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Antioxidative peptide

A technology for separation and purification of antioxidant peptides, applied in the biological field, can solve problems such as low utilization rate of resources, waste of leftovers, waste of resources, etc., and achieve the effect of improving low utilization rate, eliminating side effects, and alleviating food safety concerns

Active Publication Date: 2014-06-25
FUZHOU UNIV
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Problems solved by technology

[0004] my country has abundant microalgae resources, but due to the low utilization rate of resources, the waste of leftovers generated in the processing process and other reasons cause waste of resources and even environmental pollution

Method used

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Examples

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Embodiment 1

[0048] Weigh 7.5 g of chlorella protein and dissolve it with deionized water to make it volume 250 ml, then adjust its pH to 3.0 with 2 mol / L HCl. First heat the solution to 50°C in a water bath, then add a corresponding amount of enzyme according to the enzyme-substrate ratio of 3000 U / g, and the enzymatic hydrolysis time is 5 hours. Then inactivate the enzyme in a boiling water bath for 15 minutes, then centrifuge at 4000 rpm for 15 minutes after cooling. Collect the supernatant for later use.

[0049] The supernatant was separated by ultrafiltration with an ultrafiltration membrane with a molecular weight cut-off range of 8000Da and 3500Da, and it was divided into three components with different molecular weight ranges, namely components with a molecular weight greater than 8000Da and components with a molecular weight between 3500Da and 8000Da. Components, components with a molecular weight less than 3500Da, and their antioxidant activity was determined. The components w...

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Abstract

The invention provides an antioxidative peptide and a preparation method thereof. The method is used for obtaining the specific antioxidative peptide from chlorella protein as the raw material by virtue of enzymolysis of an acid proteinase, separation and purification; the amino acid complete sequence of the specific antioxidative peptide is aetiglap. The shortcomings of a natural antioxidant are overcome and the worry of the public on an artificially synthetic antioxidant is eliminated, and a foundation is laid for developing the antioxidative peptide based on food sources and exploring the wide application of the antioxidative peptide in foods and medicines.

Description

technical field [0001] The invention provides an antioxidant polypeptide and a preparation method thereof, belonging to the field of biotechnology. Background technique [0002] Oxidation of biomolecules is a free radical-mediated process that can have many adverse effects on food and biological systems. In aerobic organs, free radicals related to many diseases such as arteriosclerosis and cancer will inevitably be produced along with the process of oxygen metabolism. In food, the oxidation of food nutrients will produce peroxides, which will not only affect the nutritional value of food, cause food quality to decline, and even cause diseases in the body of the ingestor. Therefore, finding safe antioxidants to inhibit the production of peroxides has always been a research hotspot in biochemical nutrition. Because chemically synthesized antioxidants such as BHT and TBHQ have better effects and cheaper prices than natural antioxidants, they have been widely used in the food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/405C12P21/06C07K1/20C07K1/18C07K1/16
CPCC07K14/405
Inventor 汪少芸吴金鸿蔡茜茜方卫东赵立娜洪晶廖兰
Owner FUZHOU UNIV
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