US 12,479,894 B2
Pea peptide with auxiliary hypoglycemic function and preparation method thereof
Muyi Cai, Beijing (CN); Ruizeng Gu, Beijing (CN); Liang Chen, Beijing (CN); Yuchen Wang, Beijing (CN); Wenying Liu, Beijing (CN); Yuqing Wang, Beijing (CN); Jing Wang, Beijing (CN); Lu Lu, Beijing (CN); Yaguang Xu, Beijing (CN); Ying Wei, Beijing (CN); Guoming Li, Beijing (CN); and Xiuyuan Qin, Beijing (CN)
Assigned to CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES CO., LTD., Beijing (CN)
Filed by CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES CO., LTD., Beijing (CN)
Filed on Apr. 26, 2022, as Appl. No. 17/730,163.
Application 17/730,163 is a continuation of application No. PCT/CN2020/076901, filed on Feb. 27, 2020.
Claims priority of application No. 201911039457.2 (CN), filed on Oct. 29, 2019.
Prior Publication US 2022/0251149 A1, Aug. 11, 2022
Int. Cl. C07K 14/415 (2006.01); A61K 38/00 (2006.01); A61P 3/10 (2006.01); C07K 1/36 (2006.01); C07K 5/06 (2006.01); C07K 5/072 (2006.01); C12P 21/06 (2006.01)
CPC C07K 14/415 (2013.01) [A61P 3/10 (2018.01); C12P 21/06 (2013.01); A61K 38/00 (2013.01); C07K 1/36 (2013.01); C07K 5/06 (2013.01); C07K 5/06104 (2013.01); C12Y 304/21 (2013.01); C12Y 304/21004 (2013.01)] 19 Claims
 
1. A pea peptide composition with hypoglycemic function, wherein the pea peptide composition comprises at least peptide segments pEE, pEK and pER; and
based on a mass of the pea peptide composition, a content of the peptide segment pEE is ≥100.00 mg/100 g, a content of the peptide segment pEK is ≥80.00 mg/100 g and a content of the peptide segment pER is ≥90.00 mg/100 g;
wherein the pea peptide composition has the hypoglycemic function through oral administration;
wherein the pea peptide composition is prepared as follows:
1) performing an ultrasonic treatment and then a solid-liquid separation on a mixture of pea protein raw material and water, to collect a precipitate, and adding water to the precipitate to prepare a slurry;
2) adjusting a pH value of the slurry, and then adding an alkaline protease to perform a first enzymolysis, stirring for 2-4 h, and then performing enzyme deactivation, to obtain a first enzymatic hydrolysate;
3) centrifuging the first enzymatic hydrolysate, adding a trypsin to the centrifuged supernatant to perform a second enzymolysis, stirring for 2-3 h, and then performing enzyme deactivation, to obtain a second enzymatic hydrolysate;
4) adding a mixture of fungal proteases to the second enzymatic hydrolysate, stirring for 0.5-1 h, then performing enzyme deactivation, to obtain a third enzymatic hydrolysate, wherein the mixture of fungal proteases comprises endo-proteases and exo-proteases and is prepared from Aspergillus oryzae; and
5) performing filtration on the third enzymatic hydrolysate to obtain a filtrate, and concentrating the filtrate to obtain a concentrate, heating the concentrate at 80-100° C. for 1-3 h, and then performing a resin adsorption treatment, to obtain the pea peptide composition.