Preparation process of yellow chickpea sprout peptide, sprout peptide and application

Abstract

The invention provides a preparation process of yellow chickpea sprout peptide, the sprout peptide and application. The germinated peptide prepared by the invention is obtained by germinating yellow chickpeas to 0.8-1.2 cm and then hydrolyzing the germinated yellow chickpeas with a composite biological enzyme. The yellow chickpeas have the characteristics that 1, pretreatment is adopted before germination so as to inhibit the activity of lipoxygenase; 2, in the germination stage, the germination temperature of gradient heating is adopted; 3, a crushing mode of colloid mill treatment is adopted; and 4, carrying out ultrafiltration to intercept 1kDa, wherein the pH value of the final product is 5.5-6.0. The pretreated yellow chickpeas have the most abundant nutritional ingredients and the most vigorous life vitality in the bean germination stage, in the germination stage, the protein of the yellow chickpeas is activated by bioactive enzymes, various biological functions of life bodies are shown, and the germinated beans in the stage are the best choice as a protein raw material for preparing the bioactive peptide. Experiments prove that the composition has the efficacy of assisting in protecting gastrointestinal mucosal injury.

Description

Technical Field

[0001] This invention relates to the field of bioengineering technology, and mainly to a preparation process, germination peptide, and application of yellow chickpea sprouting peptide. Background Technology

[0002] In recent years, people have increasingly favored various health foods, and legumes and their sprouts, rich in nutrients and health-promoting components, are becoming a popular choice. Legume seeds not only contain abundant protein, fat, cellulose, hemicellulose, pectin, mannan, guar gum, and soluble fiber, but also contain some bioactive substances beneficial to human health. After germination, anti-nutritional factors in legume seeds are degraded, and the carbohydrates, proteins, fats, and other nutrients they contain are broken down into smaller molecules, facilitating digestion and absorption. The content of their health-promoting functional components, such as saponins, vitamins, polypeptides, flavonoids, phenols, soy isoflavones, L-DOPA, and γ-aminobutyric acid, increases significantly.

[0003] Chickpeas (Cicer arietinum L.) are annual or perennial herbaceous plants belonging to the genus Cicera in the legume family. Chickpeas contain all six essential nutrients required by humans, and are rich in various plant proteins and amino acids, vitamins, dietary fiber, and minerals such as calcium, magnesium, and iron. Due to their abundant nutritional components, they play an important role in improving nutrition as a supplementary grain food. Furthermore, because of their numerous health benefits, such as controlling cholesterol, preventing type 2 diabetes, anti-cancer activity, and weight loss, chickpeas can also be considered a functional food. In addition, the mild, neutral flavor of chickpeas makes them a suitable raw material for processed food products.

[0004] Patent publication number CN101199581A discloses "Effective Parts of Chickpea Germ and Sprouts and Their Preparation Methods and Applications," which mainly involves extracting nutrients from chickpea sprouts after they have germinated to a length of 6-10 cm using alcohol or water extraction. However, this method does not address the characteristics of thick seed coats and high levels of anti-nutritional factors (such as tannins) and does not employ an enzymatic hydrolysis system to release peptide molecules from the sprouted chickpeas. Another patent publication number, CN107383159A, relates to "A Chickpea Oligopeptide and Its Industrial Preparation Method and Uses," which mainly involves obtaining chickpea protein through alkaline extraction and acid precipitation, followed by enzymatic hydrolysis using a mixed enzyme preparation including neutral protease and papain to obtain chickpea peptides. However, this method uses common chickpea raw materials, does not specify key indicators at the sprouting stage, and does not involve a process for removing anti-nutritional factors, which may affect the bioavailability of the peptides. Therefore, there is a need in the field for a chickpea peptide preparation method that can precisely control the degree of sprouting and clearly impart protective effects to the gastrointestinal mucosa. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the existing technology and provide a preparation process, sprouting peptide and application of yellow chickpea sprouting peptide.

[0006] The objective of this invention is achieved through the following technical solution: A preparation process for yellow chickpea sprouting peptides, comprising the following steps:

[0007] 1) Pre-treat yellow chickpeas to inhibit lipoxygenase activity;

[0008] 2) Germinate yellow chickpeas until the radicle is 0.8-1.2cm long to obtain sprouted beans;

[0009] 3) Treat the sprouted beans obtained in step 2) with a colloid mill to fully rupture the cell walls;

[0010] 4) Adjust the pH of the slurry obtained in step 3) to 7, then add neutral protease and trypsin and carry out enzymatic hydrolysis under stirring conditions. The hydrolysis temperature is 44-46℃ and the hydrolysis time is 4h. The resulting hydrolysate contains yellow chickpea sprouting peptides.

