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Mussel meat protein antioxidative peptide and preparation method thereof

An anti-oxidative peptide and mussel meat technology, applied in the fields of peptides and fermentation, can solve the problems of complex ingredients and difficult quality control, and achieve the effects of high activity, good lipid peroxidation inhibition, and scientific and reasonable preparation technology.

Inactive Publication Date: 2013-07-17
ZHEJIANG OCEAN UNIV
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  • Abstract
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  • Claims
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Problems solved by technology

However, the active substances mentioned in the above patents are mostly crude extracts or total enzymatic hydrolyzates, with complex components and difficult quality control, so they are limited in many aspects in application.

Method used

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  • Mussel meat protein antioxidative peptide and preparation method thereof
  • Mussel meat protein antioxidative peptide and preparation method thereof
  • Mussel meat protein antioxidative peptide and preparation method thereof

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Embodiment Construction

[0026] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0027] The preparation method of mussel meat protein antioxidant peptide, the preparation process is as follows: mussel meat → degreasing → enzymatic hydrolysis → enzymatic hydrolyzate → macroporous resin desalination → ultrafiltration → ion exchange chromatography → gel filtration chromatography → high performance liquid Phase Chromatography Preparation → Antioxidant Peptides.

[0028] The specific steps are:

[0029] 1) Use a high-speed tissue masher to process the washed and shelled blue mussel meat into a homogenate, then add isopropanol according to the ratio of solid to liquid 1g:3mL, degrease at 30~35°C for 24h, and place it at 4°C, Centrifuge at 5000 rpm for 15 min to remove isopropanol and collect solids.

[0030] 2) Add 0.05mol / L phosphate buffer (pH7.0) to the solid matter of defatted mussel meat according to the solid-to-liquid r...

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Abstract

The invention relates to a mussel meat protein antioxidative peptide and a preparation method thereof. The invention is characterized in that the antioxidative peptide is a pentapeptide compound with an amino acid sequence of YPPAK (Tyr-Pro-Pro-Ala-Lys), and according to ESI-MS detection, a molecular ion peak of m / z [M+H]<+> 575.26 is given out. The preparation method comprises the steps consisting of slurry homogenizing, degreasing, mixing, enzymatic hydrolysis, desalination, ultrafiltration, chromatography and the like. The prepared high-activity antioxidative peptide YPPAK (Tyr-Pro-Pro-Ala-Lys) has a good removal effect on DPPH free radicals, hydroxyl free radicals and superoxide anion free radicals; meanwhile, the YPPAK (Tyr-Pro-Pro-Ala-Lys) shows a good inhibitory effect on lipid peroxidation. The YPPAK (Tyr-Pro-Pro-Ala-Lys) has the advantages of safety, no toxic and side effects, good antioxidant activity, easy digestion and absorption, etc., and can be used as a medicine, a health food or foodstuff additive and the like.

Description

technical field [0001] The invention relates to a protein antioxidant peptide, in particular to a mussel meat protein antioxidant peptide and a preparation method thereof. Background technique [0002] Antioxidants are a class of substances that can weaken or eliminate free radical damage to the human body and protect food from oxidative damage and deterioration. They are mainly divided into two types: natural and chemically synthesized. At present, chemically synthesized antioxidants represented by butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) are widely used due to their relatively cheap price and good antioxidant activity. Widely used in the food industry. However, existing studies have shown that chemically synthesized antioxidants have adverse effects on the liver, kidneys and other organs of the human body to varying degrees. Therefore, the application of chemically synthesized antioxidants has been greatly affected...

Claims

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Application Information

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IPC IPC(8): C07K7/06C07K1/20C07K1/18C07K1/16C12P21/06
Inventor 王斌马佳卉栗丽罗红宇
Owner ZHEJIANG OCEAN UNIV
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