The invention relates to a technological method for co-production of
ACE inhibitory peptides and immunological competence peptides of mung beans with an enzymic method. The technological method for co-production of the
ACE inhibitory peptides and the immunological competence peptides of the mung beans with the enzymic method comprises the steps that
mung bean albumen
powder is dissolved in micromolecule water and is prepared into an albumen solution with the concentration, by
mass,
ranging from 7% to 40%, enzymolysis and inactivation are conducted on
mung bean albumen, and supernate is moved out;
mung bean antihypertensive peptides are prepared, wherein mung bean peptides with the molecular weight of 1 kDa and 3 kDa respectively are processed through an
ultrafiltration membrane, and an
ACE inhibitory peptide powder product of the mung beans is obtained by conducting freezing
drying on the 1 kDa-3 kDa filtered solution obtained after interception is conducted; the immunological competence peptides of the mung beans are prepared, wherein the residual solution is hydrolyzed continually for 2-3 hours through
neutral protease and flavourzyme, and supernate is moved out; a 1 kDa
ultrafiltration membrane is used for intercepting the mung bean peptides with the molecular
cut off smaller than 1 kDa in the prepared supernate,
desalination is conducted through the
ultrafiltration membrane, and the immunological competence peptides of the mung beans can be obtained by conducting freezing
drying on the processed filtrate. The mung bean peptides having different biological functions are prepared through one set of technical conditions, the process is simple and efficient, and the
resource utilization rate is high.