TH19384A3 - An extraction process of pea protein hydrolyzate for use as an ingredient in pharmaceutical, cosmetic and dietary supplements. - Google Patents

Abstract

Summary of the invention which will appear on the advertisement page ReadFile:Page 1 of 1 Page Summary of the invention of the extract of pea protein hydrolyzate for use in pharmaceutical, cosmetic or dietary supplements using Soluble with water or organic solvent mixed with pea protein extract hydrolyzate that has been ground dry, shaken, bring the resulting solution coarsely filtered with white cloth and finely filtered with filter paper from The extract is then centrifuged again and then evaporated with a rotary evaporator until the extract is viscous and then dried by freezing point drying or air spray drying. Bioactive extracts that can be used as raw materials or ingredients in pharmaceutical products, cosmetics or food supplements for beauty and health promotion.

Claims (3)

All claims (which will not appear on the advertising page): ------30/12/2020------(OCR) 1. The method for extracting mung bean protein hydrolysate for use as an ingredient in pharmaceutical, cosmetic, and dietary supplement products consists of: a. Preparation of mung bean protein solution by adding solvent to mung bean residue in a ratio of 1-10:2-20, adjusting the pH to 6.0-9.0 with sodium hydroxide (NaOH) solution, then stirring at 300 rpm in a temperature-controlled bath of 40-100 degrees Celsius to obtain mung bean protein solution. b. Extraction of protein hydrolysate by adding alkaline enzyme to the solution. 1. Extraction method for mung bean protein hydrolysate for use as an ingredient in pharmaceutical, cosmetic, and dietary supplement products according to Patent 1, where the solvent can be selected from sterile distilled water, methanol, ethanol, ethyl acetate, and chloroform. (This process involves stirring at 300 rpm and maintaining a constant pH for 1-24 hours, then centrifuging at a relative centrifugal force of 8,000 rpm for 5-60 minutes.) 3. A method for extracting mung bean protein hydrolysate for use as an ingredient in pharmaceutical, cosmetic, and dietary supplement products as per claim 1 or 2, which includes the following additional steps: a. Before stirring, the mung bean protein solution can be heated to a temperature of 40-100 degrees Celsius for 1-24 hours. ------------Page 1 of 1 page of claims. 1. The extraction process of mung bean protein hydrolysate for use as an ingredient in pharmaceutical, cosmetic, and dietary supplement products consists of: a. Preparation of mung bean protein solution by adding mung bean residue to a solvent in a ratio of 1:10:2:20, adjusting the pH to 6.0-9.0 with sodium hydroxide (NaOH) solution, then stirring at 300 rpm in a temperature-controlled bath of 40-100°C to obtain mung bean protein solution. b. Extraction of the protein hydrolysate by adding the enzyme alkalase to the solution. The soy protein obtained from step a is stirred at 300 rpm while maintaining a constant pH for 1-24 hours. Centrifugation is performed at a relative centrifugal force of 8,000 rpm for 5-60 minutes. The clear solution is filtered through cheesecloth, and the pH is adjusted to 6.0-9.0 using citric acid. Finally, the filtered solution is dried using a freeze-dryer or hot air spray drying method. 2. A method for extracting mung bean protein hydrolysate for use as an ingredient in pharmaceutical, cosmetic, and dietary supplement products under Patent 1, where the solvent can be selected from sterile distilled water, methanol, ethanol, ethyl acetate, and chloroform. 3. The method for extracting mung bean protein hydrolysate for use as an ingredient in pharmaceutical, cosmetic, and dietary supplement products under claims 1 or 2, which includes additional steps: Step a. Before stirring, the mung bean protein solution can be heated to a temperature of 40-100 degrees Celsius for 1-24 hours.