Process for preparing oat ACE (angiotensin converting enzyme) inhibitory peptide by liquid fermentation method

A technology for liquid fermentation and inhibition of peptides, applied in the fields of fermentation, peptide preparation methods, peptides, etc., can solve the problems such as the lack of research on microbial fermentation methods, and achieve the effect of solving the problems of bitterness and pigment, high fermentation efficiency and good quality.

Pending Publication Date: 2022-05-06
NANJING TONGZE AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The most commonly used method to prepare oat ACE inhibitory peptides is to directly enzymatically hydrolyze oat protein, and there is no research on microbial fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A process for preparing oat ACE inhibitory peptides by liquid fermentation, the preparation method comprising the following steps:

[0052] S1, strain activation

[0053] Prepare activated medium: yeast powder 0.4mg / 100mL, beef extract 4g / 100mL, peptone 2g / 100mL, NaCl 0.6g / mL, glucose 0.4g / 100mL, agar 3g / 100mL. Transfer the preserved strains to the medium, culture them in a biochemical constant temperature incubator at 38°C for 48 hours, take a single colony that has grown well and re-streak culture on the slope, transfer 2-4 times, and observe whether they are fully activated ;

[0054] S2, strain expansion

[0055] Take 100 mL of the culture medium prepared by the same method as S1, inoculate 3-4 rings of activated single colonies in the culture medium, and expand culture in a constant temperature shaking shaker at 38°C and 180r / min for 26, 28, 30, 32 , 34h;

[0056] S3, bacterial suspension preparation

[0057] Centrifuge the seed solution at 5°C and 5000Xg for 30...

Embodiment 2

[0072] A process for preparing oat ACE inhibitory peptides by liquid fermentation, the preparation method comprising the following steps:

[0073] S1, strain activation

[0074] Prepare activated medium: yeast powder 0.4mg / 100mL, beef extract 4g / 100mL, peptone 2g / 100mL, NaCl 0.6g / mL, glucose 0.4g / 100mL, agar 3g / 100mL. Transfer the preserved strains to the medium, culture them in a biochemical constant temperature incubator at 38°C for 48 hours, take a single colony that has grown well and re-streak culture on the slope, transfer 2-4 times, and observe whether they are fully activated ;

[0075] S2, strain expansion

[0076] Take 100mL of the culture medium prepared by the same method as S1, inoculate 3-4 rings of activated single colonies in the culture medium, and expand the culture in a constant temperature shaking shaker at 38°C and 180r / min for 28h;

[0077] S3, bacterial suspension preparation

[0078] Centrifuge the seed solution at 5°C and 5000Xg for 30 minutes, pou...

Embodiment 3

[0093] A process for preparing oat ACE inhibitory peptides by liquid fermentation, the preparation method comprising the following steps:

[0094] S1, strain activation

[0095] Prepare activated medium: yeast powder 0.4mg / 100mL, beef extract 4g / 100mL, peptone 2g / 100mL, NaCl 0.6g / mL, glucose 0.4g / 100mL, agar 3g / 100mL. Transfer the preserved strains to the medium, culture them in a biochemical constant temperature incubator at 38°C for 48 hours, take a single colony that has grown well and re-streak culture on the slope, transfer 2-4 times, and observe whether they are fully activated ;

[0096] S2, strain expansion

[0097] Take 100mL of the culture medium prepared by the same method as S1, inoculate 3-4 rings of activated single colonies in the culture medium, and expand the culture in a constant temperature shaking shaker at 38°C and 180r / min for 28h;

[0098] S3, bacterial suspension preparation

[0099] Centrifuge the seed solution at 5°C and 5000Xg for 30 minutes, pou...

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PUM

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Abstract

The invention provides a process for preparing an oat ACE (Angiotensin Converting Enzyme) inhibitory peptide by using a liquid fermentation method. The process for preparing the oat ACE inhibitory peptide by using the liquid fermentation method comprises the following steps: activating a bacillus subtilis strain, carrying out expanding culture, and preparing a bacterial suspension; and taking a certain volume of the bacterial suspension for fermentation culture, filtering the fermentation product to obtain a filtrate, determining the rate of the oat ACE inhibitory peptide in the fermentation liquid, and separating the filtrate by using gel chromatography to obtain an oat ACE inhibitory peptide product.

Description

technical field [0001] The invention relates to the technical field of instant food and its processing, in particular to a process for preparing oat ACE inhibitory peptide by a liquid fermentation method. Background technique [0002] The research on oat protein inhibitory peptides started relatively late in my country, and related researches began after 2007. It is still in its infancy, and the large-scale preparation and industrial production of oat protein inhibitory peptides are still blank. my country is the main producer of oats, with high yields and relatively low prices. As people pay more and more attention to plant active peptides, the development and research of oat protein inhibitory peptides will gradually become a hot spot. [0003] The study of natural food-derived antihypertensive peptides has always been the focus of research on plant-derived protein peptides. Food-derived ACE inhibitory peptides are safe, have no side effects, are easy to absorb, and have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/00C07K1/16C12R1/125
CPCC12P21/00C07K1/16
Inventor 杨成东
Owner NANJING TONGZE AGRI SCI & TECH
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