[0011] 5) The enzymatic hydrolysate obtained in step 4) is inactivated and centrifuged to remove residue. Then, it is filtered using a 0.22μm ceramic membrane and a 1kDa nanofiltration membrane to obtain an ultrafiltration enzymatic hydrolysate, which is then spray-dried to obtain yellow chickpea sprouting peptides.

[0012] The weight ratio of the neutral protease to the sprouted beans in step 2) is 2.6%-3%, and the weight ratio of the trypsin to the sprouted beans in step 2) is 0.6%-1%.

[0013] As a further improvement of the present invention: in step 1), yellow chickpeas are soaked in a solution containing 0.1% NaHCO3 at 22℃-28℃ for 8-12 hours with a material-to-liquid ratio of 1:6 to inhibit lipoxygenase activity.

[0014] As a further improvement of the present invention: in step 2), the cultivation parameters are: gradient temperature increase from 25℃ to 30℃, with 24h at 25℃ and 12h at 30℃.

[0015] As a further improvement of the present invention: in step 3), the colloid mill treatment gap is 10 μm, and the cycle is repeated 3 times.

[0016] As a further improvement of the present invention: in step 4), the obtained enzymatic hydrolysate is inactivated and ultrasonically treated, and the final molecular weight cutoff after nanofiltration is 1 kDa.

[0017] The present invention also provides a yellow chickpea sprouting peptide prepared by the preparation method described in the above technical solution.

[0018] The present invention also provides the application of the yellow chickpea sprouting peptide prepared by the preparation method described in the above technical solution, or the yellow chickpea sprouting peptide described in the above technical solution, in the preparation of health care drugs that help protect against gastrointestinal mucosal damage.

[0019] The beneficial effects of this invention are as follows: The sprouting peptide prepared by this invention is obtained by hydrolyzing yellow chickpeas after they have sprouted to 0.8-1.2 cm using a complex biological enzyme. Targeting the characteristics of yellow chickpeas: 1. Pre-treatment is performed before sprouting to inhibit lipoxygenase activity; 2. A gradient temperature is used during the sprouting stage; 3. A colloid mill is used for crushing; 4. Ultrafiltration removes 1 kDa, resulting in a final product pH of 5.5-6.0.

[0020] During the invention process, it was discovered that pretreated yellow chickpeas are richest in nutrients and have the strongest vitality during the germination stage. During germination, their proteins are activated by bioactive enzymes, allowing various biological functions to be expressed. Therefore, germinating chickpeas at this stage are the optimal choice as protein raw materials for preparing bioactive peptides. Experiments have shown that they have a protective effect against damage to the gastrointestinal mucosa. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art or ordinary skills, other drawings can be obtained based on these drawings without creative effort.

[0022] Figure 1 This is a schematic diagram of the zebrafish intestinal lumen area after sample processing.

[0023] Figure 2 This is a schematic diagram showing the number of neutrophils in the zebrafish intestine after sample treatment.

[0024] Figure 3 This is a schematic diagram showing the number of goblet cells in the zebrafish intestine after sample treatment.

[0025] Figure 4 This is a typical image of a zebrafish intestinal pathological section after sample processing. Detailed Implementation

[0026] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of the present invention.

[0027] This invention provides a process for preparing yellow chickpea sprouting peptides, comprising the following steps:

[0028] 1. Pretreatment of yellow chickpeas: Soak in a solution containing 0.1% NaHCO3 at 22℃-28℃ (preferably 25℃) for 10 hours with a material-to-liquid ratio of 1:6 to inhibit lipoxygenase activity.

[0029] 2. Controllable germination:

[0030] (1) Temperature strategy: Yellow soybean β-amylase is temperature sensitive and requires gradual activation for enzymatic hydrolysis. Therefore, a gradient temperature increase was adopted, from 25℃ to 30℃, with a duration of 24 hours at 25℃ and 12 hours at 30℃. This was based on the fact that yellow soybeans have thick seed coats, requiring higher temperatures to activate the hydrolytic enzymes.

[0031] (2) Germination endpoint: radicle length 1.0±0.2cm (time taken 32h);

[0032] (3) Key enzyme activity: β-amylase activity was controlled at 180±10U / g;

[0033] (4) Sprouting beans were treated with a colloid mill (10 μm gap, 3 cycles) to fully rupture the cell walls.

