Mung bean(Vignaradiata), also known as Wendou, Zhidou, and lubydou, is a angiogenesis of the legume family and cowpea of the butterfly-flower subfamily cowpea. It is known as "the best food and the longest valley of the world". It has the effects of clearing heat and detoxifying, anti-inflammation and detumescence, relieving summer heat and diuresis, protecting liver and brightening eyes. Mung bean contains many important bioactive ingredients, such as: mung bean polysaccharide, tannin (tannin), alkaloids, phytosterols and so on. In recent years, the research on mung bean mainly focuses on mung bean polysaccharide and small molecule active substances. With the rapid development of protein research and the increase of people's demand for vegetable protein, mung bean protein and its polypeptides have gradually entered the field of vision of scholars at home and abroad. Studies have shown that mung bean protein and its polypeptides have many physiological effects such as anti-oxidation, anti-virus, lowering blood pressure and lipids. With the development of proteomics research, researchers have found that when the body takes in protein, most of it is absorbed in the form of oligopeptides, and only a small part is absorbed in the form of free amino acids. Some oligopeptides also have unique physiological functions that source proteins and free amino acids do not have, such as regulating human physiological functions and preventing and treating diseases. Therefore, the research on mung bean protein and its polypeptides has broad market prospects, whether in the field of medicine or health care.
Mung bean is a high-protein plant, with a protein content of 25% to 28%, mainly containing globulin, albumin, albumin, gluten, with globulin, albumin content is the most, and albumin amino acid pattern is close to the human body, is a high-quality natural plant protein. Different varieties and extraction methods of mung bean may lead to different protein content. It was found that albumin 49.1%, globulin 23.6%, gluten19.42% and alcohol-soluble protein 7.5% were extracted from mung bean. Globulin content is more than 60%, albumin 25%, gluten 10%, and alcohol soluble protein content is the lowest. Amino acids are abundant in mung bean protein, according to WHO/FAO scores. The amino acid chemical scores of mung bean protein were all higher than recommended values. Lysine is known as the "first limiting amino acid" and is found in very small amounts in the cereals people eat on a daily basis. However, the relative content of lysine in the total protein of mung bean is as high as 7.7%, which is close to the content in eggs. In the analysis of amino acid composition of mung bean seed albumin, lysine content was 7.1%. The average content of lysine in amino acid composition of 16 kinds of mung bean protein was 6.3% by alkali extraction and acid precipitation. The literature reports on lysine content are not the same, but its content is maintained at a high level, so it can be seen that the amino acid content of mung bean protein is balanced to meet the nutritional needs of human body.
Before extracting mung bean protein, it should be soaked, dried, crushed and sieved. The selection of extraction method of mung bean protein is very important, which directly affects the content of protein and the quality of polypeptide. At present, the main extraction methods of mung bean protein are alkali soluble acid precipitation, hot water extraction, ultrasonic assisted extraction, enzymatic extraction and so on. Alkali-soluble acid precipitation method is the most mature method for extracting protein at present. By optimizing the extraction conditions of alkali-soluble acid precipitation method, the extraction rate of protein reached 22.1% under the conditions of 40℃, pH10 and solid-liquid ratio 1:15. However, this method also has some shortcomings such as low purity and long time. Hot water extraction method is mainly a protein extraction method to prevent excessive pH and affect its biological activity. The protein content obtained by hot water extraction method after process optimization is 814.1μg/mL. However, the method takes a long time, the protein extraction rate is low, and it is easy to cause protein denaturation. Ultrasonic assisted extraction method is a kind of protein extraction method supplemented by new technology on the traditional alkali extraction and acid precipitation technology, which has the advantages of simple operation and high protein extraction rate. Enzymatic extraction has high efficiency, high protein extraction rate, but high cost. With the development of science and technology, protein extraction methods will become more and more perfect, and will eventually replace the traditional alkali extraction and acid precipitation method. If there is research and development of a preparation method of mung bean protein with the effect of lowering blood lipids, it includes the following steps: 1) Take the cleaned mung bean, pulverize and sieve it, soak it for fat removal, dry it, extract the phosphate buffer, collect the supernatant by centrifugation, salt out, and obtain the crude extract of mung bean protein; 2) The crude extract of mung bean protein obtained in step 1 was performed by anion exchange chromatography, and the eluting peaks of 280nm detection line were collected respectively; 3) The elution peaks obtained in step 2 were respectively measured in vitro for the binding rate of cholic acid, and the target peak with the highest binding rate was collected, that is, the target protein.
Function
1.Antioxidant properties
Mung bean protein and polypeptide have strong antioxidant properties. Mung bean protein was extracted by enzymatic method and its antioxidant activity was determined in vitro. It was found that mung bean protein not only has high antioxidant activity but also has whitening effect. It was found that the antioxidant activity of mung bean polypeptide was higher than that of mung bean protein. This may be because the dense structure of mung bean protein is not conducive to reacting with free radicals, and the enzymolytic mung bean peptide and amino acid can expose amino acid side chain groups, increasing the possibility of its reaction. A variety of free radical systems were constructed in vitro. The scavenging rate and total reducing capacity of mung bean polypeptide to free radical were measured. It was found that mung bean polypeptide had strong antioxidant activity, which was lower than VC but higher than BHT. The scavenging rate of hydroxyl radical of mung bean polypeptide was 70.51%, which was significantly higher than that of soybean peptide (65.37%), tilapia skin collagen peptide (45%) and rice protein peptide (35.41%). Studies have found that germinated mung beans have stronger antioxidant properties than dried mung bean seeds. Further studies found that the antioxidant activity of germinated 8d mung beans was more than 6 times that of ungerminated mung beans. Mung bean and mung bean protein have high antioxidant capacity. By further enzymatic hydrolysis of mung bean protein, the antioxidant capacity of mung bean protein can be improved in different degrees.
2. Improve body immunity
Mung bean is a kind of multigrain used in both medicine and food, which can improve human immunity. Modern science has found that its main mechanism is that it contains many bioactive substances, such as saponins, alkaloids and so on. Recent studies have found that mung bean protein and polypeptides play an important role in improving human immunity and enhancing physical fitness. The cyclophilin from Mung bean was isolated and purified by ion-exchange chromatography, and had strong activity against plant pathogenic fungi.
3. hypotensive
With the improvement of people's living standard, the emergence of rich disease represented by hypertension has attracted extensive attention. Mung bean protein has a significant effect on lowering blood pressure. With the extensive research on bioactive peptides in recent years, the inhibitory activity of soybean peptides, rice peptides and collagen peptides has long been verified. Many studies have shown that mung bean polypeptides can significantly inhibit the activity of the converting enzyme ACE. The inhibition rate of ACE was 89.5%. Compared with Alcalase of peanut and rice protein isolate, mung bean protease hydrolysis has a stronger effect on lowering blood pressure.
4. Others
Mung bean protein and polypeptide in addition to the above functional properties, but also have cholesterol, improve renal function and other effects. Cholesterol is a risk factor for cardiovascular and cerebrovascular diseases. People with high cholesterol took functional foods containing mung bean peptides to reduce the harmful low density lipoprotein (LDL) and very low density fat eggs (VLDL), but the good high density lipoprotein (HDL) values did not change.
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