Method for quickly improving anti-oxidation activity of 10-30kDa egg white protein peptide

An egg white protein peptide and antioxidant activity technology, applied in animal protein processing and other directions, can solve problems such as many influencing factors and poor stability, and achieve the effects of low electric field energy consumption, less equipment investment, and simple production technology route.

Inactive Publication Date: 2012-06-27
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Egg white protein peptides with different molecular weights have different activities and effects. Studies have confirmed that egg white ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 10-30kDa egg white protein peptide powder was selected as raw material, and deionized water was used as solvent to prepare a 10 mg / mL egg white protein peptide solution. The DPPH clearance rate was determined to be 64%, the FRAP value was 1.32, and the stability could be maintained for 3 hours. Place it in a closed container quickly, and connect the bottle stopper with the nitrogen pipeline. The nitrogen flow rate is required to be 950mL / min, and stir for 8 minutes with the help of magnetic force; use 0.1M hydrochloric acid solution and 0.1M sodium hydroxide solution to adjust the filled The pH value of the egg white protein peptide solution after the nitrogen preparation treatment was 7; the double electrodes with a length of 2.5mm and a radius of 0.8mm were installed on the high-voltage pulse electric field device, and 75% ethanol and distilled water were selected to clean the high-voltage pulse electric field respectively. The material circulation pipeline is 2 times,...

Embodiment 2

[0033] 10-30kDa duck egg white protein peptide powder was selected as raw material, and distilled water was used as solvent to prepare a 10 mg / mL egg white protein peptide solution. The DPPH clearance rate was determined to be 63%, the FRAP value was 1.30, and the stability could be maintained for 3 hours. Quickly place it in a closed container, and connect the bottle stopper with the nitrogen pipeline. The nitrogen flow rate is required to be 950mL / min, and stir for 8 minutes with the help of magnetic force; The pH value of the treated egg white protein peptide solution is 7; the double electrode with a length of 2.5mm and a radius of 0.8mm is installed on a high-voltage pulse electric field device, and 75% ethanol and distilled water are used to clean the material circulation in the high-voltage pulse electric field respectively. Pipeline 2 times, and then set the electric field strength in the device to 10kV / cm, and the electric field frequency to 3000Hz in the working state...

Embodiment 3

[0035] Choose 10-30kDa goose egg white protein peptide powder as raw material, and use deionized water as solvent to prepare a 10 mg / mL egg white protein peptide solution. The DPPH clearance rate is 63%, the FRAP value is 1.30, and the stability can be maintained for 3 hours. , place it in a closed container quickly, and connect the bottle stopper with the nitrogen pipeline. The required nitrogen flow rate is 950mL / min, and stir for 8 minutes with the help of magnetic force; use 0.1M hydrochloric acid solution and 0.1M sodium hydroxide solution to adjust the The pH value of the egg white protein peptide solution after filling with nitrogen was adjusted to 7; the double electrodes with a length of 2.5mm and a radius of 0.8mm were installed on the high-voltage pulse electric field device, and 75% ethanol and distilled water were selected to clean the high-voltage pulse electric field respectively. The internal material circulation pipeline is 2 times, and then the electric field ...

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Abstract

The invention discloses a method for quickly improving anti-oxidation activity of a 10-30kDa egg white protein peptide, belonging to the technical field of fine deep processing of agricultural sideline products and comprehensive utilization of by-products, particularly relating to a technique with high-voltage pulse electric field treatment as a core. With 10-30kDa egg white protein peptide as a research object and a DPPH (1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl) clearance rate and an FRAP (Fluorescence Recovery After Photobleaching) value as main indexes for balancing the anti-oxidation activity, the time that a material flow passes through double electrodes of a high-voltage pulse electric field is optimized to be within 50-2,000 microseconds depending on the high-voltage pulse electric field technique, thus the DPPH clearance rate of the anti-oxidation activity of the egg white protein peptide is improved from 64% to 80.4%, the FRAP value of the egg white protein peptide is improved from 1.32 to 1.52, the stability of the egg white protein peptide is prolonged from 3h to 8h, and the purposes of quickly improving the anti-oxidation activity and reinforcing the stability are realized. The method for quickly improving the anti-oxidation activity of the 10-30kDa egg white protein peptide, disclosed by the invention, not only provide a new idea for the technical research on quick improvement of the anti-oxidation activity of the egg white protein peptide, but also provides a new way for development and application of high-activity egg white protein peptide series products.

Description

technical field [0001] The invention belongs to the technical field of intensive processing of agricultural and sideline products and comprehensive utilization of by-products, and relates to a method for rapidly improving the activity of egg white anti-oxidative peptides by using high-voltage pulse electric field technology, which can realize the time for materials to flow through the double electrodes of high-voltage pulse electric field within 50 to 50 minutes. Within 2000μs, the DPPH clearance rate of egg white protein peptide antioxidant activity increased from 64% to 80.4%, the FRAP value increased from 1.32 to 1.52, and the stability was extended from 3h to 8h, achieving the purpose of improving activity and enhancing stability. Background technique [0002] With the deepening of the research on functionally active peptides, the research on egg white protein peptides has also received more and more attention. Functional food is a current research hotspot. Many studies ...

Claims

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Application Information

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IPC IPC(8): A23J3/04
Inventor 林松毅王可刘静波殷涌光宫新统
Owner JILIN UNIV
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