[0034] 3. Enzymatic hydrolysis process

[0035]

[0036]

[0037] 4. Fine separation

[0038] (1) Inactivation: 80℃ / 10min + ultrasonic treatment (40kHz, 300W)

[0039] (2) Filtration: 0.22μm ceramic membrane → 1kDa nanofiltration membrane

[0040] (3) Drying: Spray drying (inlet air 180℃ / outlet air 85℃, yield 22.3±0.7%).

[0041] The obtained enzymatic hydrolysate was inactivated and subjected to ultrasonic treatment. Then, the enzymatic hydrolysate was filtered through a 0.22 μm ceramic membrane and a 1 kDa nanofiltration membrane to obtain an ultrafiltration enzymatic hydrolysate. The molecular weight cutoff of the ultrafiltration membrane was 1 kDa. The final product had a pH of 5.5-6.0. Then, it was spray-dried to obtain yellow chickpea sprouting peptides.

[0042] Final Product Characteristic Table

[0043] characteristic Yellow soybean peptides Molecular weight distribution (MALDI-TOF analysis) Main peak 300-800 Da (dipeptide-pentapeptide) Flavor characteristics (electronic tongue detection) Sweetness value +1.8, astringency value -2.1 (proline / glycine ratio 27%) Color difference (CIE Lab system) L value 68.7 (light creamy yellow, b = +12.3)

[0044] Experiments have shown that:

[0045] Sample Information

[0046] Sample Name Yellow chickpea sprouting peptide Color and state of matter powder Sample specifications and quantity 10g / tube × 1 tube Sample receipt date Production date or batch number / Storage conditions Cool and dry

[0047] Judgment Criteria

[0048] Has efficacy (the difference is statistically significant at p < 0.05).

[0049] Test Conclusion

[0050] Under the conditions of this experiment, both the germinated peptide of black chickpea and the germinated peptide of yellow chickpea provided by the applicant have the efficacy of assisting in protecting the gastrointestinal mucosa from damage, specifically manifested as reducing the number of intestinal neutrophils, decreasing the intestinal lumen area, increasing the number of intestinal goblet cells, and improving intestinal histopathology.

[0051] 1. Test Materials

[0052] 1.1. Sample Preparation Information

[0053] The germinated peptide of yellow chickpea, and the solvent is standard dilution water.

[0054] Positive control: Prednisone, white powder, batch number C10016501, Shanghai Macklin Biochemical Co., Ltd., the solvent is DMSO.

[0055] 1.2. Experimental Animals

[0056] Zebrafish are all raised in fish culture water at 28 °C (water quality: add 200 mg of instant sea salt to every 1 L of reverse osmosis water, the conductivity is 450 - 550 μS / cm; pH is 6.5 - 8.5; hardness is 50 - 100 mg / L CaCO3), provided by the fish culture center, the experimental animal use license number is: SYXK(Zhe)2022 - 0004, the feeding management meets the requirements of international AAALAC certification (certification number: 001458), and the IACUC ethical review number is: IACUC - 2024 - 11206 - 01.

[0057] 1.3. Instruments, Consumables and Reagents

[0058] Dissecting microscope (SZX7, OLYMPUS, Japan); CCD camera (VertA1, Shanghai Tusen Vision Technology Co., Ltd., China); Precision electronic balance (CP214, OHAUS, USA); Motorized focusing continuous zoom fluorescence microscope (AZ100, Nikon, Japan); 6-well plate (Zhejiang Beilanbo Biotechnology Co., Ltd., China); 150mm*25mm petri dish (OrangeScientific, Belgium); Biochemical incubator (SPX-250B-Z, Shanghai Boxun Medical Bio-Instrument Co., Ltd., China).

