Method for preparing broccoli protein peptide mixture

Patent metadata

Field	Value
Publication number	US-10548933-B2
Application number	US-201615571625-A
Country	US
Kind code	B2
Filing date	May 3, 2016
Priority date	May 4, 2015
Publication date	Feb 4, 2020
Grant date	Feb 4, 2020

Abstract

Provided is a method for preparing a broccoli protein peptide. The method uses a broccoli protein as the raw material, and obtains a broccoli protein peptide powder through the steps of preprocessing, enzymatic hydrolysis, terminating enzymatic hydrolysis, separation, and drying and the like. Also provided is the use of the prepared broccoli protein peptide in resisting oxidation, reducing cholesterol and lowering blood lipids.

First claim

The invention claimed is:

1. A method for preparing a broccoli protein peptide mixture, the method comprising:
(a) adding water, anhydrous sodium sulfite, and EDTA to a raw material of broccoli protein thereby making a predigestion mixture,
wherein the weight of the water is 4 to 8 times that of raw material of broccoli protein, the EDTA has a mass/volume ratio of 0.02-0.05 g/L, and the anhydrous sodium sulfite has a mass/volume ratio of 0.05-0.1 g/L;
(b) digesting the predigestion mixture for 3-4 hours at a temperature with an enzyme selected from the group consisting of neutral protease, papain, alkaline protease, trypsin, pepsin, bromelain and any combination thereof, thereby forming a digested mixture;
(c) terminating the digestion by heating the digested mixture to from 80-90° C. for from 5-15 minutes;
(d) optionally, centrifuging or filtering the mixture from (c);
(e) filtering the liquid from (c) or (d) with a membrane having a pore size of 100 to 500 nm;
(f) optionally, debittering the mixture from (e) by treating with active carbon or clay; and
(g) concentrating and/or drying the mixture from (e) or (f), thereby obtaining the broccoli protein peptide mixture.

2. The method of claim 1 , wherein the enzyme is selected from trypsin and neutral protease, or alkaline protease and papain, or alkaline protease and neutral protease.

3. The method of claim 1 , wherein the enzyme is neutral protease, 200-600 units of enzyme are added per gram of raw material of broccoli protein, the temperature is 50±1° C., and the pH of the digested mixture is adjusted to from 6.0-7.0 with NaOH before terminating.

4. The method of claim 1 , wherein the enzyme is papain, 1000-3000 units of enzyme are added per gram of raw material of broccoli protein, the temperature is 50±1° C., and the pH of the digested mixture is adjusted to from 6.5-7.0 with NaOH before terminating.

5. The method of claim 1 , wherein the enzyme is alkaline protease, 200-600 units of enzyme are added per gram of raw material of broccoli protein, the temperature is 50±1° C., and the pH of the digested mixture is adjusted to from 9.0-9.5 with NaOH before terminating.

6. The method of claim 1 , wherein the enzyme is trypsin, 5-15 units of enzyme are added per gram of raw material of broccoli protein, the temperature is 50±1° C., and the pH of the digested mixture is adjusted to from 8.0-8.5 with NaOH before terminating.

7. The method of claim 1 , wherein the enzyme is pepsin, 5-15 units of enzyme are added per gram of raw material of broccoli protein, the temperature is 36-38° C., and the pH of the digested mixture is adjusted to from 1.5-2.5 with NaOH before terminating.

8. The method of claim 1 , wherein the enzyme is bromelain, 1000-5000 units of enzyme are added per gram of raw material of broccoli protein, the temperature is 40±1° C., and the pH of the digested mixture is adjusted to from 6.0-7.0 with NaOH before terminating.

9. The method of claim 1 , wherein the enzyme is a combination of at least 2 proteases, 5-3600 units of enzyme are added per gram of raw material of broccoli protein, the temperature is 50±1° C., and the pH of the digestion is controlled to 8.0-8.5 for the initial 0.5-1 hour and then not controlled for the remainder of the digestion.

10. The method of claim 9 , wherein the combination of at least 2 proteases is selected from trypsin and neutral protease, or alkaline protease and papain, or alkaline protease and neutral protease.

Assignees

• Zhejiang Hisun Pharm Co Ltd
• Zhejiang Teley Biotechnology Co Ltd

Inventors

• Wang Jidong
• Qi Huan
• Zheng Xiaohe
• Zhang Hui
• Wang Yongdong
• Tang Hailing
• Lin Haiming

Classifications

• C12Y304/00

  Hydrolases acting on peptide bonds, i.e. peptidases (3.4) · CPC title

• C12Y304/21004

  Trypsin (3.4.21.4) · CPC title

• A23L33/185

  Vegetable proteins · CPC title

• C12Y304/23

  Aspartic endopeptidases (3.4.23) · CPC title

• A61K36/31 Primary

  Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi · CPC title