Method for preparing functional polypeptide through multimode ultrasonic enhancing enzymolysis

A method for preparing functional polypeptide by multi-mode ultrasonic wave strengthening enzymolysis, and method for preparing corn protein antihypertensive peptide by means of scanning frequency reverberation field ultrasonic strengthening enzymolysis, comprising the following steps:

• (1) suspension with mass concentration of 4.5%, which is made from corn protein, and pretreated by the reverberation field ultrasonic;
• (2) under the conditions of pH 9.0, temperature of 50° C., substrate concentration of 4.5%, alkaline protease enzyme dosage 5616 U/g, enzymatic hydrolysis for 60 minutes, use of 0.2 mol/L HCl to adjust pH to 7.0, enzyme inactivation in boiling water bath for 10 minutes, after cooling, centrifuge at 10000 g for 10 minutes, and then collecting the supernatant fraction, so far, the extract of protein antihypertensive peptide is obtained.

A method for preparing functional polypeptide by multi-mode ultrasonic intensified enzymolysis, and method for preparing blood pressure reducing peptide of protein of wheat gluten by counter current dual frequency ultrasound, comprising the following steps:

• (1) Making wheat gluten into gluten protein suspension with mass concentration of 3% with dilute alkali solution of 0.003 mol/L, and pretreated by counter current dual frequency ultrasound;
• (2) under the conditions of pH 9.0, temperature of 50° C., alkaline protease (Alcalase) enzyme dosage 4560 U/g, substrate concentration of 10 g/L, enzymatic hydrolysis for 30 minutes, use of 0.2 mol/L HCl to adjust pH to 7.0, enzyme inactivation in boiling water bath for 10 minutes, after cooling, centrifuge at 10000 g for 10 minutes, and then collecting the supernatant fraction, so far, the extract of protein antihypertensive peptide is obtained.