Preparation method and application of prawn non-specific immunity reinforcing agent oligopeptide

Abstract

The invention relates to a preparation method and application of a prawn non-specific immunity reinforcing agent oligopeptide. The preparation method comprises the following steps of: mincing pacific alaskapollack dogmeat by a meat mincer and then placing in an enzyme reactor to heat and sterilize; triturating and then heating to 90 DEG C to preserve the temperature; sterilizing for 20 minutes in a constant temperature water bath; adding water and protease preparations to mix; carrying out enzymolysis under the condition of optimized enzymolysis process parameters; then heating enzymolysis liquid so that protease is inactivated; roughly filtering fishbones and centrifugalizing the enzymolysis liquid to obtain a soluble protein oligopeptide; ultrafiltering, purifying, freezing and drying and then obtaining protein oligopeptide powder. The protease preparations comprise Alcalase and Flavourzyme, and the enzymolysis process parameters comprise the enzymolysis temperature of 55 DEG C, the initial pH value of 8.5, the material and water ratio of 1:1 and the enzymolysis time of 3 hours. A macromolecule substance is intercepted by using a method for combining 8,000rpm high-speed centrifugalization and 100kDa ultrafiltration membrane ultrafiltrating purification, and 30 percent of protein oligopeptide with the molecular weight of smaller than 100Da is obtained. The oligopeptide powder replaces 5 percent of fish meal in prawn feed and can obviously improve the blood corpuscle density, the phenoloxidase activity, the respiratory burst activity, the SOD activity, the NOS activity and the specific growing rate of a prawn.

Description

Technical field: [0001] The invention belongs to the preparation technology of prawn compound feed, and relates to the preparation and application of a non-specific immune enhancer for prawns. Background technique: [0002] Protein has long been the focus of animal nutritionists. The traditional theory of protein metabolism holds that protein must be hydrolyzed into free amino acids before it can be absorbed and utilized. Peptide is a type of compound whose molecular structure is between amino acid and protein. Amino acid is the basic group of peptide. Generally, the number of amino acid residues in the peptide chain is 2 to 10, which is called oligopeptide (OP) and small peptide (SP). ) refers to dipeptides and peptides composed of 2 to 3 amino acids; small peptides can be divided into two categories according to the functions played by peptides: functional peptides and nutritional peptides. Functional peptides refer to peptides that can participate in the regulation of c...

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Problems solved by technology

Xu Peiyu et al. (China Feed, 2004) found that the addition of 1% small peptide products in the diet can significantly improve the activities of lysozyme and superoxide dismutase (SOD) of Penaeus vannamei, but no research experiment was carried out, and the effect on the activity of Penaeus vannamei No significant promotion of growth

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