The Preparation And Preliminary Purification Of Ace Inhibitory Peptides From Red Bean And Study On Its Chelating Properties

The red bean protein is a plant protein sources, has a high nutritional value, in recent years, many reports that polypeptides have many biological activities, peptides and proteins in vivo digestible, easily saturated and polypeptides have a very wide range of dietary or pharmaceutical applications, while the development of new mineral supplements can greatly increase the application range of the red bean oligopeptides, improve the added value of the. Legume resources in our country and very cheap rich, we can through some means of biotechnology on for further deep processing. Therefore, this paper uses similar methods of enzymatic hydrolysis of red bean generated with blood pressure lowering effect of polypeptide, and the with high activity of ACE inhibitory peptides were preliminary separation purification and microelement chelate compound preparation process were studied.The experiment selected alkaline protease for optimal enzyme reaction, effect of red bean protein hydrolysates hydrolysis degree are the main factors: enzymatic hydrolysis time, substrate concentration, pH, temperature, enzyme and substrate concentration than that of alkaline protease enzyme solution of bean protein optimum process is: substrate concentration is 6%, pH to 9.0, water bath temperature is 60 DEG C, the enzyme and substrate concentration ratio is 6%, under the condition of bean protein hydrolysis degree up to 16.3%. In the alkaline protease hydrolysis of red bean protein experiments, when the hydrolysis time reached 90 min, the degree of hydrolysis reached 17%, ACE inhibition rate of up to 79.5%. In the hydrolysis degree and the ACE inhibitory rate and no specific linear relationship. At the same time, in these experimental conditions, the enzyme solution as raw material, separated by ultrafiltration. The results show that the cut-off molecular weight of 10 K and 3K of ultrafiltration income ultrafiltrate of ACE inhibitory activity of, the interception molecular weight of 3000 ultrafiltration centrifugation the resulting filtrate method for the determination of the ACE inhibition rate was 82.7% is purified enzyme solution rose 3.2 percent.Of red bean oligo peptide chelated zinc single factor optimization experiments. Results show that, the optimum conditions of red bean polypeptide zinc chelate as: zinc ion concentration 10 ml, pH 7.0, the temperature of 60 DEG C, adding ethanol precipitation agent ratio of 4:1, chelating 60 min, calculate the consumption volume is 1.57 mL, calculated chelating rate was 90.58%.China is a large agricultural country, Hongdou origin, we should make full use of this advantage, but the general industrial production of protein utilization rate is not high, a lot of protein resources is usually used as a fertilizer or directly discharged, not only caused the waste of resources, but also caused environmental pollution. Red bean peptide can be used as a functional food to improve the living conditions of some special groups; as the fourth generation of trace element supplements, red bean peptide chelated zinc can be added to animal feed can solve various physiological disease caused by trace elements, but also to feed to improve nutritional value.