Tobacco leaf protein polypeptide and preparation method and application of probiotic tobacco leaf protein polypeptide

A preparation method of the tobacco leaf protein polypeptide comprises the following steps: S1.1, taking tryptone, a yeast extract, sodium chloride and water according to a ratio of 1: 0.5: 1: 200 to prepare a seed culture medium; preparing a fermentation culture medium from tobacco leaf protein, gl...

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Hauptverfasser:	YANG HUI, MA CHAO, LIN YECHUN, SUN ZHENCHUN, ZHU GUOFEI, ZHAO TIANMING, SU XIANKUN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Zusammenfassung:	A preparation method of the tobacco leaf protein polypeptide comprises the following steps: S1.1, taking tryptone, a yeast extract, sodium chloride and water according to a ratio of 1: 0.5: 1: 200 to prepare a seed culture medium; preparing a fermentation culture medium from tobacco leaf protein, glucose, sodium chloride and water according to a ratio of 1: 0.5: 1: 200; s1.2, sterilizing the culture medium; s1.3, inoculating a probiotic strain into the sterilized seed culture medium according to a ratio of 1: 20, and culturing at 30-40 DEG C for 10-14 hours to obtain a seed solution; s1.4, inoculating the seed solution into the sterilized fermentation culture medium according to the ratio of 1: (5-20); s1.5, putting the inoculated fermentation culture medium into a constant-temperature shaking table at the temperature of 30-40 DEG C, and fermenting for 36-60 hours; s1.6, centrifuging the fermented fermentation liquid, taking a supernatant solution, performing ultrafiltration by adopting an ultrafiltration mem