[0059] Methylcellulose (batch number C2004046, Shanghai Aladdin Biochemical Technology Co., Ltd., China); Dimethyl sulfoxide (DMSO, batch number 20240424, Sinopharm Chemical Reagent Co., Ltd., China); TNBS (batch number 0000296416, Sigma, USA); Glacial acetic acid (batch number A2425033, Shanghai Aladdin Biochemical Technology Co., Ltd., China); Alcian blue (batch number BCBV8028, Sigma, USA); 4% tissue cell fixative (batch number 240004005, Beijing Solarbio Science & Technology Co., Ltd., China); Anhydrous ethanol (batch number 20240719, Sinopharm Chemical Reagent Co., Ltd., China) Xylene (batch number 20240704, Sinopharm Chemical Reagent Co., Ltd., China); Eosin staining solution (batch number 20220120, Shanghai Yihe Biotechnology Co., Ltd., China); Mayer hematoxylin staining solution (batch number 20220120, Shanghai Yihe Biotechnology Co., Ltd., China); Neutral resin (batch number 330A021, Solarbio, China); High-efficiency sectioning paraffin (melting point 54-56℃, batch number 20201020, Shanghai Huayong Paraffin Co., Ltd., China); High-efficiency sectioning paraffin (melting point 62-64℃, batch number 20210828, Shanghai Huayong Paraffin Co., Ltd., China).

[0060] 2. Detection Method

[0061] 2.1. Determination of Maximum Detectable Concentration (MTC)

[0062] Wild-type AB strain zebrafish, 3 days post-fertilization (3 dpf), were randomly selected and placed in culture dishes. Except for the normal control group, all experimental groups were treated with water-soluble TNBS to establish a zebrafish gastrointestinal mucosal injury model. After treatment at 28℃ for 2 days, the TNBS was removed and the samples were distributed into 6-well plates, with 30 zebrafish treated in each well (experimental group). Water-soluble samples were administered (concentrations shown in Table 1-1), and a normal control group and a model control group were also included, with a volume of 3 mL per well. After treatment at 28℃ for 7 dpf, the MTC of the samples in the model zebrafish was measured.

[0063] 2.2. Intestinal lumen area

[0064] 3dpf transgenic neutrophil-positive green fluorescent zebrafish (MPX strain) were randomly selected and cultured in petri dishes. Except for the normal control group, all experimental groups were treated with TNBS (toluene-toluene saline) in water to establish a zebrafish gastrointestinal mucosal injury model. After treatment at 28℃ for 2 days, the TNBS was removed and the samples were distributed into 6-well plates, with 30 zebrafish treated in each well (experimental group). Water-soluble samples (concentrations shown in Tables 1-2) were administered. The positive control group received prednisone at a concentration of 15.0 μg / mL. A normal control group and a model control group were also included, with a volume of 3 mL per well. After another 2 days of treatment at 28℃, 10 zebrafish from each group were randomly selected, photographed under a dissecting microscope, and the images were saved. Data were collected using NIS-Elements D 3.20 advanced image processing software, and the intestinal lumen area of ​​the zebrafish was analyzed. The statistical analysis results of this index were used to evaluate the efficacy of the samples in assisting the protection against gastrointestinal mucosal injury in zebrafish. Statistical results are expressed as mean ± SE. Statistical analysis was performed using SPSS 26.0 software, and p < 0.05 indicated that the difference was statistically significant.

[0065] 2.3. Number of neutrophils in the intestine

[0066] 3dpf transgenic green fluorescent zebrafish (MPX strain) were randomly selected and cultured in petri dishes. Except for the normal control group, all experimental groups were treated with TNBS (toluene-toluene saline) in water to establish a zebrafish gastrointestinal mucosal injury model. After treatment at 28℃ for 2 days, the TNBS was removed and the samples were distributed into 6-well plates, with 30 zebrafish treated in each well (experimental group). Water-soluble samples (concentrations shown in Tables 1-3) were administered. The positive control group received prednisone at a concentration of 15.0 μg / mL. A normal control group and a model control group were also included, with a volume of 3 mL per well. After another 2 days of treatment at 28℃, 10 zebrafish from each group were randomly selected, photographed under a fluorescence microscope, and the images were saved. Data were collected using NIS-Elements D 3.20 advanced image processing software to analyze the number of neutrophils in the zebrafish intestine. The statistical analysis results of this index were used to evaluate the efficacy of the samples in assisting the protection against gastrointestinal mucosal injury in zebrafish. Statistical results are expressed as mean ± SE. Statistical analysis was performed using SPSS 26.0 software. p < 0.05 indicated a statistically significant difference. 2.4. Number of intestinal goblet cells

