Company Filing History:
Years Active: 2015
Title: Weixue Yi: Innovator in Active Peptide Production
Introduction
Weixue Yi is a prominent inventor based in Beijing, China. He has made significant contributions to the field of food science, particularly in the development of active peptides from corn germ proteins. His innovative methods have the potential to impact health and nutrition positively.
Latest Patents
Weixue Yi holds a patent for a method titled "Method for preparing active peptides from corn germ proteins." This invention discloses a process for producing antihypertensive active peptides using corn germ protein as the primary material. The method involves an alkali-heat treatment followed by continuous enzymolysis of the corn germ protein. The resulting active peptides exhibit a molecular weight of less than 1000 Da, with over 92% of the components falling within this range. Notably, alanine-tyrosine (Ala-Tyr, AY) constitutes more than 0.6% of the characteristic peptide fragments, contributing to the peptides' effective ACE inhibitory activity in vitro. Furthermore, these active peptides demonstrate stability against temperature, pH, and major gastrointestinal digestive enzymes, showing significant blood pressure-lowering effects in spontaneous hypertension rats in vivo. This innovation opens avenues for the application of active peptides as functional nutrients in food, health food, and pharmaceutical development.
Career Highlights
Weixue Yi is affiliated with the China National Research Institute of Food and Fermentation Industries. His work focuses on advancing food technology and enhancing the nutritional value of food products through innovative research and development.
Collaborations
Weixue Yi has collaborated with notable colleagues, including Muyi Cai and Ruizeng Gu, contributing to the advancement of research in his field.
Conclusion
Weixue Yi's innovative methods for producing active peptides from corn germ proteins represent a significant advancement in food science and health nutrition. His contributions have the potential to improve health outcomes and enhance the nutritional quality of food products.