran that has been crushed and passed through a 40-mesh sieve, add 100L of water, stir and mix well, heat to 40°C, adjust the pH to 4.5-5.0, add 0.25L of complex polysaccharide enzyme Viscozyme L, enzymatic hydrolysis reaction for 2 hours, and heat up to 50°C , and adjust the pH to 9.5, continue to stir for 30min and then centrifuge (3000r / min, 20min), collect the supernatant and adjust the pH to 4.5, centrifuge (3000r / min, 20min) to obtain a precipitate of 0.9kg, add 18L of water to mix After homogenization, adjust the temperature and pH to 60°C and 7.5 respectively, add alkaline protease Alcalase 3.0T 12g to react for 90min, raise the temperature to 90°C, and keep it for 10min to kill the enzyme, after cooling to room temperature, centrifuge (3000r / min, 30min ), to obtain the supernatant, which was separated by ion-exchange chromatography, gel filtration chromatography and reversed-phase high-performance liquid chromatography in sequence, and four pept...

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Abstract

The present invention is process of preparing avenin ACE inhibiting peptide (ancovenin), and belongs to the field of oat deeply processing technology. The present invention prepares four kinds of avenin ancovenins, avenin ancovenin A, avenin ancovenin B, avenin ancovenin C and avenin ancovenin D, with oat bran as material, and through crushing, enzyme pre-treatment, alkali extraction, centrifugal separation, isoelectric point supernatant precipitation, water adding homogenizing of the precipitate, alkali proteinase adding hydrolysis, centrifuging to obtain supernatant and chromatographic separation. These avenin ancovenins have their structures identified and the semi-inhibiting rate IC50 measured. The process is reasonable and possesses importance in comprehensive utilization of oat resource.

Description

technical field [0001] The invention discloses a preparation method of oat protein ACE inhibitory peptide, which belongs to the technical field of oat deep processing. Background technique [0002] Oats are an important class of cereal crops. Compared with other kinds of grains, oatmeal has higher nutritional value and health functions, and is known as one of the best whole-price foods in cereals. As people pay more and more attention to their own dietary health, the global consumption of oats continues to grow, and there is a great demand for oats in the international market. However, my country's oat deep processing technology is relatively backward at present, and the oat food variety in the market is single, resulting in less than 4% of the total oat production in my country. This situation not only causes a great waste of resources, but also limits my country's oat industry. further development. [0003] Oat protein is not only rich in nutritional value and can meet t...

Claims

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Application Information

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IPC IPC(8): C12P21/02A61P9/12
Inventor 姚惠源张晖管骁郭晓娜王立
Owner JIANGNAN UNIV
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