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Method for preparing soybean Aglycin family peptide by using acetic acid

A technology of soybean and acetic acid, which is applied in the direction of peptide preparation methods, chemical instruments and methods, and medical preparations containing active ingredients, etc., can solve the problems of low content, cumbersome extraction steps, and low activity of Aglaxin family peptides, and achieve Optimization of extraction steps, thorough extraction, and good taste

Inactive Publication Date: 2017-02-15
山东天久生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Direct extraction from legumes is the main source of Agraxin family peptides, however, the content of Agraxin family peptides obtained in the existing extraction methods is low, the activity is low, and the extraction steps are cumbersome

Method used

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  • Method for preparing soybean Aglycin family peptide by using acetic acid
  • Method for preparing soybean Aglycin family peptide by using acetic acid
  • Method for preparing soybean Aglycin family peptide by using acetic acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method for preparing soybean Aglaxin family peptides with acetic acid comprises the following steps:

[0037] (1) Cleaning of raw materials: put in 1 ton of soybeans, add 5 times the volume of deionized water to wash three times;

[0038] (2) Soaking: Put the cleaned soybeans into a special homemade container, add 4 times of ion-free water, the temperature is 28-30°C, the soaking time is 12 hours, and then drain the water;

[0039] (3) Germination: Put the soaked soybeans in a seed germination incubator with a thickness of 2 cm and control the temperature at 28-30°C. Rinse them with deionized water at 28-30°C every 2 hours. The germination time is 6 Hour;

[0040] (4) Refining extraction: add 4 times of germinated soybeans to deionized water and use a colloid mill for refining, add 50L of acetic acid, the concentration of acetic acid is 1%, the extraction temperature is 10°C, and the extraction time is 10 hours;

[0041] (5) Slurry separation: Separation...

Embodiment 2

[0047] A preparation method for preparing soybean Aglaxin family peptides with acetic acid comprises the following steps:

[0048] (1) Cleaning of raw materials: add 4 times the volume of deionized water to 1 ton of soybeans and wash them three times;

[0049] (2) Soaking: Put the cleaned soybeans into a container, add 4 times of ion-free water, the temperature is 30-35°C, the soaking time is 5-7 hours, and then drain the water;

[0050] (3) Germination: Put the soaked soybeans in a seed germination incubator with a thickness of 2 cm and control the temperature at 20-25°C. Rinse them with deionized water at 20-25°C every 2 hours. The germination time is 9-11 hours;

[0051] (4) Refining extraction: Add 4 times the deionized water to the germinated soybeans and use a colloid mill for refining, add 50L acetic acid, the concentration of acetic acid is 0.8%, the extraction temperature is 10°C, and the extraction time is 8 hours;

[0052] (5) Slurry separation: Separation of extr...

Embodiment 3

[0057] A preparation method for preparing soybean Aglaxin family peptides with acetic acid, comprising the following steps:

[0058] (1) Cleaning of raw materials: Add 6 times the volume of deionized water to 1 ton of soybeans and wash them three times;

[0059] (2) Soaking: Put the cleaned soybeans into a container, add 5 times of ion-free water, the temperature is 35°C, the soaking time is 5-7 hours, and then drain the water;

[0060] (3) Germination: Put the soaked soybeans in a seed germination incubator with a thickness of 2 cm and control the temperature at 20-25°C. Rinse them with deionized water at 20-25°C every 2 hours. The germination time is 11 hours;

[0061] (4) Refining extraction: Add 4-5 times of deionized water to the germinated soybeans and use a colloid mill for refining, add 50L of acetic acid, the concentration of acetic acid is 0.9%, the extraction temperature: 10°C, and the extraction time is 8 hours ;

[0062] (5) Slurry separation: Separation of extra...

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Abstract

The present invention relates to the field of biotechnology and particularly relates to a method for preparing a soybean Aglycin family peptide by using acetic acid. The method for preparing the soybean Aglycin family peptide by using acetic acid comprises the following steps: subjecting raw materials to cleaning, soaking, germination, grinding and extraction, separating the slag from the slurry through a ceramic membrane and an organic membrane, and subjecting obtained materials to freeze-drying. According to the technical scheme of the invention, the acetic acid is extracted from soybeans, and the ceramic membrane and the organic membrane are combined to use, wherein the pore size of the ceramic membrane is 0.1 [mu]m and the pore size of the organic membrane is 1500 D to 6000 D. In this way, small protein and polypeptide compounds, with the molecular weight thereof between 1500 D to 6000 D, are obtained. The method is simple in operation, thoroughly in extraction effect, easy in filtration, short in production cycle, greatly improved in yield and greatly reduced in production cost. Therefore, the industrial production is easily realized. A produced Aglycin product is in the form of light yellow powders, and is good in taste and high in purity. The Aglycin product can be used as functional food for the adjuvant therapy of type 2 diabetes for preventing diabetes.

Description

[0001] (1) Technical field [0002] The invention relates to the field of biotechnology, in particular to a method for preparing soybean agraxin family peptides with acetic acid. [0003] (2) Background technology [0004] Aglycin was originally a life active substance extracted and identified from soybean seeds. The research found that the main active ingredients of the Agraxin family are 4 biologically active peptides. These four biologically active peptides are all composed of 37 amino acid residues with similar primary structures, and all have the same 6 cysteine ​​residues. These six cysteine ​​residues constitute the structural domain of the cystine knot (Cystine knot), making these four peptides relatively stable to digestive tract proteases and able to exert their biological functions orally. The Chinese name is Aglycin, and the English name is Aglycin. The amino acid compositions of the four peptides in the Aglycin family peptide are: [0005] 1. ASCNG VCSPF EMPPC G...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/415C07K1/34C07K1/14A61K38/16A61P3/10
CPCC07K14/415A61K38/168
Inventor 张平张学军张九勋桑润生张贵文其他发明人请求不公开姓名
Owner 山东天久生物技术有限公司
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