[0067] Wild-type AB strain zebrafish (3dpf) were randomly selected and cultured in petri dishes. Except for the normal control group, all experimental groups were treated with water-soluble TNBS to establish a zebrafish gastrointestinal mucosal injury model. After treatment at 28℃ for 2 days, the TNBS was removed and the zebrafish were distributed into 6-well plates, with 30 zebrafish treated in each well (experimental group). Water-soluble samples (concentrations shown in Tables 1-4) were administered. The positive control group received prednisone at a concentration of 15.0 μg / mL. A normal control group and a model control group were also included, with a volume of 3 mL per well. After further treatment at 28℃ for 2 days, the zebrafish were stained with Alcian blue. After staining, 10 zebrafish from each group were randomly selected and photographed under a dissecting microscope. Images were saved, and data were collected using NIS-Elements D 3.20 advanced image processing software. The number of goblet cells in the zebrafish intestine was analyzed, and the statistical analysis results of this index were used to evaluate the efficacy of the samples in assisting the protection against gastrointestinal mucosal injury in zebrafish. Statistical results are expressed as mean ± SE. Statistical analysis was performed using SPSS 26.0 software, and p < 0.05 indicated that the difference was statistically significant.

[0068] 2.5. Intestinal pathological sections

[0069] Wild-type AB strain zebrafish (3dpf) were randomly selected and placed in culture dishes. Except for the normal control group, all experimental groups were treated with water-soluble TNBS to establish a zebrafish gastrointestinal mucosal injury model. After treatment at 28℃ for 2 days, the TNBS was removed and the zebrafish were distributed into 6-well plates, with 30 zebrafish treated in each well (experimental group). Water-soluble samples were administered, with a positive control group receiving prednisone at a concentration of 15.0 μg / mL. A normal control group and a model control group were also included, with a volume of 3 mL per well. After further treatment at 28℃ for 2 days, the zebrafish were fixed with 4% histocellular fixative. Following a series of steps including dehydration, embedding, sectioning, and staining, the zebrafish underwent histopathological H&E staining analysis. The efficacy of the samples in assisting protection against gastrointestinal mucosal injury was evaluated through intestinal histopathological analysis.

[0070] 3. Test Results

[0071] 3.1.MTC

[0072] Under the conditions of this experiment, the maximum detectable concentration of yellow chickpea sprouting peptide to assist in the protection against gastrointestinal mucosal damage was 31.2 μg / mL. See Table 1-1 for details.

[0073] Table 1-1. Results of the concentration exploratory experiment for the auxiliary protective effect of samples against gastrointestinal mucosal damage (n=30)

[0074]

[0075] 3.2. Intestinal lumen area

[0076] Under the experimental conditions, yellow chickpea sprouting peptides showed an auxiliary protective effect against gastrointestinal mucosal damage, specifically by reducing the intestinal lumen area. See Table 1-2 for details. Figure 1 .Note: Figure 1 a) Representative images of the intestinal lumen area of ​​zebrafish in each group; NC) Blank control group; TNBS validation model group; Prednisone positive control; Yellow CSP 7.8 μg / mL, low-dose yellow chickpea group; Yellow CSP 15.6 μg / mL, medium-dose yellow chickpea group; Yellow CSP 31.2 μg / mL, high-dose yellow chickpea group. Figure 1 b. Bar chart showing the quantitative results of intestinal lumen area.

[0077] Table 1-2. Evaluation of the efficacy of the samples in assisting the protection against gastrointestinal mucosal damage (intestinal lumen area) (n=10)

[0078]

[0079]

[0080] Compared with the model control group, *p<0.05, **p<0.01, ***p<0.001

[0081] 3.3. Number of neutrophils in the intestine

[0082] Under the conditions observed in this experiment, yellow chickpea sprouting peptides showed an auxiliary protective effect against gastrointestinal mucosal damage, specifically by reducing the number of intestinal neutrophils. See Tables 1-3 for details. Figure 2 .Note: Figure 2 a) Representative images of zebrafish intestinal neutrophils from each group; NC) Blank control group; TNBS validation model group; Prednisone positive control; Yellow CSP 7.8 μg / mL, low-dose yellow chickpea group; Yellow CSP 15.6 μg / mL, medium-dose yellow chickpea group; Yellow CSP 31.2 μg / mL, high-dose yellow chickpea group. Figure 2 b, Bar chart showing the neutrophil count.

