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Antioxidative peptide of shark protein as well as preparation method and use thereof

An antioxidant peptide, shark technology, applied in the field of shark protein antioxidant peptides, can solve the problems of high activity antioxidant peptides that have not been reported, and achieve the effects of no toxic side effects, scientific and reasonable process, and high activity

Active Publication Date: 2014-01-22
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The applicant found in experiments that the preparation of anti-oxidative peptides by using enzymatic hydrolysis technology using scalloped hammerhead shark meat protein as raw materials is still in a blank stage, and the preparation of high-activity anti-oxidative peptides and their applications using enzymatic hydrolysis products as materials is even more promising. is unreported

Method used

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  • Antioxidative peptide of shark protein as well as preparation method and use thereof
  • Antioxidative peptide of shark protein as well as preparation method and use thereof
  • Antioxidative peptide of shark protein as well as preparation method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]1) Put the cleaned, boned and skinned scalloped hammerhead shark meat into a buffer solution with a solid-to-liquid ratio of 1g:1mL, such as phosphate buffer as a pH regulator, and use a high-speed tissue masher to process it into Homogenize, then degrease in ether for 24 hours according to volume ratio 1:4, centrifuge at 4°C, 4500rpm for 15 minutes to remove ether, and collect solids;

[0038] 2) Add the defatted fish meat to a buffer solution according to the solid-to-liquid ratio of 1g:20mL, such as phosphate buffer, and adjust the pH to 6.0 with 0.05~0.15mol / L HCl or 0.05~0.15mol / L NaOH to obtain a mixture;

[0039] 3) Raise the temperature of the mixture to 55°C, stir and preheat for 10 minutes, add papain according to 1.2% of the mass of defatted fish meat, enzymolysis temperature is 60°C, and enzymolysis time is 2 hours, to obtain the enzymolysis product;

[0040] 4) The enzymatic hydrolyzate obtained in step 3) is first treated with enzyme inactivation to obtain ...

Embodiment 2

[0049] 1) Put the washed, boned and skinned Hammerhead Shark meat into the buffer according to the solid-liquid ratio of 1g:2mL, process it into a homogenate with a high-speed tissue masher, and then according to the volume ratio of 1:2 Degrease in ether for 20 hours, centrifuge at 4°C, 5000 rpm for 10 minutes to remove ether, and collect solids;

[0050] 2) Add the defatted fish meat to the buffer according to the solid-to-liquid ratio of 1g:15mL, and adjust the pH to 6.0 with 0.1mol / L HCl or 0.1mol / L NaOH to obtain a mixture;

[0051] 3) Raise the temperature of the mixture to 50°C, stir and preheat for 10 minutes, add papain according to 1.0% of the mass of defatted fish meat, enzymolysis temperature is 50°C, and enzymolysis time is 3 hours, to obtain the enzymatic hydrolysis product.

[0052] Next step is with embodiment 1.

Embodiment 3

[0054] 1) Put the cleaned, boned and skinned scalloped hammerhead shark meat into the buffer at a solid-to-liquid ratio of 1g:1.5mL, process it into a homogenate with a high-speed tissue grinder, and then use a volume ratio of 1: 3 Degrease in ether for 22 hours, centrifuge at 4°C, 4000rpm for 13 minutes to remove ether, and collect solids;

[0055] 2) Add the defatted fish meat to the buffer according to the solid-to-liquid ratio of 1g:17mL, and adjust the pH to 6.0 with 0.1mol / L HCl or 0.1mol / L NaOH to obtain a mixture;

[0056] 3) Raise the temperature of the mixture to 55°C, stir and preheat for 8 minutes, add papain according to 0.8% of the mass of defatted fish meat, enzymolysis temperature is 55°C, and enzymolysis time is 2 hours, to obtain the enzymolysis product.

[0057] Next step is with embodiment 1.

[0058] Carry out DPPH free radical scavenging experiment (see Figure 4 ), hydroxyl radical scavenging experiment (see Figure 5 ), ABTS free radical scavenging e...

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Abstract

The invention discloses an antioxidative peptide of a shark protein as well as a preparation method and use thereof. The amino acid sequence of the antioxidative peptide is Leu-Asp-Lys. The molecular weight at the molecular ion peak m / z detected by ESI-MS (Electrospray Ionization-Mass Spectrometry) is 375.30[M+H]<+>. The preparation method comprises the following steps: by taking meat of degreased shark as a raw material, adding a buffer liquid in a solid-to-liquid ratio of 1g:(15mL-20mL), and adjusting the pH to 5.0-7.0 by 0.05-0.15mol / L of HCl or 0.05-0.15mol / L of NaOH to obtain a mixed liquid; heating the mixed liquid to 50-60 DEG C, stirring and pre-heating for 5-10 minutes, and adding 0.8-1.2% of papain based on weight of degreased meat to obtain an enzymolysis product, wherein the enzymolysis temperature is 50-60 DEG C and the enzymolysis time is 1-3 hours; firstly carrying out enzyme deactivation on the enzymolysis product to obtain an enzymatic liquid, and then sequentially carrying out desalination, ultrafiltration and chromatography on the enzymatic liquid to obtain the antioxidative peptide. According to the invention, the preparation process is scientific and reasonable, the enzymolysis process is easy to monitor, and the prepared antioxidative peptide has the advantages of safety, no toxic or side effects, strong antioxidant activity, easiness in digestion and absorption and the like, and can be applied as medicines, health-care foods, food additives and the like.

Description

technical field [0001] The invention relates to a shark protein antioxidant peptide, a preparation method of the shark protein antioxidant peptide, and an application of the shark protein antioxidant peptide. Background technique [0002] Antioxidants are a class of substances that can prevent the adverse effects of oxygen, help capture and neutralize free radicals, thereby eliminating free radical damage to the human body and protecting food from oxidative damage and deterioration. Antioxidants are mainly divided into two types: natural and chemically synthesized, and chemically synthesized antioxidants are widely used in the food industry because of their low price and good activity. However, existing studies have shown that the chemically synthesized antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ), in addition to TBHQ, have different effects on human body Liver, kidney and other organs are adversely affected, ...

Claims

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Application Information

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IPC IPC(8): C07K5/083C07K1/20C07K1/18C07K1/16C12P21/06A61P39/06A23L1/29A23L1/305A23L33/18
Inventor 王斌李忠瑞罗红宇邓尚贵
Owner ZHEJIANG OCEAN UNIV
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