CN108740278A - A kind of konjaku polypeptide extract - Google Patents
A kind of konjaku polypeptide extract Download PDFInfo
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- CN108740278A CN108740278A CN201810404642.6A CN201810404642A CN108740278A CN 108740278 A CN108740278 A CN 108740278A CN 201810404642 A CN201810404642 A CN 201810404642A CN 108740278 A CN108740278 A CN 108740278A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 143
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 78
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 78
- 239000000284 extract Substances 0.000 title claims abstract description 62
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 56
- 235000013312 flour Nutrition 0.000 claims abstract description 75
- 238000002360 preparation method Methods 0.000 claims abstract description 51
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 28
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 6
- 108091005804 Peptidases Proteins 0.000 claims description 25
- 239000004365 Protease Substances 0.000 claims description 25
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 25
- 235000019419 proteases Nutrition 0.000 claims description 25
- 150000001875 compounds Chemical class 0.000 claims description 21
- 238000005119 centrifugation Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 239000006228 supernatant Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- GZPHSAQLYPIAIN-UHFFFAOYSA-N 3-pyridinecarbonitrile Chemical compound N#CC1=CC=CN=C1 GZPHSAQLYPIAIN-UHFFFAOYSA-N 0.000 claims description 6
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 230000006698 induction Effects 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- -1 ultrafiltration Polymers 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 description 11
- 238000006460 hydrolysis reaction Methods 0.000 description 11
- 210000002421 cell wall Anatomy 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 210000004185 liver Anatomy 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 241000699666 Mus <mouse, genus> Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 239000012530 fluid Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000006340 racemization Effects 0.000 description 3
- 244000205754 Colocasia esculenta Species 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000005904 alkaline hydrolysis reaction Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000001202 rhombencephalon Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Peptides Or Proteins (AREA)
Abstract
The present invention discloses a kind of konjaku polypeptide extract, belong to polypeptide extractive technique field, the konjaku polypeptide extract extracting method of the present invention includes the preparation of konjaku flour, the preparation of protein extract, the preparation of konjaku polypeptide, ultrafiltration, konjaku flour is cleaned in the preparation process of konjaku flour, freezing processing, with crusher in crushing to 5 μm hereinafter, being stirred using electromagnetic wand, obtain pure konjaku flour, the konjaku polypeptide extract yield of the present invention is high, effectively promotes the nutritive value of konjaku polypeptide extract, and is further promoted to the anti-aging effects of konjaku polypeptide extract.
Description
Technical field
The invention belongs to polypeptide extractive technique fields, and in particular to a kind of konjaku polypeptide extract.
Background technology
Fry starch of konjak is light-weight, the by-product that particle is small generated in konjaku powder process, contains protein 20%
Left and right, starch-containing 40% or so, it is currently used primarily in Feed Manufacturing, utility value is relatively low.And protein can be had through enzymolysis
The biologically active polypeptide of the functions such as easy absorption, anti-aging, anticancer, blood pressure lowering, immune.
Currently, having acid-hydrolysis method, alkali hydrolysis method using the method that fry starch of konjak extracts konjaku polypeptide.But in alkaline hydrolysis process
In, most amino acid are generated racemization phenomenon by different degrees of destruction, so not using this method substantially in production.
Sour water solution is usually to be hydrolyzed under conditions of boiling with hydrochloric acid, then cools down hydrolysate.Its advantage is that hydrolysis efficiency is high, do not cause
The racemization of amino acid, what is obtained is l-amino acid, but partial amino-acid can be destroyed completely, and due to hydrochloric acid corrosion resistance
By force, it is desirable that hydrolysis device must have very strong corrosion resistance, so the application of acid-hydrolysis method in production receive it is prodigious
Limitation.Condition needed for enzyme hydrolysis is then relatively mild, does not generate racemization, does not also destroy amino acid, and hydrolysis time is short, product
It is of light color, it is easy to control the degree of hydrolysis.But relatively mostly use single enzyme during preparing konjaku polypeptide using enzymolysis at present
System, and it is unreasonable to there is the hydrolase selected, and causes konjaku proteolysis to be not thorough, the phenomenon that production cycle seriously extends.
