Fish-source anti-freezing polypeptide and preparation method thereof

A technology of antifreeze peptides and amino acids, applied in peptides, peptide sources, animal/human peptides, etc., can solve the problems of destroying cell and tissue structures, losing quality, etc.

Active Publication Date: 2015-04-15
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Repeated rise and fall of temperature causes ice crystals to grow continuously, freeze-thaw and recrystallize, which seriously damages the cell and tissue structure and loses the quality of the product.

Method used

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  • Fish-source anti-freezing polypeptide and preparation method thereof
  • Fish-source anti-freezing polypeptide and preparation method thereof
  • Fish-source anti-freezing polypeptide and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0027] The antifreeze activity detection system for preparing antifreeze polypeptides of the present invention uses low-temperature freeze-thawed bacteria to detect the growth protection effect of adding antifreeze polypeptides on bacteria after low-temperature freeze-thaw. Inoculate the activated Lactobacillus bulgaricus into the liquid medium at 37°C, and cultivate overnight on a shaker at 130r / min as the seed liquid, inoculate the seed liquid into a new liquid medium at a ratio of 1:100, at 37°C, 130r / min Shaker culture to OD 600 =1.0 or so. Take a number of 1.5mL sterilized centrifuge tubes, add 900μL of the sample to be tested at a concentration of 250μg / mL that has been sterilized by filtration, and dilute the bacterial solution by 10 4 times, pipette 100 μL and add it to the sample to be tested, mix evenly, spread, incubate upside down in an incubator at 37°C for 18 hours, and count the number of colonies. Put the remaining sample-bacteria solution mixture at -20°C fo...

Embodiment 1

[0032] Weigh 1.65 g of fish skin collagen and dissolve it in 6 ml of Mili-Q water, then adjust its pH to 7.0 with 2 mol / L NaOH. First heat the solution to 37°C in a water bath, then add the corresponding amount of enzyme according to the enzyme-substrate ratio of 1:10, and the enzymatic hydrolysis time is 30 minutes. Then inactivate the enzyme in a boiling water bath for 10 minutes, then centrifuge at 14000 rpm for 10 minutes after cooling, and collect the supernatant for later use.

[0033] The supernatant was separated by Sephadex G-50 gel chromatography (length 100cm, diameter 2.6cm), the eluent was deionized water, the flow rate was 2mL / min, and the elution peak was measured at 225nm. Elution peak of antifreeze activity.

[0034] The elution peak with the best antifreeze activity separated by Sephadex G-50 gel chromatography is separated in the next step, separated by Sulfopropyl-Sepadex C-25 cation exchange chromatography (length 55cm, diameter 2.0cm), and eluted The so...

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Abstract

The present invention provides a Fish-derived antifreeze polypeptide and preparation method thereof , using fish skin collagen as raw material, through papain enzymatic hydrolysis, and then separated and purified to obtain purified specific antifreeze polypeptide, the complete amino acid sequence is: Lys-Gly-Glu-Ala-Gly-Asp-Asn-Gly-Ala -Lys-Gly-Asp-Ala-Gly-Ser-Pro-Gly. The present invention breaks through the existing research ideas and methods of antifreeze protein at home and abroad, overcomes the limitation of the quantity of antifreeze protein purified from natural organisms and the safety concerns of the international FDA organization on transgenic antifreeze protein in food application, and obtains High-efficiency antifreeze peptides based on food sources lay a theoretical foundation for the development of antifreeze peptides based on food sources and their wide application in food and medicine.

Description

Technical field [0001] The present invention involves a frozen polypeptide, and more specifically involves a fish source anti -freeze polypeptide and its preparation method, which is a biotechnology field. Background technique [0002] During the low temperature storage and transportation, food and pharmaceutical products have been repeatedly watched by the growth and crystallization of ice crystal growth and crystallization due to the fluctuation of the ambient temperature.The repeated rise of the temperature causes the ice crystal to continuously grow, freeze, and heavy crystals, severely destroy the cells and tissue structure and lose the quality of the product.Scientists worldwide are facing serious challenges: how to control the growth and crystals of ice crystals and achieve the growth control of ice crystal growth on the low temperature and cold chain is the key to restricting the quality of many food and pharmaceutical products. [0003] Anti -frost protein, also known as...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/46C12P21/06
CPCC07K7/08
Inventor 汪少芸蔡茜茜王文龙饶平凡
Owner FUZHOU UNIV
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