Research On The Preparation Of Mung Bean Polypeptide By Enzymetechnology And Its Effect On The Activity Of Alcohol Dehydrogenase

Mung bean planting range is wide and yield is high in China. It is rich in protein and starch. Mung bean protein has the value of higher nutritional and development. At present, the processing of mung bean is tend to the production of starch, the production of mung bean protein is ignored. It results the waste of resources. Drinking is a kind of diet culture, but alcohol has a great harm to the health of human body. Whether the long-term drinking or excessive drinking will cause the reduction of ADH activity, which is the key enzyme in the metabolism of ethanol. It can also increase the hazard of organs in the human body by affecting the metabolism of ethanol, it makes the greatest harm to the brain and the liver. Therefore, it is necessary to find a kind of biologically active peptide to activate the activity of ADH.With the mung bean as the raw material in the study, taking the method of alkali extraction and acid precipitation to extract the mung bean protein and studying on the extraction processing. Then take the method of double enzyme to hydrolysis the mung bean protein to obtain the mung bean polypeptide which has higher physiological activity. Design vitro experiment with the components of different molecular weights after ultrafiltration treatment, and study on their effect on ADH activity. And parse out the strongest impact of molecular weight. Finally, to verify the influence of mung bean polypeptide on ADH activity through the mouse feed test. Main research results are as follows:1. Taking the method of alkali extraction and acid precipitation to extract the mung bean protein and obtain the optimal process parameters are : pH value is 9.5, the extraction temperature is 50℃, the extraction time is 40 min, solid/solvent ratio is 1:15, the extraction rate of up to 22.56% under this condition.2. With the hydrolysis degree as index, take the method of double enzyme to preparation the mung bean polypeptide. To get the best technological parameters of alkaline protease hydrolysis are: the concentration of substrate is 8%, temperature is 55℃, pH value is 8.5, ratio of enzyme to substrate is 8%, the hydrolysis degree of up to 32.58% under this condition.3. Mung bean polypeptide is separated into three different molecular weights after ultrafiltration treatment, respectively are: <1KDa、1KDa-5KDa、>5KDa. Respectively study on their effect on ADH activity. Results showed: the component of <1KDa make the strongest impact on the activity of ADH.4. Design the mouse feed test to study the effect of mung bean polypeptide on the activity of ADH in the liver of mice. Results showed: the ADH activity in the mice liver of mung bean polypeptide groups is significantly higher than the control group. That explain the mung bean polypeptide can significantly activate the ADH activity in the liver of mice, and the activation is positive correlation with the concentration of mung bean polypeptide.