Invention content
The purpose of the present invention is to provide a kind of konjaku polypeptide extracts, and konjaku polypeptide extract yield is high, are effectively promoted
The nutritive value of konjaku polypeptide extract, and the anti-aging effects of konjaku polypeptide extract are further promoted.
The technical solution that the present invention is taken to achieve the above object is：A kind of preparation method of konjaku polypeptide extract,
Preparation including konjaku flour, the preparation of protein extract, the preparation of konjaku polypeptide, ultrafiltration will be magic in the preparation process of konjaku flour
Taro powder cleans, freezing processing, with crusher in crushing to 5 μm hereinafter, stirred using electromagnetic wand, pure konjaku flour is obtained, by konjaku
Powder carries out broken wall treatment, so that the original fluid behaviour of konjaku flour is lost, increases the konjaku flour adhesiveness after broken wall, greatly improve konjaku
The release of certain nutriments in powder, improves the health value of konjaku flour, the anti-aging have to konjaku flour and anti-oxidant effect
Fruit is obviously improved.
Further include to optimize the measure that above-mentioned technical proposal is taken：Freezing processing is by konjaku flour in konjaku flour preparation process
2-4h is freezed at a temperature of being placed in -20 DEG C to -15 DEG C, uses magnetic induction to be stirred for the electromagnetic wand of 0.015-0.20T after broken
It mixes and handles to obtain pure konjaku flour.The percentage of damage of konjaku flour cell wall will can be effectively improved after konjaku flour freezing processing, be conducive to konjaku flour
In total fat, content of starch be improved, the content of peptides in konjaku flour crude protein liquid after broken wall is effectively promoted simultaneously, is recycled
Electromagnetic wand is stirred the konjaku flour after broken wall, and the electric current on electromagnetic wand can generate the cell wall of the konjaku flour of broken wall
Effect is smashed, change especially is generated to the space structure of polysaccharide and protein in cell wall, exposes enzyme cusp position, simultaneously
Hard-packed cell wall can be made loose to make konjaku flour cell wall further be crushed convenient for the preparation of follow-up konjaku flour active peptides
Effect promotes polypeptide yield, realizes the promotion of konjaku flour effect.Preferably, the preparation process of protein extract is, by pure evil spirit
Taro powder is added in distilled water, solid-to-liquid ratio 2-5:50, stirring adjusts pH value to 8.5-9.5, extracts 1-2h, and centrifugation takes supernatant,
Protein extract is obtained, is that the extraction of konjaku flour active peptides is prepared by carrying out albumen crude extract to konjaku flour.Preferably,
Centrifugal rotational speed is 5000-8000r/min, centrifugation time 5-10min, and the substance for keeping proportion different using centrifuge is divided
From rapid extraction konjaku polypeptide.Preferably, the preparation process of konjaku polypeptide is to be placed in 1.5-3wt%'s in protein extract
Compound protease stirs and adjusts pH value to 8.0-9.0, and constant temperature stands 2-4h, destroy the enzyme treatment, centrifuging and taking under the conditions of 40-45 DEG C
Supernatant obtains konjaku active peptides, and item is digested using the active peptides in compound protein enzyme r e lease konjaku flour, and by optimization
Part improves hydrolysis result.Preferably, nicotinonitrile and 0.01- containing 0.02-0.04wt% in compound protease
The chloro- nicotinonitriles of 2- of 0.02wt% are, it can be achieved that assist compound protease to destroy konjaku flour cell wall, acceleration cell wall hydrolysis
To accelerate cell wall and intracellular structure to disintegrate, breaks the inhibition of cell wall, the nutriment in konjaku flour is made to be released
It puts, can also reduce enzymolysis fluid viscosity, change the osmotic pressure of enzymolysis liquid, shorten enzymolysis time, improve hydrolysis result, realize konjaku flour
Polypeptide yield improve, the promotion of nutrient content.Preferably, compound protease is 1-1.5 by mass ratio:2 alkaline egg
White enzyme and neutral proteinase composition, select compound protease that can effectively promote hydrolysis result, using the specificity of enzyme, avoid digesting
It is limited in the process by inscribe enzyme specificity action site, hydrolysis is insufficient to lead to the reduction of konjaku flour polypeptide yield.Preferably,
Ultrafiltration step is, in 40-45 DEG C of temperature, pH value selects 3000- under conditions of being 8.0-8.5 by konjaku active peptides extracting solution
5000Da filter membranes are detached, and konjaku polypeptide extract is obtained, and are chosen specific molecular interception using hyperfiltration technique, are obtained small molecule
Konjaku polypeptide, the effect of ensureing molecular weight konjaku polypeptide in the range.
Compared with prior art, beneficial effects of the present invention are：The present invention is stirred using electromagnetic wand, obtains pure konjaku flour, is led to
It crosses and broken wall treatment is carried out to konjaku flour, so that the original fluid behaviour of konjaku flour is lost, increase the konjaku flour adhesiveness after broken wall, significantly
The release for improving certain nutriments in konjaku flour, improves the health value of konjaku flour, the anti-aging that has to konjaku flour and
Antioxidant effect is obviously improved.
The present invention provides a kind of konjaku polypeptide extract using above-mentioned technical proposal, compensates for the deficiencies in the prior art, grasps
Make simple, it is easy to accomplish.
Specific implementation mode
Technical scheme of the present invention is described in further detail with reference to embodiments：
Embodiment 1：
A kind of preparation method of konjaku polypeptide extract, includes the preparation of konjaku flour, the preparation of protein extract, konjaku polypeptide
It prepares, ultrafiltration, concrete operation step is：
1）The preparation of konjaku flour：Konjaku flour is cleaned, 2h is freezed at a temperature of konjaku flour is placed in -18 DEG C, with crusher in crushing to 5
μm hereinafter, use magnetic induction for 0.018T electromagnetic wand stir, obtain pure konjaku flour；
2）The preparation of protein extract：Pure konjaku flour is added in distilled water, solid-to-liquid ratio 3:50, stirring, tune pH value to 8.7,
2h is extracted, centrifugation, centrifugal rotational speed 6000r/min, centrifugation time 7min take supernatant, obtain protein extract；
3）The preparation of konjaku polypeptide：It is placed in the compound protease of 2wt% in protein extract, contains in compound protease
The nicotinonitrile of 0.03wt% and the chloro- nicotinonitriles of the 2- of 0.014wt% stir and adjust pH value to 8.4, under the conditions of 43 DEG C
Constant temperature stands 3h, and destroy the enzyme treatment, centrifugation, centrifugal rotational speed 5000r/min, centrifugation time 18min take supernatant, obtain konjaku
Active peptides；Compound protease is 1.3 by mass ratio:2 alkali protease and neutral proteinase composition；
4）Ultrafiltration：By konjaku active peptides extracting solution in 44 DEG C of temperature, selection 4000Da filter membranes carry out under conditions of pH value is 8.4
Separation, obtains konjaku polypeptide extract.
Embodiment 2：
A kind of preparation method of konjaku polypeptide extract, includes the preparation of konjaku flour, the preparation of protein extract, konjaku polypeptide
It prepares, ultrafiltration, concrete operation step is：
1）The preparation of konjaku flour：Konjaku flour is cleaned, 3h is freezed at a temperature of konjaku flour is placed in -20 DEG C, with crusher in crushing to 5
μm hereinafter, use magnetic induction for 0.018T electromagnetic wand stir, obtain pure konjaku flour；
2）The preparation of protein extract：Pure konjaku flour is added in distilled water, solid-to-liquid ratio 2:25, stirring, tune pH value to 8.8,
1h is extracted, centrifugation, centrifugal rotational speed 6000r/min, centrifugation time 8min take supernatant, obtain protein extract；
3）The preparation of konjaku polypeptide：It is placed in the compound protease of 1.5wt% in protein extract, contains in compound protease
The nicotinonitrile of 0.03wt% and the chloro- nicotinonitriles of the 2- of 0.016wt% stir and adjust pH value to 8.7, under the conditions of 41 DEG C
Constant temperature stands 4h, and destroy the enzyme treatment, centrifugation, centrifugal rotational speed 4500r/min, centrifugation time 18min take supernatant, obtain konjaku
Active peptides；Compound protease is 1 by mass ratio:2 alkali protease and neutral proteinase composition；
4）Ultrafiltration：By konjaku active peptides extracting solution in 44 DEG C of temperature, selection 3000Da filter membranes carry out under conditions of pH value is 8.4
Separation, obtains konjaku polypeptide extract.
Embodiment 3：
A kind of preparation method of konjaku polypeptide extract, includes the preparation of konjaku flour, the preparation of protein extract, konjaku polypeptide
It prepares, ultrafiltration, concrete operation step is：
1）The preparation of konjaku flour：Konjaku flour is cleaned, 2h is freezed at a temperature of konjaku flour is placed in -15 DEG C, with crusher in crushing to 5
μm hereinafter, use magnetic induction for 0.017T electromagnetic wand stir, obtain pure konjaku flour；
2）The preparation of protein extract：Pure konjaku flour is added in distilled water, solid-to-liquid ratio 1:25, stirring, tune pH value to 9.2,
1h is extracted, centrifugation, centrifugal rotational speed 7000r/min, centrifugation time 7min take supernatant, obtain protein extract；
3）The preparation of konjaku polypeptide：It is placed in the compound protease of 3wt% in protein extract, contains in compound protease
The nicotinonitrile of 0.04wt% and the chloro- nicotinonitriles of the 2- of 0.02wt% stir and adjust pH value to 8.5, under the conditions of 43 DEG C
Constant temperature stands 2h, and destroy the enzyme treatment, centrifugation, centrifugal rotational speed 6000r/min, centrifugation time 18min take supernatant, obtain konjaku
Active peptides；Compound protease is 1.2 by mass ratio:2 alkali protease and neutral proteinase composition；
4）Ultrafiltration：By konjaku active peptides extracting solution in 40 DEG C of temperature, selection 5000Da filter membranes carry out under conditions of pH value is 8.4
Separation, obtains konjaku polypeptide extract.
Embodiment 4：
A kind of preparation method of konjaku polypeptide extract, includes the preparation of konjaku flour, the preparation of protein extract, konjaku polypeptide
It prepares, ultrafiltration, concrete operation step is：
1）The preparation of konjaku flour：Konjaku flour is cleaned, 3h is freezed at a temperature of konjaku flour is placed in -17 DEG C, with crusher in crushing to 5
μm hereinafter, use magnetic induction for 0.017T electromagnetic wand stir, obtain pure konjaku flour；
2）The preparation of protein extract：Pure konjaku flour is added in distilled water, solid-to-liquid ratio 3:50, stirring, tune pH value to 9.3,
2h is extracted, centrifugation, centrifugal rotational speed 6000r/min, centrifugation time 7min take supernatant, obtain protein extract；
3）The preparation of konjaku polypeptide：It is placed in the compound protease of 2wt% in protein extract, contains in compound protease
The nicotinonitrile of 0.03wt% and the chloro- nicotinonitriles of the 2- of 0.015wt% stir and adjust pH value to 8.4, under the conditions of 44 DEG C
Constant temperature stands 4h, and destroy the enzyme treatment, centrifugation, centrifugal rotational speed 6000r/min, centrifugation time 18min take supernatant, obtain konjaku
Active peptides；Compound protease is 1.4 by mass ratio:2 alkali protease and neutral proteinase composition；
4）Ultrafiltration：By konjaku active peptides extracting solution in 44 DEG C of temperature, selection 4000Da filter membranes carry out under conditions of pH value is 8.2
Separation, obtains konjaku polypeptide extract.
Pharmacological testing：
Anti-aging is tested：The konjaku flour active peptides that embodiment 3 is prepared continuously are taken one month to the small white mouse of health
（Experimental group）, its liver, brain and the heart are removed, SOD in liver is measured（Superoxide dismutase）Activity（Such as table 1）And brain, the heart
With the amount of lipofuscin in liver（Such as table 2）, and with the small white mouse of the konjaku flour active peptides to take the embodiment of the present invention 2（It is right
According to group）It is compared, situation is as follows：
Table 1
| Group | Konjaku flour active peptides dosage（mg/kg） | Small white mouse quantity（Only） | SOD（μg/mg） |
| Control group | 0 | 10 | 1.52±0.23 |
| Experimental group 1 | 300 | 10 | 2.32±0.31 |
| Experimental group 2 | 600 | 10 | 2.52±0.41 |
Table 2
Activity by the SOD in the visible Liver of Mice taken after the konjaku flour active peptides that extract of the present invention of table 1 is apparent high
In control group, and the activity of the more SOD of dose is higher, it is seen that the anti-aging effects for the konjaku flour active peptides that the present invention extracts
It is excellent；Konjaku flour active peptides hindbrain, liver, the lipofuscin in the heart that the present invention is taken by 2 visible small white mouse of table are substantially reduced.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of preparation method of konjaku polypeptide extract, includes the preparation of konjaku flour, the preparation of protein extract, konjaku polypeptide
Preparation, ultrafiltration, it is characterised in that：Konjaku flour is cleaned in the preparation process of konjaku flour, freezing processing, extremely with crusher in crushing
5 μm hereinafter, stirred using electromagnetic wand, obtain pure konjaku flour.
2. according to claim 1 a kind of konjaku polypeptide extract preparation method, it is characterised in that：It is prepared by the konjaku flour
Freezing processing is konjaku flour is placed at a temperature of -20 DEG C to -15 DEG C to freeze 2-4h in the process, used after being crushed magnetic induction for
The electromagnetic wand of 0.015-0.20T is stirred to obtain pure konjaku flour.
3. according to claim 1 a kind of konjaku polypeptide extract preparation method, it is characterised in that：The protein extract
Preparation process be, by pure konjaku flour be added distilled water in, solid-to-liquid ratio 2-5:50, stirring adjusts pH value to 8.5-9.5, extraction
1-2h, centrifugation, takes supernatant, obtains protein extract.
4. according to claim 3 a kind of konjaku polypeptide extract preparation method, it is characterised in that：The centrifugal rotational speed is
5000-8000r/min, centrifugation time 5-10min.
5. according to claim 1 a kind of konjaku polypeptide extract preparation method, it is characterised in that：The konjaku polypeptide
Preparation process is that the compound protease of 1.5-3wt% is placed in protein extract, stirs and adjusts pH value to 8.0-9.0, in 40-
Constant temperature stands 2-4h, destroy the enzyme treatment under the conditions of 45 DEG C, and centrifuging and taking supernatant obtains konjaku active peptides.
6. according to claim 5 a kind of konjaku polypeptide extract preparation method, it is characterised in that：The compound protease
In the chloro- nicotinonitriles of the 2- of the nicotinonitrile containing 0.02-0.04wt% and 0.01-0.02wt%.
7. according to claim 5 a kind of konjaku polypeptide extract preparation method, it is characterised in that：The compound protease
It is 1-1.5 by mass ratio:2 alkali protease and neutral proteinase composition.
8. according to claim 1 a kind of konjaku polypeptide extract preparation method, it is characterised in that：The ultrafiltration step is
By konjaku active peptides extracting solution in 40-45 DEG C of temperature, under conditions of pH value is 8.0-8.5 selection 3000-5000Da filter membranes into
Row separation, obtains konjaku polypeptide extract.
9. a kind of Rhizoma amorphophalli extract is prepared according to the method for claim 1-8.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111732671A (en) * | 2020-07-17 | 2020-10-02 | 王志忠 | Preparation method of spirulina polysaccharide |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111732671A (en) * | 2020-07-17 | 2020-10-02 | 王志忠 | Preparation method of spirulina polysaccharide |
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