Title:
METHOD FOR PREPARING MULTIFUNCTIONAL PEA PEPTIDE AND USE
Document Type and Number:
WIPO Patent Application WO/2023/133913
Kind Code:
A1
Abstract:
Disclosed are a method for preparing a multifunctional pea peptide and the use thereof, which belong to the technical field of biomedicine. The method for preparing a multifunctional pea peptide comprises the following steps: S1, preparation of a pea protein liquid; S2, preparation of a compound protease, involving: 1) fermentation, involving: inoculating the pea protein liquid with Bacillus natto, performing fermentation, centrifuging the fermentation liquid, and taking and drying the supernatant to obtain a compound protease; and 2) compounding, involving: compounding the compound protease, papain, an alkaline protease and a flavor protease to obtain the compound protease; S3, enzymolysis; S4, membrane filtration; and S5, drying. The method of the present invention has a simple process, short cycle period, high yield and low cost; and the yield of the prepared pea peptide is high, the protein recovery rate is high, the protein hydrolyzate has a small relative molecular mass, and the product has a good flavor, has an antihypertensive, uric-acid-lowering and antioxidant activity and is a high-quality pea peptide product.
Inventors:
ZOU SHENGCAN (CN)
CAO TINGFENG (CN)
FAN FANG (CN)
LIU TINGTING (CN)
WANG NAN (CN)
WANG JIATING (CN)
LIU JINLI (CN)
WANG SHANGLONG (CN)
CAO TINGFENG (CN)
FAN FANG (CN)
LIU TINGTING (CN)
WANG NAN (CN)
WANG JIATING (CN)
LIU JINLI (CN)
WANG SHANGLONG (CN)
Application Number:
PCT/CN2022/072890
Publication Date:
July 20, 2023
Filing Date:
January 20, 2022
Export Citation:
Assignee:
CHENLAND NUTRITIONALS INC (US)
QINGDAO CHENLAND BIOLOGY SCIENCE AND TECH CO LTD (CN)
QINGDAO CHENLAND BIOLOGY SCIENCE AND TECH CO LTD (CN)
International Classes:
C12P21/06; A61K38/01; A61P9/12; A61P19/06; A61P39/06; C07K1/34
Domestic Patent References:
| WO2021123675A1 | 2021-06-24 |
Foreign References:
| CN1827772A | 2006-09-06 | |||
| CN112626155A | 2021-04-09 | |||
| CN112725398A | 2021-04-30 | |||
| CN102613381A | 2012-08-01 | |||
| US20190053517A1 | 2019-02-21 |
Other References:
DIAO JINGJING, YU WEI, ZHANG LI-PING: "Peptide Fraction and Antioxidant Activity of Pea Protein Hydrolysates", BAOZHUANG YU SHIPIN JIXIE = PACKAGING AND FOOD MACHINERY, ZHONGGUO JIXIE GONGCHENG XUEHUI BAOZHUANG YU SHIPIN GONGCHENG FENHUI, CN, vol. 31, no. 3, 30 June 2013 (2013-06-30), CN , pages 25 - 29, XP093081311, ISSN: 1005-1295, DOI: 10.3969/j.issn.1005-1295.2013.03.006
ZHOU FUZHONG, FEI FENG, MENG1 NING, XUEYAN WANG, WENTAO DIAO, XIAOFEI CHEN: "Comparative Analysis of Fermentation and Enzymolysis of Chickpea Milk Proteins", CHINESE AGRICULTURAL SCIENCE BULLETIN, vol. 31, no. 29, 15 October 2015 (2015-10-15), pages 54 - 58, XP093081313
YANG, HUI ET AL.: "Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis", LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 128, 25 April 2020 (2020-04-25), XP086173280, DOI: 10.1016/j.lwt.2020.109442
PAN JIN-QUAN ，, LIU YAN-MEI, LIANG YU-CHANG, HUA WEI-CHENG: "Study on hydrolysis of soybean protein by protease from Bacillus natto", SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY, GAI KAN BIANJIBU , BEIJING, CN, vol. 32, no. 7, 1 July 2011 (2011-07-01), CN , pages 185 - 188, XP093081317, ISSN: 1002-0306, DOI: 10.13386/j.issn1002-0306.2011.07.087
ZHOU FUZHONG, FEI FENG, MENG1 NING, XUEYAN WANG, WENTAO DIAO, XIAOFEI CHEN: "Comparative Analysis of Fermentation and Enzymolysis of Chickpea Milk Proteins", CHINESE AGRICULTURAL SCIENCE BULLETIN, vol. 31, no. 29, 15 October 2015 (2015-10-15), pages 54 - 58, XP093081313
YANG, HUI ET AL.: "Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis", LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 128, 25 April 2020 (2020-04-25), XP086173280, DOI: 10.1016/j.lwt.2020.109442
PAN JIN-QUAN ，, LIU YAN-MEI, LIANG YU-CHANG, HUA WEI-CHENG: "Study on hydrolysis of soybean protein by protease from Bacillus natto", SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY, GAI KAN BIANJIBU , BEIJING, CN, vol. 32, no. 7, 1 July 2011 (2011-07-01), CN , pages 185 - 188, XP093081317, ISSN: 1002-0306, DOI: 10.13386/j.issn1002-0306.2011.07.087
Attorney, Agent or Firm:
MUDA INTELLECTUAL PROPERTY FIRM (CN)
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