Method for extracting polypeptide by enzymolysis on oyster at low temperature

A low-temperature enzymatic hydrolysis, oyster technology, applied in food preparation, food science, application, etc., can solve problems such as loss of biological activity

Active Publication Date: 2010-09-22
东莞博捷生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] A large number of relevant literatures show that the hydrolysis temperature of oyster protein is generally in the range of 40-60°C, and the enzyme has the strongest physiological activity in this temperature range, but small molecule polypeptides tend to lose their biological activity in this temperature range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: Take 20 kg of the edible part of oysters, add 4 times the volume of purified water, and after the initial mixing, pass through a colloid mill for initial crushing into a suspension. Add trypsin to the suspension to make the final concentration 0.5%, adjust the pH: 7.0, keep the temperature at 4°C for hydrolysis, repeat the extraction 3 times, 20 minutes each time, filter, combine the extracts Ia from each time, and add to the residue Add 2 times the volume of 70% ethanol for leaching at 10°C for 24 hours, filter, collect the alcohol extract Ib, discard the residue, combine the extract Ia and the extract Ib, put them into a vacuum concentration tank for vacuum concentration, and control the concentration condition to 40°C ~ 70°C, vacuum degree 0.08mpa ~ 0.09mpa, the extraction concentrate I was obtained, its solid content was 58.0%, and the polypeptide was 5.2%.

Embodiment 2

[0022] Embodiment 2: Take 20 kg of the edible part of oysters, add 4 times the volume of pure water, and after the initial mixing, pass through a colloid mill for initial crushing into a suspension. Add trypsin to the suspension to make the final concentration 0.5%, adjust the pH: 7.0, keep the temperature at 10°C for hydrolysis, repeat the extraction 3 times, each time for 20 minutes, filter, combine the extracts Ia each time, and add to the residue Add 2 times the volume of 70% ethanol for leaching at 10°C for 24 hours, filter, collect the alcohol extract Ib, discard the residue, combine the extract Ia and the extract Ib, put them into a vacuum concentration tank for vacuum concentration, and control the concentration condition to 40°C ~70°C, vacuum degree 0.08mpa~0.09mpa, the extraction concentrate I was obtained, its solid content was 56.0%, and the polypeptide was 5.1%.

Embodiment 3

[0023] Embodiment 3: Take 20 kg of the edible part of the oyster, add 4 times the volume of purified water, and after the initial mixing, pass through a colloid mill for initial crushing into a suspension. Add trypsin to the suspension to make the final concentration 0.5%, adjust the pH: 7.0, keep the temperature at 10°C for hydrolysis, repeat the extraction 3 times, each time for 40 minutes, filter, combine the extracts Ia each time, and add to the residue Add 2 times the volume of 70% ethanol for leaching at 10°C for 24 hours, filter, collect the alcohol extract Ib, discard the residue, combine the extract Ia and the extract Ib, put them into a vacuum concentration tank for vacuum concentration, and control the concentration condition to 40°C ~70°C, vacuum degree 0.08mpa~0.09mpa, the extraction concentrate I was obtained, its solid content was 56.0%, and the polypeptide was 5.3%.

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Abstract

The invention discloses a method for extracting polypeptide by enzymolysis on oyster at low temperature, comprising the following steps of: carrying out enzymolysis on an edible part of a fresh oyster as a raw material with trypsase at the low temperature; extracting filter residue at low temperature again; combining filtrate of the two steps; and vacuum condensing to obtain a condensed solution containing the polypeptide. The method solves the problem that the enzymolysis of protein at high temperature is easy to inactivate a product of low-molecular weight peptide and broadens the application range of the oyster in the health-care foods.

Description

1. Technical field [0001] The invention relates to a method for extracting active polypeptides, in particular to a method for enzymatically extracting oyster active polypeptides under low temperature conditions. 2. Technical background [0002] The current research on marine biological active substances is a hot spot in the development of marine biological resources. The diversity and specificity of marine organisms provide humans with a wide variety of marine biological natural products with specific physiological activities. They are medicines, health products, food, A huge treasure trove of biomaterials. my country is a big country in oyster farming, and the oyster production accounts for about 40% of the shellfish, and the resources are extremely rich. However, with the rapid development of oyster farming technology, the oyster industry has experienced a trend of oversupply and price decline. Realizing high-value utilization of oysters is one of the prerequisites for th...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/28A23L1/305A23J3/04A23L17/40C12P21/06
Inventor 徐安龙任政华梁东周靖宇卢炼钢
Owner 东莞博捷生物科技有限公司
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