[0083] Table 1-3. Evaluation of the efficacy of the samples in assisting the protection against gastrointestinal mucosal damage (number of intestinal neutrophils) (n=10)

[0084]

[0085] Compared with the model control group, *p<0.05, **p<0.01, ***p<0.001

[0086] 3.4. Number of goblet cells in the intestine

[0087] Under the conditions observed in this experiment, yellow chickpea sprouting peptides exhibited an auxiliary protective effect against gastrointestinal mucosal damage, specifically by increasing the number of goblet cells. See Tables 1-4 for details. Figure 3 .Note: Figure 3 a) Representative images of zebrafish intestinal goblet cells from each group; NC) Blank control group; TNBS validation model group; Prednisone positive control; Yellow CSP 7.8 μg / mL, low-dose yellow chickpea group; Yellow CSP 15.6 μg / mL, medium-dose yellow chickpea group; Yellow CSP 31.2 μg / mL, high-dose yellow chickpea group. Figure 3 b, Bar chart showing the statistical results of goblet cell count.

[0088] Table 1-4. Evaluation of the efficacy of the samples in assisting the protection against gastrointestinal mucosal damage (number of intestinal goblet cells) Experimental results (n=10)

[0089]

[0090] Compared with the model control group, **p<0.01, ***p<0.001

[0091] Compared with the model control group, **p<0.01, ***p<0.001

[0092] 3.5. Intestinal pathological sections

[0093] Histopathological results showed that, under the experimental conditions, the intestines of zebrafish in the normal control group showed no obvious abnormalities, with abundant and tall intestinal villi, and intact and tightly connected intestinal mucosa. In the model control group, the zebrafish exhibited intestinal dilation, a decrease in the number and height of intestinal villi, indicating successful model establishment. In the positive control group, prednisone (15.0 μg / mL) significantly improved the intestinal dilation, decrease in the number and height of intestinal villi, indicating that prednisone has an auxiliary protective effect against gastrointestinal mucosal damage. Yellow chickpea sprouting peptide (15.6 μg / mL) improved intestinal dilation to some extent, with a significant increase in both the number and height of intestinal villi. These results suggest that yellow chickpea sprouting peptide has an auxiliary protective effect against gastrointestinal mucosal damage. See details. Figure 4 Note: a, blank control group; b, validation model group; c, positive control; d, low-dose yellow chickpea group; red arrows point to intestinal villi.

[0094] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A preparation process for yellow chickpea sprouting peptides, characterized by: Includes the following steps: 1) Pre-treat yellow chickpeas to inhibit lipoxygenase activity; 2) Germinate yellow chickpeas until the radicle is 0.8-1.2cm long to obtain sprouted beans; 3) Treat the sprouted beans obtained in step 2) with a colloid mill to fully rupture the cell walls; 4) Adjust the pH of the slurry obtained in step 3) to 7, then add neutral protease and trypsin and carry out enzymatic hydrolysis under stirring conditions. The enzymatic hydrolysis temperature is 44-46℃ and the enzymatic hydrolysis time is 4h. The resulting enzymatic hydrolysate contains yellow chickpea sprouting peptides. 5) The enzymatic hydrolysate obtained in step 4) is inactivated and centrifuged to remove residue. Then, it is filtered using a 0.22μm ceramic membrane and a 1kDa nanofiltration membrane to obtain an ultrafiltration enzymatic hydrolysate, which is then spray-dried to obtain yellow chickpea sprouting peptides. The weight ratio of the neutral protease to the sprouted beans in step 2) is 2.6%-3%, and the weight ratio of the trypsin to the sprouted beans in step 2) is 0.6%-1%.

2. The preparation process of yellow chickpea sprouting peptide according to claim 1, characterized in that: In step 1), yellow chickpeas are soaked in a 0.1% NaHCO3 solution at 22℃-28℃ for 8-12 hours with a material-to-liquid ratio of 1:6 to inhibit lipoxygenase activity.

3. The preparation process of yellow chickpea sprouting peptide according to claim 1, characterized in that: In step 2), the cultivation parameters are as follows: a gradient temperature increase is adopted, from 25℃ to 30℃, with 24h at 25℃ and 12h at 30℃.

4. The preparation process of yellow chickpea sprouting peptide according to claim 1, characterized in that: In step 3), the colloid mill is used to process a gap of 10 μm, and the cycle is repeated 3 times.

5. The preparation process of yellow chickpea sprouting peptide according to claim 1, characterized in that: In step 4), the obtained enzymatic hydrolysate is inactivated and subjected to ultrasonic treatment, and after nanofiltration, the final molecular weight cutoff is 1 kDa.

6. The yellow chickpea sprouting peptide prepared by the preparation process described in any one of claims 1-5.

7. The use of the yellow chickpea sprouting peptide according to claim 6 in the preparation of a health care drug that helps protect against gastrointestinal mucosal damage.

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