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Method for preparing antihypertensive peptides through enzymolysis of ground meat proteins of tuna

A technology of tuna and antihypertensive peptides, which is applied in the field of enzymatic hydrolysis of tuna minced meat protein to prepare antihypertensive peptides, can solve the problems of unsuitable tuna minced meat antihypertensive peptides, etc., and achieve strong industrial implementation, rich sources of raw materials, and high activity Effect

Inactive Publication Date: 2012-12-05
ZHEJIANG OCEAN UNIV
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Problems solved by technology

However, the methods for preparing ACEP from soft-shelled turtle, river mussel, mussel, etc. that have been reported so far are not applicable to the preparation of antihypertensive peptides from tuna minced meat.

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  • Method for preparing antihypertensive peptides through enzymolysis of ground meat proteins of tuna
  • Method for preparing antihypertensive peptides through enzymolysis of ground meat proteins of tuna

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Embodiment Construction

[0025] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0026] A method for enzymatically hydrolyzing minced tuna protein to prepare antihypertensive peptides. The preparation process is as follows: minced tuna meat→tissue crushing→enzymolysis→ultrafiltration→macroporous resin desalting→gel permeation chromatography purification→freeze drying→hypotensive peptide.

[0027] 1. Weigh 100g of minced tuna, add 500mL of glycine-NaOH buffer solution with a pH of 10, homogenize it in a tissue grinder for 5 minutes, and adjust the pH of the mixture to 9.5 with 1mol / L HCl to obtain a mixture.

[0028] 2. Raise the temperature of the mixture to 60°C, stir and preheat, and keep it warm for 20 minutes under stirring; then add 1.5g of alkaline protease (Alcalase, enzyme activity ≥ 1.9×10 4 U / g) to start the enzymolysis reaction, the enzymolysis temperature is 55-60°C, stirring continuously, keeping the temperatu...

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Abstract

The invention discloses a method for preparing antihypertensive peptides through enzymolysis of ground meat proteins of a tuna. The method comprises the steps of: (1) regarding the ground meat of the tuna as the raw material, mixing and homogenizing the raw material and a buffer solution according to a weight / volume ratio of 1 g: 3-5 ml, and then adjusting the pH value to 9.5-10 to obtain a mixed solution; (2) heating the mixed solution to 55-60 DEG C for pre-heating, and adding alcalase according to 1.0%-1.5% of the raw material for enzymolysis at an enzymolysis temperature of 55-60 DEG C for 4-6 h; and (3) performing enzyme deactivation on the obtained enzymolysis product to obtain an enzymolysis solution and then enabling the enzymolysis solution to sequentially suffer from ultrafiltration, desalination, freeze drying and chromatography to obtain the antihypertensive peptides. The method for preparing the antihypertensive peptides through the enzymolysis of the ground meat proteins of the tuna, disclosed by the invention, has the advantages of abundant source of the raw material, low price, simple preparation process, relatively strong activity of the prepared antihypertensive peptides; compared with a chemosynthetic ACE (Angiotensin Converting Enzyme) inhibitor, the ACEP (ACE Inhibitive Bioactive Peptide) prepared through enzymolysis of the ground meat of the tuna has the advantages of being safe and nontoxic, specific in antihypertensive efficacy, easy to digest and absorb and the like.

Description

technical field [0001] The invention relates to functional food processing technology or biopharmaceutical technology, in particular to a method for preparing antihypertensive peptide by enzymatically hydrolyzing minced tuna meat protein. Background technique [0002] Angiotensin-converting enzyme (ACE) is a membrane-bound glycoprotein with a molecular weight of 150,000. When the activity of ACE in human circulation or local tissues is too high, it will promote the production of angiotensin I (decapeptide, converted from renin). The histidine and leucine residues at the C-terminus of the peptide chain are hydrolyzed to form angiotensin II (octapeptide), which has a pressurizing effect, and at the same time promote the hydrolysis of bradykinin substance P, which has a vasodilation effect, leading to an increase in blood pressure . Therefore, finding suitable substances to inhibit the activity of ACE in the body can achieve the purpose of lowering blood pressure. At present,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/16C07K1/14
Inventor 王斌罗红宇马佳卉栗丽
Owner ZHEJIANG OCEAN UNIV
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