Preparation method of antioxidative peptide of acaudina molpadioides

A technology of antioxidant polypeptide and Haitian melon is applied in the field of food processing to achieve the effects of reducing production costs, broad market prospects, and easy process control

Inactive Publication Date: 2013-05-29
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic research on the preparation of Haitian melon antioxidant polypeptide by autolysis and protease compound enzymatic hydrolysis has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step (1). Cut open the Haitian melon, remove the contents of the digestive tract, chop and chop it at a temperature lower than 4°C, and obtain the Haitian melon minced meat;

[0025] Step (2). Add an equal volume of deionized water to the Haitian melon minced meat, stir and mix well, adjust the pH value to 5.0, perform autolytic enzymolysis at 45°C for 14 hours, and obtain the Haitian melon tissue hydrolyzate;

[0026] Step (3). Boil and sterilize the hydrolyzate of Haitian melon tissue for 10 minutes, after cooling to room temperature, adjust the pH value to 6.0, add trypsin 1000U / g, then place it in a water bath at 40°C for 12 hours, and keep stirring during the hydrolysis process Constant with pH, ​​obtain Haitian melon hydrolyzate;

[0027] Step (4). Put the Haitian melon hydrolyzate in a water bath at 80°C to inactivate protease for 20 minutes, cool to room temperature, centrifuge at 3000r / min for 30 minutes, and take the supernatant;

[0028] Step (5). Using ultr...

Embodiment 2

[0031] Step (1). Cut open the Haitian melon, remove the contents of the digestive tract, chop and chop it at a temperature lower than 2°C, and obtain the Haitian melon minced meat;

[0032] Step (2). Add an equal volume of deionized water to the Haitian melon minced meat, stir and mix evenly, adjust the pH value to 7.0, and perform autolysis and enzymolysis at 60°C for 8 hours to obtain the Haitian melon tissue hydrolyzate;

[0033] Step (3). Boil and sterilize the hydrolyzate of Haitian melon tissue for 20 minutes, after cooling to room temperature, adjust the pH value to 7.0, add papain 5000U / g, then place it in a water bath at 60°C for 6 hours, and keep stirring during the hydrolysis process Constant with pH, ​​obtain Haitian melon hydrolyzate;

[0034] Step (4). Put the Haitian melon hydrolyzate in a 100°C water bath to inactivate papain for 10 minutes, cool to room temperature, centrifuge at 8000r / min for 10 minutes, and take the supernatant;

[0035] Step (5). Using ult...

Embodiment 3

[0038] Step (1). Cut open the Haitian melon, remove the content of the digestive tract, chop and chop it at a temperature lower than 1°C, and obtain the Haitian melon minced meat;

[0039] Step (2). Add an equal volume of deionized water to the Haitian melon minced meat, stir and mix well, adjust the pH value to 6.0, perform autolytic enzymolysis at 50°C for 10 hours, and obtain the Haitian melon tissue hydrolyzate;

[0040] Step (3). Boil and sterilize the hydrolyzate of Haitian melon tissue for 15 minutes, after cooling to room temperature, adjust the pH value to 6.5, add papain 3000U / g, then place it in a water bath at 50°C for 9 hours, and keep the stirring speed during the hydrolysis process Constant with pH, ​​obtain Haitian melon hydrolyzate;

[0041] Step (4). Put the Haitian melon hydrolyzate in a 90°C water bath to inactivate papain for 15 minutes, cool to room temperature, centrifuge at 5000r / min for 20 minutes, and take the supernatant;

[0042] Step (5). Using ul...

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Abstract

The invention relates to a preparation method of antioxidative peptide of acaudina molpadioides. Research of preparation of the antioxidative peptide of acaudina molpadioides by autolysis and composite enzymatic hydrolysis of protease at present is less. The method comprises the steps of chopping and cutting up the cleaned acaudina molpadioides below 4 DEG C, adding isometric deionized water to mix evenly, adjusting the pH value to 5.0-7.0, carrying out autolysis and enzymolysis for 8-14 hours at 45-60 DEG C, then boiling and sterilizing for 10-20 minutes; adjusting the pH value to 6.0-7.0, adding 1000-5000U / g of protease; carrying out water bath and hydrolysis for 6-12 hours at 40-60 DEG C, and carrying out water bath and enzyme deactivation for 10-20 minutes at 80-100 DEG C; centrifuging and taking upper clear solution, ultra-filtering the upper clear solution by an ultra-filtration membrane technology; finally carrying out rotary evaporation and concentration at 50-60 DEG C, freezing and drying in vacuum to prepare the product. The polypeptide prepared by the invention is good in water-solubility, low in molecular weight, easy to be absorbed by a human body, and stable in anti-oxidization activity, and has the effect of delaying senescence.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of Haitian melon anti-oxidation polypeptide, in particular to a method for preparing a small-molecule polypeptide with antioxidant function by using Haitian melon as a raw material through tissue autolysis and exogenous protease enzymolysis. Background technique [0002] Haitian melon is a kind of sea cucumber. Its body wall tissue is rich in protein and has high edible value. At present, the development of peptide products has become an important direction for the research and development of Haitian melon deep processing products. Haitian melon peptides are generally made from edible fresh and live Haitian melons, which are hydrolyzed by protease, etc., and are peptides with various functional activities. They have good stability and water solubility, so compared with ordinary products , Peptide products have the advantages of easy digestion, high bio...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 王天明马永钧苏意钢杨志坚秦乾安朱燕芳肖金星郑刚
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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