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A preparation method of fish egg glycoprotein with anti-osteoporosis effect

A technology for osteoporosis and glycoproteins, applied in food preparation, hydrolyzed protein components, applications, etc., to achieve strong anti-osteoporosis activity, no environmental pollution, and simple process steps

Active Publication Date: 2015-08-05
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no report on the prevention and treatment of osteoporosis by fish egg glycoprotein peptide

Method used

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  • A preparation method of fish egg glycoprotein with anti-osteoporosis effect
  • A preparation method of fish egg glycoprotein with anti-osteoporosis effect
  • A preparation method of fish egg glycoprotein with anti-osteoporosis effect

Examples

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Effect test

Embodiment 1

[0018] Take 2.0 kg of fresh or thawed crucian carp roe at room temperature, remove impurities, wash 3 times, colloid mill homogenate, and freeze-dry, add 3L of 95% ethanol to degrease for 15 hours, and change ethanol 4 times during this period. Centrifuge at 3500 rpm for 10 minutes, remove the supernatant, and the precipitate is defatted roe protein. Freeze-dry the defatted fish egg protein, add 6L of distilled water and preheat to 50°C. Under constant temperature stirring, add 3g of neutral protease and 3g of alkaline protease for hydrolysis for 5 hours, and the pH is 7.0. Then inactivate the enzyme activity at 100°C for 7 minutes. The enzymatic solution was cooled to room temperature and centrifuged at 5000 rpm for 5 min. The supernatant was taken, subjected to ultrafiltration with an ultrafiltration membrane with a molecular weight cut-off of 10KD, and the filtrate was freeze-dried to obtain a fish egg glycopeptide sample.

Embodiment 2

[0020] Take 2.0 kg of fresh cod roe or thawed at room temperature, remove impurities, wash 3 times, colloid mill homogenate, freeze-dry, add 3L of 95% ethanol to degrease for 18 hours, and change ethanol 3 times during this period. Centrifuge at 3500 rpm for 10 minutes, remove the supernatant, and the precipitate is defatted roe protein. Freeze-dry the defatted fish egg protein, add 6L of distilled water and preheat to 50°C. Under constant temperature stirring, add 4g of neutral protease and 4g of alkaline protease for hydrolysis for 4 hours, and the pH is 7.0. Then inactivate the enzyme activity at 100°C for 7 minutes. The enzymatic solution was cooled to room temperature and centrifuged at 5000 rpm for 5 min. The supernatant was taken, subjected to ultrafiltration with an ultrafiltration membrane with a molecular weight cut-off of 10KD, and the filtrate was freeze-dried to obtain a fish egg glycopeptide sample.

[0021] The 95% ethanol degreasing 15h described in the prep...

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Abstract

The invention discloses a method for preparing fish egg sugar protein peptide with an anti-osteoporosis effect. The method comprises the following steps: performing freeze drying on the fish eggs, and performing ungrease treatment by using ethanol; performing freeze drying on the fish eggs subjected to ungrease treatment, adding protease for hydrolyzing, regulating pH value of the hydrolysate into neutral after the hydrolysis is ended, performing ultrafiltration and desalting the supernatant fluid of the centrifuged hydrolysate, concentrating and drying to obtain the fish egg sugar protein. The prepared fish egg sugar protein peptide can be used for preparing health-care food, functional food or medicines for preventing and treating osteoporosis. The used raw materials are rich and readily available, the product can perfectly keep the structure of sialic acid in the fish egg sugar protein, and the method is simple in process steps, low in equipment investment, free in environmental pollution and suitable for industrial production. The product has high anti-osteoporosis activity and can be develop the food or medicines with the effects of safely and effectively preventing and treating osteoporosis; and meanwhile, the defects of the development and utilization of fish egg sugar protein are overcome, and a novel way for high-valued processing of fish eggs is developed.

Description

technical field [0001] The invention belongs to the technical field of screening and application of bioactive substances, and in particular relates to a preparation method of fish egg glycoprotein peptide and its application in the prevention and treatment of osteoporosis. Background technique [0002] my country is the largest aquatic country in the world, with a total output of 29.9 million tons of aquaculture and marine fisheries. About 30-50% of the by-products including fish roe are produced in the process of fish processing. At present, except for a small amount of high-quality fish roe that is used to process caviar or eat after initial processing, most of them are used together with other by-products to produce fish meal and other low value-added products. Studies have shown that fish eggs are not only nutritious, but also rich in polyunsaturated fatty acids, DHA / EPA-phospholipids, lecithin, glycoproteins and other functional ingredients. The research and developme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06A23L1/29A61K38/01A61P19/10A23L33/00
Inventor 王静凤徐雷雷贺敏薛长湖王玉明李兆杰周晓春
Owner OCEAN UNIV OF CHINA
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