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Preparation method of ginseng chelating peptide

A technology of chelated peptide and ginseng, applied in the field of preparation of ginseng chelated peptide, can solve the problems of low purity of ginseng peptide, difficult to control molecular weight, low extraction rate, etc., to improve the degree of hydrolysis, shorten the hydrolysis time, and improve the conversion rate. Effect

Active Publication Date: 2019-03-12
HEBEI ZIFENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems of low purity, difficult molecular weight control and low extraction rate of ginseng peptides prepared by the existing enzymatic hydrolysis method, the present invention provides a preparation method of ginseng chelated peptides

Method used

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  • Preparation method of ginseng chelating peptide
  • Preparation method of ginseng chelating peptide
  • Preparation method of ginseng chelating peptide

Examples

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Effect test

Embodiment 1

[0034] The embodiment of the present invention provides a kind of preparation method of ginseng chelating peptide, comprises the following steps:

[0035] Step a. Slice 100g of ginseng, add 700mL of purified water and stir evenly, decoct at 90°C for 4 hours, then lower the temperature to 55°C, add 1g of amylase and 0.5g of glucoamylase for enzymatic hydrolysis of desugar, enzymatic hydrolysis time 30min;

[0036] Step b. Add 1 g of Bacillus subtilis neutral protease and 0.5 g of bromelain to the enzymolysis solution obtained in step a for enzymolysis. After enzymolysis, heat up to 90° C. and keep for 10 minutes to inactivate the enzyme to obtain a hydrolyzate, wherein the enzymolysis The conditions are: the enzymolysis temperature is 55°C, and the enzymolysis time is 3h;

[0037] Step c, the above-mentioned hydrolyzate is filtered by a decanter centrifuge with a rotating speed of 3600rpm, and the obtained filtrate is centrifugally purified by a three-phase centrifuge with a r...

Embodiment 2

[0040] The embodiment of the present invention provides a kind of preparation method of ginseng chelating peptide, comprises the following steps:

[0041] Step a. Slice 10Kg of ginseng, add 75L of purified water and stir evenly, decoct at 92°C for 4.5h, then lower the temperature to 56°C, add 120g of amylase and 60g of glucoamylase respectively for enzymatic desugar hydrolysis, enzymatic hydrolysis time 35min;

[0042] Step b. Add 120g of Bacillus subtilis neutral protease and 60g of bromelain to the enzymolysis solution obtained in step a for enzymolysis. After enzymolysis, heat up to 92°C and keep for 12 minutes to inactivate the enzyme to obtain a hydrolysis solution. The enzymolysis conditions For: the enzymatic hydrolysis temperature is 56°C, and the enzymatic hydrolysis time is 3.5h;

[0043]Step c, the above-mentioned hydrolyzate is filtered by a decanter centrifuge with a rotating speed of 3600rpm, and the obtained filtrate is centrifugally purified by a three-phase c...

Embodiment 3

[0046] The embodiment of the present invention provides a kind of preparation method of ginseng chelating peptide, comprises the following steps:

[0047] Step a. Slice 100Kg of ginseng, add 800L of purified water and stir evenly, decoct at 95°C for 5 hours, then lower the temperature to 58°C, add 1.5Kg of amylase and 800g of glucoamylase to carry out enzymatic hydrolysis of sugar, enzymatic hydrolysis time 30min;

[0048] Step b. Add 1.5Kg Bacillus subtilis neutral protease and 800g bromelain to the enzymolysis solution obtained in step a for enzymolysis. After enzymolysis, heat up to 95°C and keep for 15 minutes to inactivate the enzyme to obtain a hydrolyzate, wherein the enzymolysis The conditions are: the enzymatic hydrolysis temperature is 58°C, and the enzymatic hydrolysis time is 4h;

[0049] Step c, the above-mentioned hydrolyzate is filtered by a decanter centrifuge with a rotating speed of 3600rpm, and the obtained filtrate is centrifugally purified by a three-phas...

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Abstract

The invention relates to the technical field of deep processing of ginseng, and in particular discloses a preparation method of ginseng chelating peptide. The preparation method at least comprises thefollowing steps: a. slicing ginseng, adding water and boiling, cooling to 55-58 DEG C, then adding amylase and saccharifying enzyme for carrying out desaccharification and enzymatic hydrolysis; b. adding bacillus subtilis neutral protease and bromelain into enzymatic hydrolysate for carrying out enzymolysis; after the enzymolysis is finished, carrying out enzyme deactivation to obtain hydrolysate, wherein the enzymatic hydrolysis conditions are as follows: the enzymatic hydrolysis temperature is 55-58 DEG C, and the enzymatic hydrolysis time is 3-4h; c. separating and purifying the hydrolyzate, then adding soybean peptide, and carrying out chelation at 45-50 DEG C to obtain a chelating solution; d. concentrating and drying the chelating solution to obtain the ginseng chelating peptide. The extraction rate of the ginseng chelating peptide prepared by the method is high; the obtained ginseng chelating peptide is small in molecular weight, narrow in distribution and high in chelating yield with trace elements, vitamins and polysaccharides.

Description

technical field [0001] The invention relates to the technical field of ginseng deep processing, in particular to a preparation method of ginseng chelating peptide. Background technique [0002] Ginseng has been known as "the king of all herbs" since ancient times. It contains ginsenosides, polysaccharides, volatile oils, fatty acids, sterols, vitamins, proteins, polypeptides and other active ingredients. Inflammation, anti-platelet release, anti-oxidation, enhancing the body's immunity and lowering blood sugar, etc. Therefore, ginseng peptides can be used as functional food or food additives and even medicines in people's daily life. At present, people's research on the chemical components of ginseng mainly focuses on saponins and volatile components in ginseng, while there are relatively few studies on ginseng protein and its polypeptides, and there are still some problems. On the one hand, traditional extraction methods such as decoction, organic solvent leaching and alco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14C07K1/34
CPCC07K1/145C07K1/34C12P21/06
Inventor 张晓东杨广杨子丰
Owner HEBEI ZIFENG BIOTECH
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