Walnut blood pressure-lowering active peptide, its preparation method and application

A blood pressure-lowering and active peptide technology, which is applied in walnut blood-pressure-lowering active peptides and its preparation and application fields, can solve problems such as long hydrolysis time, low yield of short peptides, and impact on application, so as to improve the degree of hydrolysis, good sensory quality, Yield-increasing effect

Inactive Publication Date: 2014-12-03
河南东肽生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the preparation of walnut peptides by chemical hydrolysis, biological enzymatic hydrolysis has the advantages of mild reaction conditions, less damage to amino acids, and the ability to obtain specific peptides, but at the same time has the disadvantages of longer hydrolysis time and lower yield of short peptides.
After enzymatic hydrolysis, walnut mixed polypeptides are obtained, most of which have a heavy bitter taste, which affects the application in food processing

Method used

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  • Walnut blood pressure-lowering active peptide, its preparation method and application
  • Walnut blood pressure-lowering active peptide, its preparation method and application
  • Walnut blood pressure-lowering active peptide, its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, the preparation of walnut hypotensive peptide

[0026] After the walnut protein is denatured, it is enzymolyzed with protease to collect the walnut peptide; the walnut peptide is debittered after ultrafiltration and classification to obtain the walnut blood pressure lowering peptide; the specific steps are as follows:

[0027] 1. Preparation of walnut protein

[0028] Take walnut meal with a mass ratio of 5:100 and mix it with water, soak for 30 minutes, beat the pulp, adjust the pH value to 7.5 with 0.1mol / L NaOH solution, stir at 55°C for 1.5 hours (that is, carry out alkali dissolution), centrifuge, Remove the oil layer, take the supernatant, adjust the pH value of the supernatant to 6.5 with 3mol / L citric acid solution, collect the precipitate after centrifugation, and obtain the walnut protein; dissolve the precipitate in water, and freeze-dry , to get walnut protein powder.

[0029] 2. Denaturation of walnut protein (enzymatic hydrolysis pretreatme...

Embodiment 2

[0051] Embodiment 2, preparation walnut hypotensive peptide

[0052] After the walnut protein is denatured, it is enzymolyzed with protease to collect the walnut peptide; the walnut peptide is debittered after ultrafiltration and classification to obtain the walnut blood pressure lowering peptide; the specific steps are as follows:

[0053] 1. Preparation of walnut protein

[0054] Mix walnut meal with a mass ratio of 8:100 with water, soak for 30 minutes, beat the pulp, adjust the pH value to 8.0 with 0.5mol / L NaOH solution, stir at 55°C for 2 hours (that is, carry out alkali dissolution), centrifuge, Remove the oil layer, take the supernatant, adjust the pH value of the supernatant to 5.0 with 3mol / L citric acid solution, collect the precipitate after centrifugation, and obtain the walnut protein; dissolve the precipitate in water, and freeze-dry , to get walnut protein powder.

[0055] 2. Denaturation of walnut protein (enzymatic hydrolysis pretreatment)

[0056] The wal...

Embodiment 3

[0067] Embodiment 3, preparation walnut hypotensive peptide

[0068] After the walnut protein is denatured, it is enzymolyzed with protease to collect the walnut peptide; the walnut peptide is debittered after ultrafiltration and classification to obtain the walnut blood pressure lowering peptide; the specific steps are as follows:

[0069] 1. Preparation of walnut protein

[0070] Take walnut meal with a mass ratio of 10:100 and mix it with water, soak it for 30 minutes, beat it, adjust the pH value to 8.4 with 0.9mol / L NaOH solution, stir at 55°C for 1.5 hours (that is, carry out alkali dissolution), centrifuge, Remove the oil layer, take the supernatant, adjust the pH value of the supernatant to 4.6 with 3mol / L citric acid solution, collect the precipitate after centrifugation, and obtain the walnut protein; dissolve the precipitate in water, and freeze-dry , to get walnut protein powder.

[0071] 2. Enzymatic hydrolysis pretreatment (protein denaturation)

[0072] The w...

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Abstract

The invention discloses a walnut blood pressure-lowering active peptide, its preparation method and application. The method includes: subjecting walnut protein to denaturation, then conducting enzymolysis by protease, and collecting walnut peptides; and subjecting the walnut peptides to molecular weight grading and debittering, thus obtaining the walnut blood pressure-lowering active peptide. The denaturation employs a microwave and ultrasonic wave combined treatment mode to make walnut protein undergo proper nature change, thus enhancing the hydrolysis degree of walnut protein, increasing the yield of walnut peptide, and improving the preparation efficiency. The debittering is carried out after molecular weight grading, so that peptide fragments with high blood pressure-lowering activity can be enriched. The walnut peptide obtained by the method disclosed in the invention has definite in vivo and in vitro blood pressure-lowering activity, and has the bitter taste concealed by beta-cyclodextrine effectively. With the advantages of easy absorption and good sensory qualities, the walnut peptide can be widely applied to functional food, health care products, and food additives.

Description

technical field [0001] The invention relates to a walnut hypotensive active peptide, a preparation method and application thereof. Background technique [0002] Walnut is a Juglandaceae Juglans plant and is one of the four largest dry fruits in the world. The total amount of saturated fatty acids in walnut oil is generally less than 10%. Unsaturated fatty acids mainly include oleic acid, linoleic acid and linolenic acid, with a total amount of about 90%. They are essential fatty acids for the human body and play an important role in regulating physiological functions. [0003] The content of protein in walnut kernel is about 15%, which contains 18 kinds of amino acids, 8 kinds of essential amino acids for human body, and the content is reasonable, close to the standards stipulated by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). woody plant protein. The remaining walnut meal from walnut oil production accounts fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K1/14C12P21/06C07K1/34A61K38/01A61P9/12
Inventor 郝艳宾陈永浩齐建勋吴春林董宁光
Owner 河南东肽生物有限公司
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