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Wheat antioxidant peptide and preparation method thereof

An antioxidant activity, wheat technology, applied in the direction of peptide, fermentation, etc., can solve the problems of poor absorption of plant macromolecular protein, mixed active peptide varieties, low activity and purity, etc., to achieve strong antioxidant capacity, high purity, well-structured effects

Inactive Publication Date: 2011-11-23
JIANGSU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the poor absorption of plant macromolecular proteins and the current varieties of active peptides, such as unclear activity and low purity, and obtain wheat-derived antioxidant polypeptides with high purity and high antioxidant effect

Method used

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  • Wheat antioxidant peptide and preparation method thereof
  • Wheat antioxidant peptide and preparation method thereof
  • Wheat antioxidant peptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] 1. Preparation of Enzymatic Hydrolyzate of Wheat Gluten

[0057] Acid protease was purchased from Wuxi Xuemei Preparation Technology Co., Ltd., with an enzyme activity of 93,000 U / g (the determination method refers to the industry standard of the People's Republic of China - industrial enzyme preparation (QB / T1805.3-93)). Under the reaction conditions provided by the manufacturer, suspend 1 g of dry wheat gluten in 100 mL of distilled water (1%, w / v), and stir vigorously for 10 min; put the wheat gluten solution in a 40°C water bath, and adjust the pH to 5.5 with hydrochloric acid (NaOH solution); add Acid protease 0.05g (enzyme:substrate=0.05:1), hydrolyze for 1h. After the reaction, the enzymatic hydrolysis solution was inactivated in a water bath at 95°C for 8 minutes; it was cooled completely in an ice bath. Centrifuge to take the supernatant. The supernatant was then ultrafiltered by ultrafiltration membranes with MWD CO10 000, 5 000, and 3 000 Da to obtain com...

Embodiment 2

[0067] 1. Preparation of Enzymatic Hydrolyzate of Wheat Gluten

[0068] Papain was purchased from Wuxi Xuemei Preparation Technology Co., Ltd., with an enzyme activity of 180,000 U / g (the determination method refers to the industry standard of the People's Republic of China - industrial enzyme preparation (QB / T1805.3-93)). Under the reaction conditions provided by the manufacturer, suspend 20 g of dry wheat gluten in 100 mL of distilled water (20%, w / v), and stir vigorously for 10 min; put the wheat gluten solution in a 60°C water bath, and adjust the pH to 5.5 with hydrochloric acid (NaOH solution); add Papain 0.4g (enzyme: substrate = 0.02:1), hydrolyzed for 5h. After the reaction, the enzymatic hydrolysis solution was inactivated in a water bath at 95°C for 15 minutes; it was cooled completely in an ice bath.

[0069] 2. Isolation and Purification of Wheat Antioxidant Peptides

[0070] The enzymatic solution was centrifuged to obtain the supernatant. Subsequent step...

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Abstract

The invention discloses a novel wheat antioxidant peptide and a preparation method thereof, belonging to the technical field of fine and further processing of agricultural products. According to the preparation method disclosed by the invention, a novel wheat antioxidant peptide product with cytoprotection activity is obtained through acid protease hydrolysis, different cut-off molecular weight membrane filtration, gel chromatography column separation, reverse high-efficiency liquid chromatography purification, and the like by taking wheat gluten protein (wheat gluten) as a raw material. The novel wheat antioxidant peptide disclosed by the invention has relative molecular weight in the range of 1746 Da and the structure of serine-glycine-alanine-aspartate-lysine-lysine-proline-isoleucine-lysine-alanine-asparagine-histidine; in addition, the product prepared by adopting the preparation method disclosed by the invention has high purity and higher free radical scavenging capacity, can be used for effectively repairing cell destruction and tissue damage and has great application prospect in cosmetics and functional foods or medicaments.

Description

technical field [0001] The invention provides a novel wheat antioxidant active polypeptide and a preparation method thereof, belonging to the field of intensive processing of agricultural products, and can be used as a functional additive in cosmetics, functional foods or medicines. Background technique [0002] Studies in the fields of protein chemistry, physiology and nutrition have found that in the process of human digestion and utilization of protein, the proportion of free amino acids absorbed is very small, but more in the form of oligopeptides (such as dipeptides, tripeptides, etc.) or polypeptides Absorption, and its rate of absorption and metabolism is greater than that of free amino acids. At the same time, some oligopeptides and polypeptides can not only provide the nutrients needed for human growth and development, but also have the functions of preventing and treating diseases and regulating the physiological functions of the human body. These are also physiolo...

Claims

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Application Information

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IPC IPC(8): C07K7/08C07K1/36C07K1/34C07K1/20C07K1/16C12P21/06
Inventor 崔凤杰林琳孙文敬周强黄达明钱静亚肖香张玲
Owner JIANGSU UNIV
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