Abstract: A fibrinolytic enzyme from Agrocybe aegerita and a preparation method thereof. The fibrinolytic enzyme from Agrocybe aegerita is composed of two subunits A and B, the molecular weight of the subunit A is 31.4 kDa; the molecular weight of the subunit B is 21.2 kDa; the twelve amino acids sequence of the N-terminal of the subunit A is shown in SEQ ID No. 1; the twelve amino acids sequence of the N-terminal of the subunit B is shown in SEQ ID No. 2. The optimal temperature for the fibrinolytic enzyme from Agrocybe aegerita provided in the invention is 47° C., which can maintain good activity at physiological pH of human. Fe2+ at different concentrations shows obvious inhibiting effects on the fibrinolytic enzyme from Agrocybe aegerita. The fibrinolytic enzyme from Agrocybe aegerita exhibits good thrombolytic properties, thus providing a research basis for the preparation of thrombolytic drugs and/or functional foods.

Abstract: A method for preparing corn glycopeptides, and a product and use thereof, and belongs to the technical field of food and medicine production. The method for preparing corn glycopeptides includes the preparation of corn peptides powder and the glycosylation reaction between corn peptides and amino sugar; the preparation raw material of the corn peptides powder is a corn protein rich in branched chain amino acids; and the corn peptides and the amino sugar are subjected to the glycosylation reaction catalyzed by a transglutaminase, and finally the corn glycopeptides is obtained. The method for preparing corn glycopeptides provided by the present disclosure is simple; and the prepared corn glycopeptides have antagonistic and protective effects on alcoholic liver injury, and can be applied to the preparation of related foods, medicines and health care products.

Abstract: This disclosure relates to the technological field of nutrient food, particularly relates to a method for preparing active protein hydrolysates by hydrolyzing cereal proteins with malt together with proteases, including the following steps: (1) grinding the malt, obtaining the malt flour; (2) hydrolyzing cereal proteins with the malt flour together with proteases to prepare active protein hydrolysates. The present invention uses the malt flour together with proteases to hydrolyze cereal proteins, which can effectively reduce the consumption of proteases and save the cost, moreover, aminopeptidases and carboxypeptidases in the malt are able to hydrolyze peptide linkages from the ends of proteins, and the bitter hydrophobic amino acids are cut off, thus effectively decreasing the bitterness of the products, on the other hand, which can increase the additional values of the malt, providing its new applications.