Preparation method of yak milk casein antihypertensive peptide
A technology of milk casein and blood pressure-lowering peptide, which is applied in the biological field, can solve the problems of limited application, no antihypertensive effect, strong hydrophobicity, etc., and achieves the effects of high food safety, reduced production cost and simple operation process.
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Embodiment 1
[0034] (1) Dissolving yak casein with water: Weigh 30g of yak casein, add 500mL of water, adjust the reaction temperature to 37°C, pH 8.0, and stir to dissolve the yak casein; the yak casein was purchased from Hualing Casein Co., Ltd. Ltd., food grade;
[0035] (2) Add trypsin for hydrolysis, the amount of trypsin added is 1.5g, maintain the reaction temperature at 30°C, pH8.0, and hydrolyze for 2 hours; the trypsin is purchased from Beijing Geyuan Tianrun Biotechnology Co., Ltd., and the enzyme activity is 1 :2500;
[0036] (3) Inactivate trypsin, raise the temperature to 90°C and maintain for 30 minutes;
[0037] (4) Precipitate casein: adjust the pH to 4.6 with 5mol / L food grade hydrochloric acid to precipitate casein at its isoelectric point;
[0038] (5) Centrifuge to remove sediment: 4000g centrifugal force, centrifuge for 5-30 minutes, remove the casein precipitate, and keep the supernatant;
[0039] (6) Ultrafiltration: Take the supernatant after centrifugation, pas...
Embodiment 2
[0052] (1) Dissolution of yak casein: Weigh 40g of yak casein, add 500mL of water, adjust the reaction temperature to 40°C, pH 8.0, and stir to dissolve the yak casein; the yak casein was purchased from Hualing Casein Co., Ltd. company, food grade;
[0053] (2) Add trypsin for hydrolysis, the amount of trypsin added is 1.2g, maintain the reaction temperature at 40°C, pH8.0, and hydrolyze for 5 hours; the trypsin is purchased from Beijing Geyuan Tianrun Biotechnology Co., Ltd., and the enzyme activity is 1 :2500;
[0054] (3) Inactivate trypsin, raise the temperature to 90°C and maintain for 30 minutes;
[0055] (4) Precipitate casein: adjust the pH to 4.1 with 5mol / L food grade hydrochloric acid to precipitate casein at its isoelectric point;
[0056] (5) Centrifugation: 4000g centrifugal force, centrifuge for 5-30 minutes, remove the casein precipitate, and keep the supernatant;
[0057] (6) Ultrafiltration: Take the supernatant after centrifugation, pass it through an ult...
Embodiment 3
[0062] (1) Dissolution of yak casein: Weigh 20g of yak casein, add 500mL of water, adjust the reaction temperature to 30°C, pH 8.0, and stir to dissolve the yak casein; the yak casein was purchased from Hualing Casein Co., Ltd. company, food grade;
[0063] (2) Add trypsin for hydrolysis, purchased from Beijing Geyuan Tianrun Biotechnology Co., Ltd., add 1.2 g of trypsin, maintain the reaction temperature at 30 ° C, pH 8.0, and hydrolyze for 4 hours; the trypsin was purchased from Beijing Geyuan Tianrun Biotechnology Co., Ltd. Yuantianrun Biotechnology Co., Ltd., the enzyme activity is 1:2500;
[0064] (3) Inactivate trypsin, raise the temperature to 95°C and maintain for 30 minutes;
[0065] (4) Precipitate casein: adjust the pH to 4.1 with 5mol / L food grade hydrochloric acid to precipitate casein at its isoelectric point;
[0066] (5) Centrifugation: 12000g centrifugal force, centrifuge for 5-30 minutes, remove the casein precipitate, and keep the supernatant;
[0067] (6...
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