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Method for preparing antioxidative peptide from skipjack processing by-products

A technology for antioxidant peptides and by-products, which is applied in the field of marine bioengineering enzymatic production technology, can solve the problems of the lack of research on antioxidant peptides, and achieve the effects of good antioxidant activity, strong feasibility and low price.

Active Publication Date: 2014-01-29
FUJIAN PUTIAN SEA 100 FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on the preparation of antioxidant peptides by enzymatically hydrolyzing the cooking liquid and the by-products of the head and tail sections of canned bonito is still blank

Method used

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  • Method for preparing antioxidative peptide from skipjack processing by-products
  • Method for preparing antioxidative peptide from skipjack processing by-products
  • Method for preparing antioxidative peptide from skipjack processing by-products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]1. For the bonito caught in September-December, mix the fish head and tail by-products produced by canned fish processing with the cooking liquid in a ratio of 2:1, and carry out combined crushing;

[0034] 2. Use a three-phase oil-water separator for three-phase separation to remove the oil phase;

[0035] 3. Stir the components after fish oil removal, and raise the temperature of the mixture to 50°C, stir and preheat, and keep it warm for 20 minutes under stirring; then add flavor protease (Nanning Pangbo Bioengineering Co., Ltd., the product number is PBF-1M) to start the enzymatic hydrolysis reaction, the amount of enzyme added was 1200U / g, the enzymatic hydrolysis temperature was 50°C, and the stirring was continued.

[0036] 4. The enzymolyzate obtained in step 3) is first treated with an enzyme-inactivating solution to obtain an enzymatic hydrolyzate, and the enzymolyzate is successively subjected to ultrafiltration, desalination, etc., to obtain an antioxidant pe...

Embodiment 2

[0041] 1. For the bonito caught in September-December, mix the fish head and tail by-products produced by canned fish processing with the cooking liquid in a ratio of 3:1, and carry out combined crushing;

[0042] 2. Use a three-phase oil-water separator for three-phase separation to remove the oil phase;

[0043] 3. Stir the components after fish oil removal, and raise the temperature of the mixture to 50°C, stir and preheat, and keep it warm for 20 minutes under stirring; then add flavor protease to start the enzymolysis reaction, the amount of enzyme added is 1500U / g, The enzymolysis temperature is 48°C, with continuous stirring, the initial pH value of the enzymolysis solution is 6.5, and the enzymolysis time is 5 hours to obtain the enzymolysis product.

[0044] 4. The enzymolyzate obtained in step 3) is first treated with an enzyme-inactivating solution to obtain an enzymatic hydrolyzate, and the enzymolyzate is successively subjected to ultrafiltration, desalination, et...

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Abstract

The invention discloses a method for preparing an antioxidative peptide from skipjack processing by-products. The method comprises the following steps of mixing head sections and tail sections as by-products rich in proteins and a stewing liquor, crushing the mixture, carrying out synchronous three-phase separation to obtain a protein source which can be subjected to direct enzymolysis, adding a flavourzyme into the protein source, carrying out enzymolysis at a pH value of 6.5 at a temperature of 50 DEG C for 4h, purifying the enzymatic hydrolysate by ultrafiltration, activated carbon adsorption and desalination, and carrying out spray drying to obtain peptide powder. Various antioxidant activities of the peptide powder are detected. The peptide powder has good DPPH free radical, superoxide anion free radical and hydroxyl radical removal rates, has IC50 of 3.55mg / ml, 1.39mg / ml and 0.61mg / ml and is an excellent anti-oxidant. The peptide powder is flavescent, has no bitter taste, has a light fishiness taste, has molecular weight (greater than 90.1%) less than or equal to 10000Da, has polypeptide total protein content of 88.6% by dry weight and has ash content of 7.2%.

Description

technical field [0001] The invention belongs to the enzymatic production technology of marine bioengineering, and relates to a process for preparing antioxidant peptide powder by enzymatically hydrolyzing skipjack. Background technique [0002] At present, the aquatic product processing industry has become an important part of my country's fishery economy. Especially the processing and export of canned aquatic products has provided a large number of employment opportunities for our country, greatly increased personal income and foreign exchange sources. In the production of canned aquatic products, especially canned fish, a large amount of by-products such as cooking liquid and head and tail sections will be produced. In my country's fish processing, there is a total of nearly one million tons of cooking liquid that needs to be developed urgently every year, and low-value processing as feed or discarded head By-products such as the tail section amount to several million tons...

Claims

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Application Information

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IPC IPC(8): C12P21/06
Inventor 付才力蔡国煌
Owner FUJIAN PUTIAN SEA 100 